When it comes to Chongqing hot pot, people will definitely think of the bright red chili oil base, filled with many chili peppers and Sichuan peppercorns inside, the spicy and aromatic flavor will make people linger, even if it numbs the mouth, they still want to eat!
Li Tie Zhu Chongqing Old Hot Pot Base insists on 1:5 red oil ratio, ultimate soup base !! The golden ratio of red oil and base achieves 1:5, directly restoring the original taste of meat and vegetables
Numbing, spicy, fresh, and fragrant four layers of flavor, without adding extra spices, pure and additive-free soup base, now you can enjoy it directly at home!
Super big! Super thick! Crispy pork belly selects fatty and lean interspersed layers of pork belly, combined with exclusive five-spice marinade, after grilling, the oil is fresh and rich in sweetness, and can also be thrown into the old hot pot soup base to eat together
Flavors that used to require queuing to eat, now can be delivered to your door with one click, and enjoy a spicy hot pot with family and friends
Seeing this soul old hot pot soup base so bright red, it means we really didn't buy the wrong one
Chongqing hot pot needs to eat a soup base full of chili oil to be satisfying, and that crispy pork belly is really thick!
I didn't expect it to be so huge! So thick! So thick, just looking at it arouses my appetite
Li Tie Zhu Old Hot Pot Soup Base usage is very simple, basically just thaw at room temperature and then add drinking water to boil and enjoy
But if you want a more intense flavor, it's recommended to add green onion segments, old ginger slices, a little rock sugar, a little Sichuan peppercorn or chili
It can make the soup base have more layers of aroma
The cooking package back is full of beef tallow & chili oil, really starting to be a bit afraid if it's super spicy~
I really can't handle spicy, I can already imagine that after eating it, I might be too spicy to handle
The ingredients of the hot pot base are clearly labeled, the store selects premium Sichuan peppercorn, chili, broad bean paste and pure beef tallow, plus an exclusive secret recipe carefully stir-fried, making every sip of the soup base full of rich aroma
After thawing, the original instruction is to use a knife to cut an X shape on the cooking package and pour the contents into the pot
But we thawed it thoroughly, it's a bit liquid-like, so we used scissors to cut open the bag and pour it in
After pouring into the pot, seeing this full red oil and beef tallow, plus the aroma overflowing in front of the face
It really makes people look forward to boiling it quickly and swishing meat to eat
We followed the instructions this time, adding ginger slices, rock sugar, rice wine and other seasonings in sequence, hoping to make the soup more flavorful
But we didn't add extra chili oil and red pepper, thinking this soup base is already so red, adding more would be to spice to death
Finally, we added hot water to dissolve the not yet thawed soup base, and finally placed it on the induction cooker to boil until boiling
After the soup base is completely dissolved, that bright red chili oil plus beef tallow directly floats up, the overall aroma overflows the entire living room
The smell is really the kind that makes people drool, but I'm afraid this red oil will upset my stomach when eaten, but the flavor is so aromatic it's irresistible
We slightly prepared some ingredients, this red oil is really strong, directly dyeing the ingredients red as soon as they are placed in
Finally, use high heat to boil the soup base until boiling, during this process the store's specially seasoned aroma really makes people want to swish meat slices in, even have the urge to add fried dough sticks to absorb the soup and eat heartily
One pack of soup base is suitable for 2-3 people, one portion of soup base add about 400CC of hot water, if you're afraid of spicy, you can add more water to dilute the spiciness and saltiness
Finally, I couldn't resist directly taking the meat slices to swish in the pot, this meat slice absorbs the red oil as soon as it touches the soup base
After swishing, without hesitation, put it in the mouth to chew, hmm~ I thought it would be so spicy that it's inedible
Unexpectedly, it's not spicy, instead the Sichuan peppercorn's aroma directly rushes into the mouth, suddenly the numbing sensation also comes up
If you think the soup base is too salty, you can add water to adjust the saltiness, but the store's exclusive blend tastes great, with chili oil, Sichuan peppercorn, star anise aroma all having distinct layers, not that kind of dead salty taste where you can't distinguish anything
This soup base is really good!! I thought it would be like Old Sichuan, spicy to the point of uneatable
But this one I can handle! Later I swished a lot of meat slices and ate until full
We originally thought the size of this crispy pork belly should be average, but when we got the actual product, we found it's really thick enough!!
