1. Method for making spicy trotters with hot pot bottom material:
Step 1: change the turnip to the knife, change the trotters to the knife, and drain the water for later use.
Step 2: Add a little oil after the pot is hot. When the oil is cooked, add the drained trotters and stir-fry until the trotters change color, and add a little sugar and stir-fry until golden brown.
Step 3: Add clear water (water can be more, otherwise the trotters will not be soft when they are dry), appropriate amount of chafing dish bottom material, appropriate amount of garlic and ginger slices, and cover with high fire for stewing.
Step 4: After the fire boils, simmer slowly with a small fire until the trotters can be inserted with chopsticks. Add radish (without cover) and cook until radish trotters are almost cooked. Add appropriate amount of salt chicken essence monosodium glutamate.
Step 5: When the ingredients are basically cooked and the water is almost dry, add a small amount of soy sauce and drain the water by fire.
This method is common in beef, mutton, ribs, pork belly, chicken, duck and other ingredients. Accessories can be replaced at will. It can be radish, potato, soybean, cucumber, three herbs, magic domain and so on.
Second, the practice of making hot pot rice noodles with hot pot bottom material:
Required ingredients, rice noodles, leeks, ginger slices, salt, chicken essence, monosodium glutamate, chafing dish bottom material.
Step 1: Add a proper amount of water, two slices of ginger and a small amount of base material to the pot to boil.
Step 2: Add rice flour, bring to a boil with low heat, and add appropriate amount of salt, chicken essence, monosodium glutamate and leek. Take it out of the pot.
The main ingredients can be: rice noodles, rice noodles, hot and sour powder, potato powder and so on.
Various vegetables, mushrooms and meat can be added into the auxiliary materials at will.
(PS: Chongqing Baiwei Chili hot pot bottom material, available online).
I hope I can help you.