300g of watercress (this is the main raw material), 200g of butter, 0/00g of rapeseed oil/kloc-,0/50g of dried red pepper/kloc-(cut into small pieces of about 2cm), 50g of pepper, 3 tablespoons of sugar, 0/50g of dried ginger/kloc-(sliced) and garlic cloves; 250g onion (two and a half inches long), 150g seasoning package (fennel, star anise, kaempferia, etc. ), and a spoonful of chicken essence (look at the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty).
Production steps
1. Add vegetable oil to the hot pot, and add butter when the vegetable oil is cooked. After the butter melts (turn off the fire), remove the dried pepper and pepper from the oil for later use.
2. Stir-fry the sugar in the oil pan over low heat. When the sugar melts and bubbles (note that when the melted sugar begins to float on the oil, the sugar bubbles will be golden yellow, and if they turn dark red or black, they will be fried). Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.
3. Open a big fire, pour in bone soup, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking taste) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 10 minute, then you can eat the food according to your own preferences.
Tip: according to this ratio, you can stir-fry more base materials, and you can add ingredients to the soup every time the taste is not enough (you can also add some dried Chili segments and unpolished new Chili granules directly to the spicy materials if you like spicy food)
Extended data:
Ordinary spices
1, Ganzi is a fluffy and dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, Chongqing people call it Xiang, but it should be called Ganzi, also called Ganzi Xiang.
2. Cloves, also known as cloves and cloves, are the buds of cloves. They are often used as dry products in cooking, with rich fragrance and tingling feeling. Its taste is pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain.
3, star anise should be called star anise, also known as anise, star anise, August pearl, is a familiar spice.
4. Fennel is also called fennel, shredded vegetables, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on.
Amomum tsaoko is the fruit of a ginger plant, and its taste is very strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, invigorating spleen and resolving phlegm, warming the middle warmer and dispelling cold, and resisting malaria and grass fruit disease.
6. Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Cao Ling is a spice widely used in hot pot in recent years.
7. Like Cao Ling, weeding is also a common seasoning for spicy hot pot in recent years.
8. Cardamom, also known as round cardamom, is written as Bai 1 1 nutmeg alias Yuguo in the market or drugstore. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi.
9. Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance.
References:
Baidu encyclopedia-hotpot