Spicy hot soup ingredients 200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of ginger, 40 grams of pickled chili pepper, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of salt, 5 grams of monosodium glutamate, 3 grams of pepper. Add another 500 grams of chicken or duck soup. I said that spicy hot is a clean and elegant Sichuan countryside girl, and as usual, spicy water spirit. When Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of hot and spicy; when the "Swan" hot pot with its chain stores throughout the country has become a cultural symbol, Sichuan hot and spicy hot pot with its pervasive offensive to occupy the national market. Sichuan spicy hot to Leshan area as a representative, Leshan spicy hot the best is concentrated in the Wutongqiao District. Speaking of the Wutongqiao this bullet, is indeed one of Sichuan's famous "food house", Xiba tofu, hot and spicy hot pot and bean curd brain are produced here; and the district's Niuhua town, is the best hot and spicy hot pot and bean curd brain known as the "double food paradise". Niuhua hot and spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup to chicken broth with the addition of cinnamon, chenpi, dried chili pepper segments, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk, mash juice and other simmering into a casserole dish placed on the fire in the ring table, so that the edge of the pot is slightly higher than the desktop. The main ingredients of the spicy hot pot can be really varied, from flying in the sky, running on the ground, swimming in the water to hanging on the branches, the earth, everything: pigeon meat, chicken wings, foot skin, chicken breast, chicken legs, duck tongue, duck paws, quail eggs, beef, tripe, mutton, prawns, lobsters, crucian carp, loach, eel, potatoes, sweet potatoes, side-ear roots, cucumbers, bitter gourd, lentils, mushrooms, mushrooms, enoki mushrooms, gluten, soybean skins, Vermicelli, vermicelli, kelp, fungus, bean sprouts, dried tofu, oil tofu, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (want to be called phoenix-tail), lotus root ...... In addition to the vermicelli, vermicelli, and pig's blood is placed in a bamboo funnel to cook, bean sprouts and earwigs are tied with a thin thread on a bamboo stick, the rest of the main ingredients are either cut into slices, chopped into pieces, or ripped into threads and put onto a bamboo stick, and then put them into a separate category. The rest of the main ingredients are either sliced, chopped, or torn, and put on thin bamboo sticks and placed in small square baskets in different categories. Customers are free to choose according to their taste. Unlike Chengdu spicy hot pot with refined salt, chili powder, pepper powder, monosodium glutamate, green onion with a dry plate, and not the general red oil chili plate, Niuhua spicy hot pot ingredients plate and can be described as one of the best: spicy hot pot can be described as the best is the duck's tongue, Niuhua people are commonly known as "aircraft", its tender and crisp degree of I do not know how many times better than the tripe, duck palms and loach! The most popular dish is duck tongue, commonly known as "airplane"! Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of white stick is vegetarian and cheaper meat dishes, 50 cents a red stick is mostly meat dishes. For less than 100 RMB, with drinks, you can get a decent meal for five or six people. Winter around the fireplace to eat all warm, summer with a cold beer to clear the heat and defeat the fire. Spicy hot small stores throughout the urban and rural streets and alleys, young and old. In recent years, Niuhua spicy hot not only in Sichuan snacks to lay its "Shu Sheikh" status, but also out of Sichuan, for the whole country to bring a cozy enjoyment. 2" the production method of spicy hot ingredients: (according to their own preferences, the type and amount of raw materials can be increased or decreased) Meat: rabbit waist 50 grams, 50 grams of tripe, 50 grams of eel, 50 grams of pork ring throat, 50 grams of luncheon meat, 30 grams of duck intestines Vegetables: 80 grams of lotus root slices, lettuce 80 grams of winter melon 50 grams of mushrooms 50 grams of dried tofu 50 grams of cabbage 80 grams of cabbage 50 grams of cabbage 80 grams of green beetroots Seasonings: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian Douban, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of pepper, 2 grams of pepper, 30 grams of dried chili, 20 grams of mash juice, 20 grams of wine, 10 grams of ginger, 100 grams of salt, 10 grams of strawberry, 10 grams of cinnamon, 10 grams of grass, 10 grams of white fungus, chili pepper 250 grams of soup 1500 grams of production process: 1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh broth. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam into the brine. 2、Make the main ingredients. Wash cabbage, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pork ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, the dishes will be threaded into a string of about thirty or forty grams. 3, hot system. Brine pot placed on a high flame, so that it maintains a small boil, all kinds of vegetables with a good string of bamboo skewers scalding, according to the fire of different dishes scalding mature. 