Authentic clear soup hot pot base recipe detailed tips

The steps of making the clear soup hot pot base.

1. Make soup.

Wash the chicken, pork ribs, and pork bones, put them in boiling water, boil the blood water, remove them and wash them with water. Put it in a pot, add 3000 grams of water, boil over high heat, beat off the foam and simmer over low heat to bring out the fragrance. Scoop out 300 grams of stewed soup and cool.

Chop the chicken breast and the lean pork into pieces, stir them with 100 grams of fresh soup respectively, and boil the remaining soup over the fire.

2. Processing with materials.

Wash the hairy belly, tear off the fascia, open the section, start the piece, and rinse it with water. Bezoar throat blister, tear off the membrane and open the strip. Beef and pork are cut into large slices horizontally.

Duck intestines are kneaded repeatedly with salt to remove the mucus, cleaned with water, and turned out the oily side, scraped off the oil with the square head of bamboo chopsticks, scalded quickly in boiling water, and removed the cut knots for later use. Wash the duck's paws and remove the coarse skin. Peel and slice the winter melon.

Wash and drain all kinds of vegetables. The above ingredients and seasonings are put into a plate and placed around the hot pot.

3. When eating, the duck paw can be boiled in the pot first. Prepare a saucer with sesame oil, garlic, salt, monosodium glutamate, etc. Meat first and then vegetarian, feel free to blanch.

The preparation of beef bone clear soup hot pot base.

1. Wash the beef bones chopped into small pieces, put them in a pot of cold water and boil, and float away the blood foam after the water boils (generally skimmed 3-4 times).

2. Pour the bone broth into the pressure cooker, add 1 small piece of ginger, 1-2 green onions, drop a few drops of vinegar, and cook for a long time according to your taste.

The preparation of haggis clear soup hot pot base.

1. Buy mixed soup in the supermarket for later use.

2. Add water to the pot, after the water boils, put in mutton, haggis and mutton bones, burn over high heat, scoop out the foam, then add angelica, longan meat, grass fruit, tangerine peel, almonds, etc., while increasing green onions and ginger, and boil for more than 1 hour.

3. When eating, take the cooked mutton and haggis in the soup pot and chop them into a bowl, then put the mutton broth, add minced garlic sprouts and spicy oil.

The above is to introduce to you the practice of clear soup hot pot base, I believe that after reading it, you are very clear about the practice of this base, but it is just a practical action. If you are interested in hot pot, you may wish to make your own base, such a hot pot will definitely be more delicious and suitable for your taste.

The home version of the clear soup hot pot base recipe.

There are actually two recipes for clear soup hot pot base, depending on whether you eat Qingwei shabu-shabu or Hainan series.

The Beijing-style shabu-shabu is very simple, that is, mineral water, green onions and ginger slices.

In the case of Hainan series, he is actually coconut water.

There is also a three-fresh hot pot base, which is what we commonly call mushroom soup, and the hot pot base is a variety of fungi as the base.

1. How to make bone broth:

1) Prepare ingredients: pork stick bones, yams, red dates, shiitake mushrooms, ginger, shallots, salt, cooking wine.

2) Slice the ginger, cut the shallots into sections, peel and steam the yam, add an appropriate amount of water, beat it into a pulp with a food processor, and draw the shiitake mushrooms with a cross knife for later use.

3) Wash the pork stick bones, cut them into small pieces and put them in the pot, then add ginger slices, green onions, and an appropriate amount of water.

4) After boiling over high heat, remove the blood and foam, turn to medium-low heat and simmer for 20-30 minutes until the bones are crispy and the meat is rotten.

5) Add yam pulp to the pot, turn to high heat and bring to a boil, turn to low heat after boiling, cook for 10 minutes, add mushrooms and red dates five minutes before the pot, and then add an appropriate amount of salt to taste.

2. The practice of mushroom soup:

1) Prepare ingredients: oyster mushrooms, white jade mushrooms, king oyster mushrooms, shiitake mushrooms, shrimp skin, chicken bones, green onions, wolfberries, red dates, ginger, cooking wine, salt.

