Chongqing authentic hot pot(zhong qing zheng zong lao huo guo )

Chongqing authentic hot pot

Introduction:

"Chongqing hotpot features: one is spicy, two tastes coexist, two stresses seasoning, good at change, three stresses soup, advocates nature, four knives, fine workmanship, flexible changes, five ingredients, unique style, six drinks and meals in one, arbitrary."

Production steps:

Fermented black bean Baijiu first steps: first, small pot frying method: fry the spices before cooking, and then cut them into 2 inches long sections, soak in warm water for about 20 minutes, soak in pepper, prepare 2 wok, add one bean (onion, scallion, ginger, mash, 25 grams of garlic, garlic, salad, bean paste and sugar). Mix in another pot with 3 kg of butter. Boil the oil until the oil is over. Then cook the bean paste on the fire for 10 minutes or so. Baijiu quickly dries the moisture and then stir fry the chili. Use the fire to stir fry. When the oil is boiling, boil it with a small fire. Add 25 grams of white wine in 15 minutes, continue to stir fry, and add the spices and flavors to the raw materials when the moisture is fast, and continue to stir fry until the raw materials are dried at 9 minutes. Rose pepper, fry for 5-10 minutes

Step 2: second, hanging soup. As the saying goes, no chicken is not fresh, no duck is not fragrant, no bone is not thick; It is characterized by milky white color, good taste and thick consistency. An old hen, an old duck, a pig bone, 15 kg, and a crucian carp, 4 kg (the crucian carp must be wrapped with gauze when boiling soup). Hanging soup process: 1. Soak the raw materials thoroughly in water, 2. Soak the raw materials in cold water for 1 hour, so that the internal nutrients of the raw materials are suspicious and solid The soup is fresh and fragrant. 3 add ginger, onion, cooking wine and pepper particles when hanging the soup. 4 fill the soup with water at one time. If the water is dried, only add boiling water to the soup pot. It is strictly forbidden to add cold water to the soup pot

Step 3: 3, the pot: generally recommended to use 4:6 pot, that is, 4 points of clear soup and 6 points of oil. Pot materials: ginger particles 50g, garlic particles 50g, salt 15g, monosodium glutamate 50g, chicken essence 50g, pepper 5g, yellow rice wine 75g, sugar 15g, mash 10g, dry pepper 40g, Chinese prickly ash 25g, old oil 5kg, fresh soup 3kg Prescription: chicken essence 30g, monosodium glutamate 20g, salt 10g, pepper 15g, jujube 10g, Chinese wolfberry 5g, garlic 10g, ginger slice (peeled) 5g, chicken oil 50g, tomato 4G, Shanzhen 20g, clear soup 4kg, lard 100g, Shanzhen (Haemophilus, Bacillus bovis, slide mushroom, etc.) cut Angelica sinensis and Codonopsis into 20g granules and put them into the bottom of white soup pot, the effect is very good

Materials required:

Ginger: 1 liang

Chinese prickly ash: 1.5 Liang

Scallion: 1 liang

Top grade chili noodles: 2 liang

Butter: 3 jin

Pixian Douban: 1 jin

Mash: 20g

Douchi: 15g

Rock sugar: 1 liang

Salad oil: 2 kg

Baijiu: 50 grams

Note: hotpot seasoning and ginseng soup requirements: 1, not enough hemp flavor: stir fried pepper and old oil. 2, too heavy hemp flavor: add sugar and mash, stir with old oil. 3, not enough spicy flavor: stir with fried Ziba pepper and old oil. Pay attention to stir fried Ziba pepper (10 catties of salad oil, 5 catties of Ziba pepper, appropriate amount of pickled fennel, The old ginger granules are properly fried to dry when Baijiu is dry. 4, too spicy: remove some old oil from the pan, add a portion of the clear soup, then add the right amount of fermented glutinous rice and sugar to.5, salt is not enough, dissolve the salt in the clear soup, add the bottom pan to 6, and salty taste too heavy: add lotus root and potato chips to each point. Or add the right amount of clear soup can also solve

Production difficulty: God level

Technology: hot pot

Production time: several hours

Taste: Original

Chinese PinYin : Zhong Qing Zheng Zong Lao Huo Guo