Chongqing hot pot is one of the four hot pots in China, and it is also a representative food in Chongqing, China. Its history can be traced back to the late Ming Dynasty, when fishermen in Sichuan and Chongqing cooked fish in hot pot by the river, and later it gradually developed into today's hot pot. Chongqing hot pot has become the favorite of diners at home and abroad for its spicy and delicious taste and unique cultural charm.

Characteristics of Chongqing Hotpot

Chongqing hot pot is characterized by spicy and delicious taste and rich ingredients. The bottom material of hot pot is mainly fried with pepper, pepper, ginger, garlic and fragrant red. In terms of ingredients, there are many kinds of ingredients in hot pot rinse, including beef, mutton, pork, duck blood, bean skin, yuba, tofu and so on. You can also add vegetables and seafood.

The practice of Chongqing hot pot

Let's introduce the practice of Chongqing hot pot.

material

1. Hot pot ingredients: pepper, pepper, ginger, garlic, bean paste, salt, sugar, chicken essence, cooking wine.

2. Hot pot ingredients: beef, mutton, pork, duck blood, bean skin, yuba, tofu, vegetables, seafood, etc.

step

1. Preparation of hot pot bottom material: Chop appropriate amount of pepper, pepper, ginger and garlic, add appropriate amount of bean paste, salt, sugar, chicken essence and cooking wine, and stir-fry the fragrant red oil.

2. Prepare hot pot ingredients: prepare beef, mutton, pork, duck blood, bean skin, yuba, tofu, vegetables, seafood and other ingredients and cut them into appropriate sizes.

3. Boil water: pour a proper amount of water into a hot pot and heat it until it boils.

4. Add the hot pot bottom material: pour the fried hot pot bottom material into the hot pot and cook until the aroma is overflowing.

5. Serving: Cook the prepared ingredients in a hot pot.