The invention discloses a hotpot
seasoning containing spicy and hot escargots and a preparation method of the hotpot
seasoning. The hotpot
seasoning containing spicy and hot escargots is prepared from the following raw materials by weight: 350g of Pixian pea sauce, 120g of chopped dry red pepper, 40g of dry
zanthoxylum, 5g of lllicium verum, 5g of
cassia barks, 5g of fructus amomi, 3g of rhizoma kaempferiae, 5g of
amomum cardamomum, 5g of
myristica fragrans, 2g of
myrcia, 3g of fennel, 3g of radix angelicae, 3g of
lysimachia sikokiana, 15g of fermented soybeans, 30g of chopped shallots, 30g of ginger slices, 40g of garlic cloves, 30g of pickled ginger slices, 50g of pickled capsicums, 10g of rock candy and 550g of
cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 10g of salt, 50g of cooking
wine, 30g of rice
wine, 3g of ground pepper, 5g of chicken
powder and 3g of chopped caraways. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing spicy and hot escargots has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing spicy and hot escargots has the characteristics of spicy, hot, fresh and aromatic tastes, fine and tender
snail meat, strong
flavor and aromatic soup, and has the positive effects of enhancing
aroma,
pungency, color and saltness, removing
fishy odor, relieving
grease, flavoring and appetizing.