In fact, in hot pot, the most important thing is to fry the bottom material of hot pot. First, the key steps, such as which raw materials are used, how to make peppers, how to refine old oil, etc., determine the taste of hot pot.
What are the characteristics of Chongqing hot pot?
First, spicy, multi-flavor coexistence
Second, pay attention to seasoning and be good at change.
Third, pay attention to the use of soup and advocate nature.
Four, the knife is fine and flexible.
Fifth, the selection of materials is extensive and unique.
Six, drink and eat together, follow one's inclinations
So, how can we make delicious and authentic Chongqing hot pot?
Hotpot stock (hanging soup)
Raw materials: pig bone1000g, chicken skeleton1000g, ginger100g, 50g of cooking wine and 5000mg of water.
Production steps: after cleaning the big bones, knock them open with the back of a knife and clean the chicken skeleton; Then blanch in boiling water, remove the floating powder, and repeat several times; After washing, put them all into a cold water pot, bring them to a boil with high fire, turn to low fire for two hours, and then filter the impurities.
Chongqing hot pot ingredients: (please reduce the household consumption in proportion)
Butter: 5000 grams
Bean paste:150g
Pepper: 250g
Dried Chili: 2000 grams
Garlic:150g
Ginger slices:100g
Sugar:100g
Douchi:100g
Liquor: 250g
Spice:100g
Spice:? 5g of white button, 5g of Amomum tsaoko, 3g of Rhizoma Kaempferiae, 5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon bark, 5g of licorice root, 5g of twig, 5g of grass-cutting, 5g of old button, 5g of Gan Song, 5g of dried tangerine peel, 5g of water-pulling, 8g of citronella, 5g of star anise and 5g of fragrant leaves.
Chongqing hot pot bottom material practice:
1. Make Ciba pepper first, cut the dried pepper into two parts, remove the pepper seeds as much as possible, then put it in boiling water for a few minutes, and stir it up and down, left and right, so as to clean the dust on the pepper.
2. Drain out the water and squeeze it dry. Be sure to squeeze it dry and press hard.
3. break the pepper with a blender, thicker, not too thin.
4. The production of Zanba pepper is completed.