Hot pot is a traditional way of eating in China, which originated from the people and has a long history. Although the container, making method and seasoning of hot pot today have undergone thousands of years of evolution, the same thing has not changed, that is, boiling pot with water (soup) to conduct heat and cooking (rinsing) food. This cooking method appeared as early as the Shang and Zhou Dynasties, which may be the embryonic form of hot pot. Primary school Chongqing hot pot technology can be found in Chongqing Hua Fei Food Science and Technology Extension Service Co., Ltd. It is recorded in the bottom map of hot pot soup in The Legend of Han Poetry that in ancient times, people ate in the way of "ringing the bell to set up a tripod", that is, people sat around the tripod and put beef and mutton in the tripod to cook and share, which is the sprout of hot pot. The "firewood bucket" introduced in "History of Chinese Ceramics" is put in a brazier to heat food with charcoal fire, which may be the embryonic form of a warm pot and has been unearthed in tombs of the Eastern Han Dynasty. Shu Wei in the Northern Qi Dynasty said that "copper is cast as a utensil with a big mouth and a wide belly, and it is called copper paste, which is thin, light and easy to cook". It may be a cooker similar to a hot pot at that time. During the Three Kingdoms period, a kind of "five-boiling kettle" similar to hot pot appeared. The pot is divided into five compartments, which can adjust five flavors, similar to the current "multi-flavor hot pot". 1984, a tomb mural was unearthed in Aohan Banner, Zhaowudameng, Inner Mongolia. In the painting, three Khitans sit on the floor, surrounded by a hot pot, and one is cooking mutton. There are two plates on the table, as well as wine glasses, wine bottles and mutton slices. , depicting the scene of China Liao Dynasty instant-boiled mutton hotpot.

What is really recorded is the hot pot in the Song Dynasty. Song people mentioned eating hot pot in his "Mountain Family Festival", which is called "Summer Festival", saying that he visited Wuyishan and visited the teacher's road, and got a rabbit in the snow, which was not cooked by a chef. "Shi Yun: Only a few batches are used in the mountains, and the wine, sauce and pepper are alive (soaked in oil). Put the stove on the table, use half a glass of water (half a bucket), wait for the soup to ring (after the soup is boiled), and divide the chopsticks, so that you can put it in the soup (rinse) and cook (eat), but you can provide juice at will (everyone can eat at will). " From the way of eating, it is similar to the current "rabbit hot pot".

It was not until the Ming and Qing Dynasties that hot pot really flourished, which was recorded by Yuan Mei, a culinary theorist in the Qing Dynasty, in the Menu with the Garden. At that time, in addition to folk eating hot pot, from the scale, equipment and scenes, the palace hot pot of the Qing royal family was the most magnificent. The winter food list of Qing emperors includes: game hot pot, mutton hot pot, raw meat hot pot, chrysanthemum hot pot and so on. Pot forms include double-ring square hot pot, egg ball fish round hot pot, split round hot pot and so on. On the tenth day of the first month of the forty-eighth year of Qing Qianlong, Emperor Qianlong hosted 530 tables of palace hot pot, the highest in the country. Details are contained in the Collection of Historical Archives of Qing Dynasty. 1796, when Emperor Jiaqing of the Qing Dynasty ascended the throne, a "Thousand Banquets" was held, and 1550 hot pots were used. The scale was amazing! [Gourmet China]

Chongqing hot pot appeared late, and there was a water pot at the banquet in Chongqing during the Daoguang period of the Qing Dynasty. Li Jieren, a Sichuan writer, said in his book Local Scenery that Sichuan hot pot originated in Chongqing. He wrote: "The hot pot for eating buffalo belly originated in Jiangbei, on the other side of Chongqing. At first, ordinary retailers bought buffalo viscera, washed and cooked them, then cut the liver and stomach into small pieces, put a mud stove on their shoulders, and put a dry pot and iron basin on the stove, which was filled with spicy and salty gravy. So friends who sell labor by the river and the bridge benefited from the baggage. This is not only economical, but also can increase the heat. It was not until 23 years of the Republic of China that a small restaurant in Chongqing raised it. It moved from the shoulder to the dining table, and the mud stove remained the same, but the pot was replaced by a small copper pot, and the marinade and dipping sauce were also changed by the diners themselves, in order to be clean and suitable for people's tastes. " He described in detail the formation and development of Sichuan hot pot. In addition, there is a saying that Sichuan hot pot originated in Luzhou, southern Sichuan, and there is evidence that Chongqing hot pot is concentrated in Xiaomi Beach. It is said that boatmen on the Yangtze River used to stop and stay in Xiaomi Beach to make a fire and cook to drive away the cold. The cooker is just a crock, which contains soup, various vegetables, sea pepper and pepper to get rid of dampness. After eating, the boatmen are all beautiful. This appetite was inherited, spread to Chongqing to take root and sprout, gradually enriched and became a unique food for Sichuanese.

