I often eat hot pot at home. Generally, when my family eats it, I fry the bottom material and mix it myself. If friends come to eat it, I will buy Haidilao and sesame sauce.

I. Materials:

1. base class:

Rapeseed oil, animal oil (hot pot restaurants usually use butter), green onions, garlic.

2. Seasonings:

High-alcohol liquor, salt, monosodium glutamate, bean paste, rock sugar, fermented grains.

3. Spices:

Dried Chili, Zanthoxylum bungeanum, Amomum villosum, clove, long pepper, Amomum tsaoko, star anise, cinnamon, cumin, geranium, licorice, white pepper, Amomum villosum, Alpinia officinarum and Kaempferia rhizome.

Second, the steps:

1. Boil chilies in boiling water for 2 minutes, then take them out and chop them.

2. A small amount of pepper is soaked in warm water, and other spices are soaked in warm water.

3. Heat rapeseed oil in an iron pan, and then add animal oil. You can buy it in the butter market. I used to buy it often. I accidentally used sheep oil once, and the aftertaste of the hot pot incense lingered for a long time, so I used sheep oil since then. Sheep are from the northwest. Every winter, my father will bring me 2-3 heads from the northwest, and I carefully keep the suet on the sheep. Melt the sheep oil in the pot and cook the white wine to remove the fishy smell.

4. Stir-fry the onion, ginger slices and garlic until they are dry. You can fish them out, but don't fish them. I won't fish them.

5. Drain the spices, put them in a pot and stir-fry slowly until the steam is dry and the fragrance overflows.

6. Drain the pepper and stir-fry it slowly in the pan, then stir-fry the bean paste in the pan until the red oil is produced, and stir-fry the chopped pepper in the pan.

7. Stir-fry until the Chili oil is bright and dark, and add rock sugar and chicken essence to taste. There is no need to put salt in the frying process, because the bean paste is very salty.

8. When the base material is finished, add the broth, even without boiling water. After mixing, add salt to taste and add mash. If the spicy or pepper flavor is not enough, you can add dried peppers or chopped peppers that have not been used up, and dried peppers.

9. It's okay.

This fried hot pot bottom material is well received by family members, and friends who are close to each other occasionally give a thumbs up. The amount of each spice should not be too much, because many spices can also be used as medicine and have medicinal properties. Except Zanthoxylum bungeanum and capsicum, 2-3 pieces of each kind are enough, star anise is heavy, one piece is enough, cumin is strong, and the fragrance is obvious, so a handful is enough.

Looking at the chefs' advice, I always feel that my cutting order can be optimized and adjusted.

Third, the music is not as good as the music, and then add a dip invented by my mother:

1, put white sesame seeds and pepper powder at the bottom of the bowl, heat rapeseed oil until the chopsticks are inserted and bubble violently, then scoop two spoonfuls and pour in.

2. Add garlic paste and shallots and cut chopped green onion. When the oil temperature is lowered (there is a temperature but the garlic paste will not be cooked), pour half a spoonful to one spoonful of rapeseed oil.

3. Add salt, monosodium glutamate, a little sugar, oyster sauce and sesame oil. Add oil pepper or Thai pepper according to your preference.

4. Add a spoonful of hot pot soup after the pot is boiled.

The above is all about how to stir-fry the bottom material of hot pot. I hope it will help everyone!