How to make the hot pot and what is the method of the hot pot?

Ancient method of smoking, ancient method of smoking.

Ingredients: 1500g of preserved pig's trotters, 1 carrot, 4 potatoes, 1 green onion, appropriate amount of ginger, 3 green peppers, garlic, Sichuan pepper.

Production steps: 1. Prepare the raw materials, soak the pork knuckles in advance, wash them and chop them.

2. Peel and cut the potatoes into cubes.

3. Peel and cut the carrots into cubes.

4. Cut the green onions and green peppers into strips and wash them for later use.

5. Peel the garlic with a knife, wash and slice the ginger, and shred the dried chili pepper.

6. According to the cured hooves, potatoes, carrots, green onions, ginger, garlic, peppercorns, dried chilies, take out the cured pig's feet and pour them into the pressure cooker, and add the boiling water boiled in advance.

7. Add salt to season according to the saltiness before cooking, sprinkle with chopped green onions.

Ingredients: 1500g of cured hooves, 300g of dried radish slices, 10g of ginger, 10g of garlic, 6g of cinnamon, 5g of dried chili pepper, 5g of Sichuan pepper

1. Wash and chop the hooves into pieces for later use;

2. Wash the dried radish slices and set aside;

3. Wash and chop the ginger, garlic, cinnamon and dried chili peels and put them on a plate for later use;

4. Put an appropriate amount of rapeseed oil in the pot, and add Sichuan pepper after the oil is hot, which can effectively remove the fishy smell of meat;

5. Add ginger, garlic, cinnamon and dried chili peel;

6. Add an appropriate amount of bean paste and stir-fry until fragrant;

7. Add the prepared hooves;

8. Stir-fry quickly for a while, add an appropriate amount of oyster sauce, and then add an appropriate amount of oyster sauce;

9. Put the wax hooves into the pressure cooker, put them on the atmosphere, and press them for another six minutes;

10. After the gas is gone, remove the high-pressure valve, open the lid of the pot, and add the prepared dried radish slices;

11. Cook for a while, after the dried radish slices are cooked, the hot pot is ready.

Bacon hot pot is one of the wonders of Xichong's food culture. It is one of the delicacies of Xichong. In the first year of Tongzhi in the Qing Dynasty (1862 AD), Liu Hongdian, the instructor of Xichong, wrote "Bamboo Branch Words" "Happy Jiake hot pot burning, but also like the chicken and pork flavor is the most rapid", praising Xichong hot pot.

Xichong hot pot has a long history, according to legend, it began in the Yellow Emperor period, developed in the Han and Tang dynasties, and was proficient in the Song Dynasty and flourished in the Qing Dynasty. Xichong bacon hot pot is known for bacon. Xichong bacon, the production is exquisite, the color is golden, dry and firm, the aroma is rich, the taste is not greasy, it is not bad for a long time, and it is unique.

Around the time of the "winter solstice" of the lunar calendar, every household happily slaughtered pigs and cured meat, a custom that can be traced back to the Han Dynasty at the latest. Characteristic.

Material selection. Xichong bacon, especially like pickled cured cured cured head kick, cured tail belly, cured heart tongue, cured liver waist, cured pork ribs, cured sausages, etc., these are called "plate dishes" are mainly used to entertain guests with wine. In addition, there are preserved chicken, preserved rabbit, preserved fish, preserved beef, blood skin, and blood cake.

Xichong's bacon hot pot is made with all kinds of bacon, plus seasonal vegetables and an appropriate amount of broth.

On the feast with the whole table, there are "four bowls of hot pot" and "seven bowls of hot pot".

Visibility. Nine bowls of hot pot". If there is a separate hot pot seat, the hot pot is divided into three layers, and the upper layer is a "plate dish" such as sausages and tongues; The middle layer is half-fat and half-lean bacon, which resembles a domino and is called "domino meat"; The bottom layer is made up of fresh vegetables, tofu, vermicelli, etc., which are loved by people for their delicious taste and intoxicating aroma.

Xichong's bacon hot pot is as famous as the "mutton shabu hot pot" and "white meat slice hot pot" respected in the north of China, and the popular "seafood hot pot" and "hairy belly hot pot" in the south, constituting a beautiful landscape of Xichong's food culture.

1,000 grams of dried bamboo shoots and bacon hot pot on the plateau, 1,000 grams of dried bamboo shoots in the deep mountains, and 5,000 grams of fresh soup made of pork stick bones and soybean sprouts. 60 grams of refined salt, 12 grams of soy sauce, 20 grams of vinegar, 7 grams of monosodium glutamate, 5 grams of ginger rice, 15 grams of garlic, 40 grams of chili noodles, 8 grams of pepper noodles, 20 grams of chopped green onions.

Method. 1. Wash the roasted skin of the old bacon, cut it into large slices, and put it in boiling water over high heat for 5 minutes.

2. Soak the dried bamboo shoots in cold water until soft, cook them in a pot of boiling water for 1 hour, then take a shower and cut them into diamond-shaped strips.

3. Refined salt, soy sauce, vinegar, monosodium glutamate, ginger rice, garlic paste, boiled chili noodles, Sichuan pepper noodles, and chopped green onions are mixed into vegetarian dipping water.

4. Boil the fresh soup made of bone bean sprouts soup into a square bucket, bring it to the table with fire, and eat it with old bacon slices, soaked bamboo shoot strips, and dip it in water while cooking.

Tips. Peculiarity.

The soup is white and mellow, the bamboo shoots are crisp and refreshing, the bacon is not greasy, and the dipping water is refreshing.

