1. hot, cooked in the pot.

The key is: first of all, to distinguish between various materials,

Not all kinds of materials are hot food.

Generally speaking, the texture of the ingredients is tender and crisp, and the ingredients that can be cooked instantly are shabu-shabu:

The ingredients that are to be clamped together are suitable for blanching (shabu-shabu),

such as duck intestines, sliced cashews, sliced livers, pea shoots, spinach and so on;

while the texture of the ingredients is slightly denser, and the ones that can't be cooked easily in an instant

To blanching them for a while longer are maws, mushroom livers and slices of beef.

The next step is to watch for changes in the soup brine,

and then, to see what happens to the soup brine. To observe the changes in the soup brine,

When the soup brine boiling, constantly rolling, and the soup brine on the oil and grease enough, hot food flavor and can keep warm;

Once again, we must control the fire, the fire is too much, the food is old, the fire is not, it is raw;

Fourth, hot when you have to clip the food, otherwise dropped into the pot, it is easy to boil old, boil.

2. Boil: that is, put the ingredients into the soup to cook.

The key is:

First of all, you have to choose the ingredients that can be boiled, such as scallops, meatballs,

mushrooms and other such texture is more compact,

must be heated for a long time to eat the raw materials;

Secondly, you have to master the fire, and some of them have to be boiled for a long time to be boiled loose, boiled.

3. The experience of eating hot pot should be the first meat after vegetarian .

Hot food soup must be boiling,

To be all immersed in the soup hot food;

Secondly, like spicy flavor, adjust the spicy flavor,

Methods are: like spicy, can be hot food from the hot pot side of the oil;

Instead of the middle of the boiling hot food;

Then again it is to eat hot pot, you must be accompanied by a cup of tea,

to appetize. p>

To appetizer, digestion, oil, grease,

Change of taste, reduce the feeling of spicy.

Ingredients

3 tablespoons of Sichuan bean paste, 100 grams of butter,

100 grams of salad oil, 100 grams of dried chili peppers,

50 grams of peppercorns, 3 tablespoons of sugar, 15 grams of rock sugar,

1 small piece of ginger, 6 cloves of garlic, 2 pieces of Beijing green onion,

2 tablespoons of white wine, 1 can of bone broth, 1 piece of peel,

1 piece of grass jelly,

2 pieces of Chinese herbal medicine. p>

2 grass fruits, 15g cumin, 3 star anise,

1 piece sannay, 1 cinnamon stick, 3 slices of allspice,

3 cloves, 1 teaspoon monosodium glutamate (MSG), 2 teaspoons salt,

1/2 teaspoon white pepper, 2 tablespoons light soy sauce.

How to Make

1: Heat oil in a wok and stir-fry dried chili peppers and peppercorns, then remove from the pan and set aside.

Add the sugar into the wok and stir-fry onion, ginger and garlic over low heat.

2, until the onion and garlic stir-fried until the color is slightly yellow, put all the spices together stir-fried,

then pour into the Sichuan bean paste stir-fried,

this time to pour into the white wine and soy sauce and butter combined stir-fried.

3, and finally poured into the whole can of pork rib soup, put the rock sugar,

and then before the fried chili and pepper back into the pot that is to become the base of the hot pot.

Tips

1, butter is not the cream of pastry,

but the fat of the cow is boiled out of the butter,

used in spicy hot pot to add flavor.