Main material selection

Main material selection

prawn

squid

Chicken wing

lotus root

Chinese cabbage

Enoki Mushroom

dried?tofu

asparagus lettuce

Tender celery

Luncheon meat

potato

Ceylon vegetable

Note: You can choose other collocation according to your own preference.

Sauce spice

Spice sauce

garlic

Sichuan pepper

Welsh onion

eight angles

cinnamon

myrcia

salt

light soy sauce

white sugar

dark soy sauce

mature vinegar

sesame oil

ginger

Dried red pepper

vegetable oil

thick broad-bean sauce

Spicy pot material (hot pot material)

white pepper

Production method

Description of step-by-step method

1

The main ingredients are washed and sliced, and the meat (chicken wings and squid) is scratched and pickled.

2

Boil clear water, blanch the main ingredients of vegetarian dishes and take them out for later use; The main meat ingredient is heated in another oil pan, and the meat is fried until golden brown, and then taken out for later use.

three

Add cooking oil to the pot, heat it, add various spices such as ginger slices, garlic slices, star anise, cinnamon, etc., then add incense pot and pepper, and stir well.

four

Add soy sauce, soy sauce, sugar, salt and other sauces, pour in meat and vegetable ingredients, and drizzle with sesame oil.

Production key

1, vegetarian dishes should be washed first and then cut to avoid nutrient loss.

2. Pay attention to the measurement when adding salt to prevent the amount of incense pot from being measured too much, and the finished product tastes salty and heavy; Spicy pot ingredients need to be selected, and the dosage should not be too much, otherwise it will take away the taste of the ingredients themselves.

3. When blanching vegetarian dishes, it is necessary to distinguish the vegetables that are difficult to cook and deal with them successively, so as to avoid that some vegetarian dishes are immature or rotten after blanching.