Sichuan's chuanchuanxiang hotpot can be said to be famous. Many people have traveled all the way to this big city so that they can taste the pure chuanchuanxiang hotpot. The key is that there will be a lot of attention on the practice and secret recipe of chuanchuanxiang hotpot. The key is a special food derived from the hotpot. Everyone should also have a cup of green tea when eating chuanxiangxiang hotpot, which can achieve the practical effect of clearing away heat, detoxifying and relieving boredom.

1. Boiling soup: 2 Jin of pig bones, washed and smashed; An old duck, washed and gutted. Put it in the pot and add cold water until it is swallowed up (everything is filled with cold water, never add cold water halfway).

2. Preparing vegetables: cleaning vegetables and removing roots and skins; Meat food should be cut into large areas and sheets; Slice canned lunch meat, sausages, etc.; Cut the potatoes into thin slices, and set the plates separately.

3. Dishes for flavor preparation: Sesame oil, minced garlic, Chuanqi, soy sauce, vinegar, etc. are generally prepared in advance according to different flavors.

Frequently Asked Questions

1. Hotpot skewers evolved from hotpot, but the eating methods are very different. Hot pot must be operated by itself, and the hot pot skewers are scalded by professional masters and put in bowls for consumers to apply, which ensures the taste and quality of hot pot skewers.

2. Eat hot pot skewers with a cup of tea to strengthen the spleen, stimulate appetite, help digestion, relieve oil and greasy, change the taste, and relieve the spicy feeling. Green tea is the best tea leaf.

prepare food in advance

2 Jin of butter; 5 kg of oil; Chengdu Pixian sauce 4 kg; (refers to bell pepper) 2.5 kg of bell pepper; 2 kg of pepper; Old rock sugar 2 Liang; 1 kg of ginger; .5 kg of onion; Star anise .1 kg; .5 Liang of licorice; Sannai .5 Liang; Illicium verum 1 Liang; 1 Liang of Alpinia officinarum; 2 grams of glutinous rice; Grass buckle .8 Liang; .5 Liang of fragrant fruit; Wind ginger .5 Liang; Lithospermum .7 Liang; Lilac flower .3 Liang; Gardenia jasminoides Ellis .5 Liang; Amomum villosum .6 Liang; 2 bottles of mistakes; 1 grams of douchi in 1 bag; Pepper is .5 Liang.

Making process

1. Slice the sauce pile, cut the stem of the dried Chili into sections, wash them with cold water and soak them thoroughly, peel the ginger and soak them with the dried Chili, then grind them into minced meat with a meat grinder, add ginger and grind them into minced meat, and break the old rock sugar for later use. Ginger and garlic slices are reserved; Soaking Radix Arnebiae, cutting into small pieces, and reserving; All kinds of spices are soaked in cold water and reserved; When the two oils are mixed and burned evenly to 8% heat, the end will be reserved when the heat is reduced to 4% heat; Chop the water lobster sauce, and mix Pixian bean paste, chili paste and water lobster sauce evenly to make spicy sauce.

2. When the oil in the clean pot is heated to 4%, put it in the soaked Arnebia euchroma. When it is fried, it is not necessary to fish it out. When it is sour, add old rock sugar to cook it, add spicy sauce and heat it for 1.5 ~ 2 hours, add spice and heat it again for .5 hours, add sesame pepper powder and heat it for 15 minutes. When the hemp flavor goes out, add miso and push it evenly, and the water will leave the fire at the end. When it is cooled to room temperature, it will not only

(1) raw materials: according to the standard of raw materials for putting on bamboo sticks, it is also forbidden to put on bamboo sticks, such as vermicelli, sweet potato vermicelli, wide vermicelli and dried kelp.

(2) production method: the pot mixing method is selected.