200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper sections, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Another 500 grams of chicken or duck soup.

Frying pan on the fire, under the vegetable oil is hot, under the bubble ginger, bubble chili knots, bean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns and other fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boiled, knocked off the froth, on the line This soup can also be used as a base for the hot pot

1 "Niu Hua spicy hot pot

Some people say that hot pot is a beautiful and fashionable Chongqing city girl, then I say that spicy hot pot is a beautiful and elegant Sichuan country girl, and as usual, spicy water. When the Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of spicy hot; when the "Swan" hot pot with its chain stores across the country has become a cultural symbol, Sichuan spicy hot also with its pervasive offensive to occupy the national market.

Sichuan hot and spicy hot to the Leshan area as a representative, Leshan hot and spicy hot of the best is concentrated in the Wutongqiao District. Speaking of the Wutongqiao this bullet, is indeed one of Sichuan's famous "food house", Xiba tofu, spicy hot pot and bean curd brain are produced here; and the district's Niuhua Town, is the best spicy hot pot and bean curd brain known as the "double food paradise".

Niuhua spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup to chicken broth with cinnamon, Chenpi, dried chili pepper, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk, mash juice and other boiled into a casserole dish placed on the fire, placed in a ring table, so that the edge of the pot is slightly higher than the desktop. The main ingredients of the spicy hot pot can be really varied, from flying in the sky, running on the ground, swimming in the water to hanging on the branches, the earth, everything: pigeon meat, chicken wings, foot skin, chicken breast, chicken legs, duck tongue, duck paws, quail eggs, beef, tripe, mutton, prawns, lobsters, crucian carp, loach, eel, potatoes, sweet potatoes, side-ear roots, cucumbers, bitter gourd, lentils, mushrooms, mushrooms, enoki mushrooms, gluten, soybean skins, Vermicelli, vermicelli, kelp, fungus, bean sprouts, dried tofu, oil tofu, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (want to be called phoenix-tail), lotus root ...... In addition to the vermicelli, vermicelli, and pig's blood is placed in a bamboo funnel to cook, bean sprouts and earwigs are tied with a thin thread on a bamboo stick, the rest of the main ingredients are either cut into slices, chopped into pieces, or ripped into threads and put onto a bamboo stick, and then put them into a separate category. The rest of the main ingredients are either sliced, chopped, or torn, and put on thin bamboo sticks and placed in small square baskets in different categories. Customers are free to choose according to their taste. Unlike Chengdu spicy hot pot with refined salt, chili powder, pepper powder, monosodium glutamate, green onion with a dry plate, and not the general red oil chili plate, Niuhua spicy hot pot ingredients plate and can be described as one of the best: spicy hot pot can be described as the best is the duck's tongue, Niuhua people are commonly known as "aircraft", its tender and crisp degree of I do not know how many times better than the tripe, duck palms and loach! The first time I've seen it, I've seen it, and I've seen it!

Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of white stick is vegetarian and cheaper meat dishes, 50 cents a red stick is mostly meat dishes. Spend less than 100 yuan, with drinks, you can let five or six people decent eat a good time. Winter around the fireplace to eat all warm, summer with a cold beer to clear the heat and defeat the fire. Spicy hot stores all over the urban and rural streets and alleys, young and old.

In recent years, Niuhua spicy hot not only in Sichuan snacks laid its "Shu Sheikh" status, but also out of Sichuan, for the people of the country to bring a cozy enjoyment.

2 "hot and spicy hot pot production method

Instruments: (according to their own preferences, the type of raw materials, how much can be increased or decreased)

Meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams of pork ring throat 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams

Vegetarian: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, Dried tofu 50 grams, 80 grams of cabbage, cauliflower 50 grams, 80 grams of bok choy

Seasoning:

250 grams of butter, 100 grams of vegetable oil, Pixian soybean 150 grams, Yongchuan tempeh 50 grams, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of shaoxing wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of grass jelly, 10 grams of cinnamon, 10 grams of rowan grass, 10 grams of cinnamon, 10 grams of cucumber. 10 grams, 10 grams of row of grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup

Making procedures:

1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI county bean office (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. 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.

Easy problems and solutions:

Hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. 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.

