The first step of the operation process: burn the broth (big bone soup), take out the special pot and add the broth.
Step 2: Add a portion of the bottom material to the wok and stir to boil.
Step 3: according to the customer's requirements, put all kinds of dishes into the basket and put the basket into the pot.
Step 4: 1-3 minutes, put the basket into the bowl and pour the spicy oil on it, and the spicy maocai will be ready!
Step 5: Add spicy ingredients and other condiments, and of course, sesame sauce (a particular way of eating in Xi 'an) can also be added.
Edit this production procedure:
1, making brine. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.
2. Make the main ingredients. Wash the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams.
3, hot system. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes. 4, eating. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not. Problems that are easy to appear and their solutions
Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of white gourd, 50g of fragrant mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.
Seasoning: 250g butter, vegetable oil 1 00g, Pixian bean office150g, 50g Yongchuan lobster sauce, 5g rock sugar10g, 5g pepper, 2g pepper, 30g dried pepper, 20g fermented glutinous rice juice, 20g Shaoxing wine and ginger rice. 0 g, weeding 10 g, white fungus 10 g, 250 g of Chili noodles, fresh soup 1500 g, 30-40 g in a string.
Edit this section of maocai material package making:
Refining vegetable oil, cooling, adding secret seasoning,
Stir-fry dried capsicum, pepper, watercress, fennel, star anise and sugar with low fire until the oil turns red, add cooking wine and white water (or broth), cook for 10 minute, and then add various dishes (commonly used side dishes: potato chips, lotus root slices, cauliflower, vermicelli, rice tofu, kelp, bean sprouts, lettuce slices, auricularia, kelp, etc.