Hot pot is actually quite daily for the Chinese people, no matter where you go, you can find traces of hot pot restaurants in the streets and alleys, especially Sichuan-style hot pot, in addition, there are copper pots in the capital and little sheep in the frontier.

Anyway, if the average person wants to eat hot pot, they will definitely not have nowhere to eat, and there are many choices.

But Zhang Bufan and Tong Liya are not ordinary people.

So, they really don't have anywhere to eat hot pot, because what Tong Liya wants to eat is Zhang Bufan's special hot pot.

Zhang Bufan was speechless, eldest sister, this is not a small restaurant, why should I do it for you, but I thought that I had just slapped my chest at others and promised that as a gentleman, I can't break my promise so quickly.

Let's just talk about walking, and I have arrived at the hotel where Zhang Bufan lives.

Zhang Bufan gritted his teeth ruthlessly and plunged into the back kitchen of the hotel......

This time, he finally experienced the benefits brought by the capital, and their crew of more than 100 people directly chartered this hotel, which is the father of the gold owner for the hotel, and the people in the entire hotel are very polite to them.

Seeing that it was the crew who came to borrow the kitchen, they borrowed it without saying a word, which made Zhang Bufan breathe a sigh of relief, he didn't have to break his word and get fat, the important thing is that he didn't have goosebumps at Tong Liya's disappointed little expression.

The hot pot made by Zhang Bufan is actually a traditional Sichuan-style butter pot, but the red oil in the base is boiled by himself, not the finished product he bought.

This is actually a very troublesome thing, but fortunately, all kinds of ingredients and materials are well prepared in this hotel, and he doesn't need to go out to buy them.

First, butter is boiled.

Cut the fatty beef into small pieces, put it in a cold pot, pour a little cold water, boil the water on high heat, add an appropriate amount of garlic and ginger, turn to low heat, and keep burning until the fat shrinks into oil residue, and all the residue is filtered out to get butter.

The heat here is very important, if the heat is light, the butter smell will be too strong, and if the heat is heavy, there will be no fragrance.

After boiling the butter, the next step is to make the base red oil.

First, take the dried Chaotian pepper, soak it in water for about 20 minutes, soak it completely, take it out and cut it into small pieces and put it back in the water.

Add water to the hot pot, put the Chaotian pepper section into the pot, turn the water to low heat and continue to cook until the Chaotian pepper is boiled soft, and the water in the pot basically evaporates only a little at the bottom of the pot, pour the Chaotian pepper and the remaining little water into the mortar and pound it into chili flakes.

Next, boil the butter in the pan to bring out the temperature, add the green onion, ginger and garlic, and fry it over low heat to bring out the fragrance.

Under Z County Douban, then add half of the pounded chili flakes, slowly stir to prevent them from sticking to the pan, boil like this for about 15 minutes, then add the remaining chili flakes, continue to stir and boil, or about 15 minutes.

Continue to add a variety of spices to the pot, including cumin, star anise, spices, grass fruits, bay leaves, cinnamon, cloves, white cardamom, and garlic, these spices also need to be soaked in water, and it is best to pound them a little more to make them fragrant.

Boil it for about 15 minutes like this, put in peppercorns and tempeh, Zhang Bufan likes green peppercorns, but Tong Liya can't stand the hemp, so Zhang Bufan uses dried peppercorns, and the amount is reduced.

After 5 minutes, add rock sugar, boil for another 5 minutes, and turn off the heat.

The fresh red oil base is just like that.

Of course, this is for Zhang Bufan, there is one more process for Tong Liya - Zhang Bufan has long chopsticks in one hand and a colander in the other, and picks out the peppercorns and large seasonings in it little by little.

From beginning to end, the chef of the hotel has been standing on the side, at first he was afraid that Zhang Bufan would burn down the hotel, but later it became an observation and study, and he was secretly surprised while watching, when would the people who made movies still have such good cooking skills, if they were all like this, they would not lose their jobs......

Okay, what did he think Zhang Bufan didn't know, took a frying pan and served the base, connected an induction cooker, and then took out a bunch of beef and mutton slices and various vegetables from the kitchen freezer, plus various seasonings, and took them all to the place where he lived with the help of the hotel chef.

In the middle of this, Tong Liya ran down to help, but was kicked out by Zhang Bufan, this girl will come for two days, and she will go back tomorrow, so she didn't bring extra clothes at all, and she must be full of smell when she comes to the kitchen to toss, how can she go out then?

Back at the house where she lived, Tong Liya had already eaten - she was really hungry after not eating lunch, so she asked the agent to go to the store outside to buy some snacks.

As soon as he saw Zhang Bufan coming in with a pot and smelling the familiar smell, the snacks in his hands immediately became "outcasts", helping to get the small table and chair by the window, and sat on the chair and didn't move.

Zhang Bufan is also used to it, in the past, in the small restaurant, the guest was the guest, he was the boss, how could there be a guest to do it?

On the contrary, the agent was a little embarrassed, "Mr. Zhang is really embarrassed, he is already so busy filming, and he still keeps you busy." ”

Zhang Bufan raised his head and said to that Yile, "What's so busy, I've been doing this for so many years, I've been used to it, and I haven't had a chance to cook recently, but I still want to." Hey, the lamb is ready, it's ready to eat. ”

Tong Liya was already waiting for her eyes, and when she heard this, she hesitated, and her shot was like lightning, so she directly picked out a large chopstick mutton, turned it in the small ingredients in the bowl, and stuffed it into her mouth.

"Shhh...... Ha...... It's hot. While shouting vaguely, his mouth didn't stop at all, until the big chopsticks and mutton were all in his stomach, and he finally breathed a sigh of relief, and said to Zhang Bufan: "The oil is a bit heavy this time." ”

"I did it on purpose. Zhang Bufan glanced at her, "From January to now, less than half a year, have you lost a lot of weight, 6 pounds?"

"5 pounds. Tong Liya frowned, and seemed to be not very satisfied with Zhang Bufan's 1 catty.

"I said big sister. Zhang Bufan shook his head helplessly, "You are already slim enough, you can't be any more thin, otherwise you will be thin and out of shape, hey, look at your thin arms and legs." So I made a little heavier oil to make it up for you. ”

As he spoke, he reached out and pinched the other's arm, which was really thin.

"Who is thin and out of phase? Now this is just right, let me tell you, if I am fat and disliked by the director, I will settle accounts with you." Tong Liya quarreled with him unceremoniously, but her hands did not stop, and she kept picking up meat into her bowl.

"Then don't eat it, hey, don't rob me of beef. Zhang Bufan also quickly put down his chopsticks, and also "fought" with Tong Liya's chopsticks from time to time.

The two of them were happy to eat and quarrel, but they didn't notice it at all, Tong Liya's agent was watching from the side, his expression was slightly gloomy......