Spicy hot base, is the production of spicy hot soup base used in a variety of raw materials and seasonings, mainly beef bones, pork bones, chicken bones, seafood, spices (Chinese medicine theory called medicinal herbs), salt, monosodium glutamate (MSG), chicken powder, cooking wine, soybean paste, tempeh, butter, chicken oil, canola oil, salad oil and sesame oil.

Formulation of spices: 5g of white buckle, 5g of strawberry, 3-5g of Sannai, 3-5g of cloves, 5g of sand nuts, 5g of allspice, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of twig, 5g of pai cao, 5g of old buckle, 5g of licorice, 5g of tangerine, 5g of wicker, 5-8g of lemongrass, 5g of star anise, 5g of allspice, 5g of miller's clove, 8g of cumin, and 5g of vanilla.

Extended information:

Making spicy hot notes:

1, fried sugar, only with a small fire, the sugar must be fried until melted, and to the surface of the oil bubbles on the line (bubbles for the golden yellow, if the fried paste can not be reused, then the soup is bitter! ), so that the color of the soup will be red and the soup does not have a sweet taste.

2, bean paste must be used PI County bean paste is authentic, other than a lot of products are not qualified or flavor.

3, it is best to use rapeseed oil (that is, unrefined oil), do out of the base color and flavor than salad oil and other refined oil effects. General spicy hot or fish pot soup material does not have to use butter, such as hot pot base can be replaced with 200 grams of butter and 100 grams of rapeseed oil with stir-fry (rapeseed oil cooked and then under the butter, the rest of the process remains unchanged).