It should exceed 30 cm for the folks, and the diameter is at least more than half of an adult's fist when held
The store combines Sichuan peppercorn, star anise, dried tangerine peel and other natural spices, selects fatty and lean interspersed pork belly, slow oven-roasts until the skin is crispy, the skin is really crispy enough
Just like the golden crispy skin of a whole roasted pig sold at night markets
Spicy dry dipping powder is said to require extra purchase at the physical store, but now it's included with the pork belly, this dry dipping powder isn't too spicy, but can enhance the aroma of the crispy pork belly, recommended to eat together
Honestly, this one Li Tie Zhu golden crispy pork belly really took a lot of time to thaw
After thawing, taking out the whole thing is really big enough~ Length should exceed 30 cm, thickness over 5 cm, really thick and big
Basically, the store has already seasoned and oven-roasted it, just use an air fryer or oven to reheat and eat
(Not for immediate consumption, please reheat)
After the store's oven-roasting, the oil of the crispy pork belly is quite oily, especially the pork skin part is really roasted to crispy
But because it went through freezing and thawing, it currently looks a bit moist, but after roasting it's completely different!!
1. Place the crispy pork belly at room temperature to thaw for one hour, do not over-thaw to avoid affecting the meat texture
2. First preheat the oven, then bake at 180 degrees for 5 minutes
3. Flip and then bake at 200 degrees for 8 minutes
1. Place the crispy pork belly at room temperature to thaw for one hour, do not over-thaw to avoid affecting the meat texture
2. First preheat the air fryer, then bake at 180 degrees for 5 minutes
3. Flip and then bake at 200 degrees for 8 minutes
Note: Depending on the equipment of the oven and air fryer, it's recommended for buyers to observe the color and crispness of the pork belly during baking and adjust the time accordingly
After the first bake, the pork skin directly presents a golden crispy appearance, seeing the oil constantly seeping out, it really makes people want to eat
Later, flip and bake at 200 degrees for 8 minutes, and simply finish reheating, ready to serve at any time
Personally, I think this Li Tie Zhu oven-baked crispy pork belly, the store really handled it very well
After we baked it, when we used scissors to cut it for sharing, as soon as the scissors cut the pork skin, it makes a [crisp] sound
The store really used oven-roasting to make the pork skin crispy, even after freezing and reheating, it can restore this crispy texture
The store selects Hermes-level three-layer pork belly, which is fatty and lean pork belly, so you can enjoy the aroma of pork fat while tasting the meatiness
This meatiness won't become dry after reheating, unexpectedly after baking, the oil directly overflows from the cuts, really think it's amazing
I really recommend this oven-baked crispy pork belly, this pork belly can be eaten alone or added to the old hot pot soup base, it will be two completely different flavors
Eating alone can feel the crispy pork skin's crunch, the sound it makes when biting is surprising
The store uses multiple exclusive Sichuan-style five-spice marinades, so every piece of meat can taste the Sichuan peppercorn aftertaste, and while chewing, you can savor the five-spice aroma and layers
The key is it's not spicy when eaten, this is really great, so you can prepare it for children, it's really a good helper for moms
After adding to the Chongqing old hot pot soup base and blanching, the whole meat piece directly absorbs the Sichuan peppercorn and beef tallow aroma, further enhancing the pork belly's aroma and saltiness
The Sichuan peppercorn's numbing and spicy becomes more obvious, the two together are really great
From Taipei's Li Tie Zhu Chongqing Hot Pot, and opened two branches in Yonghe, currently there is also one in Zhubei
It insists on delivering the authentic Chongqing flavor to every pot of soup base, even the frozen packs insist on restoring the soul of Chongqing hot pot
Insisting on 100% original sourced chili, Sichuan peppercorn, spices and high-quality soup base, now you can enjoy it directly at home
Buy Li Tie Zhu Chongqing Hot Pot Frozen Packs here
Li Tie Zhu founding store: New Taipei City Yonghe District Yongzhen Road 331
Li Tie Zhu flagship store: New Taipei City Yonghe District Yongzhen Road 404
Li Tie Zhu Zhubei store: Hsinchu County Zhubei City Guangming Road 266