Spice formula
White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.
manufacturing method
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes. Prepare 2 pots, one for 9 samples (watercress, 25g onion and ginger mash) and mix well. Add 3kg butter to the other pot and bring to a boil, then add salad oil and heat it to 70% to 80% heat. Spoon the oil onto the well-mixed watercress. So as not to burn the watercress before the oil is completely soaked. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When the watercress dries quickly, it will fry peppers. When the oil boils, stir fry over low heat. 15 minutes later, add about 25 grams of white wine, continue to stir-fry until the water content of each raw material quickly dries, and add foaming spices to stir-fry until each raw material is 9.
Ingredients: red soup hotpot: beef tenderloin 200g, buffalo horn 200g, buffalo belly 250g, eel slices 250g, buffalo loin 300g, live crucian carp 10 (about 50g), fish balls 150g, duck blood 500g, and marinade 250g (for the production method, see beef omasum hotpot).
Clear soup hotpot: pork tenderloin (slice) 200g, duck gizzard flower 200g, catfish slice 200g, chicken slice150g, fish ball150g, sea cucumber slice 250g, pork tenderloin slice 250g, clear soup marinade 250g (for the preparation method, see clear soup).
Two pots of raw materials: 500 grams of green onion, 500 grams of garlic sprout, 500 grams of lotus root, 500 grams of pea sprout tip, 500 grams of spinach, 500 grams of yellow seedling white, 250 grams of vermicelli, 200 grams of winter bamboo shoots, and 0/00 gram of winter mushroom/kloc.
1. Put all the above-mentioned meat and vegetable raw materials in different plates, surround them with Yuanyang hot pot, light a fire, cook soup, skim off the floating foam, and serve while it is hot.
2. Seasoning dishes are made of sesame oil, oyster sauce, salt and monosodium glutamate. You can put an egg white in each dish.
When eating, you can put eel slices, duck gizzards and fish balls in the pot first. After the crucian carp is washed, it is inserted from the mouth of the fish with chopsticks, cooked in hot pot and eaten with chopsticks.