Clay pot sauce is the soul of clay pot, which needs to be mixed well first. Each master will have a different formula. Now, we provide the formula we use for your reference:

Materials:

Lee Kum Kee pork sauce 5000g, seafood sauce 4000g, ground bean sauce 2500g, top peanut butter 1500g, sesame sauce 1500g, sand tea sauce 1000g, Zijin sauce 500g, and Guanghe sufu1000.

Method:

Stir-fry minced garlic and dried onion with medium and small fire, add half of the old skin water, pour all the ingredients into the pot and stir well, slowly shovel until the sauce oozes fragrance, and then pour the old skin water when the pot is dry. After shoveling, pour the sauce into a container, cool it, then pour a layer of crude oil on it, and keep it in a safe at-0/-2 degrees.

Bangbang pot can be divided into raw pot and cooked pot. Raw pot is to put raw ingredients directly into the casserole, add seasoning and sauce, and dry the whole pot with high fire until cooked, without adding a drop of water. Therefore, this technique is very destructive to the casserole, with cold ingredients above and fierce flames below, stimulated by one cold and one hot.

Cooked because some ingredients are particularly difficult to cook or tough, so they must be cooked before they can be used. But later, some chefs cooked the whole dish in a pot until it was 7-8 ripe, and then poured it into a boiling pot to serve, which was tantamount to the pot playing the role of "loading vegetables" and making the whole dish lose its unique flavor.

Bababao also distinguishes between Baba and Jiangba. Qingba means that you don't add anything, but only use simple spices to make ingredients. Sauce label is the process of melting ingredients and sauce together to increase color, aroma and taste. For example, seafood and chicken are suitable for cleaning to highlight the original flavor of their ingredients; Vegetables and melons should be cooked with sauce. Basically, any ingredients can be used to make a pot.