Clear soup hot pot is a classic food in Sichuan cuisine, which is deeply loved by people because of its refreshing, delicious and nutritious characteristics. The key to the taste of broth hot pot lies in the bottom material. Today, let's share the recipe and making secret of authentic Sichuan-style clear soup chafing dish bottom material.

Preparation of ingredients

1 .500g of pig bone

2.3 slices of ginger

3. Appropriate amount of cooking wine

4. Clear water 2000 ml

5.20g rock sugar

6.3 octagons

7.3 Amomum tsaoko

8. Cinnamon 1 root

9. Fennel 1 tablespoon

10. Codonopsis pilosula10g

1 1. huangqi10g

12.5 red dates

13. Lycium barbarum10g

Production steps

1. Wash pig bones with water, put them in a pot, add appropriate amount of water and cooking wine, and blanch them to remove fishy smell.

2. Take out the bones, pour out the water in the pot, wash the bones and put them in the pot.

3. Add 2000 ml of water, bring to a boil with low heat, skim off the floating foam, and add ginger slices.

4. Put star anise, tsaoko, cinnamon and fennel into the pot, add rock sugar and cook slowly.

5. Put Radix Codonopsis, Radix Astragali, Fructus Jujubae and Fructus Lycii into the pot and continue to cook for 2 hours.

6. After boiling, filter out the bottom material in the pot and put it in a bowl for later use.

final result

The above is the recipe and production steps of authentic Sichuan-style clear soup hot pot bottom material. When making broth hotpot, put the bottom material into the pot and heat it. If you like spicy taste, you can add seasonings such as dried Chili and pepper to the hot pot. I hope everyone can try to make it and taste the delicious Sichuan style broth hotpot.