formula of chafing dish bottom material (making slag-free bottom material): formula: 2 kg of butter, 5 kg of rapeseed oil, 1 kg of chicken oil, 1 kg of bean paste, 2.5 kg of lobster sauce, 2.5 kg of rock sugar, 15 kg of crushed ginger, 3 kg of high-alcohol liquor, 5 bottles of fermented glutinous rice juice, 1 kg of chopped onion and 1 kg of garlic. Soak. Chop). 1 kg of aniseed. 2 packets of pepper (soaked in water). Chop 2 packets of millet spicy. .5 of fennel, .2 of licorice, .2 of cinnamon, .2 of clove, .5 of nutmeg, .5 of cinnamon, .2 of Alpinia katsumadai, .2 of cumin, .2 of long pepper, .5 of angelica dahurica and .2 of rhizoma anemarrhenae. Fragrant leaves .5 (after all the spices are smashed, blanch them with boiling water) The specific preparation method of red soup is as follows: first, put the wok on high fire, add butter and heat it to 8%, then add one catty of onion and coriander, remove it after deodorization, add 7% hot watercress, millet spicy, flat-dried and then add ginger, onion, garlic, lobster sauce and pepper, and stir-fry for fragrance. After the aroma is fried, it is boiled with mash juice and rock sugar. When the soup is thick, fragrant and spicy, it can be used in hot pot. Liquor is used to cool down, so as not to fry the bottom material. After frying, it is stuffy for one night, and the oil is drained the next day. The impurities are boiled with water and the soup stock is used to add soup. We should also pay attention to the following two points when preparing red soup: First, the floating foam on the surface of the soup is mixed with oil and must be skimmed. The method is: gently dip it with the back of the spoon, let the floating foam stick to the back of the spoon, and then remove it to avoid skimming off the oil. The second is to have a taste on the way. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If you find it too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eaters, and the flavor of authentic Chongqing hot pot is more prominent. Clear soup: 1) Raw materials for hanging soup (taking 3 pot bottoms as an example): 6 kg of chicken, 15 kg of pig bone, 15 kg of cow bone, 5 g of ginger, 5 g of onion, 5 g of angelica and 1 g of codonopsis pilosula. 1. Rinse the raw materials for hanging soup with clear water, then put them into boiling water to "drain", and then wash them with clear water. 2. Cut the chicken into large pieces. Put salad oil in the pot and stir-fry onion, ginger, angelica and codonopsis pilosula. 3, the raw materials into the pot, mixed with 8 kg of water, first with a big fire to boil, after removing the floating foam, use a small fire to hang out the flavor. Cooking: 1. Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pork essence, chicken essence, onion, jujube, medlar, fragrant sand and ginger slices. 2. Red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, meat sauce treasure, pork essence, fermented glutinous rice juice, chicken essence, onion segments, ginger slices and cardamom. (Soup cooked with bottom material impurities) 1 Sweet fermented grains are a fluffy, dark brown root-like spice commonly used in spicy hot pot soup or braised dishes. Chengdu people call it vanilla, and Chongqing people call it fragrant fermented grains, but it should actually be called sweet fermented grains, also known as sweet fermented grains. Sweet fermented grains have a pungent smell, which is similar to strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and invigorating spleen. They are blindly used as traditional Chinese medicines to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or brine has a strong fragrance. However, we should pay attention to the quantity, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy". Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and a tingling and tingling feeling. Its taste is pungent and warm, and it has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within 1 ~ 2 grams, and never use more. Illicium verum should be called Illicium verum, also called anise, aniseed and August pearl, which is a familiar spice. It is characterized by its fragrant smell and slightly sweet taste. It is pungent and warm in nature, and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used in cooking. Because its fragrance is that some people like it and some people are annoyed, it is more flexible in use, and 5 ~ 1 grams is appropriate. Fennel is also called fennel, shredded cabbage, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on. Its mature fruit is like small grains of rice or cumin, and it has a special aroma. As a spice, it is widely used in braised pork, bittern and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 1 ~ 2g or more. In medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold. 5 Amomum tsaoko The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria. It can be broken or used whole in cooking. As a spice, it is burned or marinated with beef, and its flavor is especially good. Amomum tsaoko should not be used in spicy hot pot and brine, and it is more appropriate to put 3 ~ 5 pieces. 6 Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum, which tastes astringent, smells fragrant, has warm medicinal properties and pungent taste. It has the functions of promoting qi circulation, invigorating stomach and promoting digestion. The medicine is used for abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, and fetal movement. It should not be used too much in hot pot and braised dishes, and it should be less than 3 grams. Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Grocery stores and Chinese medicine stores sell dried slices, which are fragrant. The medicine is mild in nature and pungent in taste, and can warm and eliminate dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury and so on. In cooking, it is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 and 1 grams. Guangdong people use galangal to make salted chicken. In recent years, Sichuan Jianghu dishes are made of "Sannai dishes", that is to say, the main ingredients are cooked with a lot of Sannai, dried red pepper and dried pepper. This dish is praised for its unique flavor, but it has not been reported yet. Lingcao is a kind of spice widely used in hot pot in recent years. Because all the products sold in the market are dry, it is difficult to identify. After many consultations, the dried product was taken to associate professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to LYSIMACHIA of Primulaceae. It is a perennial herb with strong fragrance and sweet taste. Used in spicy hot pot, the general dosage is not more than 5g. There is another kind of Lingcao in the market, named Basil, which can replace the above one, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass, etc., and its sexual taste is pungent and warm. In terms of medicine, it is pungent and warm, and has the functions of treating cold, cold and headache. Like Lingcao, Paicao is also a common spice used in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the results: weeding is also called fragrant weeding, fragrant weeding, fragrant sheep, and LYSIMACHIA pilosa, which also belongs to Primulaceae, and its nature and taste are sweet. It can be used for treating common cold, cough, rheumatism and irregular menstruation. The dosage in spicy hot pot should not be too much, just 3 ~ 5 grams, and it can also be used in brine. Some people say that in spicy hot pot and brine, "Lingcao enhances fragrance, weeding and antiseptic", in fact, many spicy spices have antibacterial and antiseptic effects to varying degrees. 1 Cardamom, also known as round cardamom, is written as "Baikou" and "Kouren" in the market or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming the stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because of its good fragrance, the dosage is small. 11 Nutmeg alias Yuguo. In recent years, it has been widely used in hot pot, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming the spleen and stomach, astringing the intestines and lowering the qi. You can't use more than one thing, just two or three. 12 cinnamon is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, removing accumulated cold and dredging blood vessels. Indications: kidney-yang deficiency, cold pain in the heart, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. It is widely used in spicy hot pot and braised dishes, and the appropriate dosage is 5 ~ 1 grams. Cumin, also known as Cumin arabica, belongs to Umbelliferae, and is the seed of Cumin, which is mainly produced in the border area of China. The fruit shape is oval. The two ends are slender about 5 mm and 3 mm wide, which are similar to fennel. When using it, pay attention to preservation and try to seal it, so as not to lose its taste. The fragrant leaves, that is, the leaves of osmanthus trees, are gray-green and have no mildew.