I'll introduce you to an authentic hot pot making method, which is troublesome, but it can be used for your reference:

(1) Red soup is a typical Chongqing hot pot basic soup. This soup has a wide range of uses, and most varieties of Chongqing hot pot use this soup. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many formulas and preparation methods of red soup, each with its own characteristics. Here are three well-known and recognized formulas and modulation methods for your choice.

Formula 1:

Clear soup 15g, butter 25g. 15g of douban, 1g of douchi, 15g of rock sugar, 5g of chili festival, 5g of Jiang Mo, 1g of prickly ash, 15g of refined salt, 3g of cooking wine and 1g of fermented glutinous rice juice

Formula 2: 15g of beef soup, 2g of butter, 125g of douban, 45g of douchi and 25g of rock sugar. 15g of fermented glutinous rice juice

Formula 3:

2g of chicken soup, 25g of butter, 2g of bean paste, 5g of lobster sauce, 5g of rock sugar, 1g of ginger, 2g of garlic, 25g of dried red pepper, 25g of pepper, 1g of refined salt, 1g of cooking wine and 1g of fermented glutinous rice juice.

The specific preparation method of red soup is as follows:

First, put a wok on a high fire, add oil (butter or vegetable oil, etc.) and heat it, then add douban and ginger slices (smashed with ginger) to stir-fry the lobster sauce, which is fragrant and red, then add the soup, boil it, and then add cooking wine, fermented grains juice, pepper, pepper and salt.

The following two points should be noted 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.

the formula introduced above is suitable for hot pot restaurants and hot pot restaurants. Ordinary families can adopt the following simple formula:

15g of pork soup, 25g of butter, 125g of watercress, 3g of sugar, 5g of ginger, 1g of pepper, 15g of refined salt and 5g of yellow wine

This formula is practical and simple, with a slightly weak flavor, but its basic flavor is still strong.

(2) White soup, that is, clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot, nourishing hot pot, etc., and it is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor, clear soup, suitable refreshing, not dry or greasy, but the production process is more complicated. The formula and preparation method are introduced as follows:

Boiling method of broth in broth hotpot

Boiling broth in broth hotpot is divided into two steps: hanging soup and sweeping soup.

(1) raw materials for hanging soup

(take 2,5g of meat and 2,5g of vegetarian food as an example):

1,g of chicken, 1,g of pork bones, 1,g of pork ribs, 5g of ginger and 5g of cooking wine

1. Rinse the raw materials for hanging soup with clear water, and then put them in.

2. Put the raw materials into a pot, add 5g of water, first boil with high fire, remove the floating foam, and then use low fire to hang out the umami flavor.

(2) Soup sweeping

Ingredients:

15g of chicken breast, 1g of salt, 4g of pepper, 2g of lean pork and 4g of monosodium glutamate

Preparation: 1. Scoop out 5g of fresh soup and cool it. Then beat the chicken breast and the pig lean meat into velvet, and dissolve the velvet with 25 grams of fresh soup respectively.

2. Bring the fresh soup to a boil on a fire, add salt and pepper. First, pour the pork floss into the soup and stir it with a ladle. When the pork floss floats on the soup surface, move the pot to a low heat and keep it slightly boiling. After five minutes, remove the pork floss with a leaky ladle, boil the soup again, add the chicken floss into the soup and stir it with a ladle. After the chicken floss floats on the soup surface, move the pot to a small one. When serving, remove the chicken down and put monosodium glutamate.