Street skewers belong to the low-grade variety of hot pot, which is the "snack type" Mala Tang in Sichuan hot pot. It is mainly operated at dusk or at night, and it is spicy and economical.

seasoning:

21 Jin of butter; 5 kg of oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; 1 kg of ginger; 1.5 kg of onion; 1.1 kg of star anise; 1.5 Liang of licorice; Kaempferia kaempferia 1.5 Liang; Cinnamon 1 two; Fragrant leaves 1 two; 21 grams of glutinous rice; White buckle 1.8 Liang; 1.5 Liang of fragrant fruit; Ginger 1.5 Liang; Lithospermum 1.7 Liang; Lilac 1.3 Liang; Gardenia 1.5 Liang; Amomum tsaoko 1.6 Liang; 2 bottles of mistakes; 1 bag of douchi, 111g; Pepper is 1.5 Liang. (A small amount can be prepared according to this ratio)

Method:

① Make Pixian sauce pile fine, remove the pedicle of dried chili, cut it into sections, wash it with clear water and soak it thoroughly with clear water, peel ginger, pat it loose, soak it with dried chili, and then mince it with a meat grinder. When it is hinged, add ginger and mince it, and pat it with crystal sugar for later use. Cut onion and ginger into pieces for later use; Soaking Radix Arnebiae thoroughly and cutting into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 81% heat, the end is separated from the fire mouth and cooled to 41% heat for standby; Chop the lobster sauce into pieces, and mix the bean paste, the chili paste and the lobster sauce into a spicy sauce for later use.

② Put the soaked Arnebia euchroma into the clean pot when it is heated to 41%, and take it out when it is well fried. Add onion and ginger pieces to fry until fragrant, add rock sugar when it is dry, add spicy sauce and heat it with low fire for about 1.5-2 hours, add spices and continue heating for 1.5 hours, add pepper powder and heat it for 15 minutes, and push it evenly when the spicy taste comes out, and the water will leave the fire when it is finished, and then cool it to room temperature to get the bottom material.

(1) raw materials: according to the standard of raw materials for putting on bamboo sticks, there are also some that can't be put on bamboo sticks, such as vermicelli, vermicelli, vermicelli and kelp silk.

(2) Method of making: using the form of mixing pots: spicy soup = Baixian soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1

(3) Baixian soup is generally stewed with fewer bones and more glutinous rice and yam, and the fresh soup is generally white and full of flavor, and no spices are added when making; Bottom material: mainly highlights the spicy taste and the fresh flavor is lighter.

(4) Seasoning: common salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, dried shrimps/dried shrimps; According to different tastes, the spicy taste can be properly adjusted. If the taste cannot be achieved by adding only the base material, some Chili oil and pepper oil can be added.

Reminder: Because the taste of mala Tang is light, it is impossible to eat spicy and hemp soup, so the operator added salty and fresh white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame, chicken oil, shrimp skin/dried shrimps. A bowl of mala Tang; Spicy soup: clean the bones, heat them in a soup tube, and add medicine bags made of glutinous rice and yam powder. When the soup is white, add spice bags and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is strong, adjust the fire to keep the soup slightly open.

Spicy soup = Baixian soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 2:

There is no strict requirement on the stove for cooking skewers. The pot should be deeper, so long as the soup doesn't cross strings.