What You Need to Know
The broth is typically made with a mixture of animal bones, vegetables, and spices, which are simmered for an extended period to extract flavors and collagen. The cooking method involves a combination of thermal and mechanical processes, including conduction, convection, and radiation.
Steps
- 1.
Mala Xiang Guo (Sichuan): Dry version using same spice blend with stir-fried ingredients
- 2.
Yuanyang Hot Pot (Hong Kong): Adaptation using split pot for both spicy and mild broths
- 3.
Chongqing Hot Pot (Chongqing): More intense version with beef tallow base and higher spice ratio
The Science
Primary Reaction
Maillard reaction