Slag-free base material: 20 kg of formula butter, 50 kg of rapeseed oil, chicken oil 10 kg, bean paste 10 kg, lobster sauce 2.5 kg, crystal sugar 2.5 kg, chopped ginger 15 kg, high-alcohol liquor 3 kg, and 5 bottles of fermented glutinous rice juice. Cut onion/kloc-0. Chopped). aniseed 1 kg. Zanthoxylum bungeanum (soaked in water). Minced 2 packets of millet spicy. Foeniculum vulgare L. 0.5, chopped licorice 0.2, cinnamon 0.2, clove 0.2, nutmeg 0.5, cinnamon 0.5, Alpinia katsumadai L. 0.2, cumin 0.2, long pepper 0.2, angelica dahurica 0.

The specific preparation method of red soup is as follows: first, put the wok on high fire, add butter to 80% heat, then add one catty of onion and coriander, remove it after deodorization, add 70% hot watercress, millet spicy and chicken oil, then add ginger, onion, garlic, lobster sauce and pepper, stir-fry until fragrant and red, and then add spices after flat drying. 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. To prepare red soup, we should pay attention to the following two points: First, the floating foam on the surface of the soup, which is mixed with oil, must be skimmed off. 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 30 pot bottoms as an example): 6 kg of chicken, 6 kg of pig bone 15 kg of cow bone 15 kg, 500 g of ginger, 500 g of onion, 50 g of angelica sinensis and 0/00 g of codonopsis pilosula. 1, rinse the raw materials of the 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 80 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.

2. 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. Dry flavor series: 20 kg of butter, 30 kg of rapeseed oil, 0 kg of chicken oil 10, 0 kg of bean paste 10, 2.5 kg of lobster sauce, 0.5 kg of coarse pepper noodles 10 kg of ginger 15 kg of high-alcohol liquor. Kloc-0/0 kg (chopped), aniseed 1 kg, pepper 8 kg (fried with salad oil and chopped), fennel 0.5, licorice 0.2, cinnamon 0.2, clove 0.2, nutmeg 0.5, cinnamon 0.5, Alpinia katsumadai 0.2, cumin 0.2 and water chestnut 0.2. 0. 1 of fermented grains and 0.5 of fragrant leaves (after all the spices are smashed, blanch them with boiling water, fry them in underwater salad oil and chop them up) Practice: first, put the wok on high heat, add butter, boil the chicken oil to 80% heat, add ginger, onion and garlic, dry them and take them out. Add the salad oil with pepper to 80% heat, then add watercress and chopped dried pepper noodles. 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. Stir-fried, stuffy night, with a pot:

Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pork essence, chicken essence, onion, jujube, medlar, fragrant sand and ginger slices.

2. 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.

Traditional pot; Stir-fried recipe ingredients: butter 30 kg salad oil 20 kg Pixian watercress 10 kg white wine 500 g fermented grains 200 g Ziba sea pepper 15 kg ginger 1 kg garlic 1 kg pepper 1.5 kg douchi/KLOC. Kloc-0/ kg fine Chili noodles 2 kg green onions 1 Formula of spice for 3-inch segment: 50 grams of Amomum tsaoko with white buckle 50 grams of clove 30-50 grams of Amomum villosum 50 grams of fragrant fruit 50 grams of cumin 50 grams of cinnamon 50 grams of licorice 50 grams of branches 5 grams of grass 0 grams of old buckle 50 grams of Gan Song 50 grams of dried tangerine peel 50 grams of citronella 50-80 grams of fragrant leaves 50 grams of Senecio 50 grams of fennel 80 grams. First, cut the spices into 2-inch-long knots and soak them in warm water for about 20 minutes, until the prickly ash swells. Prepare two woks, one with 9 samples of (watercress, green onion, ginger, fermented liquor, 25 grams of garlic, broken rice, yam and lobster sauce) and mix well. Add 30 kg of butter to the other wok and boil it, then add salad oil and heat it to 70-80%. Spoon the oil onto the mixed watercress. So as not to scorch the watercress until the oil is drenched. Then, put the watercress on the fire and cook it with medium fire for about 10 minute. When the watercress is quick-dried and moist, it will stir-fry the chilies. When the oil boils, it will stir-fry with low fire. After 15 minute, add about 250g of Chinese liquor, and continue to stir-fry until the water content of each raw material is quick-dried, add the spices and continue to stir-fry.

