Spicy Hot Pot Primer Formula
Release time : 06/11/2025 09:30:01
Is the taste of hot pot delicious, depends on its soup base.
The ingredients and the process of making the soup base directly affect the taste and flavor of hot pot.
Generally, the base of spicy hot pot consists of various spices and medicinal materials simmered together. Which spice should be added? How much should it be used? Which one should be added first? These factors can directly affect the taste of the soup.
Feeling that the food outside isn't hygienic enough, and wanting to make it yourself. You must understand the recipe for the spicy hot pot base.
The umami flavor of hot pot is mainly affected by the base material. The frying of the base material is an important step in the preparation of hot pot.
The ingredients used for the base also play a crucial role in determining the flavor of hot pot.
What is the base formula for spicy hot pot? The spice formula for spicy hot pot base: 5g of white pepper, 5g of Aged Sichuan Pepper, 3-5g of Cinnamon, 3-5g of Almond Shells, 5g of Star Anise, 5g of Cumin Seed, 5g of Cardamom, 5g of Clove, 5g of Cinnamon Bark, 5g of Ginger, 5g of Black Pepper, 5g of Longan, 8g of Fennel, 5g of Cinnamon Leaf, 5g of Chili, 5g of Cumin Seed, 5g of Cassia Bark.
Before frying, cut all spices into 2-inch pieces and if possible, use a food processor to grind them into small bits. Soak in vegetable oil or warm water for about 20 minutes.
Prepare two wok sets, one with the following ingredients mixed together: fermented rice wine (25 grams), Sichuan peppercorns, fresh ginger, rice vinegar, and garlic cloves; the other set with...
In another pot, add 3 pounds of butter (or 2 pounds of butter with 1 pound of chicken oil) to melt, then add vegetable oil (best with rapeseed oil), and heat it until it's about 7-8 degrees Celsius. Use a spoon to pour the oil over the ground bean paste, stirring while pouring to prevent burning.
Until the oil is all poured in.
Then place the Doubanjiang in a pot on the stove and cook over medium heat for about 10 minutes until it is almost dry. Then add the chili bean paste when the Doubanjiang is almost dry, switch to high heat and stir-fry until oil boils up. Quickly change to low heat and continue to simmer for 15 minutes. Add about 25 grams of white liquor at this point, continue to stir-fry until all ingredients are nearly dry, then add the soaked aromatic spices and stir-fry for another 5-10 minutes.
The process of making hot pot can be divided into four steps: making the soup for the hot pot, preparing the ingredients to be cooked, boiling the ingredients and seasoning the boiled ingredients.
The most important part is the preparation of the hot pot broth, which is also known as making a soy sauce base. The green water is made from a variety of spices and seasonings.
The quality of the brine directly affects the flavor of hot pot.
Let's take a look at how Malatang is cooked.
1. Make a brine wok and place it on high heat. Add vegetable oil and cook until it is 6 ripe. Add Pi County watercress (chop it fine first) to crispy it. Quickly add ginger rice and pepper and stir-fry until fragrant, and immediately add fresh soup.
Then, add the minced bean curd, finely grated rock sugar, butter, malt liquor, cooking wine, refined salt, pepper powder, dried chili peppers, and other seasonings.
After boiling, skim off the foam to obtain the brine.
2. Prepare the food to be steamed. Wash the green vegetables, cut the rabbit kidneys, eel and duck intestines into cubes of 2cm length and width.
Prepare the pork stomach and pork trachea into 4-cm square pieces.
Cut the lunch meat into thin slices about 4 cm square.
Cut the vegetables into thin slices about 3 centimeters thick.
Use clean bamboo skewers to arrange the food on a skewer, each serving about 30 to 40 grams.
(Adjust the ingredients according to personal preferences, but ensure that scalding foods are selected from those that can be easily cooked through.) 3. Braised Foods Place a wok on high heat, maintaining a gentle simmer, and braise various vegetables using bamboo skewers. Braise them according to the desired cooking time for each dish.
