I have a particularly good friend who was born and raised in Chongqing.

For Chongqing people, hot pot is their specialty, just like their people, they are warm and fiery towards people.

Whether it’s hot summer or cold winter, hot pot is a popular delicacy, but why is it so rare to eat authentic hot pot except in Sichuan and Chongqing?

Because their oil dishes are different.

The hot pot oil dish can be used to cool food, and secondly, it can enhance the flavor of food and make it taste better.

Today Xiaoyi will share with you how to make the oil dish more delicious?

I also got the true story from my friend.

How to adjust the hot pot oil dish?

In Sichuan and Chongqing, oil dishes usually use half a bowl of finely ground sesame oil and minced garlic.

You can also add oyster sauce, coriander, etc.

If you feel the taste is not enough, you can add some salt and MSG.

There is a dry oil dish with a stronger taste, which is a combination of dried chili powder and Sichuan pepper powder.

Of course, compared to the sesame oil dish, some people prefer this kind of original soup plate. The mustard + spicy millet + peanuts are very fragrant. When the bottom of the pot is boiled, just scoop out two pieces of the original soup and pour it in. It will be numbingly and vividly, and it can also keep the food.

Its own umami flavor.

In addition, everyone needs to pay attention to the fact that the oil dish combination should not be too fancy.

For a long time, many people may have misunderstandings about oil dishes. For example, when making oil dishes, they put many kinds of ingredients together, thinking that they can get a variety of flavors.

actually not.

After such a combination, the characteristics of each ingredient will be eliminated, resulting in a mixture but not refinement.

The oil dish should not be too fancy, such as the most classic combination of red soup hot pot: sesame oil + garlic + seasoning salt + chopped green onion.

Only in this way can you taste the taste of hot pot itself.

If the combination is too fancy, it will greatly weaken the original flavor of the hot pot, and it will also not be conducive to cooling and removing the spiciness.

Of course, everyone has their own preferences for radish and green vegetables.

What you like is the most delicious.

You can also try it based on what I said above.

I am Shen Xiaoyi, a beautiful cook born in the 1980s and a gourmet self-media person.