As the saying goes, "No chicken is not fresh, no duck is not fragrant, and no bones are not thick", so when making white soup, we must pay attention to the matching of raw materials to ensure the delicious taste of the soup. Its characteristics are: milky white color and positive taste. Thick consistency. Old hen, three old ducks, two pig bones, 25kg crucian carp, 4kg (crucian carp must be wrapped with gauze when cooking soup). Hanging soup process 1 soaking raw materials in cold water for 2 hours, so that the nutrients in each raw material are doubtful, and the boiled soup is fresh and delicious. 3 Add ginger and onion cooking wine when hanging soup. You can only add boiling water to the soup pot, and 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 boiled, stew the soup with strong fire as thick soup, and stew the soup with low fire as clear soup. Be sure to pay attention to the pot;

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: generally, it is recommended to use 4:6 pots, that is, 4 portions of clear soup and 6 portions of oil. For the pot, raw materials: 50 grams of ginger granules, 50 grams of garlic granules, 50 grams of salt 15 grams of monosodium glutamate, 50 grams of chicken essence, 5 grams of pepper, 75 grams of yellow wine, 75 grams of white sugar 15 grams of fermented grains 10 grams of dried pepper, 25 grams of old oil, 5 kilograms of fresh soup Put the master batch again. Put the old oil and master batch again for pepper and dried pepper-nourishing series: formula butter 10 kg, rapeseed oil 50 kg, chicken oil 10 kg, bean paste 10 kg, rock sugar 2.5 kg, ginger crushed 15 kg, and high-alcohol liquor 3 kg. Kloc-0/0 Jin (crushed by a beater), aniseed 1 Jin, pepper, fennel 0.5, licorice 0.2, cinnamon 0.2, clove 0.2, nutmeg 0.5, cinnamon 0.5, Amomum katsumadai 0.2, cumin 0.2, long pepper 0.2, angelica 0.2.

The specific preparation method of red soup is as follows: first, put the wok on high fire, add butter, add chicken oil and salad oil to 70% heat, add ginger, onion and garlic, stir-fry until fragrant, and add bean paste on low heat. 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. To prepare red soup, we should pay attention to the following two points: First, the floating foam on the surface of the soup, which is mixed with oil, must be skimmed off. 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) hanging soup raw materials (taking 30 pot bottoms as an example): 6 kg of chicken, 6 kg of pig bone 15 kg, 2 old ducks, 5 kg of cow bone 15 kg, 500 g of ginger and 50 g of cinnamon. 20 aniseed. 1, rinse the raw materials of the 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 80 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; 20 kg of butter, 50 kg of rapeseed oil, chicken oil 10 kg, 8 kg of bean paste, 2.5 kg of lobster sauce, 2.5 kg of crystal 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 20 kg of pickled pepper (boiled in water, stuffy overnight, Chop). 0.5kg of aniseed, 0.2kg of pepper (soaked in water), 2 packets of millet spicy, 0.3 of fennel, 0.2 of licorice, 0.2 of cinnamon, 0.2 of clove, 0.5 of nutmeg, 0.5 of cinnamon, 0.2 of Alpinia katsumadai, 0.2 of cumin, 0.2 of long pepper, 0.5 of angelica dahurica and 0.3 of kaempferia. Vanilla 0.2 (all spices are smashed) Prepare 2 woks, add butter to one wok, boil it until it is 70-80% hot, and then add 1 kg coriander.2 kg onion to remove the smell. Add chicken oil and salad oil to another pot, add it to 70% 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, 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 1 6 grams of dried ginger, 3 grams of pepper, 3 grams of white pepper, 3 grams of angelica, 8 grams of astragalus root, 3 grams of adenophora root, 5 grams of Eucommia ulmoides Oliv., 2 grams of Polygonatum odoratum, 3 grams of Dioscorea opposita Thunb., 2 grams of perilla frutescens, 2 grams of licorice root, 2 grams of water, 50 kilograms of preparation method: soak the above materials in clear water with white wine for 30 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 2500g sheep bonzi bones 3000g duck rack 2 pairs of angelica15g angelica dahurica 3g kaempferia 5g preparation method: heat the wok, add oil to heat it, stir-fry angelica, angelica dahurica and kaempferia slightly, then stir-fry the chicken pieces together until the water is almost dry. 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 3000 g ginger slices 20 g onion knots 75 g garlic cloves 400 g codonopsis pilosula 8 g jujube 4 longan 2 refined salt 20 g monosodium glutamate 5 g chicken essence 5 g pepper powder 3 g butter and sheep oil 5 g chicken oil 10 g. Method: Take 3000 grams of boiled white soup, put it into a hot pot basin, add the above ingredients, boil for 5 minutes, and serve with a flavor dish to rinse and eat. Secret report: Little Sheep hot pot bottom material formula: 2 tsaoko, 2 jujubes, 2 longan, 4 nutmeg, 4 ginger slices, 5 slices of angelica sinensis, a handful of Codonopsis pilosula and onion slices, and two spicy balsamic pots with dried red pepper granules.

