Hot pot bottom materials in hot pot restaurants include bone soup bottom materials, fish soup bottom materials and chicken soup bottom materials.
The bottom material of bone soup hot pot is fragrant and high in nutrients. Fish soup base has the function of improving eyesight, and fish soup has the function of nourishing. Chicken soup base tastes good and fragrant, and it is not easy to get angry. There are also some hot pot bottom materials specifically for women, such as pigeon soup bottom materials, which have the function of nourishing yin.
Stir-fry in a small pot.
Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.
5 grams of white buttons, 5 grams of Amomum tsaoko, and 3-5 grams of Sannai? Clove 3-5 grams? 5g of Amomum villosum, 5g of Cumin, 5g of Cinnamomum cassia, 5g of licorice, 5g of branches, 5g of mowing grass, 5g of Cao Kou, 5g of Gan Song, 5g of dried tangerine peel, 5g of citron, 5g of star anise, 5g of star anise, 8g of fennel and 5g of vanilla.
Before frying, cut the spices into 2-inch knots, soak them in warm water for about 20 minutes, and prepare 2 pots of pepper. 9 samples (watercress, scallion, ginger, fermented liquor, 25g garlic, broken rice, yam and fermented soybean) were put into a wok and mixed well.
In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking until the oil is completely poured.
Then put the watercress on the fire and cook it over medium heat for 10 minutes. When the watercress is quick-drying and moist, stir-fry the pepper with high fire, and cook it with low fire when the oil boils.
15 minutes later, add about 25 grams of white wine, continue to stir-fry until the water content of each raw material is dry, add the expanded spices, continue to stir-fry until each raw material is dry for 9 minutes, and stir-fry for 5- 10 minutes.