hot pot broth recipe

The recipe for hot pot base is the cornerstone of any unforgettable hot pot base recipe experience, transforming simple ingredients into a symphony of various flavors. After completing the certification study, today’s article on mastering the recipe for hot pot base ingredients can help you perfectly customize your meal. Some of the terms in the article are unique to China. If you have any questions, please feel free to leave a message and discuss with us:

1.Why is hot pot seasoning important：

The hot pot base is the soul of hotpot, which injects essence into each ingredient. The carefully crafted hot pot base recipe achieves a harmonious blend of aroma, taste, and texture. Traditional Chinese medicine even believes that certain elements in the base material have therapeutic effects – ginger has a warming effect, Sichuan pepper has an immune boosting effect, and chili pepper has a digestive promoting effect. At the same time, modern chefs have continuously improved and integrated their hot pot base recipe to better suit people’s tastes.

2. Prepare frying tools:

Before starting to make hot pot base, you need to prepare the following tools:

1. Prepare a 50cm diameter semi-circular iron pot (selection standard: stainless steel or iron, overall capacity greater than 7000 milliliters, cannot use a flat bottomed pot because uneven heating can easily stick to the pot and affect the aroma) and a spatula longer than 70cm;

2. When cooking hot pot base ingredients, it is necessary to use an open flame to ensure even heating. Therefore, you need to prepare a gas stove or a tool that can burn with an open flame;

3. Food temperature gauge is crucial for controlling the temperature of hot pot ingredients. Preparing a food temperature gauge can more accurately test the temperature inside the pot than a temperature gun;

4. Prepare a container for storing hot pot ingredients. The finished hot pot ingredients made with this recipe are approximately 5000 grams, so the total capacity of the container should not be less than 5000 grams. It is recommended to divide the hot pot ingredients into small portions of about 500 grams each. This is more convenient for daily use.

5. Prepare a blender: We recommend crushing spices and ginger before stir frying the base. This can make it more flavorful;

6. Prepare approximately 15 containers of different capacities for packaging materials, and after preparing the materials, pack different raw materials into different containers;

7. A stainless steel filter screen is used to screen out chili seeds from chili peppers. After cleaning the chili peppers and Sichuan peppercorns, it can be used to filter out dry water.

3. Ingredients and raw materials that need to be prepared:

For the convenience of family operation, we control the overall weight of the stir fried hot pot base within 5 kilograms,

So we need to prepare the following raw materials:

Butter: 2 kilograms. Butter has a significant impact on the taste of the entire hotpot base, so it is recommended to purchase high-purity butter. If possible, you can cook raw butter yourself;

Chili section: 1500 grams. It is recommended to mix multiple types of chili peppers. Here, we offer a variety of chili pepper combinations，1000 grams for the new generation and 500 grams for the starry sky; The new generation of chili peppers has a moderate spiciness that most people can accept, so the proportion of chili peppers in the new generation can be higher than that of star shaped chili peppers. If you like spicy food, you can increase the proportion of star shaped chili peppers and reduce the proportion of the new generation;

Douban Sauce: 250g. Douban Sauce mainly enhances the flavor and richness of the hot pot base, but most household Douban is red oil Douban, which can only be used for cooking and making dishes. It is recommended to use specialized hot pot Douban for stir frying hot pot base, as this type of Douban has a longer fermentation time and better flavor;

Ginger: 100g, choose small yellow ginger for ginger, the best one is golden inside;

Rock sugar: 80g, using granulated rock sugar is more suitable;

Spices: 99 grams, the specific recipe for spices is as follows: fennel: 65 grams, fragrant leaves: 10 grams, grass fruit: 8 grams, star anise: 8 grams, thousand mile fragrance: 8 grams;

Bean mother and child: 65 grams. Many people don’t know what bean mother and child are, but they are actually fermented soybeans;

Chinese Liquor: 100g, grain liquor must be used, so as to promote the fermentation of hotpot bottom materials;

Garlic: 50g, fresh garlic;

Scallion: 50g. It is recommended to use scallions for better fragrance. Cut the scallions into 5cm sections. If there are no scallions, use scallions and cut them into 3cm sections;

Sichuan pepper: 30g, using Sichuan Hanyuan pepper has the best effect.

4. Production steps：

Next, let’s proceed to the production steps together:

1. Prepare for the Chili Festival: Cut the new generation chili peppers and star shaped chili peppers into segments of 1-2cm in length, and sieve out the chili seeds. Add water to the pot and put the chili slices in. Cook for 1-3 minutes before removing them (the chili is not crushed into rice cakes to better control the temperature and aroma of the chili);

2. Crush and chop the garlic, cut the scallions into sections, and chop the ginger into particles of about 1cm;

3. Soak Chinese prickly ash in 30-40 ℃ warm water for 1-2 minutes to remove impurities, filter out the water in Chinese prickly ash, and prepare a container to soak all Chinese prickly ash and 25g Chinese Liquor together;

4. Use the wall breaker to break all the spices, and prepare the container to soak all the spices and 25g Chinese Liquor together。

5. Stir fried base material：

1.Now all the raw materials and tools are ready, as frying hot pot base requires high oil temperature. So, prepare for personal protection and start frying hot pot base:

Firstly, add raw butter to the pot and heat it to a temperature of around 130 degrees Celsius. Then, add scallions and fry until the color turns deep red before removing. Next, add ginger and garlic and fry until the surface turns golden yellow.

2. Add Douban sauce and stir fry continuously for about 3 minutes. Add the mother and son beans and stir fry for another 5 minutes. Reduce heat to low and slowly add chili peppers. Then switch to medium heat to boil the oil, and then switch to low heat, making sure to stir continuously.

3. When the chili rises, add half of the soaked spices, pour in Chinese Liquor, boil over medium heat, and stir fry over medium and low heat. After half an hour, if there are no bubbles on the surface of the oil temperature, add the remaining half of the spices and stir fry on low heat for more than 30 minutes.

4. Add red Sichuan peppercorns: Over medium heat, add red Sichuan peppercorns and stir fry until sliced. Then add the fermented mash and continue stir frying until the chili peppers turn deep red in color. If you find it easy to stir fry, add rock sugar.

5. Stir fry completed: When the chili is almost completely dehydrated, turn off the heat and let it cool for 30 minutes. Pour the base material into a pre prepared container and let it cool and solidify completely before use.

Now that you have completed the steps of making your own hot pot base, you can fully enjoy this delicious hot pot! This recipe allows you to experience new flavors and tastes in the world of hot pot, and we hope you can feel the joy of cooking during the preparation process!

Are you still satisfied with the recipe for this hot pot base? If you have any questions about making hot pot base, please feel free to leave a message and communicate with us. If you find it troublesome to make hotpot base yourself, you can also choose the china hot pot base below。

china hot pot

$15.90

Hot pot is a unique china cuisine with various characteristics and rich cultural connotations. china hot pot is eaten and boiled immediately, using a pot as a utensil and a heat source to heat the pot. After boiling water and ingredients, the food is boiled. The method of cooking and eating at the same time can keep the food steaming hot and the soup and ingredients in one place.

 

Usage: Put all the ingredients in 42.27 OZ of water and bring to a boil to experience the taste of Chinese hot pot restaurant.

 

Weight: 20.28 OZ

china hot pot množství

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分类： Hotpot condiment