How to make spicy hot pot in white soup?

Women all love to eat spicy hot pot, which many men are puzzled about. In fact, this may be related to women’s unique taste. No matter what kind of spicy hotpot it is, as long as it tastes strong enough, it will be popular among women. But eating Malatang all the time outside is still bad for health because the soup base has been boiled many times, so try to make it at home if possible. So, when making spicy hot pot at home, how do you make the white soup?

How to make white soup:

Ingredients: 1000 grams of old hen, 800 grams of pork bones, 2 chicken feet, (3 slices of ginger, 1 scallion) ginger and scallion are optional.

How to make soup stock:

First wash the old hen, pork bones and chicken feet. Pour half a pot of water into the soup pot, put the pork bones in the cold water and cook over medium heat until the water boils, then cook for about 5 minutes until the blood in the pork bones comes out. Then add the old hen and cook over medium heat until the water boils, then cook for about 3 minutes. Take out the simmering basket and rinse the ingredients with cold water.

Refill the soup pot with 18 bowls of water, put all the ingredients into the simmering pot, cover and bring to a boil over high heat. After the water boils, open the lid and cook over medium heat for 3-4 hours until 1/4 of the soup is left and the color of the soup turns milky white.

Instructions: To make a milky white broth, there must be enough meat ingredients, and the soup should be cooked over medium heat. The lid must be open and the soup should be cooked for a sufficient amount of time. A pot can cook for 3 hours, while an ordinary pot needs to cook for 4 hours.

Spicy hotpot soup recipe and preparation method

Stir-frying of hot pot base:

(I) Ingredients: 2500g vegetable oil, 1500g butter, 1500g Pixian bean paste, 250g dried chili pepper, 100g ginger, 200g garlic, 300g green onion, 150g rock sugar

, 500 grams of fermented glutinous rice juice, 100 grams of star anise, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of fennel, 25 grams of cardamom, 25 grams of lithospermum, 10 grams of bay leaves, 10 grams of vanilla, and 5 grams of cloves.

(II) Preparation steps:

1. Refine the vegetable oil first; cut the butter into small pieces; chop the Pixian bean paste; boil the dried chili in boiling water for about 2 minutes, then remove and mince it to make glutinous rice pepper; smash the ginger; peel the garlic into cloves; tie the green onions; crush the rock sugar; break the star anise, cinnamon and cinnamon into small pieces; smash the cardamom.

2. Place a wok on medium heat, heat up the wok with vegetable oil, add the butter and melt it, add the ginger, garlic and scallions and sauté until fragrant. Next, add the Pixian fermented black beans and ciba chili peppers. Turn to low heat and fry for about 1 to 1.5 hours, until the fermented black beans are dry, the aroma is everywhere and the chili peppers are slightly white, then remove the scallions from the wok.

3. Then add star anise, galangal, cinnamon, fennel, cardamom, comfrey, bay leaves, vanilla, cloves, etc., and continue to stir-fry over low heat for about 15 to 20 minutes. When the color of the spices in the pot becomes darker, add rock sugar and fermented glutinous rice juice, and simmer over low heat until the water in the fermented glutinous rice juice is completely evaporated. At this time, remove the pot from the heat, cover and warm until the ingredients in the pot cool down. It is now the hot pot base.