This Spicy Hot Pot Soup Base is simple and can be filled to almost every hot pot. To make soup aromatic, we started with blanching beef shank bones and pork shank bones. Then fry seasoning to make a seasoned fragrant oil. After mixing soup and oil, season with cooking wine, salt, and sugar to make a bone soup with thick and depth flavor.
20dried red chiles
2 tablespoonsDoubanjiang (broad bean paste)
2 tablespoonschili sauce
Recommend: LaoGanMa chili sauce
6 tablespoonsbeef tallow
8 bowlsbone soup
4 tablespoonscooking wine
1 tablespoonwhite pepper powder
1. Use beef shank bones and pork shank bones to make a better soup. The soup is more white with more aroma.
2. Make fry board bean paste until red oil comes out. It can maximize the taste and fragrance of this seasoning.
3. We recommend using LaoGanMa as the chili sauce because it enhances taste without too salty or too spicy.
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Remove root of green onion, wash and cut into strips. Peel ginger and garlic, wash and cut into slices.
Chop pork bone and beef bone into strips. Soak Goji into warm water until soft. Remove the stem of dried red pepper and cut into strips. Set aside.
Put the bones in cold water. Bring to a boil with high heat. Simmer for 10 minutes, remove and wash.
Add water to the pot. Put ginger slices, garlic slices, onion, bones, dried red pepper into the pot and bring to a boil.
Cover the pot and simmer over low heat for 3 hours.
When the soup becomes white, skim floating foam. Sprinkle Goji on the top.
Add beef tallow to a wok, and fry board bean paste (Doubanjiang), chili sauce over low heat until red oil comes out. Then pour into the bone soup, bring to a boil, add wine, salt, sugar, white pepper powder. Mix well and a spicy hot pot soup is ready.