Old company commander hot pot joined Chongqing brand hot pot joined hot pot joined

shelf life	12 months
Origin	Beijing
Product Name	coffee powder
Variety	Arabica Mexico Chiapas
moisture	3
Impurities	0 5

The solution of Chongqing hotpot mixed soup
1 reason: 1
The water content in the oil is too heavy
2
The comparison between soup and oil is improper 3
Mixed soup caused by improper consumption of guests
Solution: remove most of the oil from the pot and replace it with the spicy old oil from the kitchen
Requirements for hot pot seasoning and ginseng soup:
1
Insufficient hemp flavor: stir fried pepper with old oil
2
Excessive hemp flavor: add sugar and fermented glutinous rice, stir and add an appropriate amount of old oil Not spicy enough: stir the fried Ziba pepper and old oil Pay attention to stir fry Ziba pepper (10 jin salad oil, 5 jin Ziba pepper, appropriate amount of fennel, appropriate amount of old ginger granules, stir fry until half dry, add Baijiu and stir dry)
4
Too spicy: take some old oil out of the pot, add some clear soup, and then add an appropriate amount of fermented glutinous rice and sugar
5 not salty enough   Dissolve the salt in the clear soup and add it into the saucepan
6
Too salty: add one portion of lotus root and potato chips respectively, or add an appropriate amount of clear soup (lotus root slices and potatoes can reduce salt)
In order to ensure the reckless behavior of the guests, pour many dishes into the pot, which will affect the quality of the bottom of the pot
Please keep the bottom of the pot full at 8 points
Introduction to Yuanyang hot pot
This hot pot integrates Maodu hot pot and clear soup hot pot
It only needs one stove
Both flavors are the same pot
It is suitable for both north and south, so it is called Yuanyang hot pot
The middle of the pot is welded with copper strips, which is in the shape of Tai Chi
The preparation method of clear soup and red soup remains the same, with slight changes
Fresh and mellow, spicy and thick, the two match and complement each other
This hot pot was highly praised at the national cooking chef performance appraisal conference in 1983, and its producer, Chen Zhigang of Chongqing, won the title of "excellent 1 show Chef"

Chongqing hotpot franchise store Chongqing hotpot franchise
Materials: (8 persons)
Hot pot in red soup:
200g beef fillet, 200g buffalo liver, 250g buffalo belly
250g eel slices, 300g buffalo waist, 10 live crucian carp (about 500g)
150g minced fish balls, 500g duck blood, 2500g brine (see maw hotpot for the preparation method)
Soup hot pot:
200g pork tenderloin (slice), 200g duck gizzard flower, 200g catfish slice
200g sliced squid, 150g sliced chicken, 150g minced fish balls
Water hair sea cucumber 1 piece 250g, water hair beef tendon segment 250g, pork loin piece 250g
2500 grams of clear soup brine (see clear soup hot pot for the preparation method)

Raw materials shared by two pots:
500g green onions, 500g garlic sprouts, 500g lotus white
500g pea seedling tip, 500g spinach, 500g yellow seedling white
250g vermicelli, 200g bamboo shoots, 100g mushroom
Preparation method:
Put the above meat and vegetable ingredients in plates, surround the Yuanyang hot pot, light the fire, boil the soup, and remove the foam, and then you can eat it hot

The saucer is made of sesame oil, oyster sauce, salt and monosodium glutamate
Put an egg white in each saucer

When eating, you can put eel slices, duck gizzard flowers and minced fish balls into the pot first
After the crucian carp is washed, use chopsticks to insert it into the mouth of the fish, put it into the hot pot and cook it until it tastes delicious, and even pick up chopsticks to eat

Note: the original soup, butter, salt and white soy sauce should be added in the process of soup to avoid light taste

Which one is good for Chongqing hotpot to join
Family hot pot practice
（1） Boil soup
Two Jin of pig bones, washed and smashed; An old duck, wash and eviscerate
Put it into the pot and add cold water until it is submerged (add enough cold water at the beginning, and do not add cold water halfway)

1
For red soup: add an appropriate amount of scallion, ginger (flapping), garlic, simmer over low heat for 2-3 hours, oil and taste, clear the soup, and drain the residue, Put the Chongqing hotpot seasoning into the hotpot, add the boiled soup, add salt and chicken essence, boil and boil the seasoning, and then rinse the dishes

2
For clear soup: add an appropriate amount of green onions, ginger, garlic and stew over fire
The soup is milky white, mellow and delicious
Drain the residue and add chicken essence to form a white soup

（2） Preparation:
Wash the vegetables, remove the roots and skins; Meat should be cut into large pieces and thin slices; Cut thick slices of lunch meat, ham sausage, etc; Cut potatoes into thick slices and put them on plates respectively

（3） Savory dish
Generally, sesame oil, mashed garlic, Kawasaki, soy sauce, vinegar, etc
are prepared according to their respective flavors

（4） When the soup is boiled and people sit around, they can eat it
Generally, meat is first followed by vegetables