How to make hot pot broth.

Hot pot The history of hot pot in China is very long, and it is said that hot pot appeared as early as the Eastern Han Dynasty. Traditional hot pot mainly used copper pots. After thousands of years of development, modern hot pots are very diverse. Whether you like spicy, numb, light, seafood, or other flavors, there are various hot pot bases to choose from.

Simple hot pot recipe

Generally, when eating hot pot at home, you can buy a ready-made hot pot base. However, if you have time, you can also make your own base.

Ingredients Preparation

Dry Chili，Star anise Scallions Ginger，Chili oil，Doubanjiang Sauce，Sesame seeds Shrimp skins Broth Hot pot ingredients

Steps

1. Heat oil in the pot over low heat, then stir-fry chili, star anise, scallions, and ginger.Bay leaves Cook until fragrant;

2. Add doubanjiang, chili oil, shrimp skins, and sesame seeds to the pot and stir-fry until red;

3. Add appropriate amount of broth, bring to a boil, and cook for 10 minutes;

4. At this point, the hot pot base is ready, you can cook your favorite hot pot ingredients.

Tips

Cook your own hot pot ingredients, such as common ingredients like beef tripe and beef.Mushrooms, meat, etc. Recipe for clear broth hot pot base

Besides the spicy and numbing hot pot base, hot pot also has many other types of bases. The light and refreshing ones are also very popular.

Ingredients preparation

300g pork bones,

beef bones 300g, Chicken feet 100g, 10g ginger, 30g scallions, 20g cooking wine, Chicken broth 30g, MSG 15g, Coix seeds Large Red dates Appropriate amount. Steps

1. Wash the pork bones, beef bones, and chicken bones, then break them into pieces. Wash the chicken feet, and pound the ginger. Cut the scallions into segments;

2. Place the pork bones, beef bones, and chicken bones in boiling water to blanch, then remove and place in a clean pot;3. Add ginger, garlic, cooking wine, and bay leaves to the pot, over low heat, stir until the soup turns white, then only use the soup; 4. Pour the soup into the hot pot, add appropriate amount of chicken broth, MSG, and a few coix seeds and red dates, and scallions.

Tips

The soup is light, try not to cook ingredients that are too heavy in flavor.Recipe for hot pot base Traditional spicy and numbing hot pot base recipe, which requires a lot of spices. If you make it at home, you can reduce the amount of spices and use convenient ready-made ones.

Ingredients preparation

2 beef tallow, 1.5 salad oil, 1, 50g white wine,

20g rice wine, 1 dried chili, 5g white, 5g dried fruit, 3g star anise, 5g dried cardamom, 5g dried cumin, 5g dried fennel, 1 ginger, 1 garlic, 1.5 chili,

Chili bean paste

15g, 15g fried rice, 1 ice sugar, 2 chili powder, 2 scallions, 5g fragrant dried peppers, 5g cumin, 5g cinnamon, 5g dried ginger, 5g dried cardamom, 5g dried star anise, 5g dried fennel, 5g dried white button mushroom, 5g dried sweet potato, 5g dried old almond, 5g dried sweet potato, 5g dried sweet potato, 8g dried dried sweet potato, 5g dried bay leaves, 5g dried chili leaves, 5g dried fragrant leaves, 5g dried fragrant leaves, 8g dried fragrant leaves.

Steps

1. First, soak the spices in hot water for about half an hour, then break the spices and set aside;2. Soak the chili in hot water, and after soaking, drain the spices and chili, slice the old ginger, and mince the garlic and scallions; 3. Prepare two pots, in one pot, add doubanjiang, scallions, ginger, and 20g rice wine, and stir;4. Heat another pot, melt the beef tallow, then add salad oil and heat to 7-8, pour the hot oil into the prepared sauce, stir while pouring to prevent doubanjiang from burning; 5. Continue to cook until the oil is poured, then add 10 minutes, add the remaining 50g rice wine and cook until the ingredients are nearly dry, then add the soaked chili and stir-fry for 5-10 minutes, and then add chili powder and stir.Star Anise 8 grams of star anise, 5 grams of fragrant herb.

Method steps

1. First, soak the spices in hot water for about half an hour, then break the spices and set aside;

2. Soak and soften the Sichuan peppercorns in hot water, remove and drain the softened spices and Sichuan peppercorns, slice the old ginger, crush the garlic, and chop the green onions for later use;

3. Use two frying pans, put the fermented bean paste, green onions, ginger, sweet rice wine, garlic, rice noodles, fermented bean curd, and sugar in one pan and mix well;

4. Heat the other pan, melt the lard, then add salad oil and heat to 7-8 degrees, pour the oil over the mixed sauce while stirring to prevent the fermented bean paste from burning;

5. Continue stirring until all the oil is used, then put the pan with the sauce over the heat and cook for about 10 minutes over medium heat until the ingredients are almost dry;

6. Stir-fry over high heat until the oil boils, then reduce the heat to low and cook for 15 minutes, then add the remaining sweet rice wine until the ingredients are almost dry, and continue to stir-fry with the soaked spices;

7. When the ingredients are almost dry, add the soaked Sichuan peppercorns and stir-fry for 5-10 minutes, then add chili powder and stir until evenly mixed.