1 I haven't fried chafing dish ingredients before, but I just threw the bottom ingredients into the pot to cook, but the fruit said that the fried bottom ingredients would be more fragrant, so I observed it on the spot: how to do it: 1, prepare some seasonings, such as dried pepper, pepper, fragrant leaves, star anise and cinnamon. And there is also a bag of hot pot bottom material (. 2, put more oil in the pot, put all the spices in, add two spoonfuls of bean paste, stir fry slowly on low heat. 3. Stir-fry until the bottom material melts and completely blends with the seasoning. 4. Change the fried pot bottom material into a special pot for hot pot, add water and boil it with high fire, and then cook it slowly with low fire to make it tasty. Let's see what we want to eat: radish, green vegetables, yam, all kinds of mushrooms and fungus, day lily, tofu, yuba and tofu skin, watermelon ... Meat includes: all kinds of meatballs, lunch meat, crispy sausages, frozen mutton skewers bought by fresh squid supermarket, which can be eaten after being baked in the oven; In addition, I bought a quick-frozen jiaozi, which was cooked in a pot. Others were too full to move, so I didn't eat it. On the contrary, I ate six jiaozi ... 2 Soups by myself. How to make hot pot bottom soup and stir-fry hot pot bottom ingredients: vegetable oil 500g butter 300g Pixian watercress 300g dried pepper 350g ginger 20g garlic 60g onion 60g rock sugar 30g mash juice 100g octagonal 20g cinnamon 10g fennel 10g grass fruit 5g Lithospermum 5g. Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken. 2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Ciba pepper, and stir fry slowly for about 1 ~ 1? 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used. 3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then. Second, the preparation of hot pot soup ingredients: 300 grams of pig bones, 300 grams of beef bones, chicken feet bones 100 grams of ginger 10 grams of onion, 30 grams of cooking wine, 20 grams of chicken essence, 30 grams of monosodium glutamate 15 grams. Methods: 1, pig bonzi bone and cattle bonzi bone were washed and broken; Wash the chicken claw bones; Ginger is broken; The onion is knotted. 2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup. 3. Then add chicken essence and monosodium glutamate, put dried peppers and prickly ash into a wok, add vegetable oil and stir fry, and then sprinkle them into five hot pots respectively? Sprinkle150g of dried pepper and 25g of pepper on each hot pot. At this time, the hot pot can be served, and all kinds of raw materials can be blanched after cooking for a few minutes. Iii. Some problems related to the operation of 1. In the frying process of chafing dish bottom material, we must use a small fire, so as to avoid frying the raw materials, and the fragrance and pigment inside the raw materials can fully ooze out. 2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot. 3. Pixian watercress added to the bottom material of hot pot is mainly used to improve taste, while Zanba pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil. 4. Adding rock sugar to the hot pot bottom material can play the role of "bright" soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices. 5. adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation. 6. When preparing hot pot soup, if the taste requirements are not too spicy, then the dried peppers inside don't need to be directly fried in oil in a wok, but cooked in a boiling pot first? To reduce its spicy taste, and then take it out and sprinkle it in the hot pot. 7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately. 8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow.