The raw materials for making Wang Po prawns are soybean oil, salt, monosodium glutamate, chicken essence, sugar, star anise, pepper, cinnamon, fennel, white pepper, dried tangerine peel, Amomum villosum, laurel (fragrant leaves), cumin, angelica dahurica, ginger, lily, shallot, garlic, yam, galangal, coix seed and so on.

The key to the taste of hot pot bottom material lies in the selection of materials, the proportion of spices and the mastery of heat.

How to eat hot pot bottom material;

1, hot pot bottom material (soup pot can also be used) on the fire, add 1500-2000g boiling water, open the oil bag and seasoning bag, and put them into the pot. You can also add a proper amount of fresh ginger slices and onion segments, boil them with slow fire for more than 10 minutes, and then rinse them without dipping them in water.

2. This set meal is only for four people or less to eat in the shabu shabu. It is recommended to buy two bags for more than five people, which tastes better. When used together, put two oil packets and one seasoning packet into the pot, please taste the salinity, and then use another seasoning appropriately.

3. This product is suitable for rinsing all kinds of beef and mutton, fish, seafood, mushrooms or vegetables. If you want to taste the soup, you can boil it and take it to a bowl to taste it slowly.

4. When you are not sure about the weight of boiling water, please taste the salty taste and add seasoning after putting it in the oil bag, whichever is suitable for you.

reference data

Wang Po prawn introduces the requirements of making and using the bottom material. Sohu [reference time 20 17- 12-25]