According to Li Lao's records, it can be said that Sichuan-style hot pot originated in Chongqing. With the continuous improvement of the catering industry, its color, aroma and taste have their own characteristics, so Chongqing hot pot or Shancheng hot pot is the most famous. During the War of Resistance against Japanese Aggression period, Chongqing's hot pot was particularly prosperous, and many mainlanders fell in love with it, and some even became addicted. Many military and political dignitaries regard hot pot as a delicacy. For example, Dai Li, the leader of the Kuomintang military system, once hosted a hot pot banquet for 500 people to show his generosity. Some financial giants go to hot pot restaurants instead of big hotels, thinking that eating hot pot can stimulate appetite and have a different flavor. At that time, cultural celebrities (writers, actors and painters) also became guests of hot pot restaurants. For example, the famous film director Xie Tian is a glutton who loves hot pot. Due to the changes in the market, hot pot has changed from setting up a stall along the street to opening a shop. At the beginning of the Anti-Japanese War, many hot pot restaurants were opened in Chongqing, and there were hot pot restaurants in the streets and alleys. Not only are there more and more professional hot pot restaurants, but even some cold drinks shops, cafes and big hotels have begun to operate hot pot. At that time, the most famous hotpot restaurants were Yunlong Garden Hotpot Restaurant opened by Yang Hailin at Linjiangmen, Shuyuan Hotpot Restaurant opened by Lan at Baoan Road, Yisiyi Hotpot Restaurant opened at Wusi Road, and Qiaotou Hotpot Restaurant opened by Li Wenjun at the south bank of Haitang River. On the one hand, these hot pot restaurants are famous for their good facilities and comfortable seats. There are porcelain round tables or square tables, low tables with low stools, and high tables with high stools (this is also the trick of hot pot management, because before liberation, women in Chongqing wore long cheongsam and it was convenient to sit on high stools). Only four people sat at each table. A round hole was dug in the center of the table and put in a mud stove. The marinade is served in a copper pot or aluminum pot, and the dishes are served in a porcelain plate in Phnom Penh. Some shops also have freezers. On the other hand, the service is thoughtful, and each table should have a special person to make the marinade (in order to taste right, pay attention to adding the marinade in time when eating, and change the marinade immediately when changing customers). In addition, there is a special person to manage the fire. Charcoal is also very particular. Generally, charcoal is not added to the dining table, but burned red first, and then added to the furnace to avoid smoking and ash. Each table is equipped with a teapot and a teacup, so that customers can drink tea while eating hot pot to relieve greasy. Cooking pays great attention to the choice of ingredients. If the internal organs of cattle are used, it must be the belly, liver and waist of buffalo; Beef should also be the back willow meat, red envelope meat (clean lean meat on the calf) and monk's head meat of yellow cattle; You must use live crucian carp to eat fish; When adding brine, you should also add old silver tea; Sweet materials use mash instead of rock sugar; Use the original flavor instead of monosodium glutamate to adjust intestines and dip vegetables. Vegetarian dishes only use pea seedlings, Chinese cabbage, shallots and garlic seedlings instead of spinach. Tofu is especially forbidden (tofu is considered as bad salt water), but it can be used as a tip for workers. The stem and bottom plate should be removed from the hairy belly, and the special leaf part should be cut into pieces about 10 cm wide.

