The invention discloses a hot pot
seasoning. The hot pot
seasoning comprises, by weight, 0.5-1.5 parts of anise, 0.5-1.5 parts of fennel, 0.5-1.5 parts of liquorice, 0.5-1.5 parts of dahurian angelica roots, 0.5-1.5 parts of
nutmeg, 1-3 parts of cinnamon, 0.5-1.5 parts of fructus amomi, 1-3 parts of orange peel, 3-5 parts of pricklyash peel, 2-4 parts of pepper fruit, 4-6 parts of dried ginger, 8-12 parts of bean halves, 3-5 parts of fermented blank beans, 5-9 parts of pepper, 3-6 parts of essence of chicken, 3-5 parts of
monosodium glutamate, 5-9 parts of
beef tallow and 18-24 parts of
rapeseed oil. A hot pot added with the
seasoning is more fresh and delicious, old oil used for
aroma raising in the hot pot can be replaced,
food hygiene demands can be satisfied; not only the hot pot made through the seasoning is provided with spicy, fresh and aromatic features, but also boiled vegetables are not easy to be stuck with soup,
flavor is not changed after long-time boiling, taste of the soup base is consistent, and internal heat does not caused; and the hot pot is specific in
flavor, can be eaten for a long time without tire, and is suitable for tastes of most people.