Authentic method of cold pot skewers

Cold pot skewers are a very special ingredient. They are different from traditional maocai and malatang. Traditional malatang is usually boiled in hot water and then added with other ingredients before it can be eaten. However, cold pot skewers can be eaten as a street snack. Cold pot skewers are not only environmentally friendly and do not pollute the environment, but also suit the temperament of many girls and do not make them look too ugly when eating. So, what is the authentic way to cook cold pot skewers?

1. Required ingredients

The people of Bashu like spicy food, but the most important thing is the fragrance of the spiciness. Skewers that are only spicy but not fragrant will hardly be liked by "foodies". Therefore, the taste of the soup base is more important for delicious cold pot skewers. The soup base is the source of its flavor. If the soup base lacks flavor, the flavor of the cold pot skewers will be lost by more than half. The soup base condiments for cold pot skewers include basic condiments, and you can also add some Chinese medicinal materials according to your preference, such as wolfberry, codonopsis, angelica and other commonly used Chinese medicinal materials.

Condiments: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, bay leaves, grass fruit, meat buckle, sugar, bean paste, ginger, onion, garlic, codonopsis, angelica

Main ingredients: tender chicken legs, squab (two, depending on the amount of soup), pork bones, chicken bones, lamb bones, buffalo meat, buffalo tripe, etc. Oil used: vegetable oil, butter.

Other:

The choice of main ingredients can be added according to your own preferences, with meat as the main ingredient, the purpose of which is to make the soup taste richer.

Regarding the oil, if you like fragrant food, it is recommended to choose butter; if you are afraid of getting irritated, it is recommended to choose clear oil.

As for other ingredients, you can add whatever you like. There is no specific choice and standard for the ingredients to be put on the bamboo skewers. However, for ingredients like potatoes and taro, be careful not to cook them for too long, otherwise they will easily get stuck in the pot and make the soup cloudy.

2. Method

1. Make the soup: 2 pounds of pork bones, clean and smash them; wash and remove the internal organs of an old duck. Put it in the pot and add cold water until it is covered (add enough cold water all the time and do not add cold water in the middle).

2. Stir-fry ingredients: Add butter (clear oil) into the pot and heat it up, then add appropriate amount of pepper, dried chili, ginger, garlic, tangerine peel, star anise, cinnamon, cardamom, and cloves, a little rice wine, soy sauce, and 2 spoons of sugar (depending on the amount of seasoning, it serves as a flavor enhancer, do not add too much), then add bean paste (a specialty of Sichuan), and stir-fry until fragrant. (There are many ways to make it. If you want to keep it simple, you can add some hot pot base, which is sold in various supermarkets in Sichuan).

3. Soup base: Pour the previously boiled soup into the fried ingredients, add salt (the saltiness of the soup should be slightly stronger than the normal cooking flavor). If it is too strong, add some water appropriately. Whenever the taste is not enough, just add ingredients to the soup (if you like spicy food, you can also put some unfried dried chili segments and new peppercorns directly into the hot ingredients).

4. Prepare the dishes: Wash the vegetables, remove the roots and skin; cut the meat into large or thin slices; cut luncheon meat, ham, etc. into thick slices; cut potatoes, etc. into thick slices and place them on separate plates.

5. Prepare seasonings: Generally, prepare salt, MSG, pepper powder, chili powder, peanut powder, sesame oil, mashed garlic, soy sauce, vinegar, etc. according to the taste.

Cold pot skewers evolved from hot pot, but the way of eating them is very different. Hotpot must be prepared by yourself, while cold pot skewers are prepared by professional chefs and served in bowls for customers, which ensures the taste and quality of the cold pot skewers.

In addition, a cup of tea is a must when eating cold pot skewers to stimulate the appetite, help digestion, remove greasiness, change the taste, and reduce the spicy feeling. Green tea is preferred.