4. Season and serve the cooked dishes on a plate with chili powder and seasoned salt, to be eaten after dipping in the chili and salt as desired.
Whether or not to dip is entirely up to you, and the amount depends on your own discretion.
Tips: 1. The main ingredients for spicy hot pot should be relatively easy to mature.
The materials such as wings, feet and claws of chickens and ducks that are not easy to cook should not be used.
When preparing the raw materials for boiling, do not swing them too much or too quickly; master the right heat and there will be no issue with incomplete cooking.
2. The preparation of spicy hot pot is not complicated; the most important step is to cook the ingredients, as the flavor of the base becomes more fragrant and the color better when it's cooked. Then, add high-quality herbs to enhance the aroma. The broth is even more tempting.
3. The true key to enhancing the taste lies in the preparation of the oil dipping sauce, which is what makes hot pot so unique; it requires the blending of over ten different ingredients and is primarily flavored with salty and umami notes.
How to make spicy hot pot delicious? Spicy hot pot is considered one of the top ten unhealthy snacks. Does this make you wary of spicy hot pot? Don't be afraid, making it yourself at home is actually quite healthy.
So, how to make spicy hot pot delicious? It mainly includes three aspects: selecting ingredients, making the soup base, and making the base seasoning. Here's a detailed look at each aspect: Firstly, in terms of selecting ingredients, many aromatic seasonings on the market are mixed with other substances, resulting in a significantly inferior taste when made into spicy hot pot.
Spices used to make mala hot base are available in traditional Chinese medicine pharmacies in all major cities. The quality is definitely not a problem, but the price is relatively expensive.
You must choose the right thing to buy, and the price comes second.
Secondly, the technique of making soup base: 1. All kinds of bone raw materials must be washed in advance and cut into pieces, otherwise it will waste fire and the nutrients will not be released.
2. Choose stainless steel cookware for its fast heating and guaranteed color of the soup.
Homemade recipes can also be made in a pressure cooker, which produces more oil but less liquid.
3. When making soup, the bone ingredient needs to be blanched and the bloody foam is removed, then put into cold water at once, and the amount of water should be added fully at one time. It's not allowed to add water during the process. Adding scallions, ginger, cooking wine, and a small amount of vinegar (to help the calcium in the bone easily dissolve into the soup) is also recommended. Do not add salt or monosodium glutamate beforehand. The special chemical change of sodium glutamate will occur under high temperature, and its fresh taste will disappear instantly.
4. Once the fire is roaring, simmer on a low flame (keeping the soup's surface slightly bubbling with tiny bubbles).
The process involves boiling the mixture on high heat to produce a milky white soup, and simmering it on low heat to yield clear broth. The principle behind this is straightforward: the larger the flame, the better the emulsification of proteins, thus resulting in the desired outcome.
Third, the secret to making the base sauce: 1. When frying sugar, only use low heat and ensure it melts completely. The sugar should bubble on top of the oil, turning a golden yellow color (if it burns, it cannot be used anymore as the soup will taste bitter). Only then can the soup have a reddish-golden hue without any sweetness.
2. It is best to use soybean oil (i.e., non-refined oil) for making base sauce; the color, aroma, and taste of the sauce made with this type of oil are generally superior to those obtained from refined oils such as salad oil.
What are the potential dangers of hot pot? We all know that street food often lacks safety assurance, and the quality of the food is uncertain.
The risks of consuming street vendors' hot pot are definitely there. Firstly, the ingredients used by the vendors can pose a significant problem.
Secondly, because the cooking method of spicy hot pot is to quickly steam food with soup base, it is uncertain whether the food is thoroughly cooked.
The broth of spicy hot pot is quite oily and consuming it in excess can be detrimental to one's health.
Therefore, it is generally recommended not to consume street food-style hot pot or frequently.
What are the dangers of spicy hot pot? 1. When preserved with formaldehyde, seafood products have a greater toughness in addition to an unpleasant smell that can be detected by those who notice it. Small vendors cover up these bad smells with spicy condiments and make them less noticeable.
