hot pot broth recipe, this is a very simple thing。 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.為什麼熱 鍋調味重要:
The hot pot base is the soul of 火鍋, 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, 花椒 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 火鍋 base recipe to better suit people’s tastes.
2.準備油炸工具:
在開始製作火鍋底料之前,您需要準備以下工具:

1.準備一個直徑 50 公分的半圓形鐵鍋(選擇標準:不銹鋼或鐵,整體容量大於 7000 毫升,不能使用平底鍋,因為受熱不均容易粘鍋,影響香味)和一個長於 70 公分的刮刀;

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.準備一個攪拌器:建議先將香料和薑壓碎,再炒底。這樣可以讓它更入味;

6.準備約 15 個不同容量的容器來包裝材料,準備好材料後,將不同的原材料包裝到不同的容器中;

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.需要準備的成分和原料:
為了方便家庭操作,我們將炒鍋底料的整體重量控制在 5 公斤以內、
因此,我們需要準備以下原料:

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

辣椒部分:
1500 克。建議搭配多種辣椒。在此,我們提供多種辣椒組合,新一代辣椒 1000 克,星空辣椒 500 克;新一代辣椒辣度適中,大多數人都能接受,所以新一代辣椒的比例可以高於星空辣椒。如果您喜歡吃辣,可以增加星形辣椒的比例,減少新一代辣椒的比例;

豆瓣醬:
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:
100 克,薑要選小黃薑,最好裡面是金黃色的;

冰糖
80 克,使用砂糖冰糖較為適合;

香料:
99 克,香料的具體配方如下:茴香:65克,香葉:10克、草果:8克、楊桃 茴香 8 克,千里香:8 克;

Bean 母子:
65 克。很多人不知道什麼是豆母子,其實它們是發酵過的黃豆;

中國酒:
100g,必須使用五穀酒,以促進火鍋底料的發酵;

大蒜:
50克,新鮮大蒜;

Scallion:
50g.建議使用蔥,香味更佳。將蔥切成 5cm 長的段。如果沒有蔥,可用蔥切成 3 公分的段;

花椒:
30 克,使用四川漢源花椒效果最佳。
4.生產步驟:
接下來,讓我們一起進入製作步驟:
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.將大蒜壓碎切碎,蔥切成段,薑切成約 1 公分的顆粒;
3.將刺五加用 30-40 ℃的溫水浸泡 1-2 分鐘,除去雜質,過濾掉刺五加中的水分,準備一個容器,將所有刺五加和 25g 料酒一起浸泡;
4.使用破壁機將所有香料打碎,並準備容器將所有香料和 25g 中國白酒一起浸泡。

5.炒菜底料:
1.現在所有的原料和工具都準備好了,因為炸火鍋底料需要很高的油溫。因此,做好個人防護準備,開始炸火鍋底料:
首先,將生牛油放入鍋中,加熱至攝氏 130 度左右。然後加入蔥,炒至顏色變成深紅色後撈出。接著加入薑和蒜頭,炒至表面變成金黃色。
2.加入豆瓣醬持續翻炒約 3 分鐘。加入豆豉醬再翻炒 5 分鐘。轉小火慢慢加入辣椒。然後改用中火將油燒滾,再改用小火,注意要不斷翻炒。
3.待辣椒浮起後,加入一半泡好的香料,倒入中華酒,中火煮滾後,改用中、小火翻炒。4.半小時後,若油溫表面沒有氣泡,再加入餘下的一半香料,以小火翻炒 30 分鐘以上。
4.加入紅花椒:中火,加入紅花椒炒至切片。再加入發酵好的醪糟繼續翻炒,直到辣椒顏色變成深紅色。如果覺得容易炒熟,可加入冰糖。
5.翻炒完成:當辣椒幾乎完全脫水時,關火讓其冷卻 30 分鐘。將底料倒入預先準備好的容器中,待完全冷卻凝固後再使用。
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!

Summary
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 中式火鍋 base below。
This is the formula and process for our factory to produce the special hot pot base for 火鍋店. The hot pot base cooked in this way is the most authentic one. If you have any questions after reading the article, you can leave a message. If you want to try the most authentic hot pot base, you can purchase the following link. If you are the operator of a hot pot restaurant and want to purchase hot pot base seasonings in small quantities, you can also contact us.
Related hot pot base sauce products
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