Formula of Little Sheep Hot Pot Bottom Material \xd\ Slag-free bottom material: formula butter 2 kg, rapeseed oil 5 kg, chicken oil 1 kg, bean paste 1 kg, lobster sauce 2.5 kg, crystal sugar 2.5 kg, ginger smashed 15 kg, high-alcohol liquor 3 kg, fermented glutinous rice juice 5 bottles, chopped onion 1 kg, garlic smashed 1 kg, pickled pepper. Chop). 1 kg of aniseed. 2 packets of pepper (soaked in water). Chop 2 packets of millet spicy. .5 of fennel, .2 of licorice, .2 of cinnamon, .2 of clove, .5 of nutmeg, .5 of cinnamon, .2 of Alpinia katsumadai, .2 of cumin, .2 of long pepper, .5 of angelica dahurica and .2 of rhizoma anemarrhenae. .5 fragrant leaves (after all the spices are smashed, blanch them with boiling water) \ xd \ xd \ The specific preparation method of red soup is as follows: first, put the wok on high heat, add 8% butter, heat it, add 1 kg of onion and coriander, remove it after deodorization, add 7% hot watercress and millet spicy chicken oil, and then add ginger, onion, garlic and lobster sauce after flattening. After the aroma is fried, it is boiled with mash juice and rock sugar. When the soup is thick, fragrant and spicy, it can be used in hot pot. Liquor is used to cool down, so as not to fry the bottom material. After frying, it is stuffy for one night, and the oil is drained the next day. The impurities are boiled with water and the soup stock is used to add soup. We should also pay attention to the following two points when preparing red soup: First, the floating foam on the surface of the soup is mixed with oil and must be skimmed. The method is: gently dip it with the back of the spoon, let the floating foam stick to the back of the spoon, and then remove it to avoid skimming off the oil. The second is to have a taste on the way. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If you find it too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eaters, and the flavor of authentic Chongqing hot pot is more prominent. \xd\\xd\ clear soup: 1) Raw materials for hanging soup (taking 3 pot bottoms as an example): 6 kg of chicken, 15 kg of pig bone, 15 kg of cow bone, 5 g of ginger, 5 g of onion, 5 g of angelica and 1 g of codonopsis pilosula. 1. Rinse the raw materials for hanging soup with clear water, then put them into boiling water to "drain", and then wash them with clear water. 2. Cut the chicken into large pieces. Put salad oil in the pot and stir-fry onion, ginger, angelica and codonopsis pilosula. 3, the raw materials into the pot, mixed with 8 kg of water, first with a big fire to boil, after removing the floating foam, use a small fire to hang out the flavor. Cooking: 1. Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pork essence, chicken essence, onion, jujube, medlar, fragrant sand and ginger slices. \xd\\xd\ II. Red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, meat sauce treasure, pork essence, fermented glutinous rice juice, chicken essence, onion segments, ginger slices and cardamom. Dried-flavor series: 2 kg of butter, 3 kg of rapeseed oil, 1 kg of chicken oil, 1 kg of bean paste, 2.5 kg of lobster sauce, 1 kg of coarse pepper noodles, 15 kg of shredded ginger, 1 kg of high-alcohol liquor, 1 kg of chopped onion, 1 kg of chopped garlic, 1 kg of pickled pepper (chopped) and 1 kg of aniseed. .5 of cinnamon, .2 of Alpinia katsumadai, .2 of cumin, .2 of long pepper, .5 of angelica dahurica, .2 of rhizoma anemarrhenae, .5 of Amomum tsaoko, .2 of fragrant fruit, .2 of Alpinia officinarum, .2 of Amomum villosum, .2 of radix aucklandiae, .1 of fermented grains and .5 of fragrant leaves (after all the spices are smashed, blanch them with boiling water. After the aroma is fried, simmer slowly. When the soup is thick and the aroma is overflowing, it can be scooped into the bucket for use. Liquor is used to cool down, so as not to fry the bottom. Use it as little as possible. After stir-frying, it is stuffy for one night, and the pot is \ xd \ xd \ 1. Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pork essence, chicken essence, onion, jujube, medlar, fragrant sand and ginger slices. \xd\ II. Red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, pepper noodles, meat sauce treasure, pork essence, fermented glutinous rice juice, sesame oil, chicken essence, onion, ginger slices, cardamom and fried base material. \xd\\xd\ traditional pot; Stir-fried ingredients: butter 3 kg salad oil 2 kg Pixian watercress 1 kg white wine 5 g fermented grains 2 g Ziba sea pepper 15 kg ginger 1 kg garlic 1 kg pepper 1.5 kg lobster sauce 15 g Yibin broken rice cress 15 g rock sugar 1 kg fine pepper noodles 2 kg scallion 1 kg 3 inch spice formula: white buckle 5 g Tsaoko 5 g Sannai 3-5 g clove 3-5 g. Fruit 5g Cumin 5g Cinnamon 5g Licorice 5g Branches 5g Straw 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Weed 5g Citronella 5g-8g Illicium verum 8g Fragrant Leaves 5g Senecio 5g Foeniculum 8g Vanilla 5g Before frying, cut the spices into 2-inch-long knots, soak them in warm water for about 2 minutes, and the peppers will swell. Prepare a 2-mouth wok. 25 grams of Chinese onion, ginger, fermented glutinous rice wine and 9 samples of garlic, broken rice, yam, lobster sauce, rock sugar, etc. Mix well. Add 3 kilograms of butter to another pot and boil it, then add salad oil and heat it to 7-8%. Spoon the oil onto the well-mixed watercress and stir it while dripping it, so as to avoid coking the watercress. Then put the watercress on the fire and cook it for about 1 minutes on medium heat, and it will dry and moist when it dries. Boil with low fire instead, add about 25 grams of white wine after 15 minutes, and continue to stir-fry, until the water content of each raw material is quick-drying, add the spices that have swelled and continue to stir-fry, until the raw materials dry for 9 minutes, and stir-fry for 5-1 minutes. \ xd \ xd \ hanging soup As the saying goes, "No chicken is not fresh, no duck is not fragrant, no bones are not thick", so hanging white soup is needed. It tastes good and has a strong consistency. Old hens, three old ducks, two pig bones, 25 kg crucian carp, 4 kg (crucian carp must be wrapped with gauze when cooking soup). Hanging soup process 1. Soak the raw materials in water for 2 hours, so that the nutrients inside the raw materials are doubtful, and the boiled soup is fresh and delicious. 3. Add ginger onion cooking wine and pepper particles when hanging soup. 4. Mix them with water at one time. If the water is soaked, It is strictly forbidden to add cold water to the soup pot. 5. Foam frequently to ensure that the soup is milky white. When the fire is boiling, stew the soup with big fire as thick soup, that is, white soup, and stew the soup with small fire as clear soup. Be sure to pay attention to the pot; \ xd \ xd \ clear soup; : salt, monosodium glutamate, chicken essence, chicken powder, tomato slices, cucumber slices, dried rice, shrimp skin, onion slices, jujube, medlar, cardamom and ginger slices. Red soup: It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil. For pot ingredients: ginger granules 5 grams of garlic granules 5 grams of salt 15 grams of monosodium glutamate 5 grams of chicken essence 5 grams of pepper 5 grams of yellow wine 75 grams of white sugar 15 grams of fermented grains 1 grams of dried pepper 4 grams of pepper 25 grams of old oil 5 kilograms of fresh soup 3 kilograms. Remember: adjust the taste first. Put the master batch again. Put the old oil and master batch again for pepper and dried pepper-nourishing series: formula butter 1 kg, rapeseed oil 5 kg, chicken