Stir-fried basic ingredients: dried Chili festival 2000 g Pixian watercress 400 g ginger 200 g garlic 500 g pepper 400 g star anise 60 g fennel 20 g cinnamon 30 g tsaoko 20 g fragrant leaves 10 g clove 5 g long pepper 10 g lard 500 g vegetable oil. 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. Put 2 wok on fire, add cooked vegetable oil and lard to heat it up, 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 steam is almost dry, then add star anise, three fennel, cinnamon and cinnamon. Matters needing attention: 1 Ciba pepper is mainly used as the base material to enhance the spice and color, and the dosage of Pixian watercress should be less, which should not exceed 20% of the 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 30% 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, so Zanthoxylum bungeanum should be put into the oil pan at last, and should not be fried for a long time, so stir well is the degree. The purpose of stewing with cover off the fire is to use the waste heat of the bottom material to dissolve part of the fragrance of spices and part of the hemp fragrance of pepper into the oil. 7 The color of the base material is brownish red. If the color is too dark (black and red), it may be caused by excessive firepower or uneven shovel movement, and its taste is slightly bitter; Too light color (yellow-red) means that the frying time is not enough (the red pigment of pepper is not fully dissolved in oil), and its taste is dry but not fragrant. 8 The fried base material is best used after being placed1~ 2 days, and its color, spicy taste and fragrance are fully dissolved. Boil the soup stock. Put the pig bonzi bone, cow bonzi bone (all broken), old hen and old duck into a stainless steel barrel, add clear water, add ginger pieces and scallions, pour cooking wine, boil over high fire, skim off the floating foam, turn to low fire and cover it to keep it slightly boiling for about 1 hour, and then get the soup stock. Note: when cooking broth, you need to use a small fire, so that the soup is clear and not turbid, and the bottom of the red soup hot pot with it will not be too thick and sour. Prepare the bottom of the pot. Make the base material and refined butter into a mixture according to the ratio of 4:1,then put 60% of the mixture and 40% of the broth into a stainless steel barrel, add the cracked pepper, cover it with a small fire and boil it for about1~ 2 hours, add refined salt, monosodium glutamate, chicken essence, crystal sugar and mash juice, and use a fine colander to remove the residue. You can burn the raw materials when you light the table. After the mixture and broth are boiled for a long time, butter and vegetable oil are fully blended and produce a compound flavor with spices, and the spicy taste of pepper and the hemp flavor of pepper in the basic base material can also be fully dissolved into the soup. Rock sugar and mash juice can also be added directly to the bottom of the pot before serving. A little chicken oil can also be added to the mixture to make it more fragrant. Attachment: ① Method of refining butter: Butter is more or less added to most hot pot of red soup, which can increase the flavor. The quality of butter has a great influence on the taste of hot pot. Therefore, refining butter is very important. Choose fresh butter without peculiar smell, cut it into small pieces after cleaning, put it into a clean pot, add appropriate amount of water, add garlic and ginger pieces (beat them to pieces), pour in cooking wine, simmer on fire until the water is dry and the fragrance overflows, then turn to low heat, continue to boil until all the oil is out, and beat off the dregs to get butter. If you choose butter made in the market, you can first melt the butter in a boiling water pot, then pour in cooking wine, simmer for a while, remove the odor and filter out impurities, then put the surface grease in another pot, add ginger and garlic, simmer until the water is dry, and pick out the ginger and garlic to get clean butter. Note: you should master the cooking temperature of butter refining. When the butter is aged, it will have no fragrance. If the butter is too tender, it will have too strong butter flavor, and it will also produce a lot of foam at the bottom of the hot pot. In addition, before preparing the bottom of the pot, the refined butter can't be mixed with the base material, so it should be stored separately. This is because the melting points of butter and vegetable oil are different (at room temperature, butter is solid and vegetable oil is liquid), and the butter after cooling and solidification is not conducive to the full integration of spices and oils. 2 method of adding red soup to the bottom of the pot When the hot pot is scalded for a period of time, the oil and soup in the hot pot basin will gradually decrease, so it is necessary to add soup to the hot pot basin. Our common method of adding soup is to add boiled milk soup (boiled with bonzi bone, etc.) to the pot, while in the slag-free red soup hot pot, we add our own boiled red soup to the pot. Because with the gradual reduction of oil and soup in the pot, its fragrance, spicy taste and hemp taste also gradually fade. At this time, if tasteless fresh soup is added to the pot, the taste will become lighter, while adding specially boiled red soup to the hot pot basin can supplement the lost oil and soup materials and keep the flavor of the hot pot consistent all the time.