1) Hot pot pork bone broth
Main material:
Barrel bone 3 pounds, old hen half a pound, old duck half a pound, water 40 pounds, cooking wine 10 grams, beijing green onion 100 grams, white pepper 6 grams, ginger slices 60 grams.
Production process:
Step 1: Cut the barrel bones into pieces, the old hen, the old duck are cut into large pieces, the shallots are cut into sections, and the ginger is sliced.
Step 2: Put the barrel bones, old hen, old duck into the pot and add water, heat it to remove the blood foam, and then fish out the flushing water.
Step 3: Take a large soup pot, pour in the water, add ginger slices, tube bones, old hen, old duck, beijing shallots, turn on high heat, burn for about half an hour, wait for the soup to be thick and white, then season, pepper, cooking wine.
Step 4: When serving, scoop out the right amount of broth from the soup pot, add salt, chicken essence to taste, add a few goji berries, a few red dates can be.
Notes:
1: When boiling, the water needs to be added at one time, not halfway.
2) When boiling, you need to boil on high or medium heat, and the soup will not be too white.
3: Regarding cooking wine, if the soup is not freshly used, it is recommended to change the cooking wine to white wine. Cooking wine is easy to spoil and not easy to preserve.
2: Signature hot pot base
1 kg of dried chili peppers, 2 kg of vegetable oil, 3 kg of butter, 200 g of white section of green onion, 30 g of tempeh, 30 g of Red Star Er pot head, 200 g of cumin, 50 g of Pixian bean paste.
spices:
Cinnamon, star anise, fragrant leaves 100 g each, Sannai 40 g, cloves 30 g, fragrant fruit 20 g, grass fruit 20 g.
Production process,
Step 1: Cut the dried peppers into small pieces with a simple cut, followed by the removal of the pepper seeds. Chili seeds are easy to paste the pot and even have an odor.
Step 2: Soak the spices mentioned above in part of the second pot. This removes odors, makes the fragrance more intense, and also removes impurities.
Step 3: Soak the spices for more than half an hour, then ventilate in a cool place. Then beat it to powder. Chili peppers are also beaten into chili noodles.
Step 4: Pour the butter into the pot, burn the oil to 70% or 80% heat, and then pour part of the oil into the chili noodles.
Step 5: Leave an appropriate amount of oil in the pan, add the white section of the green onion and slow fry until it is caramelized, and remove the residue.
Step 6: Pour the watercress sauce in, stir-fry over low heat until the red oil comes out, add tempeh, stir-fry for a while, pour in the chili noodles, stir-fry quickly on high heat, then turn to low heat, pour in the spice powder, the oil temperature here should not be too high, otherwise the spices are easy to burn. Then pour in the second pot, cumin, and simmer for a while.
Scoop the right amount of hot pot sauce when walking, add it with the broth and stir it well.
3) Shabu-shabu hot pot base
Rapeseed oil 250 g, butter 150 g, beijing onion 30 g, Liao bad 50 g, dried chili 25 g, ginger 10 g, Pixian bean paste 150 g, rock sugar 15 g, garlic 20 g
spices:
Star anise 10 g, cinnamon, incense leaves 30 g each, mountain chestnut 5 g, cloves 1 g, vanilla 1 g, cumin 5 g, grass fruit 3 g, comfrey 2 g
Production process:
Step 1: Cut the shallots into small pieces, cut the dried chili peppers into small pieces, remove the seeds in the middle, chop the bean paste a little thinner, and crush the ginger.
Step 2: Pour water into the pot, bring to a boil over high heat, then pour in the chili pepper segments, cook until 1 minute, remove, and then chop them into minced pieces.
Step 3: Heat the pot, pour in the rapeseed oil, stir the butter until it melts, then add ginger and shallots and garlic to sauté the aroma, then add the bean paste, stir-fry the chili pepper over low heat for half an hour (here you need to stir constantly, it is not as easy to burn the bottom) Fry until there is no water, when the shallots are browned, the shallots, ginger, and garlic are picked out without use.
