Chongqing Hot Pot
By VicentaLakin
The hot pot is a traditional diet in China and has a long history of being Chinese. Chongqing pots, also known as hot or hot hot pots, are the result of the draughts of boatmen such as Chongqing Qianjiang River and Skygate at the beginning of the early dawn of the end of the day, and the unique taste of the celebratory pots is gradually becoming popular with the development of society, the change of history, the eating habits of people。
Recipe Recommendations
- Tang Cai 1000g
- hot pot base 200g
- salt appropriate amount
- oil appropriate amount
- chicken essence appropriate amount
- dried chili appropriate amount
- dry pepper appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- shallots appropriate amount
- coriander appropriate amount
Steps for Chongqing Hot Pot
1
Raw materials at a glance, two-person meals。
2
One liter of hot water is poured into the pot, followed by 200 grams of base material, 4 knots of onions, 4 slices of ginger, 6 spoons of salt, 4 spoons of chicken, 1 spoon of approximately 1.5 grams, and 5 minutes of preparation to the tan。
3
In order of course, the food is poured in and then put in。
4
The fire continues to boil until it is ripe for about two minutes。
5
Get the pot in the pot。
6
And put onion flowers, spices, garlic. Quick-fried garlic, onions, fragrance。
7
Dry peppers, dry peppers wash the surface dust with fresh water and then cut it in part。
8
Vegetable oil is put into the pot with 100 g heating to 60% heat (approximately 180 degrees, the pot is done and a bowl of rice is prepared)。
9
Put them in dry peppers, dry peppers, and turn off the fire or make a frying pan。
10
Quick-fried garlic, onions, fragrance。
11
It's done. Get a bowl of rice。
12
It's nice to spray。
13
Spicy. Eat some ice cucumbers。
14
Give me a close-upChongqing Hot Pot Make Tips
1 The base amount is adjusted according to population taste. The recommended ratio is 100 g base and 500 g for cooking. The final fried oil has a spicy effect and, of course, increases the spiciness, which is optional。