Raw materials:

2300 grams of mixed oil, 780 grams of spices, 500 grams of Pixian watercress, 75 grams of red pepper, 0/00g of white wine 1 bottle, 20 grams of fermented grains, 50 grams of ginger, 50 grams of sugar, garlic and green onions. Flavor formula:

5g of cardamom, 5g of Amomum tsaoko, 3g of Kaempferia Kaempferia, 2g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cinnamon+05g, 5g of licorice, 5g of weeds, 20g of cardamom, 5g of fermented grains, 5g of dried tangerine peel, 8g of citronella, 5g of star anise15g, 5g of fragrant leaves and 5g of sweet grass.

800g butter and1500g salad oil.

Formula of spicy seasoning: chop bean paste, chopped pepper and lobster sauce into spicy sauce for later use. Method:

1, Illicium verum is broken into small particles, Sannai is sliced, Cinnamomum cassia is cut into small particles, Amomum tsaoko is broken into small pieces, fragrant leaves are cut thin, and citronella is cut into small pieces. Soak all spices and peppers in water separately (about 20 minutes). Soak red pepper in white wine. Until the spices and peppers are fully soaked, filtered and drained.

2. Clean the pan, add salad oil and butter, heat it, add watercress, onion, ginger, fermented grains, beer, garlic and rock sugar (after self-suggestion) and stir fry. When the watercress is dry, add spicy ingredients and stir-fry evenly over high heat. After the oil in the pot is boiled, simmer for about 30 minutes, then add the soaked spices and continue to stir fry for more than 30 minutes.

3, stir-fry old materials, it is best to let it stand for two days before use, so the effect will be better. When the bottom of maocai pot is ready, take it out and add soup to make a soup pot.

4, hanging soup: beef bone 15 kg pig bone 5 kg pepper 10 g cooking wine 200 g scallion 100 g ginger 100 g.

Break pig bones and ox bones, boil them with cold water to remove blood, and wash them with clear water.

Put all the ingredients into another large pot, add water 10KG, and simmer for about 4 hours (the soup cooked by big fire is milky white, which is easy to cause the soup to boil). Take out the bones, and it's clear soup. Vegetable soup:

A good pot of maocai is a qualified fresh soup that needs to be continuously added in the process of making maocai. A pot of sauerkraut soup mixed with clear water can never compare with sauerkraut soup mixed with fresh soup. Production technology of special fresh soup: pot mixing technology;

Remove the residue from the fresh soup and transfer to maocai pot. After the fire is boiled, scoop in the fried old materials. There is no fixed proportion here, you should grasp it according to your own feelings. When you feel that the umami and spicy taste in the soup are enough, it will be fine. Need to be reminded that the first pot of soup does not need to add salt, because raw materials such as watercress have enough salty taste. However, since maocai has to scoop a lot of soup in the bowl when cooking, it is necessary to replenish fresh soup and refined salt in time after taking about 10. As for whether to add old materials, it should be handled flexibly according to the specific situation. About maocai's Bowl Material:

8g of chopped green onion, 5g of minced garlic, 5g of celery powder15g, 5g of pickled mustard tuber granules, 4g of green pepper oil, 4g of monosodium glutamate, 3g of sugar, 5g of special bean paste10g of sesame oil10g.

The celery needed in the bowl can be chopped with leaves, because it has a strange fragrance, so the dosage can be slightly larger. I use red pepper when I cook soup, because this kind of pepper has a strong fragrance and is resistant to high temperature cooking. However, green peppers are different. Although its taste is fragrant and elegant, it can't stand the high temperature, so once it gets angry, it has to be cooked in a short time, otherwise it will have no fragrance. In order to reflect the fragrance of green pepper, I chose to add green pepper oil to the bowl material, which proved to be the ingenious pen of the bowl material. Chopped lobster sauce is another focus of my bowl preparation. Chop the lobster sauce, then add Jiang Mo, minced garlic, dried onion, golden hook, dried tangerine peel, oyster sauce, etc. , until stir-fry with low heat. Add more oil when frying. note:

Take maocai, which tastes like hot pot, as an example. The brine-flavored soup only needs to be mixed with brine. Core formula and manufacturing technology of brine maocai;

Maocai's soul-light salt water;

Light salt water can be said to be the bottom of the pot in maocai and the core technology in maocai. The formula is as follows:

1. Soak 8g of Amomum Tsaoko, 5g of Amomum villosum/kloc-0, 50g of Illicium verum, 20g of Fennel15g, 20g of Kaempferia Kaempferia, 5g of Cinnamomum cassia15g, 3g of clove and 5g of geranium in warm water for 2 hours;

2. Add 18kg stock from the pot, pour all spices, 100g pepper and 30g dried pepper into the pot and cook for 30min. Maocai craft:

1. Add the boiled light salt water to 500g butter or rapeseed oil to boil. Butter has a strong taste and rapeseed oil is fragrant, which can be selected according to local tastes (note: oil can also be separated on the basis of the production of middle and old materials discussed above, and the upper oil can be made into spicy oil). 2. Classify the raw materials into bamboo baskets and separate the meat and vegetables. Because they are different in maturity, it is not easy to put them into the pot together. The time to put it in the pot also depends on the raw materials. Vegetarian food 1-3 minutes or so, and meat food for 3-5 minutes.

That's probably it ~

However, I think if you really want to learn, you should go to Chengdu and find a professional master there to teach you. After all, reading is not the same as being taught, otherwise everyone can become a chef by reading recipes. . .