Sichuan spicy hot practice although there are many varieties, but it boils down to only two categories: one is the white soup spicy hot recipe, one is the red soup spicy hot recipe. Of course, the most characteristic Sichuan flavor is also the number of red soup base spicy hot practice. Authentic Chongqing spicy hot pot recipe modulation heavy use of butter, it is still mainly rely on butter to enhance the aroma, and its traditional spicy hot pot practice almost no other spices, except pepper. This spicy hot practice is characterized by a strong flavor, spicy flavor is particularly prominent, the soup is red and slightly thick. After improvement, the taste is light, the flavor is mainly dissolved in the soup, the oil is not very large, the soup is very fragrant and rich flavor. Chengdu region red soup spicy hot pot recipe modulation mainly with vegetable oil, supplemented by the right amount of butter, and added a variety of spicy hot pot spices. It can be said that the practice of spicy hot pot in the Chengdu region relies on the compound flavor produced by the mixture of butter and spices to enhance the aroma.

The following article is the red soup spicy hot pot recipe in Chengdu. The key to making the red soup spicy hot practice is to fry the spicy hot recipe base. When frying spicy hot pot base, not only to master the amount and proportion of various ingredients, but also to master the correct frying method. Although each spicy hot store frying base material selected spicy hot recipe and the use of spicy hot practice has some differences, but the basic raw materials and basic methods are still the same. Below, will be Chengdu red soup spicy hot recipe base frying method for a detailed introduction: a spicy hot recipe base frying (50 pounds of soup base): raw materials: vegetable oil 2500 grams, 1500 grams of butter, 1500 grams of Pixian Douban, dry chili 250 grams, 100 grams of ginger, 200 grams of garlic, 300 grams of scallions, 150 grams of rock sugar, mash juice 500 grams of anise 100 grams, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass nuts, 25 grams of paiwan grass, 20 grams of allspice, 10 grams of vanilla, 15 grams of cloves!