Commercial technical formula of cold pot chuanchuanxiang:

First, the spice part

Shanchong15g, Chenpi15g, Dongzhe15g, citronella root 50g, star anise100g, fragrant leaves 50g, biba 50g, Shanqin 35g, Zidu 60g, Laopan 50g, Xiangguo.

Grinding all spices into powder, weighing 60g for later use.

Second, the court is equipped with departments

Caipu1500g, 250g of boiled pork, 400g of swam chicken! 800 grams of salad oil, