Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian Douban, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili, 20 grams of mash juice, 20 grams of Shaoxing wine, 10 grams of ginger, 100 grams of salt, 10 grams of grass nuts, 10 grams of cinnamon, 10 grams of grass, 10 grams of white mushrooms, 250 grams of chili, 1500 grams of fresh soup.
Teach you how to do spicy hot pot, how to do spicy hot pot is delicious 1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the Pixian Douban (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh broth. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.
2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a skewer of about 30 or 40 grams.
3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.
4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.
Tips:
The hot finished product is not cooked. The main ingredients used in spicy hot pot should be relatively easy to mature. You can't use ingredients like chicken wings, chicken claws, duck paws, beef and other ingredients that are not easy to scald. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.