The aroma is rich, fresh and refreshing, and the flavor is unique.

Raw materials: 1000 grams of sliced eel, 500 grams of tripe, 500 grams of yellow throat, 44 grams of beef, 200 grams each of kelp, lotus root slices, tofu skin and lettuce.

Double 11 carnival is underway! Get Huawei Mate40 and Rolex watch for free!

Advertisement

Seasoning:

Pixian bean paste 50 grams, 100 grams of dried chili peppers, 25 grams of dried peppercorns, eel pot spices, 250 grams of vegetable oil, 100 grams of old oil, 10 grams of monosodium glutamate (MSG), pepper, rock sugar, chicken 5 grams of each garlic 30 grams of ginger, scallion, wine 20 grams of each sesame oil, cilantro, green onion 50 grams of each, fresh soup 1 dry grams.

Eel pot special spices [loach hot pot universal]:

5 grams of star anise, cinnamon, cinnamon, crabapple, crabapple 3 grams each, 1 gram of cloves, 2 grams of fennel, 2 grams of lemongrass, 2 grams of cardamom

Production:

(1) 80 grams of dried chili peppers boiled in boiling water for 20 minutes, cut and soak for 1 hour, drained, and then finely twisted with the grinder to become "patty cake chili", ginger and garlic were cut into 0.5 cm square d, a variety of spices with boiling water soak for 5 minutes, drain the water standby.

(2) net pot on medium heat, put vegetable oil refining, leave the fire to four mature under 20 grams of dried chili peppers and peppercorns sautéed to brownish-red, under the Pixi County bean paste stir-fried over low heat for 3 minutes, under the "patty-cake peppers" continue to stir fry over low heat for 20 minutes, to be red when the oil is under the spices fried for 10 minutes, under the garlic diced ginger diced continued to Stir-fry 10 minutes to the rich flavor of the pot, that is, into the hot pot base.

(3) stainless steel hot pot pot pot put a little dried chili pepper and dried pepper, into the hot pot base, soup, monosodium glutamate, chicken essence, the old oil can be on the table, boiling can be hot food a variety of meat and vegetarian ingredients.

The key to making:

1, frying material is the most critical, time must be mastered, frying material must be used in a small fire, not enough time to fry the flavor, fire power big color black. Spices and bean paste need to be heated for a long time with a small fire in order to make its flavor permeate out.

2 hot food eel; time can not be too long hot, to just cooked for the best. You have to use fresh eel with blood, you can't wash the blood off, otherwise it's not fresh.

3, according to the different requirements of the guests to prepare a variety of meat and vegetarian ingredients for hot food. The oil plate can be used as a dish of garlic with sesame oil, green pepper and cilantro dish, etc., or according to the needs of the guests to come with the oil plate.