You don't know how much pure butter a cow can make for a hot pot base

　　You don't need a reason to eat hot pot!Just the mouth misses the kind of three-dimensional and plump spicy aroma, can tease the taste buds to the greatest extent, it is irresistible。

　　Soup color red bright, hemp but not bitter, spicy but not dry, long eat not fire butter hot pot, is the Chongqing people's choice。

　　At an altitude of 3000 meters, the pure growth environment of yaks is not only good in oil, but also high in nutritional value。

　　Only 80 degrees of low temperature water refining, although time-consuming and energy consumption, the oil yield is very low, but fundamentally solve the problem of high temperature oil refining easy to fire。

　　Understand Chongqing hot pot people know that the taste is pure, not greasy, not on fire, eat hot pot, must be butter hot pot!

　　Only one yak can produce 15 pounds of butter, real material!

　　Pure butter base, pure red oil, open bag sesame mellow。

　　Put half a pot of water to boil, put the base in, cook for 10 minutes, the red oil dissolves, the fragrance becomes strong, you can start shabu。

　　A bag of bottom material 4-6 people rinse for 1 hour, red oil soup bottom can also ensure that the aroma is full, the taste is thick and distinct。

　　The bottom material of the hot pot cooked at high temperature is greasy and easy to fire, and it has to go through a full 6 hours of low temperature frying, spraying fresh and spicy and reducing dryness

　　Aba yak oil, Sichuan local small yellow ginger, Wenjiang purple garlic, Zigong Chaotian pepper, Pixian bean, Hanyuan pepper, Sichuan high liquor, glutinous rice, spirit vanilla, licorice...It takes more than 20 ingredients to create a red, oily base。

　　Butter low temperature on the pot, add ginger onion garlic wash oil tixiang, Sichuan pepper, bean, glutinous rice pepper, glutinous rice sugar and so on in order under the pot, low temperature roasted for 6 hours, is to let you eat a real Sichuan flavor hot pot。

　　What is the secret to hot pot not burning?

　　In addition to low-temperature refining and low-temperature frying, fire Brother's unique hot pepper washing to reduce dryness is also an important reason。

　　The Zigong Chaotian pepper is boiled at high temperature, and then made into glutinous rice cake spicy for roasting, the fragrance of chili increases, but the dry spicy decreases significantly。

　　In addition to solving the problem of fire from the source, the bottom of the pot also added licorice and Sichuan local wild eagle tea, which have the effect of clearing heat and detoxifying。Hot pot is free to eat, but it does not catch fire。

　　Yak oil unique fat fragrance, with chili pepper, Sichuan pepper meet in the hot pot, aroma, numbing, spicy have been maximized。

　　Really not angry?You'll know when you eat it!

　　Eat hot pot at home in just 4 steps

　　① Add appropriate amount of water or bone soup to boil;

　　② Add 300g

　　③ Add Sichuan pepper and chili according to personal taste;

　　④ Turn to low heat and boil for 10 minutes;The more you cook, the better!

　　You don't need a reason to eat hot pot!

　　No season, no years, late at night a person, three or five friends, or a big family, as long as you want to eat hot pot, you can immediately rinse,

　　The only distance between you and Chongqing people is this hot pot!