Step 1: stir-fry the base material and red oil.

Take a stainless steel vat, pour 28.5 kg of butter and 5 kg of rapeseed oil, heat it with strong fire until the oil temperature reaches 150℃- 160℃, put the mixed seasoning into an oil pan, fry it with low fire until the seasoning turns golden, take out the seasoning, add 2.5 kg of white sugar, and stir-fry it slowly with low fire until the sugar is completely melted. Stir-fry with low fire for about 15 minutes until the watercress is crisp and fragrant, then add the spices, stir-fry with low fire for 20 minutes, sprinkle with 100 grams of Wang Shouyi thirteen spices, stir well, turn off the fire, let stand for 10 minutes, and then separate the red oil from the bottom material and store it separately.

Proportion of spices: take 300g of star anise, 250g of Amomum tsaoko, Arnebia euchroma and Gardenia respectively, 200g of cinnamon, fennel, nutmeg, geranium, kaempferia kaempferia and dried citronella respectively, 50g of clove and licorice respectively, 50g of Cao Ling, Amomum villosum and Amomum villosum each, and 65438+ of Alpinia officinarum.

Note: Both butter and rapeseed oil have a certain smell, so put the spices into the pot in advance and fry them in oil. After heating, the fragrance of spices will blend into the oil, which can not only mask the smell of oil, but also help to enhance the fragrance of oil.

Step 2: Mix the soup.

Blanch 2.5 kg of pork bone and 1 chicken rack, put it in a stainless steel barrel, inject 20 kg of clean water, boil it with strong fire, change to medium fire until the soup becomes pale white, add 500 g of the base material fried in step 1, continue to cook with low fire for 20-25 minutes, filter out the residue in the soup, and then

Step 3: Prepare maocai water.

Pour 25 kilograms of water and 500 grams of salt into a large pot and boil. After the guests order, put the raw materials into maocai water and heat them until they are cooked. There are many kinds of ingredients that can be used for wool. Common meat ingredients include clean tripe, duck blood, semi-finished meatballs (including fish balls, beef balls and shrimp balls), ham sausage, chicken heart, chicken gizzard, soaked pig skin, wing tips and crab sticks. Common vegetable materials include lotus root slices, lettuce, wax gourd, Pleurotus ostreatus, dried bean curd, bean skin, frozen bean curd, Chinese cabbage, auricularia auricula, potato, Flammulina velutipes, Lentinus edodes, kelp, broccoli, chrysanthemum, oil wheat, rape and so on.

Step 4: Prepare seasoning.

Based on 1 kg ingredients: pour10g salt, chicken powder and monosodium glutamate into a container, sprinkle 50g celery powder, garlic and chopped green onion, add10g secret fermented soybean, 5g fried white sesame seeds and 5- 10/0g pepper noodles, and pour sesame oil.

Practice of Douchi sauce: put 3kg salad oil into the pot, heat it to 40%, add 10kg Tongchuan Douchi and 500g chopped green onion, stir-fry slowly until the Douchi is very fragrant, add 50g Wang Shouyi Thirteen Fragrances, and stir well.

Maocai's practice: put all kinds of raw materials into a bamboo basket, cook them in a pot, pour them into a container, scoop in seasoning and a spoonful of soup, and sprinkle some parsley and chopped green onion. There are many flavors, hot and sour, spicy, spicy and scallion oil.