Pepper, Zanthoxylum bungeanum, capsicum, fennel, star anise, licorice, cinnamon, clove, nutmeg, nutmeg, cardamom, dried tangerine peel, magnolia flower, cumin, dill, long pepper, angelica dahurica, kaempferia kaempferia, sage, thyme, herb fruit, fragrant fruit and galangal.
Extended data:
Hot pot soup production:
First, the frying of hot pot bottom material
Ingredients: vegetable oil 500g butter 300g Pixian watercress 300g dried chilli 350g ginger 20g garlic 40g onion 60g rock sugar 30g fermented glutinous rice juice100g star anise 20g kaempferia10g cinnamon10g fennel10g tsaoko 5g Lithospermum 5g geranium 2.
Method:?
1, cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.
2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Ciba pepper, and stir fry slowly for about 1 ~ 1? 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used. ?
3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.
Second, the modulation of hot pot soup?
Ingredients: pig bone 300 g beef bone 300 g chicken claw bone 100 g ginger 10 g onion 30 g cooking wine 20 g chicken essence 30 g monosodium glutamate 15 g?
Method:?
1, pig bonzi bone and bovine bonzi bone are washed and crushed; Wash the chicken claw bones; Ginger is broken; The onion is knotted.
2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup. ?
3. Then add chicken essence and monosodium glutamate, put dried peppers and prickly ash into a wok, add vegetable oil and stir fry, and then sprinkle them into five hot pots respectively? Sprinkle150g of dried pepper and 25g of pepper on each hot pot. At this time, the hot pot can be served, and all kinds of raw materials can be blanched after cooking for a few minutes.
Baidu encyclopedia-hot pot bottom material formula