One of the basics is the homemade bean paste from the northeast. It is very likely that many people in the north are actually not used to eating Northeast China's soy sauce, because they feel that the Northeast China's soy sauce has a strange taste, in their words, is a smell of poo, and also very salty, but the Northeast China's pot of stew a quintessence or quintessence is the Northeast China's soy sauce. Northeastern sauce assists some like oil, salt. The morning sky pepper. Seasonings, hemp pepper, 13 incense. Onion and garlic. Into the pan fried, actually the northeast of the big pot stew. Ingredients or he sauce is thoroughly not so complicated, the most important thing is that the frying pan big sauce also have. Finally add pepper, five-spice powder, white pepper and cooked sesame seeds and toss it. pot into 35 pounds of cooking oil to boil, add pat broken small onion 1 kg, fry until golden and taste, fish up, the pot add Pixian bean paste 10 pounds, small fire constantly stirring 20min, add crushed wild peppercorns 3 pounds, 1.5 pounds of tomato salsa, garlic chili sauce 1 kg, chef four treasure brand Korean chili sauce 500 grams and sweet potato powder, garlic, small onion head granules 1 kg, small fire stir fry about 1h to the Pixian bean paste slightly Shu Shu, oil reddish, into the spice powder, stir fry over low heat for 30min,

Shut off the fire so that it is naturally deposited, will be inside the oil sheng out, as a spicy dry pot oil, the remaining sauce that is the dry pot sauce. Ginger and garlic washed clean, green onion cut into strips, ginger cut into slices, scallion washed clean, round onion washed clean and cut into half pieces, start the pot to boil oil, add cooking oil in the pot, the temperature of sixty percent hot to the star anise, good ginger, cinnamon ding, fennel, cardamom, cardamom, white nutmeg washed clean and loaded into the deep frying. Frying with a small fire, and then ginger and garlic, round onion, Xianglei loaded in, small fire gradually frying, the aroma of fried out, and then pour into the sesame pepper, the aroma of fried out, round onion, onion and ginger fried dry, the material slag fish out. The secret red oil, also known as sauce,

is not actually a sauce, but rather a chili pepper oil that is blended into the production of the red oil with the addition of many auxiliary ingredients. In Lanzhou, there are many spicy potato chips, but the more well-known is the Ma San taro chips, talking about the spicy potato chips in Lanzhou City, how attractive flavor, in fact, is not the objectivity. Turn off the heat and wait 40 seconds up and down, the pot in the add ready pepper grains fried into the aroma, and then this oil a few times poured into the pre-prepared chili powder can be, and finally we can add a small amount of vinegar to the oil in the hot pepper to stimulate the aroma, fried chili oil must be simmered for 12 years and then change.