How to mix the hot pot if it is too low, and how to configure the hot pot with low ingredients

Ingredients: 200 grams of salad oil, 150 grams of watercress, 100 grams of dried chili pepper, 25 grams of Sichuan pepper, 1 ginger, 2 liters of fresh soup (bones, meat, chicken, fish, etc.).

Heat the oil in a wok to medium heat, then put the ingredients together in the pan and fry until the chili turns red, then soak the soup and cook for ten minutes, and then pour it into the hot pot.

Oil dish: sesame oil, garlic paste, salt, monosodium glutamate You can also add some oyster sauce and vinegar.

Boil 1000 grams of pork bones in soup, wash and smash. An old duck, wash and gutt. Put it in the pot and add cold water until it is submerged (add enough cold water at a time, do not add cold water halfway).

For red soup: add an appropriate amount of green onion, ginger (pat loose), garlic, simmer for 2-3 hours, oil and flavor, the soup is clear, and drain the residue. Put the Sichuan hot pot (Chongqing hot pot) base into the hot pot, add the boiled soup, add salt, chicken essence, boil the base and then rinse the vegetables.

For clear soup: add an appropriate amount of green onion, ginger and garlic, boil and stew, the soup becomes milky white, mellow and fresh, drain the residue, add salt and chicken essence, and it becomes a white soup.

2. Prepare the vegetables and wash them, remove the roots, peel the potatoes and cut them into thick slices, and put them on a plate separately;

3. Meat should be cut into large slices and thin slices; Cut into thick slices of luncheon meat, ham sausage, etc.

Fourth, the preparation plate generally prepares sesame oil, garlic paste, soy sauce, vinegar, etc., according to their respective tastes.

You made a typo, it's "the bottom of the pot". I can't stand your ......

It depends on what flavor you have, chicken broth, bone broth, or spicy.

Spicy now supermarkets have packaged sales, chicken soup just buy half a chicken with ginger, cooking wine, water pot for half an hour soup can be put on the hot pot.

Well, if you keep it at home, we have even used plain water.

Stir-fry the ingredients of the hot pot base (based on 5 parts of the pot base).

Ingredients: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian bean paste, 250 grams of dried chili peppers, 100 grams of ginger, 200 grams of garlic, 300 grams of green onions, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of star anise, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass fruit, 25 grams of comfrey, 10 grams of bay leaves, 10 grams of vanilla, 5 grams of male cloves.

Method steps.

1. Vegetable oil is refined first; Butter cut into small pieces; Pixian watercress finely chopped; After boiling the dried chili peppers in a pot of boiling water for about 2 minutes, remove them and grind them into mushrooms, that is, they become glutinous chili peppers; Ginger slap broken; Peel and clove the garlic; green onion knotting; crushed rock sugar; star anise, sannai, cinnamon broken into small pieces; The grass fruit is broken.

2. Put the wok on medium heat, pour in the vegetable oil and heat it after the pan is boiled, put in the butter to boil, put in the ginger, garlic cloves, and green onion knots to stir-fry until fragrant, then add the Pixian bean paste and glutinous peppers, turn to low heat and slowly fry for about an hour, until the watercress is fried dry, the aroma is overflowing and the pepper is slightly white, pick out the green onion knot in the pot and do not use.

3 Then add star anise, sannai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, cloves, etc., continue to fry over low heat for about 15-20 minutes, until the color of the spices in the pot becomes darker, add rock sugar and mash juice, and slowly boil over low heat until the water in the mash juice completely evaporates.

Slaughtering a chicken (or bones, fish) and making it into soup is the base.