Preparation and recipe of homemade clear soup hot pot base

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: 5 grams of cooking wine, 8 grams of chicken essence, 2 grams of salt, 10 grams of hot oil, 2 slices of old ginger, 2 sections of green onions, and the method of tubular bone hot pot base: Put the tubular bones into the soup pot and add water, bring to a boil on the heat, skim off the foam, turn to medium-low heat and boil for 4 hours, add seasonings, square bamboo shoots, and tofu skin to boil.

The practice of homemade hot pot (clear soup hot pot).

Hot pot base: Tomato. 1 pc.

Green onion white. 1 paragraph.

Ginger. Amount.

Garlic. 6 petals.

Cinnamon. Two paragraphs.

Sichuan pepper + sesame pepper each a dozen.

Two large corners.

Bayberry. A.

Jujube. 3 pcs.

Medlar. 10 capsules.

Salt. Add to taste.

Sugar. One scoop.

Water. Half a pot.

Put the above ingredients into the pot, boil the water in the pot for three to five minutes on medium-low heat, and then start to shake the meat and vegetables after the fragrance comes out.

You can put the ingredients into the pot first, boil the water, boil the water at the same time to wash the vegetables, cut the meat, prepare the dipping sauce, generally the water has been boiled at this time, let him boil for a while, boil out the fragrance and taste better.

The dipping sauce is different from personal preference, so you can prepare it according to your personal taste.

Chengdu generally eats sesame oil, because Chengdu eats spicy hot pot, dipping sesame oil and adding a little millet spicy and vinegar, it tastes good. In the north, the family eats sesame paste.

Add the sesame sauce to the flavor, add oyster sauce, add a little sesame oil, add the soup in the pot to adjust it, it tastes good.

Here's how to make your own consommé hot pot base:

Ingredients: 1 crucian carp, 1 green onion, 1 pot of broth (bone broth), 1 ham sausage, 1 tomato.

Excipients: appropriate amount of pepper, 2 ginger, 3 jujubes, appropriate amount of oyster mushroom, 10 wolfberries, 50 ml of salad oil, 15 grams of lard.

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2. Put in the washed crucian carp and fry it until browned, remove it, and leave the oil in the pan.

3. Put green onions in the pot and stir-fry the ginger until fragrant (it is best to put more ginger slices, which can not only eat fishy fish, but also make the soup more delicious). Crucian carp should be wrapped in gauze to avoid stabbing it into the soup after it is boiled.

4. Add the bone broth (water) and bring to a boil, add the crucian carp and pepper, and boil until the crucian carp is soft and the soup becomes milky white. Don't want crucian carp, pour the soup into a clean pot, add oyster mushrooms, jujubes, wolfberries, chicken essence, ham sausage, and boil.

5. Add tomatoes and boil them, and you can blanch them into your favorite dishes, with your favorite dipping dish.

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.

As follows:

Cut the beef bones into small pieces, blanch to skim off the blood foam, take the broth after boiling the bone broth, mix the appropriate amount of other ingredients into the pot according to personal preference, wait for the clear soup base to boil, and the clear soup hot pot is completed.

Tools Ingredients: 500g beef bones, 500g pork bones, 200g chicken bones, 30g green onions, 20g ginger, 5g vinegar.

1. Prepare materials:

Buy beef bones and pork bones at the market and cut them into small pieces at home (if you put 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 water: 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 floating foam on the surface, and the blood foam may be more patient and skim it several times until it is removed.

3. Boil bone broth:

Pour the bone broth into the casserole, add ginger and green onions, and simmer 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 stock:

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