Spicy hot is the home of food gentrification. Making a bowl of spicy hot, in fact, is very simple, it is nothing more than some seemingly unrelated things, finely threaded on the stick, put together, and then a brain to the high temperature to push, really go to the soup and fire. As the world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black, white; emperor and generals, peddlers, the three religions and nine streams, all sorts of together in a piece of time, will slowly blend, mutual penetration, each other, each other stained with each other's flavors, and finally turned into a numb, spicy, fresh, and crisp delicious, some irrelevant things, thereby The first thing you need to do is to make a harmonious whole, and you can't separate them any more.

Bone, broth a lot (add soup at any time)

The following is 10 (pot) soup

Oil fried Pixian douban 800 grams

Pixian douban is with fava beans. Chili. Salt brewed. PI County, Chengdu is a local specialty. Its color red moist. Spicy thick PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh flavor and aroma. The soup has a warm mellow spicy flavor and thick red.

Steamed edamame 200g

Edamame, is the use of soybeans. Salt. Spices brewed, its odor mellow. Yellow and black color. Smooth and oily. The soft and scattered seeds of the poa. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. The black bean is used in the soup brine to increase the savory and mellow flavor.

Dried chili 1000 grams

Dried chili pungent and warm, can dispel cold stomach, its color is bright red, spicy taste is heavier. There are many varieties of dried chili peppers. Two gold bars, five leaf pepper, morning glory, seven star pepper, big red robe and millet pepper and so on.

The hot pot soup brine pot base add dried chili, can deodorize the greasy suppression of odor, increase the spicy flavor and color.

Pepper 150 grams

Pepper, taste pungent warm hemp flavor strong, can warm the cold, with the role of dehumidification pain, pepper varieties to Shaanxi pepper Sichuan Maowen pepper. Qingxi pepper for the best.

Pepper is an important hot pot seasoning. Used in soup brine can pressure fishy in addition to foreign, increase fresh aroma.

Ginger 10

Ginger is pungent and wet. Containing volatile oil curcumin. Has a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively

Deodorize the shame. It can enhance the flavor.

Garlic 2 heads

Garlic is pungent and aromatic. Contains volatile oils, second-rate compounds.

Garlic is mainly used for flavoring and adding aroma, suppressing fishy smells and removing odors.

Mash 500g

Mash. Brewed from glutinous rice, the rice grains are soft and not rotten, and the wine juice is fragrant and mellow. It is sweet and savory, thick but not muddy, and canned but not sticky.

Add mash to hot pot soup base. It can increase the freshness, suppress the fishy smell and remove the bad taste so that the soup and marinade will have a sweet taste.

Salt in moderation

Salt, known as sodium chloride, is a small crystalline particles. With a salty flavor, it can detoxify and cool the blood, moisten the dryness and stop oxygen. Salt in the hot pot in the fixed flavor seasoning freshness to remove the role of greasy fishy.

Icing sugar moderate amount

Icing sugar is a replica of sucrose, which is crystallized and has a sweet taste. It benefits the qi, moistens the dryness and clears the heat.

In simmering hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, with the role of alleviating the stimulation of spicy taste,

100 grams of cooking wine

Cooking wine is glutinous rice as the main raw material brewed from, with a soft taste of wine and a special aroma.

The main role of wine in hot pot soup brine is to increase the flavor. The main role of the wine in the hot pot soup brine is to increase the aroma, color, deodorization, in addition to the odor,

Monosodium glutamate (MSG) in moderation

Monosodium glutamate (MSG) is made from soybeans, wheat. Wheat. Kelp and other protein-containing substances extracted from the flavor, delicious,

In the hot pot to enhance the freshness of the aroma. The flavor is enhanced.

Chicken essence appropriate amount

Chicken essence is more widely used in recent years to help the freshness of the strong, with chicken and eggs and sodium glutenate refined, chicken essence of the freshness of the amino acids from animal and plant protein decomposition.

The function of chicken essence is to increase the freshness and flavor.

Pepper 100g

Pepper. Pungent and warm with a strong aromatic odor, with warming and dispersing cold, stomach and gas effect.

In the clear soup hot pot used to remove fishy pressure shame. It is used in clear soup hot pot to remove the fishy smell.