Calories: 300kcal/100g
Effects: Enhances flavor, removes fishy smell and greasiness, increases appetite
Introduction: Hot pot seasoning typically involves roasting and grinding Sichuan peppercorns and dried chili peppers into powder. Then, ginger, garlic, and scallions are finely chopped and sautéed until fragrant. Bean paste and Sweet bean sauce are added and sautéed until aromatic. The ground Sichuan peppercorn and chili powder are added and stir-fried. Finally, the mixture is combined with clear broth, brought to a boil, and seasoned with salt and monosodium glutamate.