Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.

Flavor 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.

Before frying, cut the spices into 2-inch-long knots and soak them in warm water for about 20 minutes, and the pepper will swell. Prepare two woks, one with 9 samples (25g douban, onion and ginger mash) and mix well. Add 3kg butter to another wok, then add salad oil and cook until it is 70% to 80% hot. Spoon the oil onto the well-stirred watercress. In order to avoid coking of watercress, after the oil is completely soaked, put watercress on the fire and cook it for about 10 minute. Douban will fry peppers when it is quick-drying and moist. 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 is almost dry, and add bubbles to obtain spices, and continue to stir-fry until each raw material is 9.

Diaotang

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials when making white soup, so as to ensure the delicious soup. It is characterized by milky white, positive taste and thick consistency. An old hen, an old duck, a pig bone 15 kg, a crucian carp 4 kg (crucian carp soup must be wrapped in gauze.

Hanging soup technology

Soak the raw materials in cold water for 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious.

Add ginger and onion cooking wine and pepper granules when hanging soup. Fill it with water at a time. If the water boils, you can only add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot.

Only frequent foaming can ensure that the soup is milky white. When the fire boils, the soup stewed with the fire is thick soup, that is, white soup, and the soup stewed with small fire is clear soup. Be sure to pay attention

across the way

It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

Ingredients: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of pepper, 5g of yellow wine, 75g of white sugar, 0g of fermented grains15g, 40g of dried pepper, 25g of old oil, 5kg and 3kg of fresh soup. Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.

Broth pot bottom

Formula: chicken essence 30g monosodium glutamate 20g salt10g pepper15g jujube10g medlar 5g garlic10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard100g delicacies.