1. First 10 kg of salad oil on the fire, add 1 kg of net coriander section, dip fried to coriander without water when removed;

2. Then the oil off the fire, one by one, add onion white paste and garlic paste 300 grams each, 100 grams of ginger paste (note: this three paste should be juicer to achieve better results of puree-like effect) turn to a small fire and slowly simmer until out of the Add 300 grams of pork floss, 3 kilograms of roasted coconut, 65 grams of dried chili powder, and 1 kilogram of nut paste, and simmer for 15 minutes.

4. Add 2 kg of special flavor sauce, 200 grams of Longjing tea juice, 70 grams of sugar, simmer for about 30 minutes off the heat, and finally add 100 grams of chicken essence, 85 grams of refined salt and stir well.

Second, the special flavor juice materials and simmering method:

Special flavor juice raw materials: dry scallop 500 grams, 350 grams of dry seaweed, duck pear. State light apple 1 kg, celery, carrots 450 grams, 350 grams of round onions, 50 grams of dried mushrooms

Spices: anise and 15 grams of fruit, cardamom, peel and white pepper 10 grams, licorice 6 grams, 8 grams of kokumi, vanilla, strawberry and 12 grams of leaves

Special flavor sauce production:

1. first scallop and seaweed rinsing and soaking a little; duck pear and apple cleaned and cut into pieces; celery, carrots and green onions also cleaned and cut into pieces: dried mushrooms soaked and washed spare; spices first soaked in water for half an hour, rinse and parcel spare.

2. Take a large brine bucket, inside 20 kg of water on the fire, add the above processed raw materials with high heat, turn to medium heat and simmer for 2 hours off the fire to beat the slag, and then clear away the sediment and the base, that is, for the flavor of the juice.

Three, the production method of nut paste:

Nut paste raw materials: cashews 1.5 kg, peeled peanuts 2.5 kg, white sesame 1 kg

Nut paste production:

1. peanuts and cashews were warm oil frying crispy;

2. Sesame roasted with a clean pot of incense on a small fire, and then will be handled by the mix of nuts with a meat grinder. can be.

Four, spicy sacha practice: spicy sacha and the characteristics of sacha small ingredients simmering is basically the same, just inside the addition of spicy flavor of the Lao Ganma hot sauce and three five spicy sauce.

The proportion of oil is also slightly adjusted, salad oil 8 kg, 2 kg of red oil.

In the simmering process, add onion, ginger and garlic three rungs, but also add 300 grams of minced Lao Ganma hot sauce, three five spicy sauce rungs 1 kg, other production procedures are basically the same.

Fifth, the practice of sesame sauce: prepare 500 grams of sesame sauce (the first broth will be melted sesame sauce, stirred into a slightly thicker sesame sauce sauce), soy sauce 100 grams of king, 50 grams of chili oil, pepper oil 10 grams of marinated shrimp oil 70 grams of soybean curd milk 75 grams of chicken powder 30 grams of peanut butter 50 grams of monosodium glutamate (MSG) and 20 grams of chicken juice, 15 grams of salt, the above ingredients mixed and stirred can be.

Sixth, the practice of garlic paste: 300 grams of garlic paste, 5 grams of chicken essence, 8 grams of refined salt, 3 grams of chicken powder, 75 grams of sesame oil, 100 grams of broth, the above ingredients can be mixed and stirred well.

seven, seafood sauce small ingredients: 1.2 kg of stock, 200 grams of monosodium glutamate, 85 grams of chicken essence, rock sugar. Seafood soy sauce 180 grams each, 400 grams of soy sauce, 200 grams of nut paste, 460 grams of seafood sauce, 50 grams of jujube honey juice, 30 grams of ginger juice, garlic . 50g each of minced green onion.

Mixed into a pot to boil on low heat and simmer for 10 minutes.

Eight, the practice of fresh pepper small ingredients:

1. pot on the fire, add 350 grams of salad oil and 50 grams of chili oil;

2. burned to 40% heat, add 500 grams of fresh red pepper paste, 100 grams of garlic paste and 75 grams of green onion paste;

3. Stir-frying time of about 15 minutes, and then add 50 grams of seafood sauce stir-fry, then add 200 grams of stock, 50 grams of minced scallions. Then add 200 grams of stock, 50 grams of sugar, 30 grams of monosodium glutamate and 20 grams of refined salt;

4. Stir-fry evenly and the ingredients are dissolved can be removed from the pot.