The characteristics of beef omasum chafing dish are: spicy, the production process is mainly frying and rinsing, the chafing dish bottom material is red and bright, the aroma is rich, spicy and delicious.

Hot pot bottom material formula:

The main seasoning materials are 50 grams of dried pepper and 25 grams of dried pepper.

Auxiliary seasoning ingredients: Pixian watercress 150g pickled pepper 90g ginger 30g onion 15g garlic cloves 5g octagonal 5g cinnamon 5g tsaoko 3g kaempferia, 3g cardamom 3g fennel 3g geranium 3g Cao Ling 2g grass herb 2g rock sugar 15g rice wine juice 40g douchi 10g cooked vegetable oil 65438.

Hot pot bottom material formula:

The main ingredient and the bottom ingredient of the seasoning are both.

Auxiliary seasoning materials: 3g of salt, 5g of pepper, 5g of rock sugar, chicken essence 15g, monosodium glutamate 10g, beef bone soup 1500g, and hotpot oil 1500g.

Specially recommend hot dishes suitable for the bottom of the pot.

Tripe, yellow throat, rabbit waist goose, fresh goose intestines, spicy tender beef, eel slices, pig brain flowers, lunch meat, square bamboo shoots, Flammulina velutipes, mushrooms, sweet potatoes, kelp, duck blood potatoes, Chinese cabbage and green bamboo shoots.

Specially recommended dishes

Sesame and garlic-flavored vegetables, dried rape

Production process: raw material selection-raw material combination-pre-cooking-oil-heating-seasoning-frying-seasoning-pot mixing-pot bottom-seasoning dish making, blanching dish processing-serving-ignition-joking.

Making process of beef omasum chafing dish bottom material;

1, the old ginger was broken before cooking. Pickled peppers are pedicled, seeded and chopped into coarse grains. Chop up the good Pixian watercress. All the necessary spices are processed into powder. The rock sugar is broken into small pieces with a small hammer. Soybean is the best size, and beef oil is cut into small pieces.

2. Put a wok with bottom material on medium fire, put butter in the wok until it melts, add cooked vegetable oil, heat it, add dried prickly ash and dried pepper, stir fry a little, add old ginger slices, onion slices, garlic cloves, Pixian watercress, rock sugar, rock sugar and fermented soybean until the oil in the wok boils, and add pickled pepper, spice powder, rice wine juice, etc.

Pot bottom making program

Pot mixing: take a hot pot basin, add salt, pepper, chicken essence, monosodium glutamate, crystal sugar and hot pot bottom material, add hot pot oil and fresh soup, and the bottom of the pot is ready.

Technical points

1. When frying the base material, add pickled pepper and spice powder, and then use low heat.

2. Control the amount of base material and refined salt when mixing the pot. Don't overdo it, or it will taste bad.