3 "spicy hot

5 kilograms of bone broth ratio:

1, Sichuan production of "Cuckoo City brand" Pixian 300 grams of soybean (which is the main raw material), 250 grams of rapeseed oil

2, 150 grams of dry red pepper (cut into small sections of about 2 centimeters); 50 grams of pepper

3, 3 tablespoons of sugar; dry ginger (slice) and 150 grams of cloves of garlic. cloves of garlic 150 grams each; green onions (two and a half inch section) 250 grams; side food stores sell 150 grams of spices a bag (back to the anise anise, etc.); salt (depending on the salinity of the beans you buy set, because some manufacturers produce too salty soybean); a spoon of chicken essence

Specialty frying material fire is very critical:

1, hot pan with oil, oil is cooked, will be the dry chili peppers and peppercorns slightly over the oil (i.e., turn off the fire) fish up and wait for use!

2, the frying pan under the sugar slow frying, to be melted sugar bubbles (frying process depending on the situation open a little fire, pay attention to the melted sugar began to float to the top of the oil can be, at this time sugar bubbles were golden yellow, if turned dark red or black on the frying of the paste) immediately under the ginger, green onion, garlic and cooking stir-fry, and then under the Pixian Douban brisket out of the aroma

3, open the fire, the bone broth into the, add salt! (to the salinity of the soup put, slightly more than the usual roasted vegetables taste focus can be) and chicken essence, soup open into the oil of the dry chili peppers and peppercorns into a small fire and simmer for 10 minutes

Proportions of this can be fried more base, each time the taste of insufficient to the soup can be added to the soup (like spicy people can also be directly into the hot material in the hot some of the dry chili peppers have not been over-oiled section and the new pepper particles)

Note:

Notes:

1, fried sugar, only with a small fire, sugar must be fried until melted, and to the oil surface bubbles only (bubbles for the golden yellow, if the fried paste can not be used again, then the soup is bitter), so that the color of the soup will be red and soup is not sweet

2, bean must be used with the "Azalea City" Pixian Bean is authentic, other than a lot of unqualified products or taste is not correct

3, The best use of rapeseed crude oil (that is, unrefined oil), do come out of the primer color and flavor are better than salad oil and other refined oil effects

General spicy hot or fish pot soup material does not have to use butter, such as changing to do hot pot primer can be replaced with 200 grams of butter and 100 grams of rapeseed oil with stir-fry (vegetable oil cooked and then under the butter, and the rest of the process remains unchanged).

4 "spicy hot

In fact, the authentic Chengdu spicy hot to many kinds of material fried, when my mother did also asked someone to open a list, I glanced, there may be more than 20 kinds of it. The material is selected and ground, with vegetable oil and brine oil (that is, cooking Sichuan brine soup, because brine is meat, after cooking the soup above the floating oil is brine oil, very fragrant) fried, and some have to add butter. Then add stock and some ingredients to boil can be shabu shabu.

I am now in the field to eat not authentic spicy hot, to tell you about a kind of my own creation, I myself think it is full of over hidden.

Because of their own material can not be complete on the chicken hot pot

Preparation:

Chicken, parixian bean (how much according to personal preference), dry chili (how much according to personal preference), peppercorns (how much according to personal preference, I am aware of more than addictive), pepper, a small amount of dai mai, a small amount of fennel, ginger, scallions, parsley, salt, chicken, oil, all kinds of dishes to be shabu-shabu.

Practice:

1, chicken chopped into pieces, pot (no need to add oil) fried dry water

2, the pot of oil (can be more), oil, put beans, chili peppers, peppercorns, ginger, stir fry a little bit, pour into the chicken, chili peppers stir fry, add salt

3, stir fry after adding the water to boil, into the pepper, Chinese herbs, fennel, scallions, chicken, after the opening of the shabu-shabu la!

4, dish: coriander finely chopped, add chicken essence, add salt according to personal taste, like spicy oil to be floated on the soup pot, do not like spicy soup to be in the pot, mix well, on the start la!

