Chuanchuanxiang is another form of hot pot, which originated in Chengdu, Sichuan [1]. It is not only one of the characteristic traditional snacks in Sichuan, but also the most popular embodiment of grassroots cuisine. The origin of the name "Chuanchuanxiang" is because it is a snack that skewers various dishes with bamboo sticks and puts them in a hot pot to rinse and eat. Chuanchuanxiang is spread all over many cities in China with its unique charm and distinctive features. To a certain extent, Chuanchuanxiang has become one of the representatives of Sichuan flavor.

Dishes

Method 1

Preparation of ingredients

25g of chafing dish base, 5g of soup stock, 2g of rice wine, 25g of sugar, 5g of monosodium glutamate, 1g of soy sauce, 25g of pepper and dried. Dried tangerine peel, star anise, cinnamon, tsaoko and clove, 5 slices of ginger, 6 cloves of garlic and 25g of butter.

Production steps

1. Heat the butter in a wok, add 15g of pepper, 25g of dried pepper, ginger and garlic to saute until fragrant, then add the chafing dish seasoning to saute until fragrant, and add rice wine to saute slightly.

2. Put the rest of the ingredients and the soup stock in a wok and boil, then cook your favorite food and serve it with a chafing dish.

Method 2

Prepare ingredients

3g watercress (this is the main raw material), 2g butter, 1g rapeseed oil and 15g dried red pepper (cut into small pieces of about 2cm); 5 grams of pepper, 3 tablespoons of sugar; 15g of dried ginger (sliced) and 15g of cloves of garlic; 25 grams of onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc.) 15g; Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Production steps

1. Add vegetable oil in a hot pot, add butter after the vegetable oil is cooked, and after the butter melts (turn off the fire), scoop up dried peppers and prickly ash over the oil for later use;

2. Stir-fry the white sugar in the oil pan over low heat. When the white sugar melts and bubbles (pay attention to the fact that the melted sugar begins to float on the oil, and the sugar bubbles are golden yellow at this time. If it turns dark red or black, it will be fried). Stir-fry the ginger, onion, garlic and aniseed immediately, and then stir-fry the Pixian watercress.

3. Turn on a big fire, pour the bone soup, add salt (with the salinity of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 1 minutes, and then you can eat the dishes according to your own preferences.

according to this ratio, you can fry more base materials, and every time the taste is not enough, you can add materials to the soup (those who like spicy food can also directly add some dried pepper segments and new pepper particles that have not been oiled).