Ingredients: pig bonzi bone 300g beef bonzi bone 300g chicken claw bone100g ginger10g scallion 30g cooking wine 20g chicken essence 30g monosodium glutamate15g.

Method:

1, pig bonzi bone and cow bonzi bone are washed and broken; Wash the chicken claw bones; Ginger is broken; Onions are knotted.

2. First, blanch pig's bone, ox's bone and chicken's claw bone in a boiling water pot, take them out and put them in a clear water pot, add ginger, scallion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove the residue to get fresh soup.

3. Then add chicken essence and monosodium glutamate, and add vegetable oil to the wok to stir-fry. Then sprinkle into 5 hot pots, and sprinkle dried pepper150g and pepper 25g in each pot. At this time, the hot pot can be served. After boiling for several minutes, you can start to rinse and scald all kinds of raw materials.

Third, some related problems in operation

1, low fire must be used in the frying process of hot pot bottom materials, so that the raw materials can be avoided from being fried, and the fragrance and pigment inside the raw materials can be fully oozing out.

2. In the frying process, you should turn it constantly with a spoon or spatula to make the raw materials heated evenly and avoid sticking to the pan.

3. Pixian watercress added to the bottom material of hot pot is mainly used to improve the taste, while Ciba pepper is mainly used to improve the color, but both of them should be slowly fried to dry the water, so that their taste and pigment can be fully dissolved in the oil.

4, adding rock sugar to the hot pot bottom material can play the role of "bright" soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in harmonizing various flavors and removing the bitter taste of some spices.

5. Adding spices to the hot pot bottom material is undoubtedly to enhance the fragrance. The Arnebia euchroma is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce a bitter taste. At the same time, the types of spices added should not be too many, mainly adding common spices such as star anise, rhizoma kaempferiae, cinnamon and fennel, and adding a small amount of other spices to assist. Note that in general, the spices added in the chafing dish bottom material are less than those added in the preparation of brine.

6. When preparing the hot pot soup, if the taste requirement is not too spicy, then the dried peppers in it do not need to be directly put into the frying pan and fried with oil, but first boiled in a boiling water pot to reduce their spicy taste, and then fished out and sprinkled into the hot pot.

7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. In small batch frying, it is generally necessary to pulverize the spices into powder, reduce their dosage, and at the same time shorten the frying time of spices appropriately.

8. After the hot pot bottom material is fried, there is a layer of oil floating on the surface. We can use part of this layer of oil as old oil for the next frying as "mother oil", because this will make the flavor of the chafing dish base more rich and mellow.

Raw materials:

30 grams of angelica, mutton 1500 grams.

Seasoning:

0/00g of refined oil/kloc-,5g of ginger, 5g of garlic, 5g of onion, 20g of monosodium glutamate, 20g of chicken essence, 20g of cooking wine, 5g of pepper and 3000g of white soup.

Production method:

(1) Slice ginger and garlic, cut onion into "horse ear" shape, and cut angelica into 4 mm thick slices.

(2) Wash the mutton, cut it into 3cm square pieces, put it into the soup pot and dip it in water.

(3) Put the wok on fire, heat it with oil, add ginger and garlic slices, onion, stir-fry, add white soup, put sheep meat, monosodium glutamate, chicken essence, pepper, cooking wine, angelica, bring to a boil, remove the floating foam, pour it into the pressure cooker, press 10 minute, then put it into the pot and go on stage.

Mutton hot pot practice three

Ingredients: 800 grams of mutton, 280 grams of cabbage head (washed and cut into pieces), 260 grams of fine vermicelli, shrimp 10 gram, sheep bone, pig bone and fish.

Seasoning: 60g of coriander (washed and chopped), 60g of pickled leek flower, 50g of sesame sauce 1 20g, 50g of cooking wine, 50g of fermented bean curd1block, 50g of marinated shrimp oil (the best), 60g of Chili oil, 50g of soy sauce150g, and 25g of sesame oil. (The above seasonings are only theoretical, and you can change them according to your own tastes and actual conditions.)

Practice:

(1) Sheep bone, pig bone, fish and ginger are added with water to make soup.

(2) Frozen mutton is hard. The frozen meat is further stripped of the head, corners, brittle bones, cloud skin and fascia, and then cut into15 ~ 20cm long and 3cm wide slices, and packed in a tray for later use.

(3) Add the shrimps into the soup.

(4) Add charcoal to the hot pot. After boiling the water, first put a small amount of meat slices in the soup and disperse them. When they are rinsed into gray, they can be taken out and dipped in the prepared seasoning, and then the meat slices can be eaten with the rinse. Don't eat too much and it will easily age and affect the freshness.

(5) After the meat slices are rinsed, add cabbage head and fine vermicelli (frozen tofu, white tofu, sauerkraut, spinach, etc.) to serve as soup.

Features: Fine and tender materials, thin and even sliced meat paper, diverse and delicious seasonings, and mellow meat rinse.