Homemade "hot pot seasoning" is not only suitable for your own taste, but you can also find fun in the "seasoning"!

(1) Authentic Sichuan seasoning:

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First stir sesame paste (or peanut butter) into a thick paste with cold boiling water, then add the fried red oil Sichuan chili sauce, light soy sauce, sugar, vinegar, MSG, chopped green onion and ginger, and sesame oil before mixing Serve into a thin paste.

This seasoning is rich in Sichuan spicy flavor and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes, etc.

(2) Oyster sauce:

Put vegetable oil into the pot, add minced garlic and stir-fry until fragrant, then add oyster sauce and continue to stir-fry thoroughly, then add a little cooking wine, sugar, MSG and pepper Mix well and serve.

This kind of seasoning is suitable for people who don’t like spicy food. It should be used with fresh main ingredients such as mutton, beef, live shrimp, clams, and river mussels.

(3) Red oil and garlic paste:

Stir-fry the red oil from Sichuan chili sauce, add a little sugar, light soy sauce, vinegar, monosodium glutamate, and raw garlic paste and mix together.

This kind of seasoning is spicy and fragrant, suitable for a variety of people's tastes. It should be paired with fish, kidneys, gizzards, chicken slices, vermicelli, cabbage, spinach, tofu and other main ingredients.

(4) Strange flavorings:

Red oil chili sauce, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, MSG, etc.

Preparation method: First chop the red pepper finely, add vegetable oil in the pot and heat it to 90% heat, add the finely chopped chili pepper and stir-fry it thoroughly, pour it into a bowl, then add other ingredients and mix together to form a paste. .

This kind of seasoning is mainly spicy and has a variety of flavors. It is suitable for a variety of meat and vegetable dishes and other main ingredients.

(5) Curd curd sauce:

Crush the red curd curd first, add a little cold boiled water and mix into a thin paste, then drain off the residue with clean gauze and put it into the pot Bring to a boil, add a little sugar, MSG, white wine, and salt and mix well.

This kind of seasoning is suitable for main ingredients such as fish and shrimp.

(6) Sesame sauce:

Add sesame paste (or peanut butter) to a thick paste with cold boiling water, add a little sugar, salt, light soy sauce, pepper, and MSG , scallions, chopped coriander and sesame oil, mix together and serve.

This seasoning is suitable with clams, fish fillets, kidney fillets and various river seafood.

(7) Ginger juice ingredients:

Peel and mince the ginger, add vinegar, soft sugar, light soy sauce, salt, MSG, add cold boiled water and mix well. .

This seasoning is suitable with fish, shrimp, razor clams, conches, scales, etc.

(8) Sesame sauce:

Add a small amount of cold boiled water to light soy sauce, mix with sugar, monosodium glutamate and sesame oil and serve.

This ingredient is suitable for all kinds of hot pot.

Sichuan Style Beef Hot Pot

Ingredients

＊Red oil pot bottom: 2 sections of green onion, 1 piece of ginger, 15 cloves of garlic, plenty of dried red pepper, tempeh 10 grams, 10 grams of pepper, 2 star anise, 1 piece of cinnamon, 1 small handful of cumin, 3 bay leaves, 4 grass fruits.

＊Big bone soup: 800 grams of tube bone, 1 piece of ginger, and about 20 peppercorns.

*Dipping sauce: 8 cloves of garlic, 3 green onions.

Seasonings

* Red oil pot bottom: 150ML peanut oil, 3 tablespoons of bean paste, 1000ML of bone broth, salt, chicken essence.

＊Big Bone Broth: Salt.

＊Garlic, pepper and sesame dipping sauce: 1 tsp of homemade pepper and sesame sauce, 1 tbsp of light soy sauce, 1 tsp of vinegar, 2 tbsp of sesame oil.

＊Sesame paste and red oil dipping sauce: 2 tablespoons of sesame paste, 1 tablespoon of light soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of red oil.

Method

*Big bone soup

1: Place the pork bones in a cold water pot, remove impurities after the water boils, and remove the bones.

2: Put the pork bones into the pot, add warm water and sprinkle with peppercorns.

3: Add sliced ??ginger, bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours. Add salt when the heat is about to turn off.

Hurry up and try it and make your own Sichuan-flavored beef hot pot.

The recipe of Sichuan-flavored beef hotpot is simple and is a common dish in the Meishijie hotpot base recipe. The taste of Sichuan-flavored beef hotpot is red oil flavor, and the recipe belongs to the hotpot category, but the best way to make Sichuan-flavored beef hotpot is It’s delicious. It depends on your own taste habits and you can adjust the details. Let yourself make this Sichuan-flavored beef hot pot according to your feelings~~ *Red oil pot bottom

1: Cut green onions into sections, slice ginger, and pat garlic. Loose and cut 1/2 of the dried red pepper into small sections.

2: Heat the oil in a pan, sauté 1/2 of the onion, ginger and garlic until fragrant, and take them out after frying until golden brown.

3: Add bean paste and Sichuan peppercorns and stir-fry until fragrant, add dried red pepper segments and stir-fry until red oil comes out, then remove them.

4: Continue to add onions, ginger, garlic, whole dried red peppers, and tempeh, and then add all the spices.

5: Fry for a while until fragrant.

6: Pour in the bone soup, add salt and chicken essence and cook over high heat for about 10 minutes.

＊Dipping Sauce

1: Use garlic press to press the garlic into minced meat.

2: Cut green onions.

3: Put the minced garlic into a small bowl, and add the garlic, pepper and sesame dipping sauce seasonings one by one.

4: Put minced garlic into a small bowl, add sesame paste and red oil dipping sauce in sequence, and sprinkle with chopped green onion.

Experiences and Thoughts

* It is best to choose tube bones for bone soup. Although the straight ribs have more meat, they have less oil and the flavor of the bones in the soup is not that strong. , the taste is not fragrant.

* Note that the bones should be put into the pot with cold water, so that more blood can be removed from the meat. Otherwise, the bones will shrink rapidly when exposed to boiling water, locking in the blood! This is mother’s wisdom! The salt should be added last when making soup, otherwise the meat will become stale!

＊The amount of dried red pepper and Sichuan peppercorns for the red oil pot bottom can be added according to your own taste. For birds, add a medium amount, fearing it will be too spicy haha! It tastes quite good!

＊Every step of making the red oil pot bottom must be done properly to get the aroma, otherwise the pot bottom will not have a strong aroma! Especially the addition of bone broth is very important. If it is not available, you will have to add water, but the taste will definitely be greatly reduced!

Come on. . . There's no denying that Sichuan spicy hotpot is really delicious. . . Wow. . . Oh my God! ! So spicy. . .