The quality of food raw materials is unfresh or processed, such as methylene blue treatment can improve the texture of seafood, animal blood, tofu and other foods will endanger health.
2. The flavor of spicy hot pot primarily focuses on spiciness, which can effectively stimulate appetite. However, due to excessive heat, spiciness, and oiliness, it significantly irritates the stomach and intestines. Excessive consumption may cause gastrointestinal problems, unlike what some women imagine about it being a weight loss aid.
Although hot pot and hot pot have delicious flavors, they also contain hidden dangers.
If it is too spicy, it is not suitable for patients with respiratory diseases, gastrointestinal diseases and various chronic diseases.
3. Streetside hot pot often fills a pot to the brim, and if it is not boiled or cooked thoroughly, pathogenic bacteria and parasite eggs will not be completely killed, which can easily lead to gastrointestinal diseases after consumption.
4. The mucosa of the human oral cavity, esophagus, and stomach generally can withstand temperatures ranging from 50°C to 60°C. Excessively hot food can damage the mucosa, leading to acute esophagitis and acute gastritis.
5. The spicy and oily nature of hot pot is too strong, and the excessively greasy ingredients can lead to high blood lipids, stomach diseases, and duodenal ulcers.
6. The water used for boiling vegetables can repeatedly be reused, which may accumulate harmful substances.
There may be a problem, such as the increase of nitrite and oxalic acid.
Therefore, it is necessary to periodically replace the hot water for sautéing vegetables.
7. If the saltiness is too strong and the amount of monosodium glutamate is excessive, it is not suitable for patients with hypertension, heart disease, and kidney disease who need to control salt intake.
The amount of seasoning can be controlled.
Producers usually prefer to add more flavor, in order to attract consumers and cover up the problem of poor freshness.
8. Some merchants may intentionally add other ingredients to seasonings, such as antidiarrhoeal medications, and as the saying goes, "a dose of medicine is poison," so long-term consumption poses significant risks.
Can pregnant women eat hotpot? It is recommended that pregnant women should consume it in moderation.
Sichuan Hot Pot, also known as "Spicy Hot Pot," is a popular snack that has taken the nation by storm. It can be found everywhere across the country, and street stalls selling Sichuan Hot Pot are a bustling sight.
Hot pot, with its fragrant and spicy taste and a variety of food types, is very popular among the masses.
There are dozens of different foods neatly arranged there, and you're sure to find what you love.
During pregnancy, many women become cravings for various foods.
That night, the fragrant and spicy hot pot could instantly satisfy their desire for a variety of food.
But can pregnant women eat Malatang? Experts suggest that pregnant women should not eat malatang from small shops and stalls, and it is better to eat less homemade malatang.
Professionals revealed that most of the raw seafood sold at Malatang stalls have questionable origins.
Many seafood are processed with industrial caustic soda, hydrogen peroxide and formalin to make the food look better and feel fresher.
Formalin is a strong carcinogen. After consumption, it can easily cause discomfort and lesions in the pharynx, mouth, esophagus, gastrointestinal tract, etc., and cause serious damage to the human liver, kidney and other organs.
Most of the scalding water on the stalls is used repeatedly, and more harmful substances are accumulated in it.
The small stalls cannot guarantee that the food is thoroughly cooked. If it is not boiled or steamed, pathogenic bacteria and parasite eggs will not be completely killed, which can cause gastrointestinal diseases when eaten.
Therefore, whether pregnant women or other consumers, it is advisable not to consume small street hot pot.
Some might ask, can one eat the spicy hot pot they've prepared themselves? The taste of spicy hot pot mainly comes from its spiciness. Although it can stimulate appetite effectively, it also has a high level of heat and spiciness, which can greatly irritate the stomach and intestines. Excessive consumption may lead to stomach problems.
For everyone's health, it's better to eat less or not at all.
*The medical content mentioned in this text is for reference only.
If you experience discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on the examinations conducted in person by a professional.