Sichuan chafing dish is well-known, and its chafing dish is also well-known. It usually tastes spicy and spicy sauce, which is overwhelming, and has a good effect of promoting appetite. If you want to make a pure chafing dish chafing dish, you need a well-established secret recipe of chafing dish chafing dish chafing dish, and there will be more food, so you should be confident when you do it, so you don't have to be too impatient. Let's learn about the secret recipe of Sichuan pure chafing dish chafing dish chafing dish.

secret recipe of Sichuan pure hot pot bottom material

seasoning:

butter 3 kg edible oil 2 kg Pixian bean paste 1 kg pure grain wine 5 g Jiang rice wine 2 g Zi Ba oil chili pepper 1.5 kg ginger slices 1 two garlic 1 two pepper 1.5 two water lobster sauce 15 g broken rice cress in Yibin city 15 g

old rock sugar 1 two first-class Chili powder 2 two shallots 1 two three-inch section. 5 grams of lilac flower 3-5 grams of cardamom 5 grams of fragrant fruit 5 grams of cumin powder 5 grams of star anise 5 grams of licorice 5 grams of branches 5 grams of weeding 5 grams of old buckle 5 grams of Gan Song 5 grams of poria cocos 5 grams

stir 5 grams of citronella 5-8 grams of star anise 5 grams of galangal 5 grams of citronella 5 grams of fennel 8 grams of thyme 5 grams

Before processing, cut the spices into 2-inch long knots and soak them in warm water for about 2 minutes. Ma jiao is swollen.

Prepare 2 woks in advance, and put 9 samples (douban movie, shallots, ginger slices, rice wine, 25g pure grain wine, garlic, broken rice cress, and old rock sugar with fermented black beans) in one wok.

Add 3kg of yellow cream in the other wok to boil, and then add cooking oil to heat it to 7-8%. In case of douban film coking plant, it won't work until the oil is drenched. Then, put douban film on fire, lower the fire and cook for 1 minutes. When the water in douban film dries quickly, the pepper will be cooked in fire, and when the oil is boiled, it will be cooked with slow fire. After 15 minutes, 25 grams of pure grain wine will be added, and it will be cooked again until the water in each raw material dries quickly and the spices will be soaked until the raw materials are soaked for 9 minutes. It can be processed for 5-1 minutes.

Hanging soup

As the saying goes, no chicken is not fresh, no duck is not fragrant, and no bone is not thick. Therefore, when hanging soup, we must pay attention to the matching of raw materials to ensure the soup is fresh, fragrant and beautiful.

Its characteristics are: milky white color and positive taste. Mortar consistency is relatively strong.

Chai chicken, an old lady duck, a pig bone, 15 kg, grass carp, 4 kg

(Grass carp must be wrapped in sand cloth when cooking soup)

Process flow of hanging soup

1 Soak the raw materials in cold water for 1 hour, so that the nutrients in each raw material are doubtful, and the soup is fresh and fragrant. Only by adding boiling water to the hot pot, it is forbidden to add cold water to the hot pot. 5. Beat the foamed plastic frequently to ensure that the juice is milky white. When the fire is boiled, use the fire to cook the soup into broth, that is, broth. Cook the soup with slow fire into white soup. Be sure to pay attention to it.

Generally, it is strongly recommended to use 4:6 pots, that is, 4 parts of white soup and 6 parts of oil.

Raw materials for the pot: 5 grams of ginger flakes, 5 grams of garlic granules, 15 grams of salt, 5 grams of chicken essence, 5 grams of monosodium glutamate, 5 grams of white pepper, 75 grams of rice wine, 15 grams of white sugar, 1 grams of rice wine, 4 grams of dried Chili peppers and 25 grams of old oil in hot pot <