Chongqing authentic hot pot

1. Method of frying in a small pot: Before frying, cut the spices into 2 inches long and soak them in warm water for about 20 minutes. Soak the pepper until it expands. Prepare 2 frying pans, and put in one (watercress, green onion, ginger, glutinous rice, white wine, 25 grams of garlic, shredded rice, vegetables, fermented bean sugar) and mix well. Add 3 kilograms of butter in another pot and boil it to melt, then add salad oil and heat until 70% to 80% heat. Use a spoon to scoop the oil onto the evenly blended watercress, and stir while drizzling the oil to prevent the watercress from being charred. Until the oil is exhausted. Then put the bean paste on fire and simmer over medium heat for about 10 minutes. The bean paste is quickly dried and moisten the peppers. Switch to high heat and stir-fry. When the oil boils, simmer over low heat. After 15 minutes, add 25 grams of white wine and continue to stir-fry. When the moisture of each raw material is quick-drying, add the spices to soak and continue to stir-fry. When each raw material is 9 minutes dry, soak and stir to obtain pepper. stir-fry for 5-10 minutes

2. Diao Tang. As the saying goes, no chicken will be fresh, no duck will be fragrant, and no bone will be thick. Therefore, when making white soup, you must pay attention to the matching of raw materials to ensure that the soup is delicious and delicious. Its characteristics are: milky white color, positive taste, and strong consistency. An old hen, an old mother duck, a pig bone, 15 kilograms of crucian carp and 4 kilograms (crucian carp must be wrapped in gauze when making soup) The soup hanging process: 1 The raw materials must be boiled through water. 2 Soak the raw materials in cold water for 1 hour to make the internal nutrients of each raw material suspicious and the resulting soup will be fresh, fragrant and delicious. 3 When hanging the soup, add ginger, onion, cooking wine and pepper grains. 4 Add water once. If the water is boiled dry, only add boiling water to the soup pot. It is strictly prohibited to add cold water to the soup pot.

3. Pair the pot: It is generally recommended to use a 4:6 pot, that is, 4 separate the soup and 6 separate the oil. Ingredients for the pan: ginger grains 50 g garlic grains 50 g salt 15 g monosodium glutamate 50 g chicken essence 50 g pepper powder 5 g rice wine 75 g white sugar 15 g glutinous rice wine 10 g dried pepper 40 g pepper 25 g old oil 5 kg fresh soup 3 kg. Remember: Adjust the taste first, then add the masterbatch. Zanthoxylum bungeanum and dried peppers Put the old oil and masterbatch in it again. Bottom of clear soup: Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 15g jujube 10g wolfberry 5g garlic 10g ginger slices (remove the skin) 5g chicken oil 50g tomatoes 4 slices of mountain treasures 20g clear soup 4kg. 100 grams of pork lard (Haemophilus capis, Bacillus bovis. Mushroom, etc.) Chop a total of 20 grams of Angelica sinensis and Codonopsis pilosula into grains and place it in the bottom of the white soup.