Clear soup1500g, butter 250g. 150g douban, 100g douchi, 15g rock sugar, 50g Chili Festival, 50g Jiang Mo, 10g Zanthoxylum bungeanum, 15g refined salt, 30g cooking wine, 100g fermented glutinous rice juice and 4,000 pieces by hand.

Red soup is a dish made of red dates, tofu and pork. This soup has a wide range of uses, and it is used in most varieties of hot pot in Chongqing. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many recipes and making methods of red soup, and these kinds have their own characteristics.

Red soup is a typical Chongqing hot pot basic soup.

This soup has a wide range of uses, and it is used in most varieties of hot pot in Chongqing. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many recipes and making methods of red soup, and these kinds have their own characteristics.

Here are three well-known and recognized formulas and modulation methods for you to choose from.

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.