500g of tomato seasoning, 5kg of butter, 5kg of salad oil, douban, white wine, fermented grains, ginger, garlic, pepper, douchi, shredded water chestnut, rock sugar, Chili noodles and onion.

Flavor formula:

Rhizoma Atractylodis, Fructus Tsaoko, Rhizoma Kaempferiae, Flos Caryophylli, Fructus Amomi, Osmanthus fragrans, Fructus Foeniculi, Cortex Cinnamomi Japonici, Radix Glycyrrhizae, Fructus Gardeniae, Rhizoma Sparganii, Fructus Tsaoko, Gan Song, Pericarpium Citri Tangerinae, Zizania latifolia, Citronella, Fructus Anisi Stellati, Geranium leaves, Fructus Foeniculi and vanilla10g.

Exercise:

1, soak the spices in warm water for about 20 minutes before frying;

2. Prepare two pots, put watercress, onion, ginger, fermented grains, 25g liquor, garlic, shredded rice and lobster sauce crystal sugar into one pot and mix well;

3. Add 5 kilograms of butter to the other pot to boil, then add salad oil and heat it to 70% to 80%;

4. Spoon the oil onto the well-mixed watercress and stir;

5. Then put the watercress on the fire and cook it over medium heat for about 10 minutes. When watercress is quick-drying and wet, it will cook the pepper.

6. Stir-fry with high fire. When the oil boils, cook with low fire for 15 minutes;

7. Add about 25 grams of white wine and continue to stir-fry until the water content of each raw material is basically dry. When the moisture is almost dry, add spices and fry the peppers for 5- 10 minutes.

8. Finally, add tomato seasoning.

Edible method editing

1. Put the hot pot on the fire, add boiling water, disassemble the oil bag and tomato seasoning bag and put them into the pot;

2. Add a proper amount of fresh ginger slices and shallots, boil with slow fire for more than 10 minutes after boiling, and then rinse;

3, tomato hot pot bottom material is suitable for eating all kinds of beef and mutton, fish, seafood, mushrooms or vegetables.

First, the frying of hot pot bottom material

Ingredients: vegetable oil 500g butter 300g Pixian watercress 300g dried chilli 350g ginger 20g garlic 40g onion 60g rock sugar 30g fermented glutinous rice juice100g star anise 20g kaempferia10g cinnamon10g fennel10g tsaoko 5g Lithospermum 5g geranium 2.

Methods: 1, cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken. 2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Ciba pepper, and stir fry slowly for about 1 ~ 1? 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used. 3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.

Second, the preparation of hot pot soup ingredients: 300 grams of pig bones, 300 grams of beef bones, chicken feet bones 100 grams of ginger 10 grams of onion, 30 grams of cooking wine, 20 grams of chicken essence, 30 grams of monosodium glutamate 15 grams. Methods: 1, pig bonzi bone and cattle bonzi bone were washed and broken; Wash the chicken claw bones; Ginger is broken; The onion is knotted. 2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup. 3. Then add chicken essence and monosodium glutamate, put dried peppers and prickly ash into a wok, add vegetable oil and stir fry, and then sprinkle them into five hot pots respectively? Sprinkle150g of dried pepper and 25g of pepper on each hot pot. At this time, the hot pot can be served, and all kinds of raw materials can be blanched after cooking for a few minutes.