Spicy hot is a lot of people's favorite, this kind of food is mainly spicy, and this kind of food, contains more greens, so when you eat, on human health, are not too much of a threat, so the choice of it, can rest assured that the spicy hot spice recipe are what it is, it is also a lot of people do not quite understand the recipe, so in the production of it, it is possible to make inquiries.

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That spicy hot pepper seasoning recipe specifically what is it, the following is a detailed introduction, so that the recipe is a good understanding of it, in the choice of it, is also able to rest assured that the choice, to eat, there will be other changes.

Spicy Hot Seasoning Recipe:

Meat dishes:

Rabbit loin 50 grams of tripe 50 grams

Eel 50 grams of pork ring throat 50 grams

Luncheon meat 50 grams of duck intestines 30 grams

Vegetarian dishes:

Sliced lotus root 80 grams of romaine lettuce 80 grams

Dongguan 50 grams of mushrooms 50 grams

Dried tofu 50 grams of cabbage 80 grams of mushrooms 50 grams of mushrooms

Dried tofu 50g cabbage 80g

Cauliflower 50g beetroot 80g

Seasoning:

Butter 250g vegetable oil 100g

Pixian Douban 150g Yongchuan tempeh 50g

Ice sugar 10g pepper 5g

Pepper 2g dried chili 30g

Mash juice 20g shaoxing wine 20g

Shaosu 20g

Ginger 10 grams of salt 100 grams

Cao Guo 10 grams of cinnamon 10 grams

Pai Cao 10 grams of white mushrooms 10 grams

Chili pepper 250 grams of fresh broth 1500 grams

Production procedures:

1, the system of brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh broth. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dry chili, fruits and other condiments. Boil and remove the foam to form the brine.

2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pork ring throat cut into 4 cm square. Lunch meat cut into thin slices of about 4 cm square; veggies cut into thin slices of about 3 cm. With a cleaned bamboo skewer, the dishes are threaded into a string of about thirty or forty grams.

3, hot. Brine pot placed on a high flame, keep it small boil, all kinds of vegetables with a string of bamboo sticks hot, according to the fire of different dishes hot hot ripe.

4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.

Easy problems and solutions:

Hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking. The essence of the hot pot is the soup, commonly known as "pot bottom", the method of elaboration, the soup is boiled beef bones half a day to one or two days, it is important to spicy seasoning, a large number of pungent and traditional Chinese medicine, each family is a unique secret recipe. Careful also subdivided spices, dried chili pepper spicy strong, used to refine spicy oil; chili powder soluble, used for soup; fresh chili pepper has a natural aroma, used to enhance the smell; chili pepper, pepper with red meat; pepper and seafood to get along.

The soup is made well,