The cooking materials of Qing chafing dish and butter chafing dish are exactly the same as soup. The difference is that when the raw materials are cooked and made into soup pot, one uses butter and the other uses pure oil. But personally, I think eating butter hotpot is delicious, but butter is not even as good as clear soup hotpot, and eating clear soup hotpot outside is more reassuring than butter. Most red soup pots are more or less buttered, which will add flavor. The quality of butter has a great influence on the taste of hot pot, so the extraction of butter is very important. Clean fresh and tasteless butter, cut it into small pieces, put it in a clean pot, add appropriate amount of water and mix well, add garlic and ginger slices (crushed), pour them into cooking wine, cook until the water is dry and fragrant, and then turn to low heat to continue cooking until all the oil is used up.

If you choose butter produced in the market, you can first melt the oil in a boiling pot, pour it into cooking wine, cook for a while, remove odor, filter impurities, and then pour the surface grease into another bottle. Add ginger and garlic to the pot, cook until the water is dry, then take out ginger and garlic to get clean butter. Note: You must master the flame of refined butter. Butter will not taste if it is kept for a long time, but if the butter is too tender and the oil is too thick, it will cause many bubbles at the bottom of the hot pot. In addition, refined butter and base oil should not be mixed together before preparing the bottom of the pot, but should be stored separately, because the melting points of butter and vegetable oil are different. At room temperature, butter is solid and vegetable oil is at room temperature. When the two are mixed, the cooled and solidified butter is not conducive to the full integration of flavor and oil.

The fragrance of butter is stronger, which absorbs the fragrance of raw materials during cooking and makes dishes more fragrant. Butter will solidify when the temperature is low in winter. The smell of butter is very strong, and you can obviously smell the hot pot restaurant. Butter hot pot has always been the symbol and feature of Chongqing hot pot since its development, which is consistent with the spicy characteristics. If there is a Chongqing hot pot without butter in Chongqing, it will be difficult to convince the public and will not be recognized by consumers. Of course it won't be an authentic Chongqing hot pot.