Question 1: How to stir-fry the hot pot base to make it fragrant. Ingredients: 3 pounds of butter, 2 pounds of salad oil, 1 pound of Pixian Douban, 1 pound of white wine, 50 grams of glutinous rice grains, 20 grams of glutinous rice, 1,5 pounds of ginger, 1 tael of garlic, 1 tael of Sichuan peppercorns, 1.5 taels of tempeh, 15 grams

Yibin broken rice and vegetables 15 grams of rock sugar 1 tael of fine chili noodles 2 taels of green onions 1 tael of 3-inch sections Spice recipe: Baikou 5g Caoguo 5g Sannai 3-5g Cloves 3-5g Amomum villosum 5g Xiangguo 5

Cumin 5g cinnamon 5g licorice 5g branches 5g grass 5g grass buckle 5g nard 5g tangerine peel 5g 5g lemongrass 5-8g star anise 5g geranium 5g 5g fenugreek

8 grams of cumin, 5 grams of vanilla. Before frying, cut the spices into 2-inch sections and soak them in warm water for about 20 minutes. Soak the peppercorns until they are swollen. Prepare 2 woks and put them in one (watercress, scallions, ginger, fermented glutinous rice wine, 25 grams of garlic).

Broken rice, tempeh, black beans, rock sugar) *** mix well. In another pot, add 3 pounds of butter and boil it, then add salad oil and heat until 7-80% hot. Use a spoon to spoon the oil on top of the evenly mixed watercress.

, stir while pouring oil on the watercress to prevent the watercress from burning. Wait until the oil is poured out. Then put the watercress on the fire and simmer it over medium heat for about 10 minutes. The water vapor of the watercress will dry quickly and moisten the pepper. Use high heat to stir-fry it as oil.

When boiling, switch to low heat and simmer. After 15 minutes, add about 25 grams of white wine and continue frying until the water in each ingredient is almost dry. Add the soaked spices and continue frying until the ingredients are 9 minutes dry and the peppercorns have soaked.

, stir-fry for 5-10 minutes. Ingredients and consumption methods of the hot pot base that does not burn: soybean oil, salt, monosodium glutamate, chicken essence, sugar, star anise, pepper, cinnamon, cumin, white pepper, orange peel

, amomum villosum, laurel (geranium leaf), cumin (kumin), angelica dahurica, ginger, lily, shallot, garlic, yam, galangal, coix seed, lotus seed, gorgon fruit, clove, longan, nutmeg, jujube, ginkgo,

Black sesame, coriander, hawthorn, wolfberry, licorice.

1. Place the hot pot (or soup pot) on the fire, add 1500-2000 grams of boiling water, open the oil package and seasoning package and put them into the pot.

You can also add an appropriate amount of fresh ginger slices and green onion segments, bring to a boil over high heat and simmer over low heat for more than 10 minutes, then you can start rinsing without dipping.

2. This package is only suitable for shabu-shabu consumption by four people or less. For more than five people, it is recommended to buy two bags for better taste. When using together, put two oil bags and one seasoning bag into the pot, and taste the saltiness.

Use another packet of seasonings for lighter taste.

3. This product is suitable for cooking all kinds of beef, mutton, fish, seafood, mushrooms or vegetables.

If you want to taste the soup, you can put the soup into a bowl after boiling and taste it slowly.

Tip: When you are unsure of the weight of the boiled water to add, after adding the oil bag, please taste the saltiness while adding seasonings, whichever feels right for you.

Common hot pot bases Question 2: What spices are needed to stir-fry hot pot ingredients?

The role and dosage of hot pot spices. 1. Gansong is a fluffy, dark brown root-like spice commonly used in spicy hot pot soups or stewed vegetables. Chengdu people call it vanilla, and Chongqing people call it fragrant rice. In fact, it should be called gansong.

Siong, also known as sweet Siongxiang.

Gansong has a pungent smell, similar to the strong smell of turpentine. It has the functions of regulating qi and relieving pain, relieving depression and refreshing the spleen. It is a traditional Chinese medicine used to treat chest and abdominal distension and pain, stomachache and vomiting, loss of appetite, and indigestion.

Add this spice to spicy hotpot soup or brine for a rich aroma.

However, you should pay attention to the amount. The dosage should not exceed 5 grams at a time, otherwise the aroma will be "cloying".

2. Cloves are also called male cloves and sub-cloves. They are the flower buds of cloves. They are commonly used as dried products in cooking. They have a strong aroma and taste pungent and numb. Their nature and flavor are warm, and they can warm the stomach and relieve hiccups.

, carminative and analgesic effects.

The amount used in cooking should be within 1 to 2 grams, and never use more.

3. Star anise should be called star anise, also known as anise, aniseed, and August beads. This is a spice that people are more familiar with.

It is characterized by its aromatic smell and slightly sweet taste.

Its nature and flavor are pungent and warm, and it has the functions of warming the body, appetizing, dispelling cold and treating hernia.

It can be used in cooking whether it is hot pot, braised, or brine.

Because its fragrance is liked by some and annoyed by others, it is more flexible in use, and 5 to 10 grams is appropriate.

4. Cumin is also called fennel, coriander, Huai Xiang and wild fennel.

It is cultivated in most areas across the country and is familiar to people. Its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel-filled dumplings, etc.

Its ripe fruits are like small rice grains or cumin, with a special aroma.

Used as a spice, it is widely used in braise, brine, and spicy hot pot.

In hot pot, the dosage can be appropriately increased, such as 10 to 20 grams or more.

In terms of medicinal use, its nature and flavor are pungent and warm, and it has the functions of promoting qi, relieving pain, strengthening the stomach, and dispersing cold.

5. Caoguo: The fruit of a kind of ginger plant, Caoguo, has a strange and unpleasant taste.

Its medicinal properties are warm and pungent in taste, and it has the functions of drying dampness and strengthening the spleen, eliminating phlegm and warming the body, dispelling cold and fighting malaria.

It can be broken into pieces or used whole during cooking. It can be used as a spice when roasted or braised with beef. Its flavor is especially good.

Caoguo is not used much in spicy hot pot and brine. It is more appropriate to put 3 to 5.

6. Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of the plant Amomum villosum. It tastes astringent, smells fragrant, has warm medicinal properties and pungent taste.

It has the effect of spreading Qi in the middle, strengthening the stomach and digesting food. It is used for gastric and abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, fetal dysphoria and other symptoms.

When used in hot pots and stewed dishes, it should not be too much, preferably within 3 grams.

7. Sannai. In some places, it is also called sand ginger and mountain spicy root. It is a rhizome.

Grocery stores and traditional Chinese medicine stores sell dried slices of them, which have a fragrant taste.