Is every spicy hot pot base ingredient unique? This is not necessarily the case, but most pots and pans are pretty much the same. The standard recipe for authentic Sichuan spicy hot pot base; spicy hot pot is popular all over the country, especially in Chengdu, where it is found in all streets. Butter flavor is too heavy because the butter put too much, do spicy hot pot when the butter can only account for 1/3 of the total fat, and butter should be boiled with ginger and green onion first to get rid of the odor of butter. The detailed cooking method of Sichuan spicy hot pot is now introduced to you. Tang Qinglin, a famous Sichuan chef and one of the top ten skilled cooks in Sichuan Province, has won many gold medal awards in various competitions.

Secret spices (15 grams of sannay, 20 grams of star anise, 15 grams of cinnamon, 10 grams of grass nuts, 8 grams of allspice, 3 grams of cloves), 50 grams of dried chili peppers, Pixi Douban 50 grams of ginger 30 grams of garlic 45 grams of butter 50 grams of vegetable oil 100 grams of oil, 30 grams of rock sugar, 2 kilograms of fresh broth, pepper 10 grams of pepper, chicken 15 grams of chicken essence, green onion joints 30 grams of mash 20 grams of mash.

(1) dried chili into the pot of boiling water for 5 minutes, poured into a basin to soak for 30 minutes, drain, chopped fine; spices stranded fine, ginger, garlic cut into 03 cm size of the dices; vegetable oil refining.

(2) net pot on a small fire, put butter and vegetable oil, burned to fifty percent heat, under the chili pepper paste fried for 5 minutes until the oil was red, under the Pixian bean stir fry for 10 minutes, add spices, ginger and garlic diced stir fry over low heat for 20 minutes, add mash stir fry for 3 minutes, out of the pot in the pot, that is, into the base of the hot pot, as you take with you.

(3) hot pot pot pot into the hot pot base, into the fresh soup, put salt, chicken essence, pepper, cooking wine, green onion section can be on the table, to be boiled can be scalded a variety of ingredients.

Frying the ingredients when the fire can not be big, to always use a small fire , so that the flavor of the various spices into one. Butter must be boiled with ginger and green onion first, so as to get rid of the odor of butter.