2) Wash and drain the oyster mushrooms, white oyster mushrooms, king oyster mushrooms, and shiitake mushrooms, tear the oyster mushrooms into small pieces, break the white oyster mushrooms, slice the oyster mushrooms, cut the shiitake mushrooms with a cross knife, wash the green onions, slice them with an oblique knife, and slice the ginger for later use.

3) Pour water from the pot, add chicken bones, green onions, ginger, wolfberry, red dates, cooking wine, salt to the pot, bring to a boil over high heat, turn to low heat and simmer for about half an hour.

4) Pour oil and shrimp skin into another pot, stir-fry until fragrant, and then put all the processed mushrooms into the pot and stir-fry.

5) Finally, add the boiled chicken bone soup to the pot, cook on high heat for 5 minutes, turn to medium heat and continue to simmer for half an hour.

3. Tomato soup preparation:

1) Prepare ingredients: tomatoes, shallots, ginger, garlic, peppercorns, salt, sugar, oil, oil, pepper.

2) Cut the shallots, slice the ginger, peel and chop the garlic, wash the tomatoes and cut them into small pieces for later use.

3) Remove from the pan and pour oil, add the chopped tomatoes and stir-fry, then add the chopped green onions, ginger and garlic, and Sichuan peppercorns.

5) After the seasoning is stir-fried evenly, pour the fried tomato sauce into the hot pot, add an appropriate amount of water, and add a little pepper to bring it to a boil.

Materials. Ingredients: 15 grams of dried fungus, 7 dried shiitake mushrooms, 90 grams of cordyceps flowers, 1 green onion, 1 piece of ginger, 1 thick soup treasure, 1 tablespoon of salt.

Excipients: 2 bean curd, 6 fish balls, 5 beef balls, 2 fish steaks, 3 fish tofu, 1 baby cabbage, 1 bok choy, 1 rape cabbage, 1 coriander, 1 spinach, 1 lettuce, 500 grams of pork belly, 1 ham sausage.

1. Soak dried shiitake mushrooms, dried fungus, and yuba in water.

2. Put fungus, mushrooms, cordyceps flowers, green onions, ginger slices and thick soup in the hot pot, add an appropriate amount of water and salt and bring to a boil.

3. Pick and wash baby cabbage, bok choy, oil and wheat cabbage, coriander, spinach and lettuce.

4. Slice the pork belly and ham sausage.

5. Fish balls, beef balls, fish steak and fish tofu are ready, and after the water is boiled, they are put in the order of meat first and then vegetables, and they can be eaten.

6. Diagram of the finished product of clear soup hot pot.

1. Homemade tubular bone hot pot base.

Ingredients: 500 grams of bobbin bones, 100 grams of square bamboo shoots, 100 grams of tofu skin.

Seasoning: 5 grams of cooking wine, 8 grams of chicken essence, 2 grams of salt, 10 grams of hot clear oil, 2 slices of ginger, 2 green onions.

Method: Put the barrel bones into the soup pot and add water, bring to a boil, skim off the foam, turn to medium-low heat and boil for 4 hours, add seasonings, square bamboo shoots, and tofu skin to boil.

Note: You can add some milk to the stewed bone broth to make the milky soup more appealing and nutritious.

2. Homemade duck hot pot base.

Ingredients: 1 duck, 200g of bamboo shoots

Seasoning: angelica 5g, 4 jujubes, 20g lotus seeds, 10g wolfberry, 5g lily, 8g salt, 15g chicken essence, 10g cooking wine, 10g hot clear oil

Method: Wash and cut the duck into pieces, put it in a pot, skim off the bubbling after boiling, turn to medium-low heat and boil for 4 hours, soak all Chinese medicinal materials in hot water and wash them well, put them into the boiled duck soup, add seasonings and bamboo shoots, and boil to eat.

3. Homemade haggis hot pot base.

Ingredients: haggis, lamb bones, mutton.

