Spicy hot recipe 1[/B] Spices: Sichuan pepper, Sichuan pepper, anise, cinnamon, cool ginger, sesame leaves, grass nuts, meat buckle, sugar, soy sauce, ginger, onion main ingredients: tender chicken thighs, pigeon (two, depending on how much soup), pork bones, chicken bones, sheep bones, buffalo meat, buffalo tripe with oil: lard, tallow, rapeseed oil production: put the right amount of canola oil, oil temperature of 60%, put the sugar into a lake of fried to be oil temperature Rise until ninety percent, under the tender chicken thighs, to be the color into bright red slightly heavy, add broth, a little cooking, put butter, lard, chicken bones, sheep bones, buffalo meat, put Sichuan pepper, star anise, cinnamon, ginger, cold ginger, meat buttons, sesame seeds, grasshopper, a little light soy sauce, slow and gentle stewing. Another pot, put vegetable oil, fried soybean paste out of flavor, put ginger; to meat rotten, soup color, after three times in addition to the odor, soup into the auxiliary ingredients: mushrooms, cilantro, bamboo shoots, etc. (in Changsha, there are many kinds of ingredients, a variety of meat and vegetarian) ZuoYi: garlic paste or sesame oil seasoning and juice hot fried. [B]spicy hot recipe 2[/B] Ingredients: tofu, fish balls, broccoli, cauliflower, crab meat, shrimp, fungus, salad greens, peppers, scallions, sauce Practice: 1 will be the above dishes washed and skewered into skewers 2 do the pot to heat up, pour a little oil, when the oil is hot, put pepper (fried pepper oil), add white water (or broth), and then into the onion and ginger. 3 When the water boils, add chili noodles (I add a packet of hot and sour noodle seasoning;) 4 can be shabu la.... hot spicy hot method of making ingredients: (according to their own preferences, the types of raw materials, how much can be increased or reduced) meat dishes: rabbit waist 50 grams of tripe 50 grams of eel 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams of vegetarian dishes: lotus root 80 grams of lettuce 80 grams of winter melon 50 grams of mushrooms 50 grams of tofu dried 50 grams of cabbage 80 grams of cabbage 50 grams of cabbage 80 grams of vegetables 80 grams of vegetables 80 grams of seasoning: butter 250 grams of vegetable oil 100 grams of PI County 150 grams of soybean do 50 grams of Yongchuan tempeh 10 grams of rock sugar 5 grams of pepper 2 grams of dried chili 30 grams of mash juice 20 grams of wine 20 grams of ginger 10 grams of salt 100 grams of fruits 10 grams of cinnamon 10 grams of grass 10 grams of white fungus 10 grams of chili 250 grams of soup 1500 grams of production procedures: 1, the system of marinade. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Do fine)? 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, grass nuts and other condiments. Boil and remove the foam into the brine. 2、Make the main ingredients. Wash cabbage, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pork 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, the dishes will be threaded into a string of about thirty or forty grams. 3, hot system. Brine pot placed on a high flame, so that it maintains a small boil, all kinds of vegetables with a good string of bamboo skewers scalding, according to the fire of different dishes scalding mature. 4、Dipping. Hot ripe dishes on the plate with chili pepper and fried salt, according to their own taste needs to be dipped in chili pepper and salt and then eat. Either dip or not dip, more or less at your own discretion. Easy problems and solutions: the finished hot product is not cooked. The main ingredients used in spicy hot pot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, hot time should also be longer, hot such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooked. [B]Homemade "spicy hot" production method:[/B] buy a packet of ShengHuaYuan brand spicy hot base flavor, 1, first in the pot to add 100-150g cooking oil, after the heat will be the base of a into the pot stir-frying to the flavor overflow, add soup or water 5-6 times boiling 5-10 minutes after you can hot (shabu shabu) all kinds of meat and vegetable dishes. The dishes can then be boiled for 5-10 minutes. 2: To make the saucer, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) into a bowl and mix well. In addition, this base can also be used as a seasoning for roasted vegetables. Can burn beef, mutton (Note: 1 part of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food. 1: Add 100-150g of cooking oil into the pot, heat it up, put one portion of the base into the pot and stir-fry it until the flavor overflows, then add 5-6 times of soup or water and boil it for 5-10 minutes, then you can scald (shabu-shabu) all kinds of meat and vegetable dishes. 2: To make the saucer, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) to the bowl. In addition, this base can also be used as a seasoning for roasted vegetables. Can burn beef, mutton (Note: 1 part of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food. 1: Add 100-150g of cooking oil into the pot, heat it up, put one portion of the base into the pot and stir-fry it until the flavor overflows, then add 5-6 times of soup or water and boil it for 5-10 minutes, then you can scald (shabu-shabu) all kinds of meat and vegetable dishes. 