The recommendations are as follows:
1, Hong Jiu nine hot pot bottom material.
This is pure Sichuan spicy flavor. Compared with other spices that like hot pot, Hong Jiu Jiu has a very strong flavor. It is also the fundamental reason why I have been standing behind Hong Jiu. Of course, there is another accidental reason. I often cook with the hot pot seasoning of Hong Jiu Jiu, and use it well, so even if I don't eat hot pot, it is a good substitute for bean paste.
2, the bottom material of Zhou Junji.
Zhou Junji's big red outer package is very common, which is semi-solid with a lot of red oil. The disadvantage is that the outer package is covered with super oil after opening, and the pepper particles are clearly visible after launching. The food itself is fresh, and the hot pot ingredients themselves are slightly spicy and spicy, and the taste is very spicy. The taste is not greasy, it belongs to a relatively fresh bottom material, and it has a long aftertaste, but it will be a little salty if eaten too much. It is recommended to dip it with dipping sauce.
3, Chongqing specialty Qiaotou hot pot bottom material.
Chongqing specialty Qiaotou hot pot bottom material is an old hot pot brand, which contains butter. Butter or other animal oil is used as raw material to enhance fragrance and taste, so as to keep the hot pot spicy but not dry, and it is absolutely rarely spicy. It is the most suitable for eating in winter, and the spicy taste persists for a long time, and the body is warm after a meal.
DIY a serving of Sichuan hot pot bottom material.
Ingredients:
3 kg of butter, 2 kg of salad oil, 50 g of Pixian watercress 1 kg of liquor, 20 g of fermented grains, 20 g of sea pepper 1,5 kg of ginger 1 garlic 1 pepper 1.5 g of douchi 15 g of Yibin.
Practice:
First, the rapeseed oil is cooked, then the ginger, garlic and green onions are poured into the pot, and then the watercress is added into the pot to stir fry, and the water in the watercress is fried to dryness. Here, it is necessary to stir fry slowly with medium fire or low fire. Finally, spices such as pepper, pepper, aniseed, and rhizoma anemarrhenae are added, a little water is added, and after the water is boiled to dryness, rock sugar and fermented grains are added to stir fry. Finally, add a little water to boil, and after the aroma comes out, cool it to form the hot pot bottom material.
Hot pot soup:
Blanch pork bonzi bone (beef bonzi bone) with ginger and garlic, slowly stew with medium fire until that soup becomes milky white, and adding monosodium glutamate and chicken essence to finish the soup.
When eating hot pot, add a little oil to heat it, then pour in the bottom material of the hot pot, stir-fry the fragrance, then add the soup, and boil it to serve.