1. Make soup base, add salad oil (choose lard or butter according to taste), and stir-fry Chili.
2. Stir-fry the aroma of pepper with a small fire (Chili must not be fried with a big fire, because it is easy to paste, and it will become bitter when it is pasted).
3. Add onion slices, garlic slices, ginger slices and stir-fried peppers (peppers are very spicy, so add them according to personal taste).
4. Add spicy watercress and stir-fry until fragrant (low heat).
5. Add soy sauce and stir-fry to give a fragrance (soy sauce must be fried to be very fragrant).
6. Add maltose and rock sugar until it bubbles (adding sugar also adds flavor, not sweetness, so you can only put the right amount).
7. Pour the fried sauce into the pot, then pour in the old fire soup and the ingredients for cooking the old fire soup (first cook chicken soup, then cook the old fire soup with pork bones and beef, and adjust the two soups into the old fire soup for use here).
8. Boil the bottom.
9. Add mushrooms and cook.
10. Add Flammulina velutipes and shredded onion, and simmer with minimal fire to complete half of the red soup base.
1 1. Let's make a white soup base. First, stir-fry the shredded onion in the oil pan.
12. Stir-fry the shredded onion until the sweetness is fully released, that is, the onion becomes soft and transparent (white onion is the best, and white onion is sweeter than purple onion).
13. Pour in Satay sauce (you must use Satay sauce from Hong Kong to have a Hong Kong flavor, and other Satay sauces taste different).
14. Add chopped snowflake beef and sliced snowflake pork (the so-called snowflake meat is meat with evenly distributed fat. Japanese beef is of course the best if you can use it, but just use snowflake slices.
15. Let the meat slices fully release the oil and blend the fragrance of Satay sauce and the sweetness of onion.
16. Pour into the other half of the hot pot.
17. pour the old fire soup (that is, the broth blended with pig bone soup and chicken soup).
18. Add a little Jiang Mo to boil, and it will become the bottom of a white pot. At this time, two kinds of soup bases are ready (that is, keep the furnace core low, in fact, just don't turn off the fire when cooking the red pot just now).
19. Put chicken oil or lard in the pot.
20. Add salt and stir the egg mixture evenly (after full stirring, the egg will produce sodium glutamate, which is very delicious).
2 1. Dip the fish in egg liquid and dip it evenly.
22. fry in a pot. At this time, you only need to fry in medium and small fire (some people say that fish can't be cooked directly in the pot, so that the fish won't get old. In fact, this step has a lot of significance. First, go to the scent and increase the fragrance. The second kind, after frying in medium and small fire, put it in a hot pot to cook, which not only won't get old, but also makes the fish tender. The tender pot has the smell of frying, which is wonderful.
23. Pay attention to the temperature. Small and medium fires are not medium fires, but slightly larger than small fires, but smaller than medium fires.
24. fry until golden brown, pay attention to turning it from time to time.
25. Fry until golden brown (you can use a white pot or a red pot).
26. Don't pour the oil out of the pot, add the garlic and stir fry (garlic doesn't need to be cut, but stir fry first and then mash it with the back of a knife for later use).
27. Put Satay sauce in a bowl.
28. Add sand tea sauce and peanut butter.
29. Add a little sesame oil.
30. add coriander,
3 1. Plus the garlic just shot.
32. Finally, add a little oyster sauce to complete the dipping sauce.
33. Then take what you want to eat and take a group photo as a souvenir.
Without a mother's baby, it seems unrealistic for you to cook alone. But now that you know how to cook a mandarin duck pot, you can really cook it. Not only delicious, but also healthy.