The hot pot bottom is the core of the hot pot. The large and small hotpot restaurants are difficult to stand out without their own hot pot base formula.Sichuan hotpot is famous all over the country. It can be seen in Sichuan hot pot in many places in the country. Therefore, if you want to learn the method of hot pot base material, you can first choose Sichuan hot pot base.
The practice of family Chang Sichuan hot pot base
食材准备菜油500克，牛肉300克，郫县豆瓣300克，干辣椒350克，生姜20克，大蒜40克，大葱60克，冰糖30克，醪糟汁100克，八角20克，山奈10克，10 grams of cinnamon, 10 grams of cumin, 5 grams of grass fruit, 5 grams of vanilla, 5 grams of purple grass, 2 grams of fragrant leaves, 1 grams of lilac.
Method step 1. Boil the vegetable oil, cut the beef into small pieces, cut the beef, and the bean paste is fine, and the dried peppers are twisted after 2 minutes of boiling water;
2. Ginger is rotten, garlic peels, shallots knotted, sugar crushed, octagonal, Shannai, cinnamon peel into small pieces, grass fruit is broken;
3. Heat the vegetable oil in the wok, add the butter to boil, and then put it in ginger, garlic cloves, and onions.
4. Then add Douban and pepper flutter in Lixian County, stir -fry slowly for 1 hour, remove the onion knot, add the spices such as the octagonal, Shannai, Gui Pi and other spices;
5. Then fry the low heat for 18 minutes. When the color of the spice becomes darker, put the rock sugar.
The practice of Qing Tang Sichuan hot pot base
The ingredients are prepared for the right amount of hot pot bottom, 20 grams of rice wine, 5 grams of monosodium glutamate, 100 grams of raw soy sauce, 25 grams of pepper, 50 grams of dried pepper, a little sesame oil, an appropriate amount of green onion ginger, star anise, a little cinnamon, a little grass fruit, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, a little butter, and a little butterHalf a catty, a little clove.
Method step 1. Put the butter in the pot and heat it, add pepper, dried pepper, onion ginger to sauture;
2. However, the bottom of the hot pot is stir -fry, and then add various spices to fry the fragrance;
3. Then add an appropriate amount of rice wine and stir -fry, add MSG, and season with raw soy sauce.
Practice of Sichuan hot pot base
The ingredients are prepared for 300 grams of pork stick bones, 300 grams of beef bone, 100 grams of chicken feet bone, 10 grams of ginger, 30 grams of green onions, wolfberry, jujube, 20 grams of cooking wine, 30 grams of chicken essence, 15 grams of MSG.
Method step 1. Wash the pig stick bones, wash the bone bones, wash the bones of the chicken feet, the ginger is rotten, and the green onions are knotted;
2. Boil boiling water in the pot, put the pork stick bones and beef stick bones, remove the chicken feet bones and remove the water and put it in the water cooker;
3. Add ginger, green onions and cooking wine. After the high heat is boiled, turn it into low heat and cook until the soup is white.
4. Then add an appropriate amount of MSG and chicken essence to season, add an appropriate amount of wolfberry, jujube, green onion segment.

Related tags： Catering