Recipe: 10,000 grams of butter, 25,000 grams of vegetable oil, 5,000 grams of chicken fat, 5,000 grams of bean paste, 1,250 grams of edamame, 1,250 grams of rock sugar, 7,500 grams of crushed ginger, 1,500 grams of white wine, 5 bottles of mash juice, 5,000 grams of green onion, 5,000 grams of garlic, 5,000 grams of chili peppers (soaked in warm water, grated), 500 grams of Chinese spices, 500 grams of peppers (soaked in water). Peppercorns (soaked in water), millet chili 2 packages of chopped, 250 grams of cumin, licorice chopped 100 grams, 100 grams of cinnamon, 100 grams of cloves, nutmeg 250 grams, 250 grams of cinnamon, nutmeg 100 grams, cumin 100 grams of cumin, Wicker 100 grams, Angelica dahurica 100 grams, 100 grams of Sannai, grass 250 grams of fruits, 100 grams of fruit, 100 grams of ginger, 100 grams of nuts, wood spice 100 grams, 50 grams of woad. 100g, 50g of Isatis tinctoria, 250g of allspice. (spices all ground into powder, such as home in proportion to the reduction can be) frying method:
first frying pan on a high flame, under the butter burned 8 into the heat, add onions a catty, deodorized and then fished out, vegetable oil chicken oil to join the 7% of the heat of the bean curd, millet chili flattened and dried with ginger, green onions. Garlic, edamame, pepper, sautéed flavor and red, small fire under the crushed chili flat dry moisture under the spice powder. To be fried out of the flavor under the mash juice, rock sugar and other simmering to the aroma, away from the fire and cover smothered overnight, the next day Li out of the oil when the old oil is prepared. In the frying process add appropriate amount of white wine to cool down, so as not to fry the base material paste. Base impurities with water boiling filtered and old soup **** with. Modulation of red soup should also pay attention to the following two points: First, the surface of the soup froth, mixed with oil, must be skimmed off. The method is: use the back of the spoon to gently dip, so that the floating foam on the back of a small spoon, and then remove, so as not to skim off the oil. Secondly, taste it halfway through. If the salty flavor is not enough, add salt; if the spicy flavor is not strong, add some base, pepper, chili; if you find too spicy or too salty, add rock sugar or light soup. After additional seasoning, so that the flavor of the hot pot more in line with the requirements of diners, more prominent authentic Chongqing hot pot flavor. Clear soup
Hanging soup Ingredients (with 30 pots as an example):
6 pounds of chicken, 15 pounds of pork bones, 15 pounds of beef bones, 500 grams of ginger, 500 grams of green onion. Angelica 50g. 100 grams of ginseng.
1, will be hanging soup raw materials rinsed with water, and then into the boiling water "out of a water", and then wash with water.
2, chicken cut into large pieces. Under the pot put salad oil put onion ginger angelica ginseng fried incense. 3, raw materials into the pot, mixed with 80 pounds of water, first boil over high heat, beat off the foam and then switch to a small fire to hang out the fresh flavor can be. Pot:
1, broth: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pork flavor, chicken flavor, green onion, jujube, goji berries, fragrant sand, ginger. 2, red soup: salt, monosodium glutamate, chicken essence, chicken powder, Zai Ran noodles meat sauce treasure, pork flavor, mash juice, chicken flavor, green onion, ginger, cardamom . (Add the impurities of the base and cook it.) (Add the soup cooked with base impurities)
The above practice is indeed delicious, but at home this is more laborious, the following is a simple method. In fact, the hot pot is mainly in the soup, no good soup hot pot is not eaten, the following began to introduce simple practices. Buy 2 chicken racks, go home and simmer the soup, wash the chicken racks with cool water, put the water, large fire boil, small fire simmer 1.5 hours on it, simmering out of the soup is very nice. Simmering soup, do not put salt, mainly put a green onion (green onion cut into sections), a ginger (sliced), do not put garlic, garlic flavor will be the fresh taste of chicken broth to cover up, and then put a big spice, no more than 10 peppercorns, more than the taste is not good, you can also put no more than 10 jujubes, you can also put a little goji berries, also do not more than 15 spices more than the flavor of the full is the flavor of the spices, chicken broth, the freshness of the soup did not, soup! It is not good. Then prepare material bowl, sesame oil, sesame paste, fermented bean curd, salt, chicken essence, chili oil, fried peeled peanuts (crushed with a rolling pin, if there is no rolling pin, with a cylindrical thing instead of can be), garlic, green onion, like cilantro prepared store cilantro end is also very good, all of which are put into a bowl, stirring that can be used as a bowl of material, if it is too thick, put a little bit of boiled chicken broth, the taste of a good very good.
The next step is to prepare the dishes, anything can be, as long as you feel good on it, however, if the seafood, do not boil first, because the seafood flavor will be the chicken broth of the taste of the cover, the taste is not good, and finally eat seafood. If you don't have a chicken rack, you can also prepare beef small bones, pig big bones, all can be, just stewed for a different length of time. It is best to take the meat off the bone, because there is still meat to eat.