How to make casserole hotpot?

25g of chuanchuanxiang base, 500g of soup stock, 20g of rice wine, 25g of sugar, 5g of monosodium glutamate, 0g of soy sauce100g, 25g of pepper, 50g of dried pepper and a little sesame oil.

5 slices of dried tangerine peel, star anise, cinnamon, tsaoko, clove, ginger, 6 cloves of garlic and 250g of butter.

manufacturing process

1. Heat butter in a wok, add 15g Zanthoxylum bungeanum, 25g dried capsicum, ginger and garlic, add seasoning of Sichuan spicy hot pot, and stir-fry slightly with rice wine.

2. Put the remaining materials and broth into a wok to boil, and then cook your favorite food and eat it with hot pot dishes.

In fact, there are many ways to string incense, but the bottom of the pot is different. Let's demonstrate the seasoning method of our own spicy red soup pot:

According to the proportion of 5 kilograms of bone soup

1, Pixian watercress 300g (this is the main raw material), butter 200g, rapeseed oil 100g.

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50g pepper

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc. ) 150g； Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Cooking temperature is very important:

1. Put the vegetable oil in the hot pot, and then put the butter when the vegetable oil is cooked. After the butter melts (turn off the fire), remove the dried pepper and pepper from the oil for later use;

2. Stir-fry the sugar in the oil pan over low heat. When the sugar melts and bubbles (note that the melted sugar begins to float on the oil, and the sugar bubbles are golden yellow. If they turn dark red or black, they will be fried). Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

3. Open a big fire, pour in bone soup, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking taste) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 10 minute, then you can eat the food according to your own preferences.

According to this ratio, you can fry more seasoning, and you can add ingredients to the soup every time the taste is insufficient (if you like spicy food, you can also add some unpolished dried pepper segments and new pepper particles directly to the spicy food).

If you haven't done this, you'd better learn it yourself. It takes time to open a shop and succeed. Try more, taste more, visit more and see more businesses ~