Formula and stir-frying technology of hotpot seasoning

The invention relates to the technical field of seasoning processing, in particular to a formula and a stir-frying technology of a hotpot seasoning. The formula of the hotpot seasoning comprises the following raw materials in parts by weight: 300-500 parts of beef tallow, 40-60 parts of dried chilies, 20-40 parts of dried Chinese prickly ash, 20-40 parts of ginger, 10-30 parts of thick broad-beansauce, 20-30 parts of baijiu, 30-50 parts of salt, 5-15 parts of chicken essence, 5-15 parts of monosodium glutamate and 2-7 parts of white granulated sugar. The dried chilies and dried Chinese prickly ash are soaked in the baijiu to obtain a Chinese prickly ash-soaked product and a chili-soaked product. A scheme solves a technical problem of a low material utilization rate caused by the fact thatspicy and hot substances in the Chinese prickly ash and the chilies cannot be effectively dissolved out of the materials. The technical scheme can be applied to a practical operation of a preparationof the hotpot seasoning, a