Meat dishes:?
50 grams of rabbit waist and 50 grams of hairy belly?
50 grams of eel and 50 grams of pig throat?
50 grams of luncheon meat and 30 grams of duck intestines?
Vegetarian dishes:?
80 grams of lotus root slices and 80 grams of lettuce?
50 grams of wax gourd and 50 grams of fragrant bacteria?
50 grams of dried bean curd and 80 grams of cabbage?
50 grams of cauliflower and 80 grams of green vegetable head?
Seasoning:?
250g butter and 100g vegetable oil?
Pixian Douban Office 150g Yongchuan Douchi 50g?
Rock sugar 10g pepper 5g?
2 grams of pepper and 30 grams of dried pepper?
20 grams of mash juice and 20 grams of Shaoxing wine?
Ginger rice 10g refined salt 10g?
Amomum tsaoko 10g cinnamon 10g?
Weeding 10g tremella 10g?
Chili noodles 250g fresh soup 1500g
Production program:?
1, making brine. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian bean paste (diluted first) _ crisp, quickly add ginger rice and pepper, and then immediately add fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine. ?
2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks. ?
3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes. ?
4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.