Concentrate. The dipping water made of refined salt, soy sauce, vinegar, monosodium glutamate, ginger rice, garlic paste, chili noodles, pepper noodles, and chopped green onions is called vegetarian dipping water in Guizhou because it is vegan and oil-free, and it is commonly used to dip water, with a sour, spicy, refreshing and fresh taste, and crisp and fragrant chili peppers.

Production key. When making soup with sticks, bones, and bean sprouts, boil over high heat and simmer for at least 12 hours.

1.In fact, the recipe for braised pig's trotters with hot pot base is very simple, first of all, we must prepare the ingredients, such as hot pot base, pig's trotters and radish. If you usually like to eat vegetables, then you can also prepare some vegetables.

First of all, clean the radish, because there will be a lot of dirty things on the radish, so the radish must be cleaned, otherwise it will affect the taste of the radish, after the radish is cleaned, then use a kitchen knife to cut the radish into small pieces, and then put it next to it for later use, at this time we clean the pig's trotters, because there may be a lot of pig hair left on the pig's trotters, so we must remove all these pig hairs, if you find that there are more pig hairs on the pig's trotters, At this time, we can use a lighter to remove all the pig hair, and then clean the pig's trotters with clean water. After the pig's trotters are cleaned, all the pig's trotters are cut into small pieces, because the pig's trotters are relatively hard, so we must pay attention to safety in the process of cutting the pig's trotters. However, after the pig's trotters are cut into small pieces, they must also be blanched, so that the taste of the pig's trotters can be improved, and it will not feel fishy.

2.Put the non-stick pan on top of the gas stove, then add some cooking oil after the non-stick pan is hot, then pour the pig's trotters into it, stir-fry for 5 minutes, if you see the surface of the pig's trotters turn golden brown, then we can add some sugar and various seasonings, and then continue to stir-fry. Then pour in some water, but don't pour too much, just submerge the trotters.

Then pour in all the hot pot base and radish, and then turn on the high heat and let the pig's trotters simmer for an hour. In this way, the pig's trotters will become softer. After an hour, we can add rocky slag to add some chicken essence or monosodium glutamate to the coarse book, which will make the pig's trotters taste more delicious.

Then the dish can be eaten.

3.But because this dish is relatively greasy, don't eat too much at ordinary times, otherwise it will easily lead to obesity.

The method of making is to clean the pig's trotters first, then put them in the pot to blanch, then pour oil into the pot, put in the hot pot base for stir-frying, and then put the pig's trotters into the pot, pour in a small amount of water, put in the old vinegar and soy sauce to adjust the silver Hu flavor, and then cover the pot and simmer for 30 minutes.

First of all, we must prepare pig's trotters and a bag of base materials, as well as cooking wine, light soy sauce, ginger slices, peppercorns and other ingredients, first of all, put the pig's trotters into the water with friends, add ingredients to cook, drain the water of the stove, put in ginger slices, peppercorns are fried and then put in the pig's trotters, stew for two hours, the pig's trotters are very chewy arguments.

First buy the hot pot base, pig's trotters and other ingredients, then put the pig's trotters and hot pot base into the pot, cover the pot and simmer for about 30 minutes.

Preparation materials: 500g of cured hooves, 200g of artichoke fruits, a little cooking wine, 100g of kidney beans, 4 slices of ginger, appropriate amount of garlic sprouts, a number of green onion sprouts, an appropriate amount of Sichuan pepper, 4 dried chili peppers.

1. Soak the hoofs in cold water for 2 hours for later use.

2. Soak the artichoke fruit in warm water until soft.

3. Soak the white kidney beans in water for at least 1 hour.

4. Blanch the soaked hoof pieces, green onions, ginger slices, and cooking wine in a pot.

5. Add water to the pot and add the hoof pieces, dried chilies, peppercorns, ginger slices, and green onions to cook together. Ki Xian.

6. After the water is boiled, add the artichoke fruit and white kidney beans, and cook over low heat for 1 hour.

7. Finally, sprinkle with garlic sprouts, and the hot pot is ready, and you can add various side dishes according to your taste.

Preparation materials: 500g of preserved pig's trotters, 200g of artichoke fruit, a little cooking wine, 100g of kidney beans, 4 slices of ginger, 3 cloves of garlic, a number of green onion seedlings, a number of peppercorns, and 4 dried chili peppers.

Production steps: 1. Soak the pork trotters in cold water for 2 hours.

2. Soak the artichoke fruit in warm water until it becomes soft.

3. Soak the white kidney beans in water for at least 1 hour at the same time.

4. Boil the soaked pork trotters in a pot, add green onions, ginger slices, and cooking wine. Pour out the trotters that have been boiled for the first time.

5. Re-add water to boil the pig's trotters for the second time. Add dried chilies, a little peppercorns, ginger slices, and green onions.

6. After the water is boiled, add the artichoke fruit and white kidney beans and simmer for 1 hour.

7. Finally, sprinkle with garlic sprouts, and the hot pot of pork trotters is completed.

1. Ingredients: pork knuckles.

2. Excipients: kelp, shiitake mushrooms, cabbage, green onions, ginger, garlic, star anise, dried sea pepper, dried peppercorns.

3. The pork knuckles should be burned first, so that they are more fragrant and soft.

4. Chop the pig's feet into small pieces, skewer them through the water, and then scoop up the pig's feet.

5. Wash the kelp, cut it into pieces and set aside.

6. Cut the ginger into pieces, cut the green onion into sections, and set aside.

7. Put the pig's feet, kelp, green onions, ginger, garlic, peppercorns, and dried sea pepper into the voltage pot and stew. 8. Cut the mushrooms into pieces and tear the cabbage into pieces.

9. After the pork knuckles are stewed, add the mushrooms and let them simmer for a while.

10. Put the cabbage in the bureau banquet again, add some chicken essence at the end, and it will be out of the pot in a while.