The hot pot base is too spicy then, the following this method you can try:

In the frying hot pot base (I know your base is ready-made, but still need to fry,) first add 1000 grams of rapeseed oil, burned to 9 mature, and then pour into the garlic cloves, scallion pieces, ginger, pick up the station will be the base to put it in, turn to medium heat to stir fry for about five minutes, put the right amount of white sugar, then Stir fry for one minute on it.

Sugar can reduce the spicy flavor.

Then pour into the soup boil, turn to medium heat and simmer for half an hour, open the fire, pour a bottle of beer, boil and taste, if you think the taste is still too spicy, you can add a little mash, and then you can start to enter the main event - hot pot!

Spicy baby: sugar, beer, mash. The latter two not only make the spiciness lower, but also make the hot pot taste softer and more flavorful. Of course, if you don't have the latter two, you can use only sugar, but authentic Sichuan hot pots will add beer and mash for flavor, especially mash, which is added to all well-known Sichuan hot pots.

Expanded Information

Hot pot base small pot frying method

Ingredients:

Butter 3 pounds Salad oil 2 pounds? PI county bean paste 1 catty white wine 50 grams? Mash 20 grams of Ziba sea pepper 1,5 kg ginger 1 two garlic 1 two pepper 1.5 two black beans 15 grams? Yibin broken rice 15 grams of vegetables 1 tael of rock sugar 2 tael of top quality chili pepper 2 tael of green onions 1 tael of 3-inch section

Spice recipe:

Baikou 5 grams of fruits 5 grams of fruits of the grass

Sannai 3-5 grams of cloves 3-5 grams of fruits of the grass. Sannai 3-5 grams Clove 3-5 grams? 5 grams of kernels Cumin 5g Cinnamon 5g Cinnamon 5g Licorice 5g Glycyrrhiza glabra 5g Eryngium 5g? Pai Cao 5g Cao Kou 5g? Licorice 5g Pericarp 5g Wicker 5g? 5-8 grams lemongrass? Anise 5g? 5 grams of Chinese spices 5 grams of thyme 5 grams of cumin 8 grams of cumin? Vanilla 5 grams

Fried before the spices cut into 2-inch-long section, soaked in warm water for about 20 minutes, pepper soaked up Prepare two frying pan, one inside the put (beans, onions, ginger?). Mash? 25 grams of white wine, garlic, crushed rice and vegetables, edamame and rock sugar)****9 samples mixed well.

Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. The oil will be drizzled until the oil is finished.

Then put the bean paste on the fire with medium heat and simmer for about 10 minutes, the bean paste is almost dry when the water under the Zipa chili, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding white wine 25 grams of white wine or so, continue to stir fry until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until each raw material 9 minutes dry under the soak up the peppercorns, stir-fry for 5-10 minutes.

No fire hot pot base ingredients and serving method

Information list:

Soybean oil, salt, monosodium glutamate, chicken essence, sugar, star anise, peppercorns, cinnamon, cumin, white pepper, orange peel, sand nut, laurel (incense leaf), cumin (cumin), dahuric dahuric root, ginger, lily, green onion, garlic, Chinese yam, gorgonzola, coix lacryma, lotus seed, fructus cornutum, clove, gui Yuan, nutmeg, jujube, white fruit, black sesame, coriander, hawthorn, wolfberry, licorice, etc.

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so in the hanging of the white soup must pay attention to the raw materials to be matched to ensure that the soup is fresh and flavorful.

The characteristics of the soup are: milky white color, positive taste, thicker consistency.

Old hen a mother duck a pig bones 15 pounds of carp 4 pounds

(Carp soup must be wrapped in gauze)

Suspended soup process

1 raw materials blanch to blanch through the 2 cold water to soak the ingredients for 1 hour to make the raw materials within the nutrients suspected of solid, simmering out of the soup is fresh and flavorful.3? The first thing you need to do is to mix all the water at once.

If the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligently foam to ensure that the soup white. The high heat to boil with high heat stew soup is thick soup that is white soup, with low heat stew soup is clear soup. It is important to note.

Baidu Encyclopedia - Hot Pot Seasoning