Although there are many kinds of Sichuan-style hot pot, there are only two categories: one is white soup hot pot and the other is green soup hot pot. Of course, the most Sichuan-style feature is broth hotpot.

The typical representative of Qingtang hot pot is Chongqing's "hairy belly hot pot". Authentic Chongqing "beef omasum hotpot" uses butter in the production process. The flavor is mainly enhanced by butter, and the traditional method adds almost no other spices, except pepper. This hot pot is characterized by its heavy taste, especially spicy taste and slightly thick soup.

However, since this "beef omasum hotpot" was introduced to Chengdu, colleagues in Chengdu have made some improvements to it in order to satisfy the tastes of local consumers, and finally formed a green soup hotpot with Chengdu flavor. Green soup hot pot in Chengdu is mainly vegetable oil, supplemented by appropriate amount of butter, and various spices are added. It can be said that the hot pot in Chengdu relies on the compound flavor produced by the mixture of butter and spices to enhance the flavor. In addition, Chengdu Hot Pot also appropriately reduced the spicy and pungent taste in the traditional hairy belly hot pot, and achieved moderate spicy but not dry, fresh and fragrant but not greasy, and the soup was bright red but not thick. The following is the green soup hot pot in Chengdu.

The key to making green soup hot pot lies in frying the bottom material of hot pot. When frying hot pot bottom material, we should not only master the dosage and proportion of various raw materials, but also master the correct frying method. Although there are some differences in the raw materials and methods used in frying hot pot bottom materials in various hot pot restaurants, the basic raw materials and methods are still the same.

1. Stir-fry the chafing dish bottom material (based on 5 portions of chafing dish bottom material)

Ingredients: vegetable oil 2500g butter 1500g Pixian watercress 1500g dried pepper 250g ginger 100g garlic 200g onion 300g rock sugar 150g fermented grains juice 500g star anise 100g cinnamon 50g fennel 50g tsaoko 20g.

Method:

1, cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.

2. Put the wok on medium fire, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and scallion to saute until fragrant, then add Pixian watercress and Zanba pepper, and stir-fry it slowly for about 1 ~ 1.5 hours until the watercress is dry and fragrant.

3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and.

Second, the preparation of hot pot soup

Materials: pig bonzi bone 1500 g beef bonzi bone 1500 g chicken claw bone 500 g ginger 50 g onion 150 g cooking wine 100 g chicken essence 150 g monosodium glutamate 75 g fried chafing dish 750 g pepper 75 g vegetable oil.

Method:

1, pig bonzi bone and bovine bonzi bone are washed and crushed; Wash the chicken claw bones; Ginger is broken; The onion is knotted.

2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup.

3. Divide the chafing dish bottom material into five parts, put them into five chafing dishes respectively, then add fresh soup into each chafing dish, add about 2500g of soup, then add chicken essence and monosodium glutamate, add vegetable oil into the wok for frying, then sprinkle150g of dried pepper and 25g of pepper into each chafing dish respectively, and then serve the chafing dish.

Third, some related problems in operation

1, hot pot bottom material must be fried with low fire, so as to avoid the raw materials from being fried and let the fragrance and pigment in the raw materials fully ooze out.

2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot.

3. Pixian watercress added to the bottom material of hot pot is mainly used to improve taste, while Zanba pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil.

4. Adding rock sugar to the hot pot bottom material can play the role of "bright" soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.

5. Adding spices to the hot pot bottom material is undoubtedly to enhance the fragrance. Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation.

6. When preparing the hot pot soup, if the taste is not too spicy, then the dried peppers inside do not need to be directly put into the frying pan and fried with oil, but first put them into the boiling water pot to reduce their spicy taste, and then take them out and sprinkle them into the hot pot.

7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately.

8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow.