What is the best hot pot low ingredient? Delicious hot pot base

Go to the supermarket and have a look·· I prefer to eat Wang Zhihe's seasoning haha... Some hot pot restaurants have ingredients written behind the name of the bottom of the pot·· You can also copy it down and go home and buy it yourself...

Recipe 1: 1500 grams of clear soup, 250 grams of butter. 150 grams of watercress, 100 grams of tempeh, 15 grams of rock sugar, 50 grams of chili pepper, 50 grams of minced ginger, 10 grams of Sichuan pepper, 15 grams of refined salt, 30 grams of cooking wine, 100 grams of mash juice.

Recipe 2: 1500 grams of beef broth, 200 grams of butter, 125 grams of watercress, 45 grams of tempeh, 25 grams of rock sugar, 25 grams of dried chili, 50 grams of minced ginger, 10 grams of refined salt, 25 grams of cooking wine, 150 grams of mash juice.

Recipe 3: 2000 grams of chicken broth, 250 grams of butter, 200 grams of bean paste, 50 grams of tempeh, 50 grams of rock sugar, 100 grams of ginger, 200 grams of garlic, 25 grams of dried red pepper, 25 grams of Sichuan pepper, 10 grams of refined salt, 100 grams of cooking wine, 100 grams of mash juice, 100 grams of vegetable oil, 200 grams of sesame oil.

1) Hanging soup. Raw materials (take 2500 grams of meat and 2500 grams of vegetarian materials as an example):

1000 grams of chicken, 1000 grams of pork bones, 1000 grams of pork ribs, 50 grams of ginger, 50 grams of cooking wine.

1. Rinse the raw materials of the hanging soup with clean water, then put it in boiling water to "take out a water", and then wash it with clean water.

2. Put the raw materials into a pot, mix 5000 grams of water, boil over high heat first, and then use low heat to hang out the umami.

2) Sweep the soup. Ingredients: 150 grams of chicken breast, 10 grams of salt, 4 grams of pepper, 200 grams of lean pork, 4 grams of monosodium glutamate.

Production: 1. Scoop out 500 grams of hanging fresh soup in advance for cooling. Then the chicken breast and the pork lean meat are pounded into a puree, and the minced meat is dissolved with 250 grams of fresh soup respectively.

2. Put the fresh soup on the fire and boil, add salt and pepper, pour the pork wool into the soup first, stir well with a scoop, when the minced meat floats on the soup noodles, move the pot to low heat, keep it slightly boiling, after five minutes, use a leaky scoop to remove the minced meat, boil the soup again, put the chicken down in the soup, stir well with a scoop, wait for the chicken paste to float in the soup noodles, move the pot to low heat, keep it slightly boiling, and then squeeze the chicken paste into a lump and boil it in the soup. When serving, remove the minced chicken and add MSG.

First, put the wok on the fire, heat the oil (butter or vegetable oil, etc.), add the bean cress, ginger slices (old ginger pat) tempeh, stir out the fragrance and red, and then put the soup, boil the cooking wine, the lees juice, chili, pepper, salt, rock sugar, etc., and when the soup is thick, the aroma is overflowing, and the taste is spicy and sweet, you can scoop it into the hot pot for use.

There are two things to pay attention to when preparing red soup: First, the foam on the surface of the soup is mixed with the oil and must be skimmed.

The method is to gently dip the back of the spoon to let the foam stick to the back of the spoon and then remove it so as not to skim off the oil.

The second is to taste the taste halfway. If the saltiness is not enough, add salt as appropriate; If the spicy taste is not strong, add some watercress, peppercorns, and chili peppers;

If you find it too spicy or salty, you can add rock sugar or light soup. After adding seasoning, the taste of the hot pot is more in line with the requirements of the eaters, and the flavor of the authentic Chongqing hot pot is more prominent. 1500 grams of pork broth, 250 grams of butter, 125 grams of watercress, 30 grams of sugar, 50 grams of ginger, 10 grams of Sichuan pepper, 15 grams of refined salt, 50 grams of rice wine.