Chongqing hot pot has always been loved by men, women and children, spicy and refreshing, with endless aftertaste. The secret lies in the hard-working and wise Chongqing people's hot pot seasoning, which not only enriches the taste, but also generations of Chongqing people's wisdom and love for life.
Mysterious chongqing hotpot base material
The origin of Hot pot base material can be traced back to the emergence of chafing dish. In the Qing Dynasty, in boat trackers to solve the problem of eating conveniently, the Chaotianmen boat trackers used chili and pepper as condiments and cooked dishes together, which is the embryonic form of chafing dish. With the passage of time, people's desire to pursue delicacies has constantly improved the original chafing dish, adding butter, spices and so on. Over time, it has developed into the current Chongqing Hot pot base material.
The main materials of hot pot base material include butter, dried pepper (Chongqing Chaotianhong pepper is the best), pepper, Pixian bean flaps, fennel, cinnamon, fragrant leaves, onions and so on. Firstly, vegetable oil is used to fry some spices, such as onions and scallions. When frying, we should pay attention to the temperature. The oil temperature should not be too high. We should wait for the scallions and onions to turn brown and salvage out. Then we put butter into the butter and melt the butter at high temperature. After the butter melts, we turn the temperature to a small fire and put it into Pixian bean flakes. Then we add spices to stir-fry until the steam evaporates and peppers are put in the bean flakes. Stir-fry pepper, sugar and other spices for 10 minutes, then turn off the heat and let the pot cool. Because the fried chafing dish is the "secret" of Chongqing businessmen, here is only a brief description. If you want to eat authentic chafing dish, then Chongqing is a good place to go.