Add some spices to hot pot to enhance the flavor:

1. Gansong

A fluffy, black vegetable commonly used in spicy hot pot soups or braised vegetables. The brown root-shaped spice is called vanilla by Chengdu people and fragrant by Chongqing people. In fact, it should be called Gan Siong, also known as Gan Siong. Gansong has a pungent smell, similar to the strong smell of turpentine. It has the functions of regulating qi and relieving pain, relieving depression and refreshing the spleen. It is a traditional Chinese medicine used to treat chest and abdominal distension and pain, stomachache and vomiting, loss of appetite, and indigestion. Add this spice to spicy hotpot soup or brine for a rich aroma. However, you should pay attention to the amount. The dosage should not exceed 5 grams at a time, otherwise the aroma will be "cloying".

2. Cloves

Also known as male cloves and sub-cloves, they are the flower buds of cloves. They are commonly used as dried products in cooking. They have a strong fragrance and a tingling and numbing sensation on the tongue. , its nature and flavor are pungent and warm, and it has the effects of warming the stomach, relieving hiccups, driving wind, and analgesic. The amount used in cooking should be within 1 to 2 grams, and never use more.

3. Star anise

It should be called star anise, also known as anise, aniseed, and August beads. This is a spice that people are more familiar with. It is characterized by its aromatic smell and slightly sweet taste. Its nature and flavor are pungent and warm, and it has the functions of warming the body, appetizing, dispelling cold and treating hernia. It can be used in cooking whether it is hot pot, braised, or brine. Because its fragrance is liked by some and annoyed by others, it is more flexible in use, and 5 to 10 grams is appropriate.

4. Fennel

It is also called fennel, coriander, Huai Xiang and wild fennel. It is cultivated in most areas across the country and is familiar to people. Its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel-filled dumplings, etc. Its ripe fruits are like small rice grains or cumin, with a special aroma. Used as a spice, it is widely used in braise, brine, and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 to 20 grams or more. In terms of medicinal use, its nature and flavor are pungent and warm, and it has the functions of promoting qi, relieving pain, strengthening the stomach, and dispersing cold.

5. Caoguo

The fruit of Caoguo, a plant of the ginger family, has a strange and unpleasant taste. Its medicinal properties are warm and pungent in taste, and it has the functions of drying dampness and strengthening the spleen, eliminating phlegm and warming the body, dispelling cold and fighting malaria. It can be broken into pieces or used whole during cooking. It can be used as a spice when roasted or braised with beef. Its flavor is especially good. Caoguo is not used much in spicy hot pot and brine. It is more appropriate to put 3 to 5.

6. Amomum villosum

Also called amomum villosum and amomum villosum, it is the mature fruit of the plant Amomum villosum. It tastes astringent but smells fragrant. It has warm medicinal properties and pungent taste. . It has the effect of spreading Qi in the middle, strengthening the stomach and digesting food. It is used for gastric and abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, fetal movements and other symptoms. When used in hot pots and stewed dishes, it should not be too much, preferably within 3 grams.

7. Sannai

In some places, it is also called sand ginger and mountain pepper, and it is a rhizome. Grocery stores and traditional Chinese medicine stores sell dried slices of them, which have a fragrant taste. The medicine is warm in nature and pungent in taste. It can warm the body, remove dampness, promote qi and relieve pain. It is mainly used to treat acute gastroenteritis, indigestion, abdominal pain and diarrhea, cold stomach pain, toothache, rheumatoid arthritis, bruises, etc. It is mostly used in cooking, stewing, and spicy hot pot, and the dosage is usually between 5 and 10 grams. Cantonese people use sand ginger to make salt chicken. In recent years, Sichuan Jianghu cuisine has included the production of "Three Nye dishes", which means that the main ingredients are cooked with a large amount of Sannai, dried red peppers, and dried Sichuan peppercorns. This dish is praised for its fragrant and unique flavor, but there have been no reports.

8. Lingcao

is a spice widely used in hot pot in recent years. Because all the products sold in the market are dry products, it is difficult to identify them. Lingxiang, also known as Linglingxiang, is a plant of the genus Loosestrife in the Primrose family. It is a perennial herb with strong aroma and sweet taste. When used in spicy hot pot, the general dosage is no more than 5 grams. There is another kind of spiritual grass on the market, named basil, which can replace the above one, but it belongs to the Lamiaceae family. It is also called tonka, also called nine-story pagoda, vanilla, fragrant orchid, duck head, sparrow head, etc. Pungent and warm in nature and flavor. In terms of medicinal use, its nature and flavor are pungent and warm, and it can cure wind-cold, colds and headaches.

