Whether hot pot is delicious or not depends entirely on the quality of its broth! 10 essential broths to learn for hot pot cooking

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　　Whether hot pot is delicious or not depends entirely on the quality of its broth! 10 types of broths that hot pot lovers must learn. As the weather gets colder and white steam comes out of our mouths, it’s the perfect time to enjoy hot pot!! Therefore, this book teaches you how to easily prepare the ten most popular hot pot broths at home, so that you can enjoy hot pot with your family and friends in a comfortable environment during the cold autumn and winter months, while watching TV and enjoying a pleasant, harmonious atmosphere. 　　01 Korean Kimchi Stew (imagine the picture by yourself; the same applies below). 200 grams of kimchi, 100 ml of kimchi juice, 100 grams of onion, 1200 ml of broth, 1 tablespoon of vegetable oil. 1. Cut the onion into thick strips; cut the kimchi into small pieces and set aside. 　　2. Heat a wok, add salad oil, and put in the onion from step 1, stirring until it becomes fragrant. 　　3. In the original pot, add the kimchi prepared in Step 1 and stir well; then pour in the kimchi juice and mix thoroughly. Set aside for later use. 　　4. Take a cooking pot, add the broth and the pickles from step 3, and bring to a boil to create the soup base for the pickled vegetable hot pot. 　　02 Spicy Hot Pot: 15 slices of ginger, 15 segments of scallions, 20 cloves of garlic, 20 pieces of shallot, 3 star anise pods, 10 pieces of cinnamon, 3 cloves of cloves, 10 slices of red chili pepper. Also needed: 15 grams of red chili powder, 1800 ml of broth, 30 grams of spicy broad bean paste, and 1 tablespoon of vegetable oil. 1. Chop the garlic into small pieces; chop the shallots into small pieces as well, and set them aside. 　　2. Heat a wok, add 1/2 tablespoon of salad oil, then put in Sichuan peppercorns and dried chili peppers; fry them over low heat until fragrant, then remove them and set aside. 　　3. Pour the oil from the original pot into a wok, add ginger slices and scallion segments and stir-fry until fragrant, then add minced garlic and shallots and stir-fry evenly. 　　4. Add star anise, cinnamon sticks, and cloves, then stir-fry until fragrant. 　　5. Finally, add the sliced red peppers and red pepper powder, stir-fry until fragrant, then set aside. 　　6. Take a cooking pot, pour in the broth, add the ingredients from step 5, and cook over high heat for 15 minutes. 　　7. Filter through a strainer, add spicy broad bean paste, the dried chili peppers from step 2, and Sichuan peppercorns, then bring to a boil over high heat to create the spicy hot pot broth. 　　03 Ginger Duck 　 Duck meat: 900g, ginger: 100g, rice wine: 300 ml, water: 2500 ml 　 Herbal ingredients: 　 Angelica sinensis: 8g, Chuanxiong: 5g, Astragalus membranaceus: 5g, ginseng roots: 8g, Cinnamon twig: 3g, cloves: 2g, Goji berries: 5g 　 1. Wash the ginger thoroughly with clean water, cut it into large pieces, and flatten them with the back of a knife; set aside for use. 　　2. Cut the duck meat into large pieces, wash them, then blanch them in boiling water for 30–60 seconds until the surface turns white; remove them and set aside. 　　3. Take a hot pan, pour in sesame oil, and add the ginger pieces from step 1, then sauté them over low heat until fragrant. 　　4. Add the duck meat pieces from step 2 and stir-fry over medium-high heat for 3 minutes. Add rice wine and stir-fry. 5. Add rice wine and stir-fry briefly to mix well; then add water and herbal ingredients. Bring to a boil over high heat, followed by reducing the heat and simmering for 1 hour to prepare the ginger duck soup base. 　　04 Original Stinky Pot: 600g of large bones, 300g of chicken bones, 100g of Jinhua ham, 2500 ml of water, 2 pieces of large stinky tofu. 1. Wash the large bones and chicken bones thoroughly with clean water to remove any blood; wash the stinky tofu with clean water as well and set it aside. 　　2. Put the large bones in boiling water and cook over high heat for 5 minutes; then add the chicken bones and blanch them for a while, after which remove them and rinse them before setting aside. 　　3. Take a cooking pot, bring the big bones and water to a boil over high heat, then reduce the heat and simmer for 40 minutes. 　　4. Add Jinhua ham and the chicken bones from step 2, bring to a boil over high heat, then reduce the heat and simmer for 50 minutes. 　　5. Filter the broth from Step 4 using a strainer, then add the stinky tofu from Step 1 and cook over medium-high heat for 5 minutes to create the original stinky tofu soup base. 　　05 Medicinal Lamb Stew 　　800 grams of lamb pieces, 2500 ml of water, 1 piece of angelica, 2 pieces of chuanxiong, 10 grams of astragalus, 10 grams of codonopsis, 1 piece of rehmannia, 10 grams of goji berries, 5 grams of cinnamon 　　300 ml of rice wine, appropriate amount of salt 　　1. Wash the lamb pieces in clean water, then blanch them in boiling water until cooked, and set aside. 　　2. Wash the angelica, chuanxiong, astragalus, codonopsis, rehmannia, goji berries, and cinnamon with clean water, then drain and set aside. 　　3. Take a casserole, add the lamb pieces prepared in Step 1 and all the herbal ingredients from Step 2, then add rice wine and water. Bring to a boil over high heat, then reduce the heat and simmer for 1 hour and 20 minutes to obtain the broth base for this medicinal lamb soup. 　　06 Soybean Milk Pot: 200 grams of soybeans, 2000 ml of water, 1 cloth bag. 1. Wash the soybeans with clean water, soak them in cold water for 8 hours, then drain and set aside. 　　