Rice rolls sauce?

3 parsley roots, red onion 15g, garlic 15g, onion (onion) 15g, and appropriate amount of ginger. Chop them for later use!

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Add100g peanut oil to the pot, add chopped onion, ginger and garlic, fry until golden brown, and take out for later use!

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Candal fresh fragrant powder, sugar 2g each, Anji fried powder 7g, chicken powder 12g, fish sauce 5g, salt 3g, raw powder 4g, pepper 1g, put 100g water and mix well for later use!

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Add 650g bone soup to the pot to boil (the bone soup consists of 2 chicken racks, 1 pig bones, 1 pig bones, add about 20 scallops after water, and then add 40kg water to boil and stew for three hours), then add the prepared ingredients and fried minced onion, ginger and garlic, and cook for 15min!

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After boiling, filter out the dregs in the soup, then add 10g soy sauce, 10g soy sauce and 10g soy sauce, which is extremely delicious. Just stir well!

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skill

The pickling method of rice rolls meat includes chopping 1 00g of peeled pork belly, adding 1 g of salt, 0.5g of chicken powder and chicken essence, 4-5 drops of sesame oil, 2-3 drops of sesame oil, 1 g of tender meat powder and1g of raw flour respectively, uniformly mixing, and covering with plastic wrap for pickling once.

Roll rice into rice slurry, soak 2 kg of rice for 8 to 10 hour, control the excess water after soaking, put it into a refiner, and add water 1600 to control the slurry. 500g of water, add150g of corn starch and100g of salt and mix well, then pour into the ground rice slurry and mix well for later use!

Chili sauce, 1 kg Chili, 200 g garlic, 100 g ginger, cut into pieces, stir evenly, add appropriate amount of sugar, salt and white wine, and put them in a dry glass bottle for sealed preservation!