200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper sections, 10 cloves of garlic, 50 grams of ginger

, 15 grams of peppercorns, 25 grams of sugar, 10 grams of salt, 5 grams of monosodium glutamate (MSG), 3 grams of pepper. Another 500 grams of chicken or duck soup.

Frying pan on the fire, under the vegetable oil is hot, under the soaking ginger, soaking chili pepper section, bean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard

, garlic cloves, peppercorns, etc., and then a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boil, beat off the froth, on

line the soup can be used as a hot pot pot

The soup can be used as hot pot pot

This soup can be used as hot pot pot

This is a good choice for a hot pot

This is a great choice for a hot pot.

1" Niu Hua spicy hot pot

Some people say that hot pot is a beautiful and fashionable Chongqing city girl, then I say spicy hot pot is a beautiful and elegant Sichuan country girl, and as always, spicy water spirit. When Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of hot and spicy; when the "Swan" hot pot with its chain stores across the country has become a cultural symbol, Sichuan hot and spicy hot pot with its pervasive offensive to occupy the national market. Sichuan spicy hot to Leshan area as a representative, Leshan spicy hot the best is concentrated in the Wutongqiao District. Speaking of the Wutongqiao this bullet, is indeed one of Sichuan's famous "food house", Xiba tofu, spicy hot pot and bean curd brain are produced here; and the district's Niuhua town, but also has the best spicy hot pot and bean curd brain known as the "double food house heaven". Hua spicy hot both full stomach more can quench the appetite, can practice is not complicated: its soup to chicken broth with cinnamon, Chenpi, dried chili pepper, pepper,

anise, Sannai, Hanyuan pepper, tofu milk juice, mash juice and other simmering into a casserole dish placed on the fire, placed on the ring table, so that the edge of the pot

slightly higher than the tabletop. The main ingredients of the spicy hot pot can be really varied, from flying in the sky, running on the ground, swimming in the water to hanging on the branches, the soil in the raw

, everything: pigeon meat, chicken wings, feet skin, chicken breasts, chicken legs, duck tongues, duck palms, quail eggs, beef, tripe, mutton, prawns, lobster, carp, loach, eel, potatoes, sweet potatoes, side-ear roots, cucumber, bitter melon, lentils, mushrooms, shiitake mushrooms, enoki mushrooms, mushrooms, and other ingredients. The rest of the main ingredients are either sliced,

or chopped into pieces, or torn into shreds, threaded onto thin bamboo sticks and placed in small square baskets. Customers are free to choose according to their tastes.

Not the same as Chengdu spicy hot pot with refined salt, chili powder, pepper powder, monosodium glutamate, chopped green onion with a dry plate, not the general red oil chili plate, cattle

Hua spicy hot pot ingredients plate is also known as one of the best: spicy hot pot in the best of the duck tongue, cattle and Chinese people are commonly known as the "plane", the degree of its freshness and crispness is not

know than the duck tongue, the Chinese people commonly known as the "plane", the degree of its fresh and crispness is not

know that the duck tongue is not the best, but it is a good choice.

Know how many times stronger than tripe, duck palm and loach!

Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of white stick is vegetarian and cheaper meat dishes, 50 cents a red stick is mostly meat dishes. For

less than 100 yuan, with drinks, you can get five or six people a decent meal. In the winter, you can eat around the fireplace and get warm, and in the summer, you can have a cold beer

Wine to clear the heat and defeat the fire. Spicy hot stores all over the urban and rural streets and alleys, young and old.

In recent years, Niuhua spicy hot not only in Sichuan snacks to lay its "Shu Sheikh" status, but also out of Sichuan, for the people of the country to bring a cozy

Yi enjoyment.

2 "hot and spicy hot pot production method

Instruments: (according to their own preferences, the type of raw materials, how much can be increased or reduced)

Meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams of pork ring throat 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams

Vegetarian: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, mushroom 50 grams, Dried tofu 50g, cabbage 80g, cauliflower 50g, bok choy 80g

Seasoning:

250g of butter, 100g of vegetable oil, Pixian soybean 150g, Yongchuan tempeh 50g, 10g of rock sugar, 5g of peppercorns, 2g of pepper, 30g of dried chili peppers,

20g of mash juice, 20g of Shaojiu wine, 10g of ginger and 100g of refined salt, Grass nuts 10 grams, 10 grams of cinnamon, 10 grams of row of grass, 10 grams of white fungus, chili pepper

250 grams, 1500 grams of fresh broth

Making procedures:

1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Bean Office (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried

immediately after the fresh soup. Then into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dry chili, grasshopper

and other condiments. Boil and remove the foam to form the brine.

2, the main ingredients. Wash the laowai, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into about 4 cm square.

Luncheon meat cut into thin slices about 4 cm square; veggies cut into thin slices about 3 cm. Using cleaned bamboo skewers, thread the dishes into about 30 to 40 grams on a

skewer.

3, hot. Marinade pot placed on a high flame, so that it maintains a small boil, all kinds of dishes with a good string of bamboo skewers scalding, according to the fire of different dishes scalding mature

.

4, dipping. Hot mature 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. Or dip

or not dip, 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 can not be

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.