2. Put the soybeans from Step 1 into a juice blender, add 800 ml of water, and blend them into a paste for later use. 　　3. Take a cheesecloth bag, pour the soy milk paste from step 2 into it, and filter to obtain the soy milk for later use. 　　4. Take a cooking pot, add 1200 ml of water, bring it to a boil over high heat, then slowly pour in the soy milk prepared in step 3 while stirring continuously over high heat. 5. Once both the soy milk and water are boiling with continuous stirring, reduce the heat to low and cook for about 10–15 minutes; this will result in the broth base for the soy milk soup. 　　07 Kombu and Bonito Stock 　　Kombu: 25, Bonito flakes: 15, Water: 2200 ml 　　1. Wipe the surface of the kombu clean with a dry cloth and set aside. 　　2. Put the kelp used in Method 1 into a cooking pot and add water to soak it for 2 hours. 　　3. After soaking, bring to a boil over high heat for 1 minute, then remove the kelp. 　　4. Add the bonito fish and cook over high heat for 1 minute, then strain the broth through a strainer to obtain the kombu-bonito stock. 　　08 Health-Promoting Yam Soup 　　Yam: 350 grams, Astragalus: 8 grams, Goji berries: 10 grams, Chuanxiong: 5 grams, Water: 1500 ml 　　1. Peel the yam and cut it into small pieces, then set aside. 　　2. Wash astragalus, goji berries, and ligusticum chuanxiong with clean water and set aside. 　　3. Take a cooking pot, add water and the herbs from step 2, bring to a boil over high heat, then reduce the heat and simmer for 15 minutes. 　　4. Add the yams from Step 1 to the pot, cook over medium-low heat for 5 minutes, then turn off the heat – this gives you the base for a healthy yam soup. 　　09 Miso Fish Head Soup: 1/2 salmon head, 15 slices of ginger, 15 sections of green onion, 120 grams of miso, 30 grams of mirin, 1 tablespoon of rice wine, 1500 ml of water. 1. Wash the salmon head with clean water; in a container, mix together the miso and 300 ml of water until well combined, then set aside. 　　2. Take a container, add ginger slices, scallion segments, rice wine, and the salmon heads from step 1, then marinate for 30 minutes. 　　3. Rinse the salmon heads from Step 2 with boiling water. 　　4. Take a cooking pot, add the remaining water and the miso from step 1, bring to a boil over high heat, then add mirin. 　　5. Finally, add the salmon heads from step 3; bring to a boil over high heat, then turn off the heat to obtain the miso salmon head soup base. 　　10. Pickled Cabbage Soup Ingredients for the broth: 2500 ml of water, 1 pickled cabbage Method of preparing the broth: 1. Place a pot on the stove, add the pickled cabbage and water, bring to a boil over high heat, then reduce the heat and simmer for 5–10 minutes to create the pickled cabbage broth. 　　Ingredients for pickled cabbage: 900 grams of Chinese cabbage, 1 teaspoon of salt, 400 ml of water, 100 ml of rice washing water.
Method for making pickled cabbage: 1. Wash the Chinese cabbage thoroughly with clean water and set it aside. Gender news: zheyangai.com/lxrd/ 2. Put the Chinese cabbage from Method 1 into boiling water, blanch it for 30–60 seconds, then take it out and set it aside. 　　3. Apply a thin layer of salt to the Chinese cabbage from Method 2, then place it in any container. 　　4. In the container from Step 3, add water and rice washing water, press it down with a weight, and cover it. 　　5. Place its container in a corner of the house and leave it there for about 10 to 15 days without moving it; this will allow it to be pickled into pickled cabbage. 　　Easy to make dipping sauce for hot pot Fermented bean paste sauce (suitable for use with medicinal lamb hot pot) 2 blocks of sesame oil fermented tofu, 1/2 tablespoon of chili sauce, 1 tablespoon of sesame oil fermented tofu juice, 1 tablespoon of granulated sugar, and an appropriate amount of cold water. In a container, crush the sesame oil fermented tofu into a paste, then add the granulated sugar and mix well. 　　Add chili sauce, sesame oil and fermented bean paste juice, along with cold boiled water, and stir well to create the fermented bean paste sauce. 　　Sesame paste (suitable for use in kimchi stew) 2 tablespoons of sesame paste, 1 block of fermented tofu, 1 teaspoon of soy sauce, 1/2 teaspoon of minced garlic, 1/2 tablespoon of granulated sugar, an appropriate amount of cold water, and a small amount of roasted white sesame seeds. 1. Place the fermented tofu in a container and press it until it becomes a paste. 　　2. Add sesame paste, mirin, soy sauce, sesame oil, minced garlic, and cold water, then stir well. 　　2. Add white sesame seeds and mix well to obtain sesame paste. 　　Miso sauce (suitable for kombu and bonito hot pot) 50 grams of bonito miso, 2 tablespoons of mirin, 1 teaspoon of ginger paste, a little cold boiled water. In a container, mix together the bonito miso and mirin until well combined. 　　Add ginger paste and cold boiled water, then stir well to create the miso sauce. 　　Fresh tomato sauce (suitable for miso fish head stew) 1 tomato, 1 tablespoon of tomato paste, 1 tablespoon of granulated sugar, 1/4 teaspoon of salt, 1 tablespoon of lemon juice, 10 grams of chopped onion, 10 grams of chopped green onion 1. Wash the tomato and chop it into small pieces, then set aside. 　　2. Take a container, add ketchup, granulated sugar, salt, and lemon juice, then stir well to mix them together. 　　3. Add chopped onions, chopped green onions, and chopped tomatoes, then stir well to create fresh tomato sauce.