Seasoning: salt, pepper, monosodium glutamate, cooking wine, angelica, longan meat, tangerine peel, almond, green onion, ginger, garlic, spicy oil.

Method: Wash the ingredients, add water to the pot, wait for the water to boil, put in the mutton, haggis, and mutton bones, burn over high heat, and scoop out the foam. Then add angelica, longan meat, tangerine peel, almonds, etc., and add ginger at the same time, and boil for more than 1 hour.

When eating, add salt, pepper, monosodium glutamate, minced garlic, chopped green onion, spicy oil and other seasonings.

Note: If you are worried about the warm base of the haggis hot pot soup, you can add lotus seeds and wheat dong to reduce the heat. Lotus seeds have the effect of clearing the heart and expelling fire, and Mai Dong is also a traditional Chinese medicine that tastes yin and clears heat.

Fourth, homemade three fresh pot hot pot base.

Ingredients: 100 grams of ham, 100 grams of chicken, 250 grams of oyster mushrooms, 500 grams of cabbage.

Seasoning: 5 grams of salt, 1 gram of pepper, 1 gram of monosodium glutamate, 50 grams of lard, 2 slices of ginger, 2 green onions.

Method: Tear the oyster mushrooms into large slices, blanch the ham and chicken and cut them into 4cm long, wide and thick slices. Put the wok on medium heat, boil the lard until it is hot, add oyster mushrooms and cabbage sum and fry it, then add chicken and ham and stir-fry well, then add refined salt, 1000ml of chicken broth, pepper noodles, monosodium glutamate, ginger, green onions to boil, and then scoop into the hot pot after the fire, and wait for the boil to come out of the flavor and serve on the table.

Ingredients required for the preparation of clear soup hot pot base: beef bones, pork stick bones, chicken bones, mushrooms, ginger, green onions, vinegar, seafood, tomatoes, red dates, wolfberries.

1. When buying beef bones and pork bones in the market, remember to ask the merchant to cut some small pieces (if the whole piece is too big, the small piece is easier to boil the bone fragrance), and the chicken skeleton can be put in directly.

2. Boil the water, and then wash the beef bones, pig bones, and chicken bones and put them in a pot of cold water to boil, there will be blood foam after boiling, we need to skim off the foam that floats to the surface, and the blood foam may be more patient and skim it several times until it is removed.

3. Pour the bone broth into the casserole, add ginger and green onions, and boil with a little vinegar until the bones are crispy and the meat is rotten, the soup is fresh and thick, and the broth is ready. It takes more time to boil in a casserole, but the bone broth from a slow simmer tastes more delicious, so if you want to go faster, you can pour the bone broth into a pressure cooker and press it for a while before putting it in a casserole to simmer.

4. Take the broth, put the mushrooms, seafood, tomatoes, red dates, wolfberries and other pots in an appropriate amount according to personal preferences, and wait for the clear soup base to boil, you can scald all kinds of dishes, and the clear soup hot pot is completed.

When making the consommé hot pot base, we need to pay attention to the fact that we do not add water in the middle of boiling the broth, and we need to increase the amount of purchase at the beginning, do not put salt, monosodium glutamate and other condiments, and then carry out other seasonings when taking out the broth and mixing it with the consommé hot pot.

The steps are as follows:

1. The formula of the base material of the cylinder bone hot pot, 2. The main ingredients: 500 grams of the barrel bone knock section, 100 grams of square bamboo shoots, and 100 grams of tofu skin.

3. Seasoning traces of sedan chair: 5 grams of cooking wine, 8 grams of chicken essence, 2 grams of salt, 10 grams of hot clear oil, 2 slices of ginger, 2 sections of green onions, and the practice of the base material of the cylinder bone hot pot: put the barrel bones into the soup pot and add Lu Xun water, boil on the fire, skim off the foam, turn to a medium-low heat and boil for 4 hours, add seasonings, square bamboo shoots, and tofu skin to boil.