Chongqing hot pot base recipe

The recipe for making Chongqing hot pot base is delicious and spicy, so that you can eat authentic Chongqing hot pot at home.
[State banquet master•Chongqing hot pot base ingredients] Chongqing hot pot base ingredients recipes, frying explanation is very detailed, you can make them at home
#San Uncle#Hot pot bottom material#Chongqing hot pot bottom material
Hello, everyone, I am the third uncle, an old Beijing uncle who is amused while cooking.
You must pay attention to cooking. The third uncle teaches you how to cook. He has no reservations about the ancestral tricks.
Third Uncle Wu Jianli: Nicknamed "Xun Ye", as the third-generation heir of the "Hometown of Bacon" Chaigoubao, he served as chef at Yanshan Hotel and China Resources Hotel. He was the first person to be selected in personal capacity in the history of Olympic The designated catering supplier, the black pepper sausage developed by the Beijing Olympics in 2008 became a hot product in athletes’ restaurants and was loved by athletes from all over the world, and was later invited by the London Olympics.
Bacon is the same as our Peking Opera. It has a history of 300 years. My family’s bacon has been passed down for generations. When it comes to my hands, I have to continue it. I can remove the entire pig’s head without leaving a single bone. It is still a pig’s head. Smoked out is not only delicious, but the traditional smoking method can also extend the preservation time of the meat. This is the charm of Chinese bacon.
Please look for the official channel, look for Sanshu! I will share the food with Master Kong and Chef Yan, chat with you, and pass on the traditional Chinese food culture more extensively.
Friends who like us, please subscribe to my channel, welcome to comment, leave a comment and like, I am very willing to share food and exchange food with everyone!
shineimeishi.p...

[@SuperLalaport]

这期曾老是量家底了，谢谢盘道团队！

[@ChongQingCaiZhouYong]

不客气

[@绿草茵茵H]

谢谢三叔！请问您视频最开始的一锅里有洋葱，牛油，那个橘黄色的是什么看不清楚？

[@蒙市阿市核桃市钻石尔]

谢谢三叔！

[@ljliu]

有成品，建议出成品直接买！

[@davideasonkimo]

加帶魚的方法 真是第一次聽說 學習惹
有點像我媽喜歡加點炒過的扁魚

[@JohnNeo]

好!这个好!

[@jamesgoogle9614]

干货满满

[@ChongQingCaiZhouYong]

喜欢就好

[@梁山-g5t]

那住大师知道香料的配比？谢谢！

[@alvaalva9703]

好棒👍，我的最爱。😋😋😋！

[@ChongQingCaiZhouYong]

学起来

[@weifu3647]

这个料是照顾了北方的朋友，对于川渝的小伙伴们来讲，还稍嫌欠麻辣。

[@张小明-o2m]

三叔抛开老饭骨，另起炉灶了吗？有谁给解答下？

[@alexwu7123]

太棒了，咱加点儿活带鱼试试

[@ChongQingCaiZhouYong]

真的会很不错

[@MaxSiyuanMa]

三叔这性格真是好

[@羽毛球-s2g]

有出真空包装就买点试试

[@ChongQingCaiZhouYong]

暂时还没哦

[@方言-w9d]

比例呢，就看個過程

[@guyan9452]

这个红油，底料和水的比例，简直了

[@nnfu305]

太牛了，这个视频太值钱了😂

[@ChongQingCaiZhouYong]

赶紧学起来

[@yy-yc5kp]

三叔也来点硬货 多教教熏法吧 哈哈哈

[@ChongQingCaiZhouYong]

好的 会安排

[@yy-yc5kp]

@@ChongQingCaiZhouYong 谢谢三叔 哈哈哈 也不用太辛苦

[@蒙市阿市核桃市钻石尔]

火锅好啊 - 不过这个看上去会不会比较辣

[@ChongQingCaiZhouYong]

可以少来点辣椒

[@蒙市阿市核桃市钻石尔]

@@ChongQingCaiZhouYong 谢谢三叔指点！

[@fivourandy]

这个太复杂了，赶紧出成品吧！跟大二做差异化。

[@hyyue7549]

我好奇有人会喝重庆火锅底料吗？

[@innhawk9727]

泡饭很香

[@innhawk9727]

泡饭很香