After high-temperature refining, butter is cooled to 3-40% heat, pepper and pepper are sauteed, then spices are added, stir-fried slowly, white wine is added for about half an hour, then stir-fried, white wine is added for another half an hour, and this is repeated for four times, and then a proper amount of salt is added. After two hours, the fragrance can be smelled within 200 meters. Hot pot bottom material is definitely the core of a hot pot restaurant, and some of them have been handed down for many years, which is also the place where we are addicted to eating hot pot in some stores. I also want to eat a hot pot at home to relieve my craving, so I will share with you a simple cooking method of hot pot bottom material, and the taste is quite good! ! !
Hot pot can run through the east, west, north and south, and it exists almost anywhere in China. In addition to the famous spicy hotpot in Chongqing, Sichuan, Chaoshan beef hotpot, Beijing mutton hotpot, Guangzhou broth mutton hotpot and seafood hotpot. . . . . Too much, too much. As an insider, I think the details of this thing are greater than the process. Many people are telling you how to do it, but few people tell you what you need to pay attention to. Let me talk about the peppers used in the hot pot first. Generally, we choose high-quality lantern peppers, shizhu red, inner yellow new generation, bullet, two strips, and all over the sky.
Making hot pot at home is very affordable, and it is also very hygienic to make it yourself. Here are two ways to make hot pot, one is spicy hot pot, and the other is clear soup hot pot. Stir-fry onion and ginger in oil pan, add pepper, pepper and bean paste to make red oil. Add soup stock and hot pot ingredients. It won't taste bad.