Chongqing spicy hot pot

Chongqing spicy hot pot method:

Raw materials for Chongqing spicy hot pot

There are 250 grams of raw tripe, 100 grams of beef liver, 100 grams of beef waist, 150 grams of lean beef (back willow meat) and 100 grams of beef spinal cord. 1000 grams of fresh vegetables, 50 grams of green onions, 50 grams of garlic seedlings, 40 grams of sesame oil, 4 grams of monosodium glutamate, 40 grams of chili powder, 50 grams of minced ginger, 4 grams of pepper, 10 grams of refined salt, 40 grams of bean drum, 100 grams of xingzaozhi, 125 grams of Danxian Douban, 15 grams of cooking wine, 200 grams of cooked butter and 2250 grams of beef soup.

Chongqing spicy hot pot production steps:

The hair liver is bleached with clear water, and the slices are made into long, centimeter wide slices, which are bleached with cold water. The liver, the waist and the beef are all sliced into thin and large pieces. The onion and garlic sprouts were cut into 7-10 cm long segments. Fresh vegetables (Lotus white, celery, cabbage, pea seedlings), wash with water, tear into long pieces. Chopped bean drum and bean paste. Put the frying pan on the medium heat, add 75 grams of butter, and cook until eight mature (about 180 ℃). Add the bean paste, stir fry the crisp, add the ginger powder, chili powder, and Zanthoxylum, then add the beef soup to boil, move it to the high heat, add the cooking wine, bean drum, and mash juice, boil to taste, skim all the froth, that is the fire pot marinade. Divide sesame oil and monosodium glutamate into 4 parts and mix them into 4 saucers for dipping. When eating, boil the marinade on the table, put all kinds of meat and vegetable raw materials into the plate, add 125 grams of refined salt and butter at the same time

Chongqing spicy hot pot

Chongqing spicy hot pot is a special food in Chongqing. It's spicy, hot, and rich in taste. You can cook it yourself and enjoy it.

Raw materials

Vegetable oil 300g, butter 100g, Pixian Douban 100g, dry pepper 100g, ginger 20g, garlic 30g, scallion 40g, rock sugar 20g, mash 50g, star anise 10g, Sannai 5g, cinnamon 5g, fennel 5g, Cao Guo 3G, Zicao 3G, Xiangye 1g, vanilla 1g, clove 1g

Production method

1. First refine the vegetable oil; cut the butter into small pieces; chop the Pixian Douban; boil the dried pepper in the boiling water for about 2 minutes, then take out and mince it to make Ciba pepper; smash the ginger; peel the garlic and peel it into pieces; knot the green onion; smash the rock sugar; break the star anise, Sannai and cinnamon into small pieces; smash the grass and fruit.

2. Put the frying pan on the medium heat, heat the frying pan with vegetable oil, boil it with butter, add ginger, garlic and scallion, stir fry until fragrant, then add Pixian Douban and Ciba pepper, stir fry slowly over low heat for about 1-1.5 hours, until the Douban is dry, fragrant and the pepper is slightly white, pick out the scallion knot in the pan.

3. Then add star anise, Sannai, cinnamon, fennel, caokuo, Arnebia, geranium, vanilla, clove, etc. and continue to stir fry for about 15-20 minutes. When the color of the spices in the pot becomes darker, add rock sugar and mash. Slowly boil over low heat until the water in the mash is completely evaporated. At this time, take the end of the pot away from the fire, cover and warm it until the ingredients in the pot cool, and then the bottom material of the pot is formed.

2、 Preparation of hot pot soup

Raw materials: 300 g pig bone, 300 g cattle bone, 100 g chicken bone, 10 g ginger, 30 g green onion, 20 g cooking wine, 30 g chicken essence and 15 g monosodium glutamate.

Preparation method:

1. Pig bone and beef bone are washed and broken; chicken bone is washed; ginger is broken; scallion is tied.

2. First, put the pig bone, beef bone and chicken bone into the boiling water pot, blanch a little water, take them out and put them into the clear water pot, add ginger, scallion and cooking wine, boil them with high heat, then turn to low heat until the soup is milky white, remove the residue, and get the fresh soup.

3. Then add chicken essence and monosodium glutamate, put dried pepper and Chinese prickly ash into the frying pan, add vegetable oil and stir fry until fragrant, then sprinkle them into 5 hot pots respectively, and sprinkle 150g dried pepper and 25g Chinese prickly ash into each hot pot. At this time, you can put the hot pot on the table, and after boiling for a few minutes, you can start to rinse and scald all kinds of raw materials.

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