manufacturing method
(1) Slice ginger and garlic, cut onion into "horse ear" shape, and cut angelica into 4 mm thick slices.
(2) Wash the mutton, cut it into 3cm square pieces, put it in a soup pot and dip it in water.
(3) Put the wok on fire, heat it with oil, add ginger and garlic slices, shallots, stir fry, add white soup, add mutton, monosodium glutamate, chicken essence, pepper, cooking wine and angelica, boil, skim the floating foam, pour it into the pressure cooker, press 10 minute, and then put it into the pot to take the stage.
Bone soup generally refers to pig bone soup, that is, a kind of soup with rich flavor and fresh fragrance, which is made by boiling bones and old hens for a long time.
There are two specific production methods:
1. Traditional way: chicken, duck, pig bone, pig's feet, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. When stewing soup, water should cover the ingredients inside. Boil the water first, then boil it in cold water, skim off the foam, add the onion ginger wine, and slowly bring to a boil until the soup is thick and milky white.
2. Convenient way: There is a concentrated bone soup called Milk Soup Emperor on the market. I went to a restaurant to eat hot pot, asked for a sample and made it myself. The effect is not bad, but the operation is much simpler and more convenient. Can be mixed in a certain proportion. I suggest that friends who do catering can give it a try and search for companies like Milk Soup King directly on the Internet.
1. The guest ordered the food and chopped the mutton immediately. (Figure 0 1)
2. After cutting, enter the kitchen in order. (Figure 02)
3. Boil the pot with water and treat the raw materials with boiling water. (Figure 03)
4. In the process of boiling water, foam is splashed on the floating surface. (04)
5. Pour it into the stainless steel drainage pipe and let it drain. (05)
6. Boil the oil and pour the oil. Oil the pan. (06)
7. Add materials and stir fry. (07A)07
8. Stir-fry mutton and meat. (07)
9. Leizhou fried sauce and fried fermented bean curd. 09
10. Stir-fry until the sauce is fragrant, and then dry-cook with wine. 10
1 1. After dry cooking, stir-fry until the pulp is juicy. 1 1
12. add some medicine to make it a little stuffy. 12 13
13. Add 2400g of clean water. 14
14. Boil to remove foam and blood stains. 15
16. Take the pressure cooker and add the bottom material. 16
17. Season with seasoning. 17
18. Pour into the pressure cooker. 18
19. Cover and prepare for printing. 19-20
20. Put it in a high-speed open hearth for 6 minutes, but it depends on the size of the meat and the pressure of the pressure cooker.
2 1. After airing the air, pour it out and put it on a hot pot plate.