A bag of concentrated base material of maocai essence in western Sichuan.

Appropriate amount of dried pepper

Zanthoxylum bungeanum

Garlic right amount

Tomato 1 piece

Pig bone 500g

chicken claw

pigskin

Coriander 1 root

Onion 200g

Appropriate amount of all kinds of seasonal vegetables and meat

Practice:

Put pig bones, pig skin and chicken feet together and add water to boil. (Cook for a longer time, so that it will be more delicious when you make maocai later. )

Then make maocai stock soup: after boiling boiled water, add maocai stock package1000g, 400g of salt and seasoning. After the water is boiled, add the bottom material, add the salt and sugar, boil with low fire, remove the residue, and leave the bottom soup as the original soup.

Next, the base material is made: the base material of maocai in western Sichuan is mixed with the original soup of maocai in a certain proportion, stirred and soaked, and the thick soup is put in a heat preservation bucket for later use (the thick soup is used to pour into the guest's bowl).

Then cook: generally speaking, what is easy to cook should be cooked in the back, but what is not easy should be put in the front. Lettuce, bamboo shoots, coriander, beef, dragon fish, thousand layers of belly, bezoar throat, etc. must be remembered to cook at the end.

Finally, take out the pot: Pay attention to the seasoning when taking out the pot, including ginger and garlic water, chicken essence, monosodium glutamate, pepper and so on. Then make soup, drizzle with special red oil from maocai, western Sichuan, then add shallots, coriander, etc., and finally sprinkle with sesame seeds.