Jiuge hotpot has three grades:-central grid, cross grid and square grid. Each stage has a different temperature and concentration. According to different ingredients, you can put them in different grids to get the best taste, or you can put the same ingredients in different grids to feel the changes of ingredients.
The first layer: the central grid
The center box rolls up and down, and the tripe, duck intestines, loin slices, beef liver and fat beef are boiled for 8- 15 seconds, fresh and refreshing.
The second layer: cross grid
Cooking | Cross fire is suitable for cooking spicy beef, yellow throat, county flowers, coriander balls and giant salamander for 2- 10 minutes to lock the original flavor of the ingredients.
The third floor: quadrangles.
Braised | Four corners slow fire mill is suitable for braising brain flowers, duck blood, eel, quail eggs and fat intestines. It takes more than 20 minutes. Soft and delicious.
The most essential part of Jiuge Hot Pot is the "butter pot bottom". The fragrant butter and special fried ingredients make the ingredients in the pot more delicious.
I first met Jiugongge six years ago. At that time, Chongqing noodles were not popular all over the country, but Jiugongge was silent in this carnival food.
There is an exaggerated statement about the influence of Chongqing hot pot in Chongqing. It is said that when you sit on the plane and hear the clatter of mahjong tiles, it means that you are over Chengdu, and when you smell the strong smell of hot pot, it means that you are over Chongqing. The confirmation of this statement remains to be verified, but there is one thing: Jiugongge in Chongqing represents the unique delicious and spicy flavor of Chongqing hot pot. It can be said that Jiugongge represents Chongqing hot pot, and Chongqing hot pot is also the leader of Jiugongge.
Jiugongge is called Jiugongge because the hot pot is divided into nine small squares. The surrounding squares are mainly boiled, such as boiled duck blood and boiled brain flowers. The middle squares are rinse, rinse beef omasum and rinse duck intestines. The first time I saw Jiugongge, what surprised me was not its shape, but its strange ingredients and dipping sauce.
As an authentic northerner, how can you eat hot pot without beef, mutton and sesame sauce? Jiugongge let me know what hot pot is.
First, introduce the ingredients. Eating Jiugongge must have ingredients: duck intestines, duck blood, hairy belly, yellow throat and kidney flowers. These obviously have a serious conflict with the traditional hot pot ingredients in my mind. My friend is very enthusiastic and keeps telling me how to rinse these ingredients before they are delicious. /kloc-After 0/5 seconds, I feel anxious. Soon, a freshly rinsed duck intestine was placed in front of me. When I seriously doubted its maturity, I ate it with fear. In an instant, the spicy taste filled my mouth, and I quickly tasted the sweater. It is said that this magical drink can only be drunk in Chongqing and Sichuan. Then I changed other ingredients, all of which were spicy. After eating a hot pot, I feel completely unconscious in my mouth.
Let's start with dipping sauce. Each table is equipped with a jar of mashed garlic, a bottle of sesame oil and a bottle of vinegar, and nothing else. Faced with such a decline, I am very worried. How can I eat it? My friend was very considerate and helped me make a bowl. Mix garlic and sesame oil. Well, it's time to eat a full belly of sesame oil. My friend told me that if you eat Jiugongge, you should eat the original flavor in the hot pot, and dipping in it only plays a role in cooling down. This cold salad dipped in garlic paste and sesame oil is a little spicy for me. However, the fact is that when eating Jiugongge, if you dip garlic sesame oil, the spicy taste will be reduced by a few points, and if you add some vinegar, the spicy taste will be reduced by a few points. Is this the legendary' resistance to heat with heat'? The principle is unknown.
When I first ate Jiugongge, I didn't resist its spicy taste at all. I thought I could eat spicy food, but I lost in an instant. Yi only drank three bottles and only dared to taste every ingredient. My friend smiled and said,' It's still slightly spicy'. I don't know much. In a word, the first experience of Jiugongge left a deep impression on me. I didn't expect to be obsessed in the future.
Later, when I came to Chongqing several times, my friends took me to practice Jiugongge. Over time, I got used to its spicy taste, and every time I eat it, I have a hearty feeling.
Later, it evolved into a yearning for it. When I am not in Chongqing, I occasionally miss Jiugongge, so I will look for nearby Chongqing hot pot in public comments. But after eating a few, I can't find the taste of Chongqing Jiugongge.
Local food, coupled with local customs, has changed the place and taste.
This Spring Festival, I miss Jiugongge very much, so I took a taxi to Chongqing to eat Jiugongge for three days. This luxurious life is like Tony Leung Chiu Wai going to England to feed pigeons some time ago. There are many pigeons. Why do you have to go to England?
There are many palaces. Why do you have to go to Chongqing? You have been to Chongqing, and you have eaten Jiugongge in the bomb shelter, and you will know the answer.