Clear soup1500g, butter 250g. Douban 150g, Douchi 100g, rock sugar 15g, Chili Festival 50g, Jiang Mo 50g, Zanthoxylum bungeanum 10g, refined salt 15g, cooking wine 30g, and mash juice 100g.

Equation 2:

Beef soup1500g, butter 200g, watercress125g, lobster sauce 45g, crystal sugar 25g, dried pepper 25g, Jiang Mo 50g, refined salt10g, cooking wine 25g, and fermented grains juice150g.

Formula 3:

2000g of chicken soup, 250g of butter, 200g of bean paste, 50g of lobster sauce, 50g of crystal sugar, 20g of ginger100g, 20g of garlic, 20g of dried red pepper, 20g of pepper, 0g of refined salt10g of cooking wine100g of mash.

Although the above three formulas use different seasonings, they are basically authentic Chongqing hot pot red soup.

The specific modulation method of red soup is:

First, put the wok on a big fire and add oil (butter or vegetable oil, etc.). ) and heat it, then add watercress and ginger slices (shredded ginger slices) and stir-fry fermented soybean to make it fragrant red, then add soup, boil it, and then cook it with cooking wine, fermented wine juice, pepper, pepper, salt and rock sugar. Until the soup is thick and fragrant.

To prepare red soup, we should pay attention to the following two points: First, the floating foam on the noodle soup is mixed with oil and must be skimmed. The method is: dip the spoon back gently, let the floating foam stick to the spoon back, and then take it out to avoid skimming off the oil. Second, the road smells. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If it is 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 eating goods, and the flavor of authentic Chongqing hot pot is more prominent.

The formula introduced above is suitable for hot pot restaurants and hot pot restaurants. Ordinary families can adopt the following simple formula:

Pork soup 1500g, butter 250g, watercress 125g, sugar 30g, ginger 50g, pepper 10g, salt 15g and yellow rice wine 50g.

This recipe is practical and simple, with a slight fragrance, but the basic fragrance is still very strong.

(2) White soup, namely clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot and nourishing hot pot. It is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor, clear soup color, suitable for refreshing, not dry or greasy, but the production process is more complicated. The formula and modulation method are introduced as follows:

Boiling method of "clear soup hotpot"

Cooking clear soup in hot pot is divided into two steps: hanging soup and sweeping soup.

(1) Diaotang

Raw materials (such as eating 2500g meat and 2500g vegetarian food):

Chicken1000g, pork bone1000g, ribs1000g, ginger 50g and cooking wine 50g.

1. Rinse the original soup with clear water, then put it in boiling water to "drain" and then wash it with clear water.

2, raw materials into the pot, add 5000 grams of water, first boil with fire, remove the floating foam, and hang out the umami flavor with a small fire.

(2) Sweep soup

Raw materials:

Chicken breast150g, salt10g, pepper 4g, lean pork 20g and monosodium glutamate 4g.

Production: 1, scoop out 500 grams of fresh soup in advance and let it cool. Then beat the chicken breast and lean pork into velvet, and dissolve the velvet with 250 grams of fresh soup respectively.

2. Boil the fresh soup on the fire and add salt and pepper. First, pour the minced meat into the soup and stir it evenly with a spoon. When minced meat floats on the noodle soup, move the pan to low heat and keep it slightly boiling. After five minutes, fish out the minced meat with a colander, then boil the soup, add the minced chicken into the soup and stir it evenly with a spoon. After the minced meat floats on the noodle soup, move the pan to low heat and keep it. When serving, put the chicken down and put monosodium glutamate.

[img]/upload file/2004118183193545.jpg [/img] I forgot to tell you that dried peppers and prickly ash should be soaked in hot water for two hours first, so that they taste better.

As I said, everyone can make authentic Sichuan hot pot.

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Red soup (the most typical Chongqing hot pot soup) method:

Ingredients: Pixian douban, douchi, fermented glutinous rice juice, pepper, ginger, garlic, dried pepper, refined salt, monosodium glutamate, cooking wine, sesame oil, pepper, rock sugar and spiced powder.

First put pepper and pepper in a bowl of boiling water and cut the pepper!

Add oil to the pan (more than usual), stir-fry bean paste and fermented soybean, stir-fry red oil, add garlic (pat loose) and ginger (cut into pieces), and stir-fry until fragrant.

Add broth (boiled with chicken bones and pig bones), boil and add rock sugar, mash, refined salt, monosodium glutamate and cooking wine.

Douban makes the original soup marinade turn red and bright, producing a mellow, spicy and salty taste; Douchi increases the salty flavor of the original soup; The fermented glutinous rice juice can inhibit the fishy smell, remove the peculiar smell and make the original soup sweet again. Zanthoxylum bungeanum is seasoned to enhance fragrance, inhibit fishy smell, remove meat and smell; Ginger is seasoned and deodorized; Garlic is seasoned to enhance fragrance, inhibit fishy smell, deodorize and sterilize; Dried Chili peppers increase the spicy taste and flavor of the original soup; Refined salt can determine the taste, enhance the umami flavor, enhance the fragrance and inhibit the odor; Monosodium glutamate enhances umami and flavor; Cooking wine increases the aftertaste of the original soup and makes the taste mellow and rich; Seasoning with sesame oil can increase fragrance and reduce fire; Pepper adds flavor and inhibits odor; Dried rock sugar increases sweetness; Five spices to remove fishy smell, odor and color.

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200g vegetable oil (about135g), lard 100g, 30g bean paste, 30g pickled ginger slices, 40g pickled pepper, garlic10 petals, 50g ginger, 5g pepper15g sugar, and refined salt. Add 500g chicken soup or duck soup.

Put the wok on fire, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and stir-fry for a few times, skim off the remaining oil, add lard, garlic cloves and pepper and stir-fry for a few more times, pour chicken soup or duck soup, cook for 10 minute, add sugar, salt, monosodium glutamate and pepper noodles, and boil and beat evenly.