The invention discloses spicy
fish oil hotpot condiment and a preparation method thereof. The spicy
fish oil hotpot condiment is prepared from the following ingredients (by weight): 90-120 parts of
fish oil, 10-20 parts of thick broad-bean sauce, 10-30 parts of chilli, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 parts of garlic, 0.3-0.5 part of anise, 0.2-0.3 part of
cassia, 0.2-0.3 part of
bay leaf, 0.1-0.2 part of neolitsea ellipsoides allen, 0.2-0.3 part of rhizoma kaempferiae, 0.3-0.8 part of common fennel fruit, 0.2-0.3 part of cardamom, 0.3-0.8 part of tsaoko fruit, 0.3-0.8 part of clove, 0.3-0.8 part of villous
amomum fruit, 0.2-0.5 part of cape jasmine, 0.4-0.6 part of licorice, 0.2-0.5 part of dried orange peel, 0.5-1 part of liquor, 0.5-1 part of rock
sugar, 1-3 parts of fermented
soya bean, 0.5-2 parts of radix platycodi, 1-2 parts of herba lopatheri, 0.8-1 part of
Chinese olive and 0.4-0.8 part of exocarpium citri rubrum. The product has red and bright color and rich
mouthfeel, whets
appetite, is tasty and has endless
aftertaste.