Homemade "hot pot seasoning", so not only suitable for their own tastes, but also in the "tuning" material to find fun!

(a) authentic Sichuan material:

Sesame paste (or peanut butter) first with cold boiled water under the side of the thick paste, and then add a good fried red oil Sichuan hot sauce, soy sauce king, sugar, vinegar, monosodium glutamate (MSG), onion and ginger, sesame oil and then adjusted into a thin paste into.

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

(2) oyster sauce:

Put vegetable oil in the pot, add garlic and stir-fry, then put oyster sauce to continue to stir-fry through, and then add a little wine, sugar, monosodium glutamate, pepper can be mixed well.

This kind of seasoning is suitable for people who don't eat spicy food, and it is suitable for dipping lamb, beef, live shrimp, clams, mussels and other live fresh main ingredients.

(3) red oil and garlic material:

Sichuan hot sauce fried red oil, add a little sugar, soy sauce king, vinegar, monosodium glutamate, raw garlic together with the mixing of seasoning into.

This kind of seasoning is spicy and fragrant, suitable for a variety of people's tastes, suitable with fish, waist, gizzard, chicken, vermicelli, cabbage, spinach, tofu and other main ingredients.

(D) strange flavor material:

Spicy red sauce, onion and ginger, sugar, vinegar, soy sauce, pepper, monosodium glutamate and so on.

Method of production will be the first red pepper cut fine, add vegetable oil in the pot to ninety percent of the heat, into the chili pepper finely chopped fried through the bowl, and then add the other ingredients together and mixed into a paste that is made.

This seasoning is mainly spicy, and a variety of flavors, suitable for a variety of meat and vegetable dishes and other main ingredients can be.

(E) milk preserved juice material:

First of all, the red milk preserved crushed, add a little cold water into a thin paste, and then use clean gauze to drain off the slag, put into the pot to boil add a little sugar, monosodium glutamate, white wine, salt can be mixed well.

This kind of seasoning is suitable with fish, shrimp and other main ingredients is good.

(6) sesame sauce material:

Sesame sauce (or peanut butter) with cold boiled water while mixing into a thick paste, add a little sugar, salt, soy sauce king, pepper, monosodium glutamate (MSG), scallion white head, cilantro, and sesame oil and mixing into.

This kind of seasoning is suitable for clams, fish slices, waist slices and all kinds of river food.

(7) ginger juice material:

Ginger peeled and chopped, add vinegar, sugar, soy sauce king, salt, monosodium glutamate, and then add cold water and mix well.

This kind of seasoning is suitable with fish, shrimp, razor clams, conch, mealy bugs and so on.

(H) sesame oil:

Soy sauce king add a small amount of cold water and sugar, monosodium glutamate, sesame oil and mix to become.

This material is suitable for all kinds of hot pot.

Sichuan beef hot pot

＊Red oil pot base: 2 pieces of green onion, 1 piece of ginger, 15 cloves of garlic, more dried red pepper, 10 grams of black beans, 10 grams of peppercorns, 2 star anise, cinnamon 1 slice, cumin 1 small handful of cumin, 3 slices of sesame leaves, 4 grass nuts.

＊Big Bone Soup: 800 grams of bone, 1 piece of ginger, about 20 peppercorns.

＊Shabu-shabu ingredients (processed in order): thousand sheets of pork, tofu, crab meat, soaked black fungus, enoki mushrooms, fresh mushrooms, chrysanthemum coronarium, baby cabbages, potatoes, fatty lamb slices, sweet potato vermicelli.

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

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

＊Big bone soup: salt.

＊Garlic Pepper Dipping Sauce: 1 tbsp homemade pepper sauce, 1 tbsp light soy sauce, 1 tbsp vinegar, 2 tbsp sesame oil.

＊Sesame Sauce and Red Oil Dipping Sauce: 2 tbsp sesame sauce, 1 tbsp light soy sauce, 1 tsp vinegar, 1 tsp sesame oil, 1 tsp red oil.

＊Big Bone Soup

1: Put the pork bones in a pot of cold water, wait for the water to boil, remove impurities and fish out the bones.

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

3: Put the ginger slices into the boiler, turn the heat to low and simmer for about 2 hours, and add salt when you turn off the heat.

Hurry up to try, make a belong to your Szechuan beef hot pot.

Sichuan beef hot pot is easy to do is a common dish in the food Jie hot pot base recipe recipe, Sichuan beef hot pot flavor belongs to the red oil flavor, the practice of hot pot category, but how to do the best Sichuan beef hot pot, mainly to see their own taste habits of the details of the adjustments to make their own to follow the feeling of doing this Sichuan beef hot pot it ~ ~ ~

＊ Red oil pot base

1: onion cut into sections, ginger sliced, garlic pat loose, and then cut into pieces, and then cut into pieces. Ginger sliced, garlic patted loose, 1/2 amount of dried red pepper cut into small pieces.

2: Heat oil in a pan, fry 1/2 amount of onion, ginger and garlic, and leave it to fry to a golden brown color.

3: Add bean paste and pepper and stir-fry slightly to get the flavor, then add dried red pepper segments and stir-fry to get the red oil.

4: Continue to add green onion, ginger, garlic and whole dried red peppers and edamame beans, then add all the spices.

5: Stir-fry briefly for a few moments to bring out the flavor.

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

＊Dipping Sauce

1: Crush garlic with garlic press pliers.

2: Chop the green onion into small flowers.

3: minced garlic into a small bowl, in order to add the garlic and pepper dipping sauce seasoning can be.

4: minced garlic into a small bowl, in order to add the sesame sauce red oil dipping sauce seasoning, sprinkle with chopped green onions can be.

＊Do big bone soup of bones is best to choose tube bone, straight row although more meat, but less oil, simmering out of the soup bone flavor is not so strong, the flavor is not fragrant.

＊Pay attention to the bones to cold water into the pot, so that relatively more can remove the blood in the meat. Otherwise, the bones will quickly shrink in boiling water, locking the blood, yo! This is a mother's wisdom, yo! Soup salt should be put last, otherwise the meat will be firewood it!

＊Do red oil pot bottom dry red pepper and pepper amount can be added according to their own tastes, the bird added in the middle of the amount of more than the fear of too spicy heh! The flavor is quite awesome yo!

*Do red oil pot bottom every step of the frying flavor should be done, or make the pot bottom flavor is not strong yo! Especially the addition of bone broth is very important, if not had to add water, but the flavor is certainly greatly reduced, yo hah!

Go for it. There is no denying that Sichuan spicy hot pot is really delicious. Wow.... Oh, my God! So spicy.