Some compatriots who moved to Taiwan Province Province after living in Chongqing during the Anti-Japanese War still can't forget Chongqing's hot pot after leaving Chongqing for decades. Many times, they have published special articles in newspapers and magazines in Taiwan Province Province that miss Sichuan-style hot pot. Some people say that Sichuan-style hot pot is a "trilogy" from being used to spicy to liking spicy. Some people also wrote a popular poem at that time: "Chaotianmen, Kaiba Mountain, hot pot restaurant, accompanied me for eight years of suffering, the food was spicy and fragrant, and the fog could not be dispersed!" I still remember the Sichuan-style hot pot in War of Resistance against Japanese Aggression for decades, which shows how attractive the hot pot is.

After liberation, the hot pot industry in Chongqing has been thriving.

"Maodu Hot Pot" and "Clear Soup Hot Pot", and "Yuanyang Hot Pot" which combined the two kinds of hot pots, were well received at the 1983 National Cooking Masters Appraisal Conference. The production chef won the title of excellent chef. In recent years, the hot pot in Chongqing has been developing continuously in the competition, and there are innovations in making brine, materials and eating methods.

"Maodu Hotpot" has become one of the most famous snacks in Chongqing.

The practice of Chongqing hot pot cannot be found online!

Features of Chongqing Hotpot:

One is spicy. A variety of flavors coexist.

Second, pay attention to seasoning. Good at change.

Third, pay attention to the use of soup and advocate nature.

The four knives are delicate and flexible.

The five materials are widely selected and unique.

Six drinks and one meal, follow one's inclinations

Characteristics of raw materials and spices of Chongqing hot pot

Pi County Douban

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.

Fermented soybean

Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, oily and soft seeds, and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.

Red pepper

Dry Chili peppers are pungent and warm, which can dispel cold and strengthen stomach. They are red and spicy. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on.

Adding dried chillies to the hot pot soup (pot bottom) can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi Zanthoxylum bungeanum is a variety of Zanthoxylum bungeanum; Sichuan Mao Wen Pepper. Qingxi pepper is even better.

Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup, it can inhibit fishy smell, remove peculiar smell and enhance umami taste.

old ginger

Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. Ginger is effective in red soup and clear soup.

Can remove fishy smell and inhibit odor. It can enhance fragrance and taste.

garlic

Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds.

Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Glutinous rice wine

Fermented wine is made of glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow. Sweet and delicious, thick but not miscellaneous, thick but not sticky.

Adding fermented grains to the prepared hot pot soup can enhance the freshness, inhibit the fishy smell and make the soup sweet again.

salt

The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

crystal sugar

Rock sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat.

When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve the spicy stimulation.

Cooking wine

Cooking wine takes glutinous rice as the main raw material, which has a soft taste and a special aroma.

The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.

monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious.

In the hot pot, add umami to improve the taste.

chicken essence

Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein.

The role of chicken essence is to enhance the umami flavor and taste.

pepper

Pepper belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi.

Used to remove fishy smell, inhibit odor, enhance fragrance and taste of broth hotpot.

Function and dosage of chafing dish bottom material.

1 fermented grains is a fluffy, dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, and Chongqing people call it fragrant grain. Actually, it should be called fermented grains, also called fermented grains. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2? Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and tingling. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.

3? Illicium verum should be called Illicium verum, also known as anise, Illicium verum and Pearl in August. It is a familiar spice. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.

4? Fennel is also called fennel, shredded vegetables, fragrant flowers and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5? Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. In cooking, it can be broken or used whole. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces.

6? Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams.

7? Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are mainly "three-milk dishes", that is to say, the main ingredients are cooked with a large number of three-milk, dried red peppers and dried peppers. This dish is highly praised for its unique flavor, but it has not been reported so far.

8? Cao Ling is a spice widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After many consultations, the dried product was taken to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

9? Like Cao Ling, weeding is also a common seasoning for spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding is also called fragrant weeding, fragrant weeding, fragrant sheep and Senecio scandens, and it also belongs to Primulaceae, and it is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water.

Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.

10? Cardamom is also called round cardamom, which is written as "hundred mouths" and "mouth people" in the market or drugstore. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.

1 1? Nutmeg is alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three.

12? Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g.

Cumin alias 13 belongs to Umbelliferae and is the seed of Cumin. Mainly produced in China's border areas, oval in shape. Both ends are about 5 mm long and 3 mm wide. They are light green and gray and look like cumin. Please pay attention to preservation and try to seal it when using, so as not to lose the flavor and achieve the effect.

