Sichuan hot pot is famous for its spicy, fresh and fragrant flavor. It comes from the folk and sublimates into the temple. No matter it is a peddler, a servant, a high official, a scholar, a merchant and a farmer, or a man of honor and a woman of yellow hair, its consumer groups cover a wide range and the per capita consumption times are beyond his reach. As a kind of food, hot pot has become a representative food in Sichuan and Chongqing.

Sichuan hot pot making method:

Ingredients: 3 tbsps of Sichuan bean paste, butter 1 00g, salad oil 1 00g, dried pepper 1 00g, 50g of pepper, 3 tbsps of sugar, rock sugar15g, ginger1small pieces, and garlic 6. Foeniculum vulgare 1 5g, star anise 3, kaempferia kaempferia 1 granule, cinnamon 1 root, fragrant leaves 3, clove 3, monosodium glutamate1teaspoon, salt 2 teaspoons, white pepper 1/2 teaspoons and light soy sauce 2 tablespoons.

Practice: 1, pour salad oil into the pan, heat it, pour in dried peppers and prickly ash, stir-fry until fragrant, then take it out for later use, pour sugar into the oil pan, stir-fry over low heat, and then add the chopped onion, ginger and garlic.

2. After the onion and garlic are fried until the color is slightly yellow, add all the spices and stir-fry, then pour in Sichuan bean paste and stir-fry. At this time, pour in white wine, light soy sauce and butter.

3. Finally, pour the whole pot of sparerib soup, add rock sugar, and then pour the previously fried peppers and peppers back into the pot to become the bottom material of the hot pot.

Tip: 1, butter is not butter for making West Point, but butter made from beef fat, which is used to add flavor to Sichuan spicy hot pot.

2. All kinds of spices used in hot pot can be purchased at grocery stores or Chinese medicine shops.

In the preparation of ingredients, it can best represent the typical character of spicy food in Sichuan style. Authentic beef omasum hotpot is famous for its thick heavy oil. The traditional soup is prepared with spicy douban, Yongchuan lobster sauce, Ganzi butter and Hanyuan pepper as raw materials. First, put the butter in a pot with strong fire, chop the watercress, pour it in, and stir-fry the pepper until it becomes sauce red oil. Then, add the beef stock, add the mashed lobster sauce, crushed rock sugar, ginger, Sichuan salt, fermented grains and small peppers, and cook.

In addition, beer flavor, sauerkraut flavor and seafood flavor, different hot pot varieties, there are different hot pot soup and different seasonings, the number can reach more than 30 kinds. In addition, there are many saucers attached to Chongqing Hot Pot, which can be made from sesame oil, oyster sauce, cooked vegetable oil, soup and monosodium glutamate, mashed garlic, egg white, etc. Dip the scalded dishes and eat them, which not only harmonizes the taste, but also reduces the fire and promotes fluid production.

The above content comes from Baidu Encyclopedia, I hope it will help you a little.