Ingredients: 3 jins of butter, 2 jins of salad oil, 2 jins of Pixian Douban, 1 jin of white wine, 50 g of glutinous rice grains, 20 g of glutinous rice, 1 ounce of sea pepper, 5 jins of ginger, 1 tael of garlic, 1 tael of Sichuan peppercorns, 1.5 taels of tempeh, 15 g of Yibin broken rice. 15 grams of rock sugar, 1 tael of fine chili noodles, 2 taels of green onions, 1 tael of 3-inch sections. Spice recipe: 5 grams of white buckwheat, 5 grams of grass fruit, 5 grams of sannai, 3-5 grams of cloves, 3-5 grams of amomum villosum, 5 grams of fragrant fruit, 5 grams of cumin. 5g cinnamon bark 5g licorice 5g branches 5g braised grass 5g Laokou 5g nard 5g tangerine peel 5g 5g lemongrass 5-8g star anise 5g bay leaf 5g fennel 5g fennel 8 5 grams of vanilla. Before frying, cut the spices into 2-inch sections. Soak them in warm water for about 20 minutes. Soak the pepper until it becomes swollen. Double-pack herbal hot pot.

Prepare 2 woks, put (Douban) in one , 25 grams of green onion, ginger, fermented glutinous rice, white wine, crushed garlic, rice, beans, tempeh, rock sugar) ***9 and mix well. Add 3 pounds of butter to another pot and simmer, then add salad oil and heat until 7-8% hot, use a spoon to Pour the oil onto the evenly mixed watercress, and stir while drizzling the oil to prevent the watercress from scorching. Wait until the oil is poured out. Then put the watercress on the fire and simmer it over medium heat for about 10 minutes. The watercress will dry quickly and the water vapor will nourish the pepper. , switch to high heat to stir-fry. When the oil boils, switch to low heat to simmer. After 15 minutes, add about 25 grams of white wine and continue to stir-fry until the moisture of each raw material is almost dry. Add the soaked spices and continue to stir-fry until each raw material is almost dry. Soak the Sichuan peppercorns until they are dry for 9 minutes, stir-fry for 5-10 minutes. Ingredients and consumption methods of the hot pot base that does not burn: soybean oil, salt, monosodium glutamate, chicken essence, white sugar, star anise, Sichuan peppercorns, cinnamon, Cumin, white pepper, orange peel, amomum villosum, laurel (geranium leaf), cumin (kumin), angelica dahurica, ginger, lily, shallot, garlic, yam, galangal, coix seed, lotus seed, gorgon fruit, clove, longan , nutmeg, dates, ginkgo, black sesame, coriander, hawthorn, wolfberry, licorice.

How to eat: (This package contains oil packets and seasoning packets) 1. Place the hot pot (soup pot can also be used) on the fire, add 1500-2000 grams of boiling water, and mix. Open the oil package and seasoning package and put them into the pot. You can also add an appropriate amount of fresh ginger slices and green onion segments, bring to a boil over high heat and simmer over low heat for more than 10 minutes, then you can start rinsing without dipping.

Hot pot base ingredients packaging (20 photos) 2. This package is only suitable for shabu-shabu consumption by four people or less. It is recommended to buy two bags for more than five people for better taste. When using together, pack two bags of oil. After putting a packet of seasoning into the pot, taste the saltiness before using another packet of seasoning. 3. This product is suitable for cooking all kinds of beef, mutton, fish, seafood, mushrooms or vegetables. If you want to taste the soup, you can put the soup into a bowl after boiling and taste it slowly. Tip: When you are unsure of the weight of the boiled water to add, after adding the oil bag, please taste the saltiness while adding the seasonings, whichever feels right for you.

Edit this paragraph to make soup

As the saying goes, "It's not fresh without chicken, it's not fragrant without duck, it's not thick without bones." So when making white soup, you must pay attention to the combination of raw materials. Only then can we ensure that the soup is fresh and delicious. Its characteristics are: milky white color, good taste and thick consistency. 15 pounds of old hen, one old duck, one pig bone and 4 pounds of crucian carp (the crucian carp must be wrapped in gauze when making soup). The process of hanging the soup 1. Rinse the raw materials with water thoroughly. 2. Soak the raw materials in cold water for 1 hour to solidify the nutrients inside each raw material, so that the soup will be fresh and fragrant. 3. Add ginger, green onion cooking wine and pepper granules when making the soup. 4. Mix in all at once. If it is full of water, if the water is boiled out, you can only add boiling water to the soup pot. It is strictly forbidden to add cold water to the soup pot. 5. Frequent foaming can ensure that the soup is milky white. Bring to a boil over high heat and simmer the soup to thick soup or white soup. Use The soup simmered over low heat is clear soup. Be sure to pay attention.

