Chongqing Hot Pot Recipe Video Tutorial on Chongqing Hot Pot Recipe

In the cold season of winter, how could Chongqing hot pot be missing? Chongqing hot pot is a famous dish that people like and is widely loved by customers. So, for those of you who like to eat Chongqing hot pot, do you know what is the recipe of Chongqing hot pot? Why is Chongqing hot pot so popular among people? Now let us learn about the recipe of Chongqing hot pot.

I believe that in life, many of us prefer to eat Chongqing hot pot, so when winter comes, every hot pot restaurant will be crowded with customers, which also makes you feel troubled by queuing, so when we know how to make Chongqing hot pot You can taste it yourself at home.

Red soup is the typical basic soup of Chongqing hot pot. This soup is versatile and is used in most varieties of Chongqing hot pot. Its characteristics are: rich taste, thick juice, spicy and delicious, fresh and sweet aftertaste. There are many recipes and preparation methods for red soup, each with its own characteristics. Here are three well-known and widely recognized formulas and preparation methods for you to choose from.

Recipe one:

1500g clear soup and 250g butter. 150g watercress, 100g tempeh, 15g rock sugar, 50g pepper section, 50g minced ginger, 10g Sichuan peppercorns, 15g refined salt, 30g cooking wine, 100g fermented glutinous rice juice

Recipe two:

1500g beef soup, 200g butter, 125g watercress, 45g tempeh, 25g rock sugar, 25g dried chili pepper, 50g minced ginger, 10g refined salt, 25g cooking wine, 150g fermented glutinous rice juice

Recipe three:

2000g chicken broth, 250g butter, 200g bean paste, 50g tempeh, 50g rock sugar, 100g ginger, 200g garlic, 25g dried red pepper, 25g Sichuan peppercorns, 10g refined salt, 100g cooking wine, glutinous rice wine 100g juice, 100g vegetable oil, 200g sesame oil

The specific preparation method of red soup is:

First put the wok on high heat, add oil (butter or vegetable oil, etc.) to heat, add watercress, ginger slices (beat old ginger) and tempeh, stir-fry until fragrant and red, then add the soup, bring to a boil and add Cooking wine, fermented glutinous rice juice, chili, Sichuan peppercorns, salt, rock sugar, etc. are boiled. When the soup is thick, fragrant, spicy and sweet, it can be poured into the hot pot for use.

When preparing red soup, you should pay attention to the following two points: First, the foam on the surface of the soup is mixed with the oil and must be skimmed off. The method is: dip it gently with the back of a spoon, let the foam stick to the back of the small spoon, and then remove it to avoid skimming off the oil. The second is to taste it halfway. If it is not salty enough, add salt as appropriate; if the spicy taste is not strong, add some watercress, pepper, and chili pepper; if it is too spicy or salty, add rock sugar or light soup. After supplementing the seasoning, the taste of the hot pot is more in line with the requirements of the eater, and the flavor of the authentic Chongqing hot pot is more highlighted.

From the methods introduced in the article, I believe you will have a certain understanding of how to make Chongqing hot pot. Because many of us cannot resist food, and it is also the key to allowing us to taste the Chongqing hot pot we make in our lives. Therefore, we hope that everyone can learn more about how to make hot pot, so that we can enjoy it in the cold winter. You can also have hot hot pot with our family.