Zhong Tianzheng asked the system about the history of the dish. At that time, Chongqing was a waterway transportation artery, which was much larger than that of Luzhou. This food custom was passed down, and after it was spread to Chongqing, there was another change. At that time, some coolies ("bangbang") saw this way of eating, and they went to the cattle slaughterhouse to pick up some discarded cow entrails, washed them in the Yangtze River, cut them into small pieces, and ate them with the boatmen. Everyone thought it was very delicious, filling their stomachs, and warding off the cold. Later, some people simply used one (two) baskets, put some beef offal (mainly hairy tripe) and side vegetables at one end, put a clay stove at the other end, and put a "ocean iron basin" on the stove with a divided grid, and a kind of numb, spicy, salty and fragrant marinade was boiling and tumbling in the basin, which was sold by the river, at the head of the bridge or in the streets and alleys every day. So these boatmen and coolies no longer make their own fires and cook, and each of them thinks that they will eat it when they are hot.

Sichuan hot pot until you are full, it doesn't cost much, it is economical, convenient, and can increase calories. In addition to the coolies, more and more people came to eat around the burdens. Only then did someone move it into the small restaurant, and moved these burdens to the table, the tandoor was still the same, but the iron basin that was divided into grids was replaced with a small copper pot, and the marinade and dipping sauce were matched by the diners themselves, in order to be clean and suitable for everyone's taste, and slowly this kind of small restaurant opened more and more, almost all of them were this kind of restaurant on a small street in Jiangbei on the other side of Chongqing, and there were quite a lot of people who ate, which was the origin of "Chongqing hairy belly hot pot". Later, in order to remember that this way of eating came from Millet Beach, people simply called this street "Millet Street".

3 tablespoons Sichuan bean paste, 100 grams of butter, 100 grams of salad oil, 100 grams of dried chili pepper, 50 grams of Sichuan pepper, 3 tablespoons sugar, 15 grams of rock sugar, 1 small piece of ginger, 6 cloves of garlic, 2 sections of Beijing green onion, 2 tablespoons of white wine, 1 can of bone broth, 1 piece of tangerine peel, 2 pieces of grass fruit, 15 grams of cumin, 3 star anise, 1 piece of kaempfera, 1 cinnamon, 3 bay leaves, 3 cloves, 1 teaspoon monosodium glutamate, 2 teaspoons salt, 1/2 teaspoon white pepper, 2 tablespoons light soy sauce.

Pour salad oil into the pot and heat it, pour in dried chili peppers and peppercorns to fry until fragrant, then remove and set aside, pour the sugar into the oil pan and fry over low heat, then add the flattened green onions, ginger and garlic. After the green onion and garlic are fried until the color is slightly yellow, add all the spices and stir-fry together, then pour in the Sichuan bean paste and stir-fry well, then pour in the white wine, light soy sauce and butter to stir-fry.

Finally, pour in the whole pot of pork rib soup, add rock sugar, and then pour the previously fried chili pepper and Sichuan pepper back into the pot to become the hot pot base. Butter is not a cream for pastries, but butter made from the fat of the cow, which is used to add flavor to the spicy hot pot in Sichuan.

The various spices used in hot pot can be purchased at grocery stores or Chinese medicine stores. Sichuan hot pot belongs to Sichuan cuisine, which is known for its numb, spicy, fresh and fragrant, and is the representative of Sichuan's cuisine.

Fresh and fragrant: under the action of fire, the soup brine in the hot pot is in a boiling state, the eater eats while scalding, the heat and taste are combined, "a hot should be fresh";

Popularization of taste: The variety and flavor are diversified to meet the needs of different diners, and the blending of dozens of different flavor dishes makes it more adaptable and suitable for popular tastes.

The materials used are more extensive: from the traditional "beef offal" of hairy belly hot pot to the increase of raw materials such as birds, animals, mountain delicacies, and seafood, the varieties of Sichuan hot pot can be said to be innumerable;

Fine production: from the selection of seasoning must be superior, the boiling of soup, the processing of raw materials, the equipment of flavor dishes, the placement of dishes, and the art of hot food are very particular and reasonable.

Willing and convenient: the joy of hot pot lies in the interest, relatives and friends, guests and companions, around the hot pot, while boiling and scalding, while eating and chatting, can be rich and thrifty, and the fun is endless, just as the Qing Dynasty poet Yan Chen wrote "around the hearth to drink and cheer, all flavors melt in the small kettle".

Fitness: Because of the effect of materials, it is very beneficial to the body. If you eat and sweat profusely, it has a certain effect on the treatment of colds, and can dispel rheumatism, especially foods with high nutrients. Such as: fish head, soft-shelled turtle, etc., as well as eating medicinal food hot pot, which also has a certain effect on health care and strengthening, and adjuvant the treatment of certain diseases.

Zhong Tianzheng returned to reality from cooking, and then felt sleeping.