Edit this paragraph to compare the pot

It is generally recommended to use a 4:6 pot, that is, 4 parts clear soup and 6 parts oil. Ingredients for the pot: ginger 50 grams of garlic granules, 50 grams of salt, 15 grams of monosodium glutamate, 50 grams of chicken essence, 50 grams of pepper, 5 grams of rice wine, 75 grams of sugar, 15 grams of glutinous rice wine, 10 grams of dried chili peppers, 40 grams of Sichuan peppercorns, 25 grams of old oil, 5 pounds of fresh soup, 3 pounds of fresh soup. Remember: first After the taste is adjusted, add the masterbatch. Put the old oil and masterbatch into the Sichuan peppercorns and dried chili peppers. Fourth, the recipe for the clear soup pot: 30g chicken essence, 20g MSG, 10g salt, 10g pepper, 15g jujube, 10g wolfberry, 5g 10 grams of garlic, ginger slices (skin removed), 5 grams of chicken fat, 50 grams of tomatoes, 4 slices of mountain delicacies, 20 grams of clear soup, 4 pounds of clear soup. 100 grams of lard, delicacies (blood bacteria, bovine bacteria, swine mushrooms, etc.). Combine the angelica root and Codonopsis pilosula** *Chop 20 grams into particles and put them in the bottom of the white soup pot for the best effect.

Edit the production of special base ingredients in this paragraph

1 Seafood Spare Ribs Pot: 1 and a half pounds of small fine ribs, 8 dried shiitake mushrooms, 2 squid heads (with whiskers), 4 bay leaves, onion, ginger, garlic, cooking wine, aniseed, and Sichuan peppercorns. Cut the ribs and add hot water. Put oil in the pot. When the oil is hot, add onions, ginger, garlic, aniseed, peppercorns, and bay leaves. Stir-fry until fragrant and add pork ribs. Add cooking wine, stir-fry for about 3 minutes, add mushrooms and squid. Put enough water. Pressure cooker for 15 minutes. Add sesame oil and monosodium glutamate to make the bottom of the pot, and it's a great way to boil fat beef. 2. Spicy beef pot base. A can of Laoganma, nearly half of beef brisket, onions, ginger, garlic, cooking wine, aniseed, Sichuan peppercorns, licorice, and cloves. Cut the beef brisket into small pieces and boil in hot water. Put oil in the pot, when the oil is hot, add onion, ginger, garlic, aniseed, pepper, bay leaves, beef noodle, cooking wine, and stir-fry for about 3 minutes. Then add Laoganma chili sauce. (As per personal preference). A little soy sauce and a lot of water. Pressure cooker for 20 minutes. When cooked, add garlic sprouts or minced green garlic. Raw materials: onions, ginger, garlic, Sichuan peppercorns, chili peppers, seasoning packets, sauces, spicy sauces, garlic sauces, various vegetables, etc.

Method: 1. The first step of hot pot: boil the soup. Although there are soup base and seasonings, it is absolutely not allowed to use pure water directly! So every time I have to make two pots of bone soup, why two pots? One pot is used to make the soup base, and the other pot is used to add soup! Hehe, this way the hot pot will not become blander as you eat... 2. This is a big bone that has been cooked in an electric casserole for five hours. It melts in your mouth. Look at the color of the soup, it is all white! I am going to make the first soup base; I also have a large pot of bone soup, which I used the "Nutritional Stew" function of the electric pressure cooker and cooked it for an hour; 3. This is the soup base I bought: spicy and non-spicy. Plant and prepare the base of the mandarin duck pot; 4. Prepare the mandarin duck pot; 5. It is not possible to boil the seasoning on the bottom of the pot directly, it must be stir-fried to make it fragrant! Prepare green onions, ginger, garlic, and Sichuan peppercorns, because I like the spiciness to be a little numb; 6. On low heat, add a little oil, add Sichuan peppercorns, about a small handful, and fry over low heat to get the fragrance; 7. Add the sauce packet from the spicy seasoning packet and stir-fry evenly; 8. Add two green onions, one head of garlic (cut in half), two slices of ginger, and stir-fry until fragrant; 9. Add the spice packet, Stir well; Method: 10-11. Pour in the large bone soup, cook for a while (no need to wait for boiling), and transfer to the mandarin duck pot; 12. Wash the pot (I was stupid this time, I should have made the clear soup pot first, so that No need to wash the pot...), add oil, and sauté the green onions, garlic and ginger until fragrant. The fire should not be too high, otherwise they will burn. 13. Put the sauce package, it is almost the same as the soup base in the spicy pot. ; 14. Pour in the big bone soup, simmer for a while, then transfer it to the Yuanyang pot, then add the seasoning packet, and put half of it; 15. Haha, the Yuanyang hot pot is ready! Just transfer it to the induction cooker and stew! Haha, I have been busy preparing these for a long time! The heat is coming, the soup is boiling, simmer slowly for a while, and when the aroma comes out, Li Zai and her dad will be back! Now you can start cooking, haha... Oh, by the way, there are also sauces: the spicy sauce and garlic sauce... I have to go to work again... Please forgive me for not taking a picture of the sauce, amen... 3. Clear The recipe for soup pot base: 6 grams of chicken essence, 4 grams of MSG, 2 grams of salt, 3 grams of pepper, 2 grams of jujubes, 1 gram of wolfberry, 2 grams of garlic, 1 gram of ginger slices (peeled), 10 grams of chicken oil, 1 slice of tomato, 4 grams of mountain delicacies, 500 grams of clear soup, 20 grams of lard 4. Recipe for the pickled fish pot base: 1 live carp or grass carp, 40 grams of pickled pickled cabbage, 200 grams of fresh soup, 20 grams of pickled red pepper , 8 grams of pickled ginger, 6 grams of wild pepper, 5 grams of dried chili knots, 1 gram of Sichuan peppercorns, 10 grams of garlic cloves, salt, chicken essence, pepper, appropriate amounts of cooking wine, sesame oil, and 30 grams of vegetable oil [1]