Step 4: Pour all the spices into the pot and sauté over low heat until fragrant, the color of the spices becomes darker, add rock sugar, liao, and continue to stir-fry until there is no water in the pot. The base is ready.
Walking dishes:
Pour a little oil into the pot, add dried chili peppers, stir-fry peppers until fragrant, then pour in the above base, add about 4 pounds of broth, boil and add salt, chicken essence to taste.
4) Green pepper hot pot base
Main material:
1 kg of green millet pepper, 100 g of fresh green peppercorns, 2 kg of vegetable oil, 50 g of green onion, ginger and garlic, salt, chicken essence to taste
2 grams of cinnamon, star anise, fragrant leaf, cumin 6 grams each, mountain chestnut, cumin, cloves 2 grams each, white chloe 7 grams, tangerine peel 4 grams, ginger 50 grams, fragrant fruit 5 grams
Step 1: Wash the green millet pepper, drain the water, chop it into small pieces, wash and drain the green peppercorns and set aside. Cut the green onion into sections, slice the ginger and remove the garlic on both sides and set aside.
Step 2: Heat the pot, pour in the oil, add the green onion, ginger and garlic and sauté to make the aroma, then pour in the minced millet pepper, green peppercorns, turn to low heat and sauté for 10 minutes, stir-fry until fragrant.
Step 3: After sautéing incense, pour in the mountain, star anise, fragrant fruit, tangerine peel stir-fry for 3 minutes, pour in the white button, ginger, cloves, cumin, cumin, fragrant leaves, plucking, stir-fry for 5 minutes, until the dry flavor is strong, add salt, chicken essence to taste.
When cooking, take 200 grams of green pepper hot pot base, 16 grams of fresh green peppercorns, 350 grams of homemade broth, millet pepper, salt, and chicken essence to taste.
5) Simple bone broth base
Old hen, half an old hen duck, 8 pounds of barrel bones, 3 pounds of chicken skeleton, 50 pounds of water, 50 grams of ginger, 20 grams of beijing green onion, a little white pepper grain, salt, chicken essence to taste
Step 1: Cut the old hen, old hen duck, chicken skeleton, tube bones and other raw materials into large pieces, and then put them into water for half an hour to remove blood stains and residue. Slice the ginger and cut the shallots into sections with a slashing knife.
Step 2: Pour water into the pot and bring to a boil, pour in the raw materials and rinse until thorough, then pour out and wash with clean water.
Step 3: Take a large soup pot, pour in 50 kg of water, bring to a boil, add the raw materials, bring to a boil over high heat, add ginger slices, green onion segments, white pepper grains. Simmer for half an hour until the soup is thick and white. Finally, add salt and chicken essence to taste.
Notes:
When boiling the soup, the water must be added sufficiently, and cold water should not be added in the middle. Be sure to rinse the water and rinse the blood stains, so that the soup can be thick and white, free of impurities, and not cloudy.
6) Lamb broth hot pot
5 kg of lamb backbone, 1 kg of lamb stick bone, 15 g of ginger, 50 g of shallots, 10 g of Red Star two pot heads, salt, chicken essence to taste
Cinnamon, star anise, 2 grams each of fragrant leaves, 5 grams of peppercorns, 10 grams of dried chili peppers, 3 grams of cloves, 4 grams of white cocoa
Step 1: Cut the lamb backbone and lamb stick bone into large pieces, cut the shallots into sections, and slice the ginger. Wrap the spices tightly in gauze.
Step 2: Pour water into the pot and bring to a boil, add ginger slices, lamb backbone, lamb stick bone to boil, then pour out and rinse.
Step 3: Take a soup pot and pour 50 pounds of water to boil.
Step 4: Take a clean pot, heat the pot, pour in a little oil, add green onion and ginger to sauté to make the aroma, pour in the lamb backbone, stir-fry the lamb stick bone for a while, and inject the appropriate amount of boiling water. Then pour the whole pot into the soup pot.
