Two, seasoning (base) recipe: butter; vegetable oil; PI County bean paste; (Chao Tian Pepper) chili; pepper; rock sugar; ginger;;; anise catty; licorice two; mountain nai; cinnamon; incense leaf; Wicker; white buckle two; fragrant fruit; sand ginger; comfrey; cloves; gardenia; grass fruit two; mash bottle; edamame; pepper 0.
Three, production method:
(1) will be the PI County Bean paste chopped fine, dried chili peppers cut into sections with clean water and soak through with clean water, ginger peeled and patted loose and dried chili peppers soaked together, and then twisted into velvet with a meat grinder, the value of snacks technology to share! When hinging the ginger also added to the stranded into a puree, rock sugar patted standby. Onion ginger cut block spare; comfrey soak through cut into small pieces spare; all kinds of spices are soaked through spare; two oil mixed evenly burned to eighty percent heat end away from the fire mouth down to four percent heat spare; edamame chopped into a velvet, will be the bean paste, chili pepper velvet, edamame velvet mixed both into spicy sauce spare.
(2) the net pot of oil burned to 40% of the heat into the soaked comfrey invasive frying excellent when fishing without, add onion and ginger pieces fried and dry when adding rock sugar simmering sugar color plus spicy sauce with a small fire heating 1.5 ~ 2 hours or so, add spices continue to heat 0.5 hours, add pepper powder heating for 15 minutes, such as spicy flavor out of the addition of mash to push the water will be the end of the fire when the end away from the mouth, drop to room temperature! Both the base. (3) system: the use of pot form: spicy soup = white broth + base + red oil + pepper oil + seasoning = 3: 2: 2: 2: 2: 1
(4) white broth is generally used less bones and glutinous rice and Chinese yam more methods of stewing the color of the whitish fresh taste of fresh broth, in the production of fresh broth generally do not add spices; base: the main highlights the spicy flavor and the fresh taste of the lighter.
(5) seasoning: commonly used salt, monosodium glutamate (MSG), chicken broth, chopped green onion, ginger, garlic, cooking wine, pepper, shrimp / seaweed; according to different tastes can be adjusted appropriately spicy flavors, if you only add the taste of the base material can not reach the part of the chili oil and pepper oil can be added
(6) Reminder: because of the taste of eating spicy hot pot have a lighter, can not eat the soup of spicy and numb flavors, so the operator added a white soup of savory flavors. White soup with savory flavor. White soup = fresh soup + seasoning. Fresh soup is the same as the spicy flavor of the soup. Seasonings: salt, monosodium glutamate (MSG), chicken broth, chopped green onion, sliced ginger, sliced garlic, cooking wine, pepper, tomatoes, cilantro, sesame seeds, chicken oil, shrimp / seaweed. (into a bowl of spicy hot);
(7) spicy soup recipe: it is the bones of the system net put in the soup tube heating, and add the rice and Chinese yam powder made of medicine packets, stewed to the soup white when added to the spice packet stewed to the thick when adjusted to the salt, cooking wine, chicken powder, special primer (you can add the primer in the cooked ingredients to the soup in the stew, stewing the primer when only added raw materials such as bean paste made of red oil, chili oil; Pepper oil mixed stew until the flavor is thicker, the fire is adjusted to keep the soup slightly open state can be).
(8) hot ingredients: vermicelli, vermicelli, river noodles, seaweed, cabbage hearts, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu puffs and so on. Guests eat when the first choice of ingredients, hot cooked in a bowl, poured with spicy soup, sprinkled with crispy peanuts, shredded or diced mustard greens, shredded green onions, cilantro segments, drizzled with sesame oil can be.