14 fragrant leaves, that is, the leaves of osmanthus trees, are gray-green, have no mildew, and have a strong aroma, which can enhance fragrance, remove odor and stimulate appetite.

Hot pot bottom material formula and frying method thereof

First, the small pot frying formula

Composition:

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.

Flavor formula:

White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.

Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.

Prepare 2 woks, and put 9 samples (watercress, onion, ginger, fermented grains, garlic 25g, broken rice, water celery, and fermented soybean) into one wok and mix 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. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When the watercress is quick-drying and moist, stir-fry over high fire, and cook over low fire when the oil boils. Add the soaked spices until the moisture of each raw material is basically dry, and continue to stir-fry until the raw materials are soaked for 9 minutes, and stir-fry for 5- 10 minutes.

Diaotang

As the saying goes, no chicken is not fresh, no duck is not fragrant, no bone is not thick, so you must pay attention to the collocation of raw materials to ensure the delicious soup.

It is characterized by milky white, positive taste and thick consistency.

An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.

(Carassius auratus soup must be wrapped in gauze)

Bone soup generally refers to pig bone soup, that is, a kind of soup with rich flavor and fresh fragrance, which is made by boiling bones and old hens for a long time. There are two specific production methods:

1. Traditional way: chicken, duck, pig bone, pig's feet, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. When stewing soup, water should cover the ingredients inside. Boil the water first, then boil it in cold water, skim off the foam, add the onion ginger wine, and slowly bring to a boil until the soup is thick and milky white.

2. Convenient way: There is a concentrated bone soup called Milk Soup Emperor on the market. I went to a restaurant to eat hot pot, asked for a sample and made it myself. The effect is not bad, but the operation is much simpler and more convenient. Can be mixed in a certain proportion. I suggest that friends who do catering can give it a try and search for companies like Milk Soup King directly on the Internet. Contact information: 023-6752309 1

Hanging soup technology

1 Soak the raw materials in cold water 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.

across the way

It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

Ingredients: ginger 50g garlic 50g salt 15g monosodium glutamate 50g chicken essence 50g pepper 5g rice wine 75g sugar 15g mash 10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.

Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.

Broth pot bottom

Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard 10g.

Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )

Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.

Old oil recovery

After the guests have finished eating, it is forbidden to put any garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup. It is forbidden to eat anything containing pigments and flavors. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.

After an hour of natural precipitation, gently remove the oil from your face and put it on the stove to boil.

Washing oil

When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil for about 10 minute for precipitation 1 hour, then gently take out the oil on your face and boil it. If the color is still black, continue to wash it once or twice.

Solutions for mixed soup:

1 Reason: 1 Oil contains too much water; 2 improper ratio of soup to oil; 3 improper consumption by guests causes mixed soup.

Solution: Knock out most of the oil in the pot and replace it with old and new oil in the kitchen.

Hot pot seasoning and soup requirements:

1 Not spicy enough: stir-fry Chili in old oil. 2 Too spicy: Add sugar and mash, and stir with old oil. 3 Not spicy enough: Add fried Zanba pepper and old oil. Pay attention to stir-frying pepper (salad oil 10 kg, pepper 5 kg, fennel soaked in proper amount,

Too spicy: take some old oil out of the pot, add some clear soup and then add appropriate amount of mash and sugar.

5 salt is not enough. Dissolve the salt in the broth and add it to the bottom pot.

Too salty: add a slice of lotus root and a slice of potato, or add a proper amount of clear soup to solve it. Lotus root and potato have the function of reducing salt. )

In order to ensure the reckless behavior of the guests, pouring a lot of dishes into the pot will affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full.

Hot pot taboo:

Some people say that you only need to drink more soup to eat hot pot, and everything you eat can only be eaten after it is scalded. Actually, it's wrong. It's still taboo to keep your own characteristics all the time.

1 Avoid using deteriorated raw materials; 2 Avoid using vegetable raw materials with excessive chlorophyll content; 3 avoid using raw materials with excessive alkali content when preparing hair; 4 avoid using raw materials with too many meridians and too thick fibrous tissue; 5 avoid adding soy sauce to the soup brine; 6 avoid mixing soup; 7 avoid excessive fire control; Avoid putting too much raw materials into the soup pot at one time.