The invention relates to the field of
food processing, and discloses a method for improving the
flavor of a hotpot condiment. The method comprises the following steps of: S1, preparing materials, wherein the hotpot condiment comprises the following raw materials: 27-28 parts of
beef tallow, 5-5.5 parts of
vegetable oil, 15 parts of shortening, 10-11 parts of
capsicum annuum, 3.5-4 parts of thick broad-bean sauce, 1.7-2 parts of common fenugreek seeds, 0.27-0.3 part of pepper, 8-9 parts of ginger and green onion, 0.4-0.5 part of clove, 0.4-0.5 part of
costus root, 0.4-0.5 part of cinnamon, 0.4-0.5 part of anise, 0.4-0.5 part of
ligusticum chuanxiong hort, 0.4-0.5 part of kaempferiae, 0.4-0.5 part of radix angelicae, 0.4-0.5 part of fructus amomi, 0.4-0.5 part of
amomum tsao-ko, 0.4-0.5 partof
amomum cardamomum and 0.4-0.5 part of rhizoma nardostachyos; S2, pretreating the raw materials, namely
grinding the clove, the
costus root, the cinnamon, the anise, the
ligusticum chuanxiong hortand the rhizoma kaempferiae into particles with the
granularity of 10 meshes, and
grinding the radix angelicae, the fructus amomi, the
amomum tsao-ko, the amomum cardamomum and the rhizoma nardostachyos into particles with the
granularity of 20 meshes; S3, soaking, namely soaking the ground raw materials in water; and S4, frying the materials, namely frying the materials at the temperature of 100-110 DEG C for 40 minutes. According to the method disclosed by the invention, the problem that spices are slow in
flavor in the hotpot condiment
boiling process in the prior art is solved, and the
flavor of the hotpot condiment is improved.