The hot pot medicinal food base of the present invention belongs to seasoning. It is a hotpot medicinal dietary base made of pai cao, ling cao, fragrant hair grass, ginger, rock sugar, pickled pepper, bean paste, cinnamon, grass nutmeg, nutmeg, jade fruit, wicker, pinyin, yam, betel nut, dahuric acid, grass cardamom, coriander seed, sand nut, sanya, cardamom, cumin, cardamom, gui Zhi, aniseed fennel, dry ginger, wooden spices, cloves, peppercorns, good ginger, salad oil, white wine, and garlic, and then sautéed. Its advantage is that it has the characteristics of numbness, spiciness, freshness, fragrance and sweetness, mellow taste, rich fragrance, fresh soup, maintaining the traditional flavor of hot pot seasoning base, no discomfort reaction, good for gastrointestinal digestion, and long term consumption has the efficacy of strengthening the body.

Sovereign item

1, a hot pot medicinal base, characterized by the following composition: pulse dial 0.8 ~ 1.2 grams, jade fruit 1.2 ~ 1.8 grams, nutmeg 1.2 ~ 1.8 grams, 0.6 ~ 1.0 grams, 0.8 ~ 1.2 grams of yam 0.8 ~ 1.2 grams of betel nut 0.8 ~ 1.2 grams of Angelica dahurica 1.2 ~ 1.8 grams of grass nut 0.8 ~ 1.2 grams. Coriander seed 1.0～1.4 g, sand nut 1.0～1.4 g, saponin 0.8～1.2 g, cardamom 1.2～1.8 g, cumin 0.8～1.2 g, cardamom 1.2～1.8 g, cinnamon stick 1.2～1.8 g, cinnamon bark 1.5～2.0 g, cardamom 1.2～1.8 g, aniseed 1.5～2.2 g, dried ginger 1.0～1.4 g, pai cao 1.0 to 1.2 g, 3.0 to 3.5 g rock sugar, 3.5 to 4.0 g ginger.

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Home made medicinal hot pot Ingredients:

200 grams each of lean beef and beef liver, 150 grams each of fishballs, maw, dried tofu, spinach, 5 grams of ginseng, 10 grams of astragalus, 15 grams each of angelica and goji berry, 20 grams of jujubes, 5 grams of licorice, luncheon meat, water sprouted vermicelli, water sprouted 100 grams each of luncheon meat, seaweed, green onions, potatoes, flat mushrooms, 2000 grams of fresh soup. Seasonings: 100 grams of bean paste, 150 grams of vegetable oil, 100 grams of mash juice, 35 grams of ginger, 20 grams of garlic, 25 grams of pickled chili peppers, 15 grams of salt, 5 grams of monosodium glutamate (MSG), 10 grams of peppercorns, 50 grams of butter, cooked chicken oil, sugar, soy sauce, vinegar, green onion sliding each appropriate amount.

Method of production:

1, beef tendon, cut into large and thin slices; beef liver peeled, cut into the same beef equivalent of the slice; tripe washed, sliced, cut blocks; luncheon meat cut into long 4 centimeters, 2 centimeters wide, 0.3 centimeters thick strips of slices; dried tofu washed, cut into strips; seaweed vermicelli cut into sections; seaweed cut into strips; garlic pat broken, cut into knots; spinach selected and cleaned; flat mushrooms into strips; potatoes peeled, cut into strips. Peel and slice the potatoes. Plate each of the above ingredients separately and arrange them on the table.

2, ginseng, astragalus, angelica, wolfberry, jujube, licorice into the casserole or pot, add water to boil, simmer for half an hour, clarified out of the liquid 500 ml.

3, cooked chicken fat, sugar, soy sauce, vinegar, chopped green onion mixed into a seasoning dish, one dish per person, put on the table for dipping.

4, frying pan on the fire, under the vegetable oil, burned to 40% hot, put the bean paste, pickled chili pepper section stir-fried, under the garlic, ginger, pepper stir-fried a few times, under the mash juice, salt, monosodium glutamate boiled, add fresh soup, butter boiled, add two thirds of the liquid medicine, knocked off the froth, scooped into the hot pot, on the table, light the fire, the soup is open, add raw materials into the hot pot soup cooked, dipped in the sauce for consumption. Eat the process, you can always add the original soup and medicinal liquid seasoning.