Step 1: Cook soup.

Two kilograms of pig bones, washed and smashed; An old duck washed and eviscerated. Add cold water to the pot until it is submerged (add enough cold water to everything, don't add cold water halfway).

(1) used as red soup: add appropriate amount of onion, ginger (beaten pine), garlic and simmer for 2-3 hours, then oil out and taste, the soup is clear, and drain the residue. Put the bottom material of Sichuan hot pot (Chongqing hot pot) into the hot pot, add the cooked soup, add salt and chicken essence, cook until the bottom material melts, and then rinse the vegetables.

(2) Clear soup: add a proper amount of onion, ginger and garlic, cook and stew until the soup is milky white, mellow and fresh, drain the residue, and add salt chicken essence to make a white soup.

Step 2 prepare food:

Wash vegetables, remove roots and peel; Meat should be cut into large pieces and thin slices; Thick slices of luncheon meat, ham sausage, etc. ; Cut the potatoes into thick slices and plate them separately.

Three. A dish used for seasoning

Generally, there are sesame oil, garlic paste, Kawasaki, soy sauce, vinegar and so on. They are prepared according to their own tastes.

After the soup is cooked, people can sit around and enjoy it. Usually eat meat first.

Raw materials: The protagonist's raw materials are dried Chili (50g), Pixian bean paste (300g), butter (300g) and vegetable oil (500g). If authentic, other seasonings should be added, such as star anise, fennel, vanilla, geranium, clove, tsaoko, kaempferia kaempferia, cinnamon, Lithospermum and wort. Of course, conventional seasonings such as garlic, onion, ginger and iced sugar are essential.

Practice: fry the bottom of the pot first. Boil dried chilies in boiling water for 2 minutes, then take them out and chop them up for later use. Heat vegetable oil in a hot pot, then add butter. After the butter melts, add ginger, onion and shallot, stir-fry Pixian bean paste and pepper, and turn to low heat. After the bean paste overflows in the pot and the pepper turns slightly white, put all other seasonings (except mash juice and rock sugar) into the pot, continue to stew until the spice color in the pot becomes dark, and finally add mash juice and rock sugar and stew slowly. After the raw materials in the pot are cooled, it becomes the bottom of the red soup hot pot. Because of the complexity of making, you can make several pieces of pot bottom materials at a time and put them in the refrigerator for later use.

Then prepare the soup. Boil the broth first, which can be pig bone soup, beef bone soup or chicken soup. It would be better if pig bones, cow bones and chicken can be put together at the same time. Add ginger, onion and cooking wine when cooking soup. Wait until the soup turns milky white.

When eating hot pot, put the bottom material into the pot, then pour the broth, and sprinkle with dried peppers and prickly ash fried with vegetable oil. The whole bottom material of the hot pot is finished and can be washed.

[Best flushing method]:

There are so many things suitable for rinsing in Sichuan hot pot that you can rinse almost anything you can think of. However, there are beef omasum and duck intestines with Sichuan characteristics, and others such as fish fillets, pork slices, loin slices, mutton, chicken slices, bacon, Flammulina velutipes, fat sausages, chicken feet, duck feet, meatballs, tendons, various vegetables and bean products can be put in for rinsing.

Stir-fry the hot pot bottom material (based on 5 parts of pot bottom material)?

Ingredients: vegetable oil 2500g butter1500g Pixian watercress1500g dried pepper 250g ginger100g garlic 200g onion 300g rock sugar150g fermented grains juice 500g star anise100g cinnamon 50g.

Method:

1? Refine vegetable oil first; Cut butter into small pieces; Pixian watercress chopped fine; 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; Peel garlic 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 a wok on medium fire, add vegetable oil and heat it, add butter to boil, add ginger, garlic cloves and onion and stir-fry until fragrant, then add Pixian watercress and Ciba pepper, and stir-fry slowly with low fire for about 1 ~ 1. 5 hours, until the watercress is fried with water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not needed.

3? Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Arnebia euchroma, cinnamon leaves, vanilla, clove, etc. , and continue to stir fry with low fire for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and slowly cook with low fire until the water in mash juice completely evaporates. At this point, remove the pan end from the fire and cover the lid with a pan.

Second, the preparation of hot pot soup

Ingredients: pork bonzi bone1500g beef bonzi bone1500g chicken claw bone 500g ginger 50g onion150g cooking wine100g chicken essence150g monosodium glutamate 75g fried hot pot bottom material? All of them? 750 grams of dried peppers and 75 grams of vegetable oil.

Method:

1? Cleaning pig bone and ox bone, and crushing; Boned chicken feet and washed; Ginger is broken; The onion is knotted.

2? Boil pig bones, ox bones and chicken feet bones in a boiling water pot, then take them out and put them in a clear water pot, add ginger, scallion and cooking wine, then cook them with low fire until the soup is milky white, and remove the residue to get fresh soup.

3? Divide the chafing dish bottom material into five parts on average, put them into five chafing dishes respectively, and then add fresh soup into the pots respectively. About 2500 grams of soup is mixed into each hot pot? Then, add chicken essence and monosodium glutamate, put dried peppers and Zanthoxylum bungeanum into a wok, add vegetable oil and stir-fry until fragrant, and then sprinkle them into five hot pots respectively? Sprinkle150g dried Chili and 25g pepper on each hot pot? At this time, the hot pot can be served, and after boiling for a few minutes, you can start to rinse all kinds of raw materials.

Third, some related problems in operation

1? In the process of frying chafing dish bottom material, low fire must be used, so as to avoid frying the raw material and make the fragrance and pigment inside the raw material fully ooze out.

2? In the process of frying, you should keep turning it with a spoon or spatula to make the raw materials heated evenly and avoid sticking to the pan.

3? Pixian watercress added to the bottom material of hot pot is mainly used for flavor enhancement, while Ciba pepper is mainly used for color enhancement. However, they should all be slowly fried to dryness, so that their flavor and pigment can be fully dissolved in the oil.

4? Adding rock sugar to the bottom material of hot pot can play the role of "brightening" the soup. The purpose of adding mash is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.

5? Adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Is Lithospermum added to increase the red color? However, the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, it is not appropriate to add too many kinds of spices, mainly adding common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, and adding a small amount of other spices to assist. Please note that, generally speaking, the spices added in the chafing dish bottom material are less than those added in the preparation of brine.

6? When preparing hot pot soup, if the taste is not too spicy, then the dried peppers inside don't need to be directly fried in oil, but boiled in a boiling water pot first? Reduce its spicy taste? Then take it out and sprinkle it into the hot pot.

7? There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. In small batch frying, it is generally necessary to crush spices into powder, reduce their dosage and shorten the frying time of spices appropriately.

8? After the chafing dish is fried, there is a layer of oil floating on the surface. We can use part of this layer of oil as old oil for the next frying as "mother oil", because this will make the flavor of the chafing dish bottom material more rich and mellow.