A: Red soup (also called "soup marinade") and old oil are the two most important technologies related to the flavor and characteristics of hot pot. If you master the production of these two items, you will basically master the technical core of red hot pot.

Here's how to make the hot pot red soup and old oil commonly used in Sichuan:

Raw materials: Pixian watercress1500g, Chaotian dried pepper 200g, Erjin bar dried pepper 200g, Sichuan Hanyuan pepper 450g, ginger100g, garlic 250g, scallion festival 250g, Sichuan Yongchuan douchi 250g, rock sugar 200g, fermented grains 500g. 30g of fennel, 30g of fragrant leaves, 30g of Lingcao, 30g of cardamom, 30g of Arnebia euchroma, 500g of melted butter 1 kg, 500g of melted lard, 2kg of cooked vegetable seed oil, 60kg of pig bone soup, 250g of chicken essence and 250g of salt.

Production: 1, two gold bars of dried peppers are boiled in boiling water for 10 minutes, the water is controlled, and chopped with a knife (or ground into a paste by a machine) to make Ciba peppers.

2. Heat melted butter in a pot, add half peeled and smashed ginger and scallion knots to fry until the scallion knots are dry. Pick out ginger and scallion knots, add melted lard and cooked vegetable seed oil, and when the oil is heated to 40% to 50%, add Pixian watercress and stir fry for about 10 minute, and then add them.

3. Put star anise, kaempferia kaempferia, Amomum tsaoko, Cinnamomum cassia, clove, fennel, fragrant leaves, Lingcao, Amomum cardamom and Lithospermum into a soup pot and bring to a boil, then reduce the fire to a low heat for about 60 minutes until the fire is extinguished. After the red oil on the surface of the soup brine floats, scoop out the old oil of the hot pot, and add the fermented glutinous rice juice, chicken essence and salt to the remaining soup to make the red soup (that is, red soup).

Remarks: Another way is to add all kinds of spices to the base material that has been fried, and stir-fry the fragrance slowly. The fragrance is dissolved in the base material, and then it is added to the bone soup to make a red soup, and the effect is also better.