9. Paicao

Like Lingcao, it is also a commonly used spice in spicy hot pot in recent years. Paicao is also called Paixiang, Xiangpaicao, Xiangyang, and Loosestrife. It also belongs to the Primula family and has a sweet and mild nature and flavor. It has the effect of treating colds, coughs, rheumatism, irregular menstruation, etc. The amount used in spicy hot pot should not be too much, 3 to 5 grams is sufficient, and it can also be used in brine.

Some people say that in spicy hot pot and brine, "spiritual grass adds fragrance and grass is antiseptic." In fact, many spicy seasonings have antibacterial and antiseptic effects to varying degrees.

10. White cardamom

It is also called round cardamom. It is written as Baike or Knocken in the market or drug store. It tastes astringent in the mouth, and because of its pungent and warm medicinal properties, it has the functions of promoting qi and regulating qi, warming the stomach and digestion, resolving dampness and stopping vomiting, and detoxifying alcohol. Just add 3 to 5 grams to spicy hot pot. Because of its good fragrance, the dosage is small.

11. Nutmeg

Also known as jade fruit. In recent years, it has been widely used in hot pot, but the taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the effects of warming the spleen and stomach, astringent intestines, and lowering qi. This item cannot be used more than once, 2-3 is enough.

12. Cinnamon

Also known as cinnamon. It is pungent, sweet, and hot in nature and has the effects of replenishing yang, warming the spleen and stomach, removing cold accumulation, and unblocking the blood vessels. It is mainly used to treat kidney yang deficiency, coldness and pain in the confidants, and chronic diarrhea. It is oily and has a strong fragrance. It tastes spicy and has a slightly sweet aftertaste. It is widely used in spicy hot pot and braised vegetables, and the appropriate dosage is 5 to 10 grams.

13. Cumin

Also known as Arabian fennel and fennel, it belongs to the Umbelliferae family. The seeds of cumin are mainly produced in the border areas of my country. The fruit is oval in shape. Shape, about 5 mm long at both ends, 3 mm wide, light greenish gray, shaped like a fennel. Please save it when using and try to seal it as much as possible to avoid losing the smell and not achieving the effect.

14. Fragrant leaves

The leaves of the osmanthus tree are gray-green, have no mold on the body, and have a strong aroma and high-grade taste. Its function is to increase fragrance, remove odor, and promote appetite.

Hot pot base recipe and frying method

1. Pot frying method recipe

Ingredients:

3 pounds of butter 2 pounds of salad oil, Pixian Douban, 1 pound of white wine, 50 grams of glutinous rice wine, 20 grams of fermented glutinous rice, 1 pound of sea pepper, 5 pounds of ginger, 1 ounce of garlic, 1 ounce of Chinese peppercorns, 1.5 ounces of black bean paste, 15 grams of Yibin crushed rice, 15 grams of rock sugar, 1 ounce of fine chili noodles, 2 ounces of 1 liang of green onions, 3-inch sections

Spice recipe:

5 grams of white buckle, 5 grams of grass fruit, 5 grams of sannai, 3-5 grams of cloves, 3-5 grams of amomum villosum, 5 grams of fragrant fruit, 5 grams of fragrant fruit. Ran 5g cinnamon bark 5g licorice 5g branches 5g braised grass 5g Laokou 5g spikenard 5g tangerine peel 5g 5g lemongrass 5-8g star anise 5g bay leaves 5g fennel 5g fennel 8 grams of vanilla 5 grams

Before frying, cut the spices into 2-inch sections and soak them in warm water for about 20 minutes until the peppercorns are swollen. Prepare 2 woks, put (watercress, scallions, ginger, fermented glutinous rice, 25 grams of white wine, garlic, broken rice, tempeh, rock sugar) into one and mix all 9. In another pot, add 3 pounds of butter and boil it, then add salad oil and heat it to 7-80% heat. Use a spoon to spoon the oil on top of the evenly mixed watercress. Stir the watercress while pouring the oil to prevent the watercress from burning. until finished. Then put the watercress on the fire and simmer it over medium heat for about 10 minutes. The water vapor in the watercress will quickly dry out and moisten the pepper. Use high heat to stir-fry. When the oil boils, use low heat to simmer. After 15 minutes, add about 25 grams of white wine. Continue frying until the water in each ingredient is almost dry. Add the soaked spices and continue frying until the ingredients are 9 minutes dry. Add the soaked peppercorns and stir-fry for 5-10 minutes.