3 "spicy hot

5 kilograms of bone broth ratio:

1, Sichuan production of "azalea city brand" Pixian 300 grams of soybean (which is the main raw material), rapeseed oil 250 grams

2, 150 grams of dry red pepper (cut into small segments of about 2 centimeters); pepper 50 grams

3, 3 tablespoons of sugar; dry ginger (slice) and 150 grams of cloves of garlic. cloves of garlic 150 grams each; green onions (two and a half inch section) 250 grams; side food stores sell 150 grams of spices a bag (

back to the anise anise and so on); salt to the right amount (depending on the salinity of the soybean you buy, because some manufacturers of soybean over-salted); Chicken Essence, a large spoon

Specialty frying material fire is very critical:

1, hot pot of oil, oil is cooked, the dried chili peppers and peppercorns slightly over the oil (i.e., the) (off the heat) fish up to be used

2, frying pan under the sugar slow frying, to be melted sugar bubbles (frying process can be open a little bit of a small fire depending on the circumstances, pay attention to the melted sugar began to float to the top of the

oil when it can be, this time, sugar bubbles were golden yellow, if the turn into a dark red or black on the frying of the paste) immediately under the ginger, green onion, garlic and daiwu sauteing,

and then under the Pixi County Bean Brisket out of the flavor

3, the Pixi County Bean Brisket is the key to frying material fire Hou < /p>

3, open the fire, the bone broth into the, add salt (to the salinity of the soup material put, slightly more than the usual focus on the taste of roasted vegetables can be) and chicken broth, soup open cast

into the oil over the dry chili peppers and peppercorns into the small fire simmering slowly for 10 minutes after the

according to the proportion of frying some base, each time the flavor of insufficient to the soup can be added to the soup material (like spicy) can also be put directly into some of the hot materials

This is a very important part of the soup, but also a very important part of the soup material. not oil

dry chili pepper and new pepper grains)

Note:

1, fried sugar, can only be used with a small fire, sugar must be fried until melted, and to the surface of the oil bubbles only (bubbles for the golden yellow, if the fried paste can not be used again,

that soup is bitter), so that the soup color will be red and soup is not sweet

2, the bean curd Must use the "Cuckoo City brand" Pixian bean paste is authentic, and many other products are unqualified or taste incorrect

3, it is best to use rapeseed oil (i.e., unrefined oil), do out of the base color and flavor than salad oil and other refined oil effects

Generally spicy hot pot or fish pot soup do not have to use butter, such as changing to do hot pot base can be replaced with 200 grams of butter and 100 grams of rapeseed oil with stir-fry (). After the rapeseed oil is cooked

and then under the butter, the rest of the process remains unchanged).

4 "spicy hot

In fact, the authentic Chengdu spicy hot to many kinds of material to fry, when my mother to do it also asked someone to open a list, I glanced at, there may be more than ten

twenty kinds of it. The material is selected and ground, with vegetable oil and brine oil (that is, cooking Sichuan brine soup, because brine is meat, after cooking the soup on the

surface bleaching oil is brine oil, very fragrant) fried, and some have to add butter. Then add stock and some ingredients to boil can be shabu shabu.

I am now in the field can not eat authentic spicy hot, to tell you about a kind of my own creation, I think I still full of over hidden.

Because of their own material can not be complete on the chicken hot pot

Preparation:

chicken, parixian bean (how much according to personal preference), dry chili (how much according to personal preference), peppercorns (how much according to personal preference, I am

feeling more to be addicted to), pepper, a small amount of dashi, fennel a small amount of ginger, scallions, parsley, salt, chicken, oil, all kinds of to be shabu-shabu dishes.

Practice:

1. Chicken chopped into pieces, pot (without oil) fried dry water

2. Oil in the pot (can be more), oil, put beans, chili peppers, peppercorns, ginger, stir fry a little bit, pour into the chicken, chili peppers stir fry, add salt

3. Stir frying incense after adding water to boil, put pepper, dai ming, fennel, green onions, chicken, after the opening of the shabu shabu la!

4, dish: coriander finely chopped, add chicken essence, add salt according to personal taste, like spicy oil to be floated on the soup pot, do not like spicy soup to be pot,

mixed, on the start la!

5 "hemp horrified hot pot bottom

Recipe:

canola oil half a catty, half a catty of lard, half a catty of tallow, pepper 2 two, dry chili 4 two, PI County bean petals 1 bag, rock sugar 2 two, half a catty of ginger, half a catty of garlic

jin, grass nuts 5, a little fennel, cloves 25, cinnamon 5 small pieces of chicken one or two

Methods:

Three oil mix - add rock sugar stir-fried over low heat - add Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, otherwise it will be bitter

- the remaining ( Chinese medicine except) together to stir-fry, to be ginger and garlic flavor - divided into 5 pots - add water (preferably bone broth) - equal parts to join

Chinese medicine simmering half an hour can be ----5 pot base - average 8 dollars.

Responders: Extreme Masters - Magician Level 5 10-6 08:11

Methods of making spicy hot pot

Materials: (according to their own preferences, the type and amount of raw materials can be increased or decreased)

Meat:

Rabbit loin 50g Hairy tripe 50g

Eel 50g Pork loop throat 50g

Lunch meat 50g Duck intestines 30g

Vegetarian dishes:

Lotus root 80g Lettuce 80g

Winter melon 50g Mushroom 50g

Dried bean curd 50g Pakchoy 80g

Cauliflower 50g Beetroot 80g

Seasonings:

Butter 250g Vegetable oil 100g

Pixi County Douban 150g Yongchuan black bean 50g

Ice sugar 10g Pepper 5g

Pepper 2g Dry chili 30g

Mash juice 20g Shaoxing wine 20g

Ginger 10g Salt 100g

Cao Guo 10g Cinnamon 10g

Pai Cao 10g White mushrooms 10g

Capsicum 250g Fresh soup 1500g

Procedure:

1, make brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, 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, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a skewer of about 30 or 40 grams.

3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire 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, ? /ca>