2: To make the saucer, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) to the bowl. In addition, this base can also be used as a seasoning for roasted vegetables. Can burn beef, mutton (Note: 1 part of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food. 1: Add 100-150g of cooking oil into the pot, heat it up, put one portion of the base into the pot and stir-fry it until the flavor overflows, then add 5-6 times of soup or water and boil it for 5-10 minutes, then you can scald (shabu-shabu) all kinds of meat and vegetable dishes. 2: To make the saucer, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) to the bowl. In addition, this base can also be used as a seasoning for roasted vegetables. Can be burned beef, mutton (Note: 1 part of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food. [B]Spicy hot pot method and steps [/B] spicy hot pot belongs to the hot pot varieties of lower grade varieties of Sichuan hot pot in the "snack type" is mainly at dusk or at night when the night market set up points of operation spicy flavor thick, affordable, mainly suitable for spring and fall business. Seasoning: 20 pounds of butter; vegetable oil 5 pounds; Pixian sauce 4 pounds; (Chao Tian Pepper) chili 2.5 pounds; pepper 2 pounds; 2 pounds of rock sugar; ginger 1 pounds; green onions 0.5 pounds; star anise 0.1 pounds; licorice 0.5 pairs; 0.5 pairs of mountain nai; Gui Pi 1 pairs; 1 two of the leaves; Wicker 20 grams of sarsaparilla; white buckles 0.8 pairs; 0.5 pairs of fruits; 0.5 pairs of ginger 0.5 pairs; Zizi grass 0.7 pairs; 0.3 pairs of cloves; 0.5 pairs of gardenia ; grass 0.6 two; fallacy bad 2 bottles; tempeh 1 bag of 100 grams; pepper 0.5 two. Method: ① will be Pixian sauce stack fine, dry chili peppers cut into sections with clean water and wash with clean water soak through, will be ginger to peel pat loose and dry chili peppers soak together, and then use the meat grinder stranded velvet, hinged when the ginger will also join the stranded velvet, rock sugar patted standby. onion and ginger cut into pieces spare; comfrey soak through cut into small pieces spare; all kinds of spices are soaked through spare; two kinds of oil mixed evenly burned to eighty percent of the heat when the end of the fire away from the mouth down to four percent of the heat spare; edamame chopped into mushy soybean paste, chili pepper mushrooms, edamame mushrooms are mixed into a spicy sauce spare. ② net pot of oil to 40% of the heat into the soaked comfrey invasion of fried excellent when fished out without adding onion and ginger pieces fried and dry when adding rock sugar simmering sugar color plus spicy sauce with a small fire heating 1.5 ~ 2 hours or so, plus spices continue to heat 0.5 hours, add pepper powder heating for 15 minutes, such as spicy flavor out of the fallacy of the bad to push the water will be the end of the fire when the end away from the mouth, down to room temperature when the base material. (1) raw materials: to wear a bamboo stick on the raw materials as a standard, there can not wear a bamboo stick, such as: vermicelli, vermicelli, broad noodles, kelp, etc.. (2) system: the use of pot form: spicy soup = white soup + base + red oil + pepper oil + seasoning = 3: 2: 2: 2: 1 (3) white soup is generally used less bones and glutinous rice and Chinese yam more methods of stewing the color of the whitish fresh taste of fresh soup, in the production of fresh broth generally do not add spices; base: the main highlights the spicy flavor and the fresh taste is lighter. (4) seasoning: commonly used salt, monosodium glutamate, chicken essence, green onion, ginger, garlic, cooking wine, pepper, shrimp / seaweed; according to different tastes can be adjusted appropriately spicy flavors, if you only add the base of the taste can not reach the addition of part of the chili oil and pepper oil. Reminder: because of the taste of eating spicy hot pot has a lighter, can not eat spicy and hemp flavor of the soup, so the operator added a savory taste of white soup. Both white soup = fresh soup + seasoning. Fresh soup with the same spicy flavor soup. Seasonings: salt, monosodium glutamate (MSG), chicken broth, chopped green onion, ginger, garlic, cooking wine, pepper, tomatoes, cilantro, sesame seeds, chicken oil, shrimp / seaweed. (into a bowl of spicy hot); spicy soup: is the bone system clean put in the soup tube heating, and add rice and Chinese yam powder made of medicine packet, stew until the soup white when adding spice packet stew to the viscous when adjusted to salt, cooking wine, chicken powder, special base (can be added to the base of the cooked ingredients in the soup stew in the stewing of the base only to add raw materials such as bean paste to make the red oil, chili oil; pepper oil mixing and stewing to the taste of the thicker when (The fire is adjusted to keep the soup slightly open state can be). Ingredients that can be blanched: vermicelli, vermicelli, river vermicelli, seaweed, rape hearts, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu puffs and so on. Guests can choose the ingredients first, put them in a bowl after boiling, pour the hot and spicy soup, sprinkle with crispy peanuts, shredded or diced mustard greens, green onions, cilantro, and drizzle with sesame oil to serve

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