5 "hemp horrified hot pot bottom

Recipe:

canola oil half a catty, half a catty of lard, half a catty of butter, pepper 2 two, dry chili 4 two, Pixian bean petals 1 bag, rock sugar 2 two, half a catty of ginger, half a catty of garlic, grass nuts 5, a little fennel, cloves 25, cinnamon 5 small pieces of chicken one or two

Methods:

Three oil mixing -Add rock sugar stir-fried over low heat -Add Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, or it will be bitter -The remaining (except Chinese medicine) to stir-fry together, to be Ginger and garlic after the flavor - divided into 5 pots - add water (preferably bone broth) - evenly divided into adding herbs to simmer for half an hour can - - - 5 pots of base - an average of 8 dollars.

1. red broth brine modulation

(1) hanging soup

raw materials 1500 grams of beef bones 500 grams of pork ribs 100 grams of ginger 150 grams of wine

production

first of all, beef bones, pork ribs rinsed with water, put into boiling water, "out of a water," and then fished out. Fish out, and then wash with clean water. If there is a stick bone (tube bone) with the back of the knife smashed, into a large pot, mixed with water submerged (about 4,000 grams of water), with a high fire to boil. Skim off the blood foam, under the ginger (pat broken), yellow wine, another day to simmer and stew over medium heat, to be soup flavorful and fragrant, fishing out the ginger pieces, bone residue clarification, that is, the original soup for the hot pot.

(2) cooking

Raw materials dry morning glory (or Yunnan millet pepper) 40 grams of two gold strips of dried chili 50 grams of Pixian bean 75 grams of peppercorns 10 grams of aged black beans 40 grams of mash juice 100 grams of sugar 20 grams of salt 20 grams of yellow wine 50 grams of monosodium glutamate 6 grams of refined butter 250 grams of vegetable oil (oil) 250 grams of fresh broth 2 kilograms of 75 grams of garlic cloves

Preparation Methods

1. dry chili peppers, put into the pot with a small fire roasting crispy aroma with a knife guillotine into mince; Pixian bean paste with a knife chopped fine, edamame chopped puree with a little yellow wine scattered, ginger washed guillotine minced, pepper guillotine into crushed petals.

2. pot of oil, and the two oil mix, to be burned to 4 into the oil temperature, put PI County bean paste stir-fried to the flavor overflow, the oil color red, continued under the garlic cloves, ginger rice, edamame puree, and dried chili pepper minced (about 1/3) fried crispy, and then mixed with fresh soup.

3. When the soup boils, put in salt, yellow wine, rock sugar and mash to adjust the base flavor (salty and slightly sweet), and then continue the peppercorns and chili peppers to simmer out the spicy froth, and when the broth thickened and bubbled up, put in the monosodium glutamate (MSG) to be served and shabu-shabu. This red broth is heavy with chili and pepper, so it has a strong spicy flavor, and because of the improvements made to the traditional recipe and cooking method, it has a stronger flavor, which fully demonstrates the characteristics of the tripe hot pot, which is thick and rich in flavor and stimulation, and has a strong aroma and a soft aftertaste.

Instructions

The above soup and seasoning is for one pot of raw materials, which is about 4-5 kilograms of meat and vegetarian hot pot ingredients. The above recipe may be too expensive for some small stores or families, so you may want to use another more practical recipe.

Raw materials: 30g dried chili peppers, 25g chili peppers, 100g Pixi doubanjiang, 15g peppercorns, 40g edamame, 75g ginger, 100g mash juice, 20g rock sugar, 20g refined salt, 20g butter, 200g veg oil, 150g chicken monosodium glutamate, 10g broth, 2kg, 100g garlic

Method of preparation

What to do

The frying pan is placed on a fire with the upper and lower oils hot (butter and veg oil), then the garlic cloves, ginger, and oil (if using) are placed in it. Garlic cloves, ginger rice (such as ginger need to be patted through) after bursting incense, continued under Pixian bean paste (chopped fine), chili pepper stir-fried flavor and red, quickly mixed into the broth pouring boil, and then under the edamame puree, chili pepper, pepper, salt, rock sugar, mash juice, yellow wine simmering, to be rich in aroma, when the soup brine is thick, and then finally put into the chicken fresh MSG can be. The second method described above, the kind of rigorous selection of materials, the production of sophisticated hanging soup method for the simplification of the treatment, although the soup is slightly less mellow taste, but basically reflects the authentic