How to use the bottom material of little sheep hot pot
Little sheep hot pot is definitely a must for eating. Just prepare a rice cooker, chafing dish bottom material and all kinds of favorite ingredients, and buy them. Absolutely fragrant.
1, prepare all ingredients such as meatballs, hot pot bottom materials, meat dishes, etc., which can be directly determined according to your own preferences.
2. Then pour the water into the rice cooker, bring it to a boil, and then pour the chafing dish.
3, continue to cook, put the food in it and scald it. When it is cooked, you can eat it.
Intimate reminder:
Generally, a bag of hot pot bottom material can be used twice. But if it is a big rice cooker, it may be less.
Little sheep hot pot bottom material formula
20 kg of butter, 50 kg of rapeseed oil, 0 kg of chicken oil 10, 0 kg of soybean paste 10, 2.5 kg of lobster sauce, 2.5 kg of rock sugar, 3 kg of broken ginger 15 kg of high-alcohol liquor, 5 bottles of fermented glutinous rice juice, chopped green onion 10 kg, and chopped garlic. Chop). Star anise 1 kg. Zanthoxylum bungeanum (soaked in water) Chop 2 packets of millet spicy. 0.5 fennel, 0.2 chopped licorice, 0.2 cinnamon, 0.2 clove, 0.5 nutmeg, 0.5 cinnamon, 0.2 cardamom, 0.2 cumin, 0.2 long pepper and 0.5 angelica.
Bottom material method of little sheep hot pot
1, cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.
2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, and then add Pixian watercress and Ciba pepper.
3. Stir-fry slowly for about 1 ~ 1.5 hours. When the watercress is dry, the aroma is overflowing, and the pepper is slightly pale, pick the onion out of the pot. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Arnebia euchroma, geranium, vanilla and clove.
4. Continue to stir fry on low heat for about 15 ~ 20 minutes.
5. When the spice in the pot darkens, add rock sugar and mashed potato juice.
6. Cook slowly on low heat until the water in the mash juice is completely evaporated. At this time, leave the pot end away from the burner, cover the pot cover and stew until the raw materials in the pot are cooled, which is the chafing dish bottom material.
Brief introduction of little sheep hot pot
"Little Sheep Hotpot" will last for thousands of years, and it will be reformed into a new way to eat instant-boiled mutton without touching small materials. The soup at the bottom of the pot adopts dozens of excellent nourishing condiments; Mutton is selected from pure natural and pollution-free six-month-old "Wuzhumuqin sheep meat" in Xilin Gol prairie. The combination of the two forms a new hot pot brand with strong Mongolian catering culture characteristics, which is "fresh and tender meat, spicy and palatable, with a long aftertaste and long soup."