1. When making the bottom of red oil pan, you need to choose high-quality peppers and spices, such as dried red peppers, lobster sauce, pepper and star anise. Stir-fry over medium heat to avoid frying.
2. Bone soup is an important part of hot pot in Xinjiang. It needs to be cooked with bone, and seasoning such as ginger slices and onion segments should be added. Cooking time should be long enough to fully extract the flavor of bone soup.
3. When preparing to rinse, it needs to be processed according to different ingredients, such as thousands of pieces, tofu, crab roe and so on. You need to blanch to remove fishy smell, and Flammulina velutipes and vegetables need to be washed for later use.
4. Dipping juice is an important seasoning for hot pot in Xinjiang. You can choose different seasonings and tastes according to your personal taste, such as garlic and pepper mixed with soy sauce soup, sesame sauce, soy sauce and so on.
5. When cooking hot pot, you need to add the bottom of red oil pot and bone soup first, then gradually add the rinse after boiling, and pay attention to the cooking sequence and time to ensure the taste and taste of different ingredients.
To sum up, it is necessary to pay attention to the selection and treatment of ingredients, as well as the process of cooking and seasoning when making Xinjiang hot pot. Only by mastering these skills and methods can we make delicious Xinjiang hot pot.