What kind of peppers are used in hot pot? What are the characteristics of hot pot?

When talking about hotpot, half of people think of spicy, and the other half think of Sichuan and Chongqing. The biggest feature of Chongqing hotpot and Sichuan hotpot is also spicy. It is said that five out of every six restaurants in Chongqing are hotpot restaurants. The most important meaning of a thing to a person is to become a part of their daily life. Hotpot has obviously become a daily routine for the people of Sichuan. So what kind of peppers are used in hotpot? What are the characteristics of hotpot? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What kind of peppers are used in hot pot?

2. What are the characteristics of hot pot?

3. How to make hot pot base

4. Spicy Cabbage and Pork Ribs Hot Pot Noodles

What peppers to use for hot pot

Dried chili peppers are pungent and warm in nature, can dispel cold and strengthen the stomach, and are bright red in color and have a strong spicy taste. There are many varieties of dried chili peppers, including big gold bars, two gold bars, five-leaf peppers, Chaotian peppers, seven-star peppers, Dahongpao and millet peppers. Adding dried chili peppers to the hot pot soup (the bottom of the pot) can remove the fishy smell, relieve greasiness, suppress odor, and increase the spicy flavor and color.

What are the characteristics of hot pot?

1. Mainly spicy, with multiple flavors.

2. Pay attention to seasoning and be good at changes.

3. Pay attention to the use of soup and advocate nature.

4. The knife skills are fine and the variations are flexible.

5. Wide selection of materials, unique in style.

6. Combine food and drink into one, and enjoy the properties of Chongqing hotpot ingredients and spices as you like.

How to make hot pot base

Preparation method

Ingredients for hot pot base: 500g vegetable oil, 300g butter, 300g Pixian bean paste, 350g dried chili, 20g ginger, 40g garlic, 60g green onion, 30g rock sugar, 100g fermented glutinous rice juice, 20g star anise, 10g cinnamon, 10g fennel, 10g grass fruit, 5g lithospermum officinale, 2g bay leaf, 2g vanilla, 1g clove

Preparation method:

1. Refine the vegetable oil first; cut the butter into small pieces; chop the Pixian bean paste; boil the dried chili in boiling water for about 2 minutes, then remove and mince it to make glutinous rice pepper; smash the ginger; peel the garlic into cloves; tie the green onions; crush the rock sugar; break the star anise, cinnamon and cinnamon into small pieces; smash the cardamom.

2. Place a wok on medium heat, heat up the wok with vegetable oil, add the butter and melt it, add the ginger, garlic and scallions and sauté until fragrant. Next, add the Pixian fermented black beans and ciba peppers. Turn to low heat and fry for about 1 to 1.5 hours, until the fermented black beans are dry, the aroma is everywhere and the peppers are slightly white, then pick out the scallions.

3. Then add star anise, galangal, cinnamon, fennel, cardamom, comfrey, bay leaves, vanilla, cloves, etc., and continue to stir-fry over low heat for about 15 to 20 minutes. When the color of the spices in the pot becomes darker, add rock sugar and fermented glutinous rice juice, and simmer over low heat until the water in the fermented glutinous rice juice is completely evaporated. At this time, remove the pot from the heat, cover and warm until the ingredients in the pot cool down. It is now the hot pot base.

Spicy Cabbage and Pork Ribs Hot Pot Noodles

Ingredients: spare ribs, onions, ginger slices, salt, kimchi, potatoes, oyster mushrooms, noodles

practice:

1. Wash the ribs and put them in a pot of cold water with some green onions and ginger slices. Boiling the ribs in cold water can fully boil out the blood in the ribs.

2. After the water boils, cook over high heat for five minutes. There will be a lot of foam and impurities floating in the pot.

3. Take out the ribs, pour out the soup in the pot, and wash the pot clean.

4. Pour boiling water back in, add sliced ​​ginger and chopped green onion, and a sprig of star anise. Cook over medium heat for 15 minutes.

5. After 15 minutes, pour the kimchi soup into the pot and cook it with the pork ribs, then add a little salt. Cover the pot and simmer for another 15 minutes.

6. At this time, you can prepare your favorite vegetables. I added potatoes and oyster mushrooms.

7. Pour the chopped potatoes and oyster mushrooms into the pot.

8. After boiling, add the kimchi and cook for 5 minutes. Serve and enjoy.

9. Set the induction cooker to low heat and eat while cooking. When the ribs, potatoes, and oyster mushrooms are almost finished, you can add the noodles.