Side dishes: yuba, bean skin, onion, garlic sprout (this side dish is optional. Mushrooms, lettuce and celery are usually put in the shop.
Seasoning: morning pepper, lantern pepper, roasted pepper, onion, ginger, garlic, seasoning oil (the bottom has a preparation method), Laoganma hot sauce, pepper, shallot, monosodium glutamate, chicken powder, extremely fragrant, essential oil (for restaurant use) and spices (for restaurant use).
Pickling:
Pickled with magic spices (special for restaurants), extremely delicious, chicken powder for an hour!
Feed oil:
The following is the production of oil. Whether it is fragrant or not depends on the oil. If the oil is reprocessed, it will be old oil. It will be used repeatedly in restaurants! ! I still control the old oil after eating, and cooking or cooking barbecue oil is delicious! !
Ingredients: 4 kg of chicken oil.
Spices: Amomum tsaoko, licorice, nutmeg, angelica dahurica, fragrant leaves, clove, cinnamon, cinnamon, star anise, fennel, onion, ginger, garlic powder and essential oil.
Cutting accessories: bean skin, yuba, shallot, onion, ginger and minced garlic.
Then cut large pieces of onion, garlic and ginger and fry until the end!
Pour more oil into the pot and put some lard. It smells good if there is lard. After the lard melts and the oil temperature reaches 50%, add chopped onion, ginger and garlic, stir-fry pepper, and boil for 10 minute to produce red oil. If you add some chopped pickled peppers, there will be more red oil. ) add laodopted mother to continue cooking, and then add hot sauce. Add chicken powder and sugar to taste! I personally don't like soy sauce and soy sauce! !
Finally, add onion, garlic and ginger slices! !
Spread shredded onion on the baking tray, drizzle with cooking oil, then spread a thin layer of stir-fry on the shredded onion, then put the fish and spread the stir-fry on the grilled fish. Sprinkle chopped green onion, heat oil in another pan, pour it on chopped green onion and stir-fry, or sprinkle some pepper and pepper to stir-fry together! ! !