How to cook spicy soup and what soup to cook in spicy hot

1. Boil pork bones, chicken shells, etc. into broth.

2. Ingredients: meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pork ring throat, 50 grams of luncheon meat, 30 grams of duck intestines.

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of fragrant mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

3. Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

4. Do the rotten method next to the sleepy: make brine. Put the wok on the fire, burn the vegetable oil to 6 ripe, and then turn the Pixian bean paste (chop it finely first) into a crisp, quickly put in the ginger rice and peppercorns and stir-fry the fresh soup immediately.

Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments. After boiling, the foam is removed to form brine.

5. Making the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares. Cut the luncheon meat into thin slices about 4 cm square; Cut the vegetarian dish into thin slices of about 3 cm.

Use a washed bamboo skewer to make a string of about thirty or forty grams.

6. Ironing. The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with skewers of bamboo skewers, and scalded and matured according to the heat of different dishes.

7. Dip and eat. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself.

8. Tips: The ironed finished product is not cooked. The main ingredient used in Qiqi Malatang should be relatively leaky and easy to mature.

Do not use raw materials such as chicken wings, chicken feet, duck feet, beef and other ingredients that are not easy to cook. Dishes such as eel and hairtail should be blanched for a longer time, and when blanching such raw materials, do not swing too much or too fast, and master the heat well, so that there will be no problem of undercooking.

Preparation of spicy hot stock:

Ingredients: 1 piece of pork bone, 1 piece of chicken skeleton.

The excipients include 1g of chili pepper, 1g of Sichuan pepper, 1g of sesame pepper, 2g of cooking wine, 1g of ginger and 1g of green onion.

1. First of all, the main ingredients we choose are pork bones, chicken bones, and duck bones, and the auxiliary materials are chili, pepper, pepper, cooking wine, ginger, and green onions.

2. Put peppercorns and peppercorns into gauze bags to prevent astringency in the mouth from eating in the soup.

3. Cut the ginger into slices, cut the green onion into segments, and set aside.

4. Next, put the three kinds of bones through hot water to remove the fishy smell, and put the three bones in after the water is boiled.

5. Add an appropriate amount of cooking wine, turn on a high fire, and then take hot water, and wait until the water is boiled again, and you can take out the bones.

6. Okay, the water is already boiling, turn off the heat, take out the bones, and pour out the water.

7. Add water to the pot again, **, and then put the bones in.

8. Then put it into a cloth bag with pepper and pepper, put in green onions, ginger, put a little chili, boil over high heat, turn to low heat and boil for 7 to 8 hours, you can use it. Okay, the soup stock is done.

Ingredients: spicy hot pot material, big ingredients, bay leaves, Sichuan pepper, sesame pepper, fennel, cardamom, cinnamon, cloves, green onions, ginger, garlic, thick soup treasure, shiitake mushrooms, fungus, corn, cabbage, rape, winter melon, wrapped small fish balls, cuttlefish balls, fish tofu, oil bean skin, gluten, king of the king ham sausage, method 1After washing all kinds of dishes, put on bamboo skewers for later use.

2.Spices are prepared sufficiently, 1-2 large ingredients, 3-4 bay leaves, 20-30 peppercorns, 10 peppers, 1 pinch fennel, 1 cardamom, 1 large piece of cinnamon broken into 2-3 pieces, 3-5 cloves, slices of green onions, ginger and garlic.

3.The spicy hot pot ingredients are all in two, with half the amount.

4.Take a deep casserole, put in the water of the casserole slowly, add a thick soup Bao old hen soup and boil over low heat for later use.

5.Heat the pan with cold oil, put the hot pot ingredients into the oil pan to melt, you can use a spatula to cut into small pieces in the pan to make it easy to melt.

6.After melting, put the hot pot ingredients into the green onions, ginger and garlic and stir-fry the bottom of the pot until fragrant.

7.Mix in 2 tablespoons of the previously boiled soup and bring to a boil.

8.Turn the heat of the casserole on high and pour the spicy oil soup from the wok into the casserole, adding all the spices.

9.I use fish balls, which are skewered and cut into 3 pieces of corn.

10.Wear all the materials on bamboo skewers for later use.

11.In the spicy soup that has been boiled, first add something that is not easy to cook, meatballs.

12.Add the corn and cook it for a little longer.

13.Then take the shiitake mushrooms, and fungus, cook for about a few minutes, try the specifics to lengthen or shorten the time.

14.Finally, add easy-to-cook vegetables and soy products.

15.After cooking, remove the bamboo skewers and serve.

It is very important to make a spicy soup base, and if you like to eat spicy, you can directly choose a red oil and spicy package to make the soup base; If you don't eat spicy, you can directly choose the hot pot base of clear soup to make the soup base. :