(1) Wash the onion, ginger and tomato respectively, and then cut the onion, ginger and tomato into sections for later use.
(2) Boil the water in the pot, put the pig bones in, take them out and wash them after boiling, put them in a casserole, add water, star anise and cinnamon, cover the pot, and simmer for about 1 hour.
(3) Remove the residue of star anise and cinnamon from the pot, add a proper amount of Jiang Mo to remove fishy smell and greasy taste, then add a proper amount of refined salt, monosodium glutamate and cooking wine to improve the taste, add onion and tomato pieces, cover them and stew for about 15 minutes, turn off the fire, skim off the floating foam on them, and add pepper.
(4) When eating, directly pour into the pot, add the ingredients you want to eat, and the tomato pot is finished.
2, spicy pot bottom:
(1) Wash the onion ginger and dried pepper, and cut them into sections for later use.
(2) Heat the oil in the pan. After the oil is heated, add Jiang Mo and stir fry, then add dried chili, pepper and onion and stir fry, add Pixian bean paste and stir fry red oil, add lobster sauce to taste, and then add the bone soup cooked in advance.
(3) Turn on the fire, add fermented grains and crystal sugar, cover and cook for 30 minutes, then add refined salt and Shaoxing wine and cook for about 2 minutes, then turn off the fire.
3, red soup pot bottom:
(1) Wash star anise, fragrant leaves, cinnamon and onion ginger for later use.
(2) Boil the oil, and add spices such as onion ginger, pepper, cinnamon, Amomum tsaoko, star anise and geranium. When the oil is hot, add Chili noodles and fry until the oil is red and bright, add bean paste and mix well, pour the cooked bone soup into the pot, add appropriate amount of fermented grains, crystal sugar and cooking wine, cover and stew for 50 minutes.
(3) After the red soup is boiled, add refined salt to taste, then filter out all the residues, and prepare the pot. Stir-fry the dried pepper segments with hot oil and pour them into the bottom of the pot.
4, clear soup pot bottom:
(1) Clean chicken, carrots and other ingredients and cut them separately for later use.
(2) Boil the water in the pot, blanch the chicken pieces in the pot, then take them out and rinse them.
(3) Heat oil in a pot, add ginger slices and shallots and stir-fry until fragrant, then add boiled chicken pieces and stir-fry for a while, then add cooking wine and bone soup, put the cut carrot pieces in the pot, cover with a small fire and simmer until the water boils, add appropriate amount of chicken essence, salt and pepper to taste, and finally add appropriate amount of chopped green onion and turn off the fire.
5, sour soup pot bottom:
(1) After all the ingredients are cleaned, cut them separately for later use.
(2) Heat the oil in the pan, add Jiang Mo and stir fry until fragrant, then add chopped sauerkraut, minced garlic, pepper and millet pepper and stir fry evenly.
(3) Add the prepared bone soup into the pot, cover the pot and stew for 1 hour, add refined salt, monosodium glutamate, cooking wine and old tofu, turn to low heat and cook until it tastes delicious, add appropriate amount of pepper and sesame oil, turn off the fire and sprinkle with chopped green onion.
6, Yuanyang pot bottom:
The most direct way to use the bottom of Yuanyang pot is to use red soup bottom or spicy hot soup bottom with clear soup bottom. The most important thing is to have a mandarin duck pot.