A secret dry pot sauce
Raw materials: 1000 grams of bone (cut into large pieces), 400 grams of soybeans, 100 grams of dried red pepper section, 100 grams of crushed peanuts, sesame seeds, cilantro, 20 grams of minced each.
Seasoning:
Material A (star anise 30 grams, 15 grams of sand ginger, 15 grams of cloves, 30 grams of cinnamon, 30 grams of grass berries, 60 grams of peppercorns, and 2 Luohan Guo respectively, wiped with a dry cloth to be used).
Salt 460 grams, 20 grams of monosodium glutamate (MSG), 750 grams of red bean paste, 500 grams of soybean paste, 350 grams of Lee Kum Kee Chu Hau Sauce, 250 grams of spicy sauce, 800 grams of soy sauce, 500 grams of rock sugar, 250 grams of red bean curd breast milk, 500 grams of salad oil, 3000 grams of water.
Practice:
1, 750 grams of red bean paste into the oil first stir-fried.
2, net pot into 450 grams of salt, 400 grams of soybeans, stir-fry over low heat until the skin burst.
3, turn off the heat and let it cool, then strain the salt and put the soybeans into a blender to make powder for use.
4, the pan into the salad oil to 50 percent of the heat, the first into the fried red bean paste, and then into the A ingredients, stirring while stirring over low heat, the time lasts 40 minutes until the flavor is completely stimulated.
5, pour in the column Hou sauce, spicy sauce, dried red chili pepper section, soy sauce, rock sugar stir-fry over low heat until bubbling, and then add water to boil over high heat, add the big bone, change to simmer for 4 hours.
6, skim off the froth, cool and filter the spice residue, pick out the bones, into the soybean paste (do not have to be fried in advance), crushed peanuts, sesame seeds, step 3 in the fried soybean meal, salt, monosodium glutamate, parsley, red tofu milk stir-fried into the secret dry pot sauce.
Key:
The advantage of frying soybeans with salt is that the heat is uniform, and will not fry the soybeans into one side of the black and one side of the yellow.
Two, dry pot pickled pepper sauce
Raw materials: 200 grams of pickled pepper, 150 grams of wild pepper, 20 grams of minced scallions, 15 grams of minced pickled ginger, 10 grams of minced onion and garlic.
Seasoning:
Pixian bean paste (chopped) 20 grams, 15 grams of mash, 20 milliliters of cooking wine, monosodium glutamate, 10 grams of sugar, salt, 5 grams of chicken essence, 200 milliliters of peanut oil, 100 milliliters of red oil.
Practice:
Inject peanut oil into the frying pan to heat, under the end of the onion, pickled ginger, onion and garlic grains first stir-fried, and then put the end of pickled peppers and wild peppercorns into the stir-fried flavor, wait until the addition of Pixian soybean paste, cooking wine, monosodium glutamate, sugar, salt, chicken essence and mash stir-fried for a few minutes before pouring into the red oil into the push evenly into.
Three, dry pot spicy sauce
Raw materials: 80 grams of dried chili pepper section, pickled pepper section, 20 grams of pepper, millet chili pepper, dry pepper 15 grams.
Seasoning:
Pixian bean paste (chopped fine) 30 grams, 10 grams of seafood sauce, cumin, crabapple powder 5 grams each, 2 grams of five-spice powder, 150 milliliters of red oil, 50 milliliters of sesame oil.
Practice:
Inject red oil into the frying pan to heat, under the dry chili pepper section, pickled pepper section, dry pepper, millet chili pepper, pepper and Pixian soybean paste stir-fried, and then add the seafood sauce, cumin, Kaempferia powder and five spice powder stir-fried together, dripping sesame seed oil stirred on the good.