20 kg of butter, 50 kg of rapeseed oil, chicken oil 10 kg, bean paste 10 kg, 2. 5 kg of lobster sauce, 2.5 kg of rock sugar, 3 kg of Jiang Mo 15 kg of high-alcohol liquor, 5 bottles of mash juice, chopped green onion 10 kg, and 65,438 kg of minced garlic.
0.2 pieces of licorice, 0.2 pieces of cinnamon, 0.2 pieces of clove, 0.5 pieces of nutmeg, 0.5 pieces of cinnamon, 0.2 pieces of Amomum villosum, 0.2 pieces of cumin, 0.2 pieces of long pepper, 0.5 pieces of angelica dahurica, 0.2 pieces of kaempferia kaempferia, 0.5 pieces of Amomum tsaoko, 0.2 pieces of fragrant fruit, 0.2 pieces of galangal, 0.2 pieces of Amomum villosum, 0.2 pieces of aucklandia root, 0.2 pieces of kaempferia kaempferi
Extended data:
The specific modulation method of red soup is:
1. First put the wok on high fire, add butter and heat it to 80%, then add a catty of onion and coriander, remove the fishy smell and take it out;
2. Add 70% hot watercress and millet spicy to the rapeseed oil and chicken oil, then add ginger, onion, garlic, lobster sauce and pepper after drying, stir-fry until fragrant red, and add spices after pickled peppers are dried with low fire;
3. After stir-frying, cook with mash and rock sugar. When the soup is thick, fragrant, spicy and sweet, it can be used for hot pot.
4, liquor is used to cool down, so as not to fry the bottom material. After frying, it will be stuffy for one night, and the oil will be drained the next day. Boil impurities with water and use broth;
5, red soup should also pay attention to the following two points: First, the floating foam on the surface of the soup, mixed with oil, must be skimmed, its method is: gently dip it with the back of the spoon, let the floating foam stick to the back of the spoon, and then skim it to avoid skimming the oil; The second is to taste the taste halfway. If the salty taste is not enough, add salt as appropriate; If the spicy taste is not strong, you can add some watercress, pepper and pepper. If it is too spicy or salty.
You can add rock sugar or light soup, and after seasoning, the taste of hot pot can meet the requirements of eating goods, highlighting the flavor of authentic Chongqing hot pot.