Step 5: The soup pot is boiled over high heat, add the spice packet, heat over high heat for half an hour, then reduce the heat and simmer until the lamb backbone is cooked.
Step 6: Serve.
7) Chicken soup hot pot
1 chicken, 20 grams of ginger, 30 grams of dried scallops, golden hooks, red dates, goji berries, salt, chicken essence, and shallots
Step 1: Separate the chicken bones from the meat and then cut it into pieces.
Step 2: Rinse the chicken with water.
Step 3: Pour water into the pot and bring to a boil, add the chicken, boil the water thoroughly, pour out in a rinse.
Step 4: Pour 30 kg of water into the pot, bring to a boil, add the chicken, ginger slices, and shallots and heat for 20 minutes, then add the scallops, and continue to burn for 10 minutes with the golden hook.
When serving, add red dates, goji berries to boil, add salt and chicken essence to taste.
8) Special lamb broth hot pot
5 kg of lamb, 2 kg of mutton bone, 200 g of mutton oil, 80 g of shallots, 50 g of ginger
Spices: 3 grams of cinnamon, 8 grams of white root, 3 grams of galangal, 3 grams of grass fruit, 3 grams of tangerine peel, 1 gram of mountain chestnut, 1 gram of sand kernel, 2 grams of white nut, 3 grams of peppercorns, 1 gram of cumin
Step 1: Cut the lamb into large pieces, cut the lamb bones into chunks, cut the shallots into sections, and slice the ginger. The spices are wrapped in gauze.
Step 2: Rinse the lamb and lamb bones with water.
Step 3: Pour water into the pot and bring to a boil, add lamb, lamb bones, ginger, an appropriate amount of red star two pot head to fishy, bring to a boil, and then pour out and rinse.
Step 4: Pour 50 kg of water into the pot, bring to a boil over high heat, add lamb, lamb bones, ginger slices, and shallots, and cook for 20 minutes, skimming off the foam. Then pour in the mutton fat.
Step 5: Continue to simmer for 10 minutes, reduce the heat, add spices and simmer until the lamb is soft and rotten, add salt and chicken essence to taste
Step 6: Serve.
9) Tianma mountain chicken hot pot
200 grams of gastrodia slices, 100 grams of He Shou Wu, 2 pheasants, 50 grams of ginseng slices, salt, chicken essence, cooking wine to taste, 15 grams of ginger, 10 peppercorns, 15 grams of beijing green onion, 30 pounds of broth
Step 1: Cut the pheasant into large pieces.
Step 2: Pour water into the pot, bring to a boil, add sliced ginger, chicken nuggets, bring to a boil, then skim off the foam. Remove and rinse with water.
Step 3: Heat the pot, pour in a little oil, add the green onion, ginger slices, peppercorns and stir-fry until fragrant, add chicken nuggets and sauté, pour cooking wine and stir-fry to remove fishy. Then pour in the broth.
Step 4: Bring the broth to a boil over high heat, then add the tianma slices, He Shou Wu, ginseng slices, turn to medium heat, cook until the chicken is soft and rotten, and then season with salt and chicken essence.
Step 5: Serve.
10) Fragrant tomato soup base
3 tomatoes, 50 grams of onion, 200 grams of Korean hot sauce, 50 grams of butter, 50 grams of garlic, 20 grams of shallots, 10 grams of ginger, salt, chicken essence to taste
Step 1: Take two tomatoes into chunks, put them into juicers and squeeze them into juices, chop the onion into small pieces, mince the garlic and ginger, and cut the onion into sections. Another tomato slice.
Step 2: Heat the pot, pour in the butter and stir until it melts, add the onion, minced garlic, ginger and sauté to make the aroma, pour in the Korean hot sauce and stir well, then add tomato juice and stir until boiling, pour in 20 pounds of water.
Step 3: After boiling in the pot, add salt, chicken essence to taste, and put the beijing green onion
Step 4: Serve.
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