1. Ingredients: 25g of Chongqing hot pot base, 500g of stock, 20g of rice wine, 25g of sugar, 5g of monosodium glutamate, 0/00g of soy sauce/kloc-0, 25g of pepper, 50g of dried pepper, a little sesame oil, dried tangerine peel, star anise, cinnamon, tsaoko, clove, 5 slices of ginger and 6 cloves of garlic.
Second, the production process:
1. Heat butter in a wok, add 15g pepper, 25g dried pepper, ginger and garlic, stir-fry until fragrant, then add seasoning of Sichuan spicy hotpot, and add rice wine to stir-fry slightly.
2. Boil the remaining ingredients and stock in a wok, then cook your favorite food and eat it with hot pot.
In fact, there are many ways to make hot pot bottom materials in Chongqing, but the bottom of the pot is different. Let's demonstrate how to make a spicy red soup pot with our own seasoning:
(a), according to the proportion of 5 kg of bone soup:
1, Pixian watercress 300g (this is the main raw material), butter 200g, rapeseed oil100g.
2. dried red pepper150g (cut into small pieces of about 2cm); 50g pepper
3, 3 spoonfuls of sugar; Dried ginger (sliced) and garlic cloves150g each; 250g onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc. ) 150g; Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence
(2), stir-fry temperature is critical:
1. Put the vegetable oil in the hot pot, and put the butter when the vegetable oil is cooked. After the butter melts (turn off the fire), take the dried pepper and pepper out of the oil for later use;
2. Stir the sugar in the oil pan evenly with low fire. When the sugar melts and bubbles (note that the melted sugar begins to float on the oil, and the sugar bubbles are golden yellow. If they turn dark red or black, they will be fried). Immediately stir-fry ginger, onion, garlic and star anise, and then stir-fry Pixian watercress.
3. Turn on a big fire, pour in bone soup, add salt (equivalent to the salinity of the soup, slightly more important than the usual cooking taste) and chicken essence. After the soup is boiled, add the oiled dried chilli and pepper and stew for 10 minutes, then you can eat the dishes according to your own preferences.
According to this ratio, you can fry more base materials, and you can add materials to the soup every time the taste is insufficient (people who like spicy food can also directly add some unpolished dried pepper segments and new pepper particles to the hot materials).
Friendly reminder:
1, only use a small fire when frying sugar. The sugar must be fried until it melts and soaked in the oil surface (the bubble is golden yellow, so it can't be used again if fried, so the soup is bitter), so that the soup will be red and bright, and there is no sweetness in the soup;
2, douban is best to use "Yucheng brand" Pixian douban is genuine, while many other products are unqualified or have a bad taste;
3. It is best to use rapeseed oil (that is, non-refined oil such as salad oil), and the color and flavor of the base material are better than refined oil.
After the hot pot bottom material is ready, it's time for all the dishes to be served. Finally, you can prepare your favorite dip and eat it!