oil 1 kg, bean paste 1 kg, crystal sugar 2.5 kg, ginger 15 kg, high-alcohol liquor 3 kg, fermented glutinous rice juice 5 bottles, chopped onion 1 kg, garlic 1 kg, pickled pepper 1 kg (ground into pieces with a beater). .5 of nutmeg, .5 of cinnamon, .2 of Alpinia katsumadai, .2 of cumin, .2 of long pepper, .5 of angelica dahurica, .2 of rhizoma kaempferiae, .5 of Amomum villosum, .2 of Alpinia officinarum, .2 of Amomum villosum, .2 of radix aucklandiae, .1 of fermented grains and .5 of fragrant leaves (all spices are ground) After being flat-dried, the pickled peppers and spice particles are crushed. During the frying process, mash juice and rock sugar are added for boiling. When the soup is thick, fragrant and spicy, it can be scooped into a bucket and suffocated. We should also pay attention to the following two points when preparing red soup: First, the floating foam on the surface of the soup is mixed with oil and must be skimmed. The method is: gently dip it with the back of the spoon, let the floating foam stick to the back of the spoon, and then remove it to avoid skimming off the oil. The second is to have a taste on the way. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If you find it too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eaters, and the flavor of authentic Chongqing hot pot is more prominent. Clear soup: 1) Raw materials for hanging soup (taking 3 pot bottoms as an example): 6 kg of chicken, 15 kg of pig bones, 2 old ducks, 15 kg of beef bones, 5 g of ginger, 5 g of cinnamon, 2 g of aniseed, 2 g of fragrant leaves, 5 g of onion, 5 g of angelica and 1 g of codonopsis pilosula. 1. Rinse the raw materials for hanging soup with clear water, then put them into boiling water to "drain", and then wash them with clear water. 2. Cut the chicken into large pieces. Put salad oil in the pot and stir-fry onion, ginger, angelica and codonopsis pilosula. 3, the raw materials into the pot, mixed with 8 kg of water, first with a big fire to boil, after removing the floating foam, use a small fire to hang out the flavor. Cooking: 1. Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pork essence, chicken essence, onion, jujube, medlar, fragrant sand, white button, dried rice, lily, lotus seeds and ginger slices. 2. Red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, fragrant leaves, meat sauce treasure, pork essence, fermented glutinous rice juice, chicken essence, onion, ginger slices, cardamom and bottom material. Pickled pepper bottom material; 2 kg of butter, 5 kg of rapeseed oil, 1 kg of chicken oil, 8 kg of bean paste, 2.5 kg of lobster sauce, 2.5 kg of rock sugar, 5 kg of crushed ginger, 3 kg of high-alcohol liquor, 5 bottles of fermented glutinous rice juice, 5 kg of chopped onion, 3 kg of crushed garlic and 2 kg of pickled pepper (boiled in water, stuffy overnight, Chop). .5kg of aniseed, .2kg of pepper (soaked in water), 2 packets of millet spicy, .3 of fennel, .2 of licorice, .2 of cinnamon, .2 of clove, .5 of nutmeg, .5 of cinnamon, .2 of Alpinia katsumadai, .2 of cumin, .2 of long pepper, .5 of angelica dahurica and .3 of kaempferia. Add chicken oil and salad oil to another pot, add it to 7% heat, and then remove the ginger, onion and garlic. Add bean sauce, pickle pepper, dry, add butter and spices, and stir-fry over low heat to dry. Matching pot: clear soup: salt, monosodium glutamate, chicken essence, chicken powder, onion segments, jujube, medlar, cardamom, ginger slices, crab feet list, fish balls, tomato slices, cucumber slices and mushrooms. Red soup; Salt, monosodium glutamate, chicken essence, chicken powder, natural noodles, pepper noodles, dried pickled peppers, aniseed, garlic, onion segments, ginger slices, Amomum cardamom. Old oil. Zanthoxylum bungeanum. Ingredients: star anise 6g, tri naphthalene 3g, cinnamon 2g, fennel 3g, Amomum tsaoko 6g, fragrant leaves 5g, Amomum cardamom 3g, Amomum villosum 3g, Alpinia officinarum 3g, Angelica dahurica 3g, dried tangerine peel 2g, citronella 5g, celery seed 2g, Siraitia grosvenorii 1g, dried ginger 6g, pepper 3g, angelica 8g, Radix Astragali 3g, Radix Adenophorae 5g, Eucommiae 2g. 2 grams of Gouji, 2 grams of Polygonatum odoratum, 3 grams of Aucklandia, 6 grams of Dioscorea opposita, 2 grams of perilla, 2 grams of licorice, 2 grams of water, 5 kilograms of preparation method: soak the above materials in clear water with white wine for 3 minutes, take them out and put them into gauze bags to make spice bags. 2. Configuration of soup marinade: 2 cows bones of old hen 25g sheep bonzi bones 3g duck rack 2 pairs of angelica sinensis 15g angelica dahurica 3g kaempferia rhizome 5g preparation method: heat the wok, add oil to heat it, stir-fry the angelica, angelica dahurica and kaempferia rhizome slightly, then stir-fry the chicken pieces together. When the water is almost dry, take the wok and pour it into a stainless steel bucket, and then put it in. Skim off the floating foam and simmer for about 6 hours, then remove the residue, and get the white soup. 3. Mix the soup: raw materials: white soup 3g, ginger slices 2g, onion knots 75g, garlic cloves 4g, codonopsis pilosula 8g, jujube 4g, longan 2g, salt 2g, monosodium glutamate 5g, chicken essence 5g, pepper 3g, ginger powder 3g, butter 5g and sheep oil 1g, respectively. Method: Take 3 grams of boiled white soup, put it into a hot pot basin, add the above ingredients, simmer for 5 minutes, and serve it with a flavored dish. The secret report: Little Sheep hot pot bottom material formula: 2 tsaoko, 2 jujubes, 2 longan, 4 nutmeg, 4 ginger slices, 5 pieces of angelica, a handful of codonopsis pilosula and onion slices, and two spicy balsamic pots with dried red pepper grains \xd\ Stir-fried basic ingredients: dried Chili festival 2 g Pixian watercress 4 g ginger 2 g garlic 5 g pepper 4 g octagonal 6 g fennel 2 g cinnamon 3 g Amomum tsao-ko 2 g fragrant leaves 1 g clove 5 g long pepper 1 g lard 5 g vegetable oil 55 g method: 1 dry Chili festival in boiling water pot. Pixian watercress chopped (or minced); Ginger is broken; Crushing star anise and cinnamon; The grass fruit is broken; After cooking the vegetable oil, let it cool. 2 Put the wok on fire, add cooked vegetable oil and lard to heat it, add ginger and garlic until fragrant, add Ciba pepper and Pixian bean paste, turn to low heat and stir-fry with a spatula for about 1.5 hours until the water is dry, and then add star anise, fennel, cinnamon, tsaoko, fragrant leaves and clove. Matters needing attention: 1. Ciba pepper is mainly used as the basic base material to enhance the spice and color, and the dosage of Pixian watercress should be less, which should not exceed 2% of dry pepper; If there are too many watercress in Pixian County, it is easy to stick to the pan and burn when frying, which makes the color of oil and soup dark and bitter. Adding melted lard can increase the flavor of fat, but the dosage should not be too much. When frying the bottom material, you must use a small fire and the fire surface should be wide, and the oil temperature should be kept at about 3% heat. If the oil temperature is too high due to excessive firepower, the pan can be fried from the fire, and then fired again after the oil temperature is reduced. 4 when frying, the bottom of the pan must be constantly shoveled with a spatula to avoid material sticking to the pan. After the spices are put into the pot, it is necessary to fry the fragrance. Zanthoxylum bungeanum contains a lot of volatile oil components, because its hemp taste and fragrance are easily volatilized after heating.