Edit this section of commonly used hot pot bases

Pixian Douban

Pixian Douban is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County, Chengdu. Its color Red and bright, moist and spicy. Pixian Douban is the most important seasoning in red soup hot pot. It can be used in the soup to increase the flavor and aroma. It makes the soup have a warm and spicy taste and a thick red color.

Tempeh

Tempeh is brewed with soybeans, salt and spices. It has a mellow smell, yellow and black color, oily and smooth texture, soft and loose seeds, and fresh and sweet taste. It is made in Chongqing Yongchuan fermented soya bean has excellent flavor. Used fermented fermented bean in soup can increase the salty and mellow taste.

Dried chili pepper

Dried chili pepper is pungent and warm, can dispel cold and strengthen the stomach, and its color is bright red , with a strong spiciness. There are many varieties of dried peppers, including big gold bars, two gold bars, five-leaf peppers, Chaotian peppers, seven-star peppers, Dahongpao and millet peppers. Adding dried chili peppers to the bottom of the hot pot soup stew pot can remove the fishy smell, relieve greasiness, suppress odor, and increase the spiciness and color.

Zanthoxylum bungeanum

Zanthoxylum bungeanum has a pungent, warm, numbing flavor and a strong flavor. It can warm the middle and dispel cold, and has the effect of dehumidifying and relieving pain. The best varieties of Zanthoxylum bungeanum are Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper. . Sichuan peppercorns are an important seasoning for hot pot. Used in soups and stews, it can remove fishy smell and enhance flavor.

Old ginger

Old ginger is pungent and moist. It contains the volatile oil gingerol and has a special spicy aroma. Old ginger is used in red soups and clear soups, and can effectively remove the fishy smell. It can enhance the flavor and seasoning.

Garlic

Garlic is pungent and aromatic. It contains volatile oils and second-rate compounds. Garlic is mainly used for seasoning, adding flavor, suppressing fishy odors and removing odors.

醆醆

醆醅 is made from glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow. It is sweet and delicious, thick but not mixed, and tangy but not sticky. Add the fermented glutinous rice into the base of the hot pot soup. It can enhance the freshness, suppress the fishy smell and remove the odor, making the soup taste sweet.

Table salt

The scientific name of table salt is sodium chloride. It is a small crystalline particle with a salty taste. It can detoxify and cool blood, moisturize and stop oxygen. Salt is used to season the hot pot. It has the effect of improving freshness, relieving greasiness and removing fishy smell.

Rock sugar

Rock sugar is a replica of sucrose, which is crystallized and has a sweet taste and mild nature. It nourishes qi, moisturizes dryness and clears away heat. When making hot pot soup, add rock sugar to make the soup mellow and sweet, which can relieve the spicy irritation.

Cooking wine

Cooking wine is brewed from glutinous rice as the main raw material. It has a soft wine taste and special aroma. The main function of cooking wine in hot pot soup is to enhance the aroma, color, fishiness and odor.

MSG

MSG is obtained from soybeans, wheat, kelp and other protein-containing substances. Extracted, it tastes delicious and can be used to enhance freshness and flavor in hot pot.

Chicken essence

Chicken essence is a powerful freshness-enhancing product that has been widely used in recent years. It is refined from chicken eggs and sodium glutate. The flavor of chicken essence comes from the decomposition of animal and plant proteins. Amino acids. The function of chicken essence is to enhance the freshness and flavor.

Pepper

Pepper. It has a spicy, temperate and strong aromatic smell. It has the effect of warming the middle and dispersing cold, strengthening the stomach and smoothing the qi. Used in clear soup hot pot to remove the fishy smell and increase the flavor.