Meiwa hot pot is one of the most popular hot pot varieties this year. It is made with Sichuan’s unique dried chili peppers, seven-star pickled peppers, millet spicy peppers, pickled ginger slices, and konjac slices*** It's made from 100% spicy food, so it tastes spicy and fragrant. When paired with the delicate meat of the frog, it tastes especially fresh and tender. Moreover, when this kind of hot pot is served, it will be full of fiery red, which is particularly easy to whet the appetite of guests.
How to eat: The waiter brings the pot with the frog and konjac slices to the table without lighting. After the guests eat the frog, light the fire and add duck blood, ham slices and other vegetables to stir-fry.
Features: The taste is mellow and has a strong spicy aroma. Base ingredients: 2 pounds of Sichuan specialty dried chilies, 1 pound of seven-star pickled peppers, 100 grams each of onion, ginger, and garlic, 100 grams of hot pot oil, 5 star anise, 5 grams each of kaempferol, cloves, cumin, lemongrass, and cinnamon. .
Soup ingredients: 1 pound of base material, 80 grams each of ginger slices, garlic slices, and green onion segments, 20 grams of salad oil, soaked ginger slices, and millet chili pepper (a small pepper special to Sichuan). 50 grams, 2 pounds of fresh soup, 10 grams of oil, 500 grams of beautiful frog (Meiwa), 50 grams of Sichuan specialty konjac slices, 30 grams of minced coriander, 2 grams each of salt and MSG.
Dipping recipe: 3 grams of crispy peanuts, 3 grams of crispy soybean powder, 3 grams each of bean sprouts and coriander powder, add 10 grams of soup in the pot and add 1 gram of MSG (one serving) ).
Preparation of base material: ①Crush the dried chili into powder, add it to 30℃ water and soak it for 2 hours, then take it out, control the water, add 30% hot salad oil and stir-fry over medium-low heat for 20 minutes (during stir-frying) Keep turning the frying spoon to prevent the chili from becoming mushy) and stir-fry the chili to bring out the aroma. The dosage ratio of dried chili peppers, water and salad oil is 1:2:1. ② Add the whole seven-star pickled pepper and stir-fry over low heat for 5 minutes. Add onion, ginger and garlic and stir-fry for another 2 minutes. ③Put the oil, star anise, kaempferol, cloves, fennel, lemongrass and cinnamon into the pot and stir-fry over low heat for 30 minutes before serving.
Soup making: ① Slaughter the frog, peel it, remove its head, claws and internal organs, then wash it and marinate it with salt and MSG for 20 minutes. ②Put salad oil in the pot, heat it to 70% heat, stir-fry the frogs, wait until the frogs are cooked, pour in oil and remove from the pan. ③Put the salad oil into the pot again. When it is 70% hot, add the pickled ginger slices, millet chili peppers, green onions, ginger slices, and garlic slices and stir-fry over high heat until the soaked ginger slices and millet chili peppers come out. After it is fragrant, add the fresh soup and base ingredients and bring to a boil over low heat. Add the fried frog, konjac slices and chopped coriander and serve without lighting.