4、Dipping. Hot ripe dishes on the plate with chili pepper and fried salt, according to their own taste needs to be dipped in chili pepper and salt and then eat. Either dip or not dip, more or less at your own discretion. Easy to appear problems and solutions: hot finished product is not cooked. The main ingredients used in spicy hot pot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking. 3" hot spicy hot 5 kg of bone broth ratio: 1, produced in Sichuan, "Azalea City" Pixian 300 grams of soybean (which is the main raw material), rapeseed oil 250 grams of 2, 150 grams of dry red pepper (cut into about 2 centimeters of the section); pepper 50 grams of 3, 3 tablespoons of sugar; dry ginger (sliced) and cloves of garlic 150 grams of each; green onions (two inches and a half) 250 grams of sub-food stores to sell 150 grams of spices bag! (back to the incense anise and so on); salt to the right amount (depending on the salinity of the beans you buy, because some manufacturers produce beans too salty); a spoonful of chicken stir-fry material fire Hou is very critical: 1, hot pot of oil, oil cooked dried chili peppers and peppercorns slightly over the oil (i.e., turn off the fire) fished out to be used 2, the oil pot under the sugar stir-fry slowly, to be the sugar melted blisters (stir-fry process depending on the circumstances of the opening of a little small fire, pay attention to the melted sugar began to float to the oil on top of the) to come when you can, this time the sugar bubble was golden yellow, if turned to dark red or black on the fried paste) immediately under the ginger, green onion, garlic and dashi stir-fry, and then under the PI County Bean Brisket out of the flavor 3, open the fire, will be the bone broth into the soup, add salt (to the salinity of the soup material to put slightly more than the usual focus on the flavor of the roasted vegetables can be) and chicken broth, soup open and then put into the over-oiled dry chili peppers and peppercorns into the small fire after slowly simmering for 10 minutes can be According to the proportion of this can be more fried some of the base material Each time the taste is not enough, to the soup can be added (like spicy people can also be hot directly into some of the hot material has not been over the oil of the dry chili pepper and new pepper grain) Note: 1, fried sugar, only with a small fire, sugar must be fried to melt, and to the oil on the surface of the pan bubble to line (bubble for the golden yellow, if the fried paste can not be reused, so that the soup is bitter), so that the soup will be red and soup soup is not sweet 2, the bean curd must be used "the" Pixian Brand "Pixian Brand" Pixian Brand "Pixian Brand" Pixian Brand "Pixian Brand" Pixian Brand "Pixian Brand" Pixian Brand "Pixian Brand" Pixian Brand "Pixian Brand" Pixian Brand Azalea City brand" Pixian bean is authentic, and many other products are unqualified or taste incorrect 3, it is best to use canola crude oil (that is, unrefined oil), do out of the primer color and flavor than salad oil and other refined oil effects are better General spicy hot pot or fish pot soup do not have to use butter, such as changing to do the hot pot substrate can be replaced with 200 grams of butter and 100 grams of canola oil with the frying (canola oil cooked and then under the butter, and the rest of the process remains unchanged). 4" hot spicy hot In fact, authentic Chengdu spicy hot to many kinds of material fried, when my mother did please open a list, I glanced, there may be more than 20 kinds of it. The material is selected and ground, with vegetable oil and brine oil (that is, cooking Sichuan brine soup, because brine is meat, after cooking the soup above the floating oil is brine oil, very fragrant) fried, and some have to add butter. Then add soup and some ingredients to boil can be shabu shabu. I now also ate in the field can not authentic spicy hot, to tell you about a kind of my own creation, I myself think it is still full of over hidden. Because of their own material can not be complete on the chicken hot pot Preparation: chicken, parixian bean (how much according to personal preference), dry chili (how much according to personal preference), pepper (how much according to personal preference, I am aware of more than addictive), pepper, a small amount of dashi, fennel a small amount of ginger, green onions, parsley, salt, chicken broth, oil, all kinds of to shabu shabu dishes. Practice: 1, chicken chopped, pot (no oil) fried dry water 2, pot of oil (can be more), oil, put bean, chili, pepper, ginger, fried, pour into the chicken, chili pepper fried, add salt 3, stir frying after adding water to cook, add pepper, dashi, fennel, scallions, chicken, open can be shabu-shabu la. 4, dish: cilantro cut into small amounts, a small amount of ginger, scallions, cilantro, salt, chicken, oil, various dishes to be shabu-shabu! 4, dish: coriander finely chopped, add chicken essence, add salt according to personal taste, like spicy oil to be floated on the soup pot, do not like spicy soup in the pot, mix well, on the start la! 5 "hemp horrible hot pot bottom formula: canola oil half a catty, half a catty of lard, half a catty of butter, pepper 2 two, dry chili 4 two, Pixian Douban 1 bag, rock sugar 2 two, ginger half a catty, half a catty of garlic, fruits of grass 5, fennel a little, 25 cloves, cinnamon 5 small pieces, one or two chicken methods: three oil mix - plus sugar stir frying over a low fire! -- add PI County Douban stir-fried over low heat (at least half an hour), can not make sugar charcoal, or it will be bitter -- the remaining (except Chinese medicine) together, to be ginger and garlic after the flavor -- sub 5 pots - add water (preferably bone broth) - evenly divided into adding herbs to simmer for half an hour ----5 pot base - an average of 8 dollars.