Sichuan hot pot is famous for its spicy, fresh and fragrant flavor. It comes from the folk and sublimates into the temple. No matter it is a peddler, a servant, a high official, a scholar and a poet, a man of honor and a woman of yellow hair, its consumer groups cover a wide range and the per capita consumption times are far behind other places. As a kind of food, hot pot has become a representative food in Sichuan and Chongqing.

making method of Sichuan hot pot:

raw materials: 3 tbsps of Sichuan bean paste, 1g of butter, 1g of salad oil, 1g of dried pepper, 5g of pepper, 3 tbsps of sugar, 15g of crystal sugar, 1 small piece of old ginger, 6 cloves of garlic, 2 pieces of Beijing onion, 2 tbsps of Chinese liquor, 1 can of bone soup, 1 piece of dried tangerine peel and 2 pieces of tsaoko.

Practice: 1. Heat the salad oil in the pan, then stir-fry the dried peppers and prickly ash, and then take it out for later use. Pour the white sugar into the oil pan and stir-fry it over low heat, then add the chopped onion, ginger and garlic.

2. After the onion and garlic are fried until the color is slightly yellow, add all the spices and stir-fry, then add Sichuan bean paste and stir-fry. At this time, add white wine, light soy sauce and butter and stir-fry.

3. finally, pour the whole pot of sparerib soup, add rock sugar, and then pour the previously fried peppers and prickly ash back into the pot to become the bottom material of the hot pot.

Skills: 1. Butter is not butter for making West Point, but butter made from beef fat, which is used to add flavor to Sichuan spicy hotpot.

2. All kinds of spices used in hot pot can be purchased in grocery stores or Chinese medicine shops.

in the preparation of ingredients, it can best represent the typical character of mala Tang in Sichuan style. Authentic beef omasum hotpot is famous for its thick and heavy oil. The traditional soup is prepared with spicy douban, Yongchuan lobster sauce, Ganzi butter and Hanyuan pepper as raw materials. First, put the butter in a pot with strong fire, chop the watercress, pour it in, and stir-fry the pepper until it becomes sauce red oil. Then, add the beef stock, add the mashed lobster sauce, crushed rock sugar, ginger, Sichuan salt, fermented grains and small peppers, and cook.

In addition, beer flavor, sauerkraut flavor and seafood flavor, different hot pot varieties have different hot pot soups and different seasonings, and the number can reach more than 3 kinds. In addition, there are many saucers attached to Chongqing Hot Pot, which can be made from sesame oil, oyster sauce, cooked vegetable oil, soup and monosodium glutamate, mashed garlic, egg white, etc. Dip the scalded dishes and eat them, which not only harmonizes the taste, but also reduces the fire and promotes fluid production.

The above content comes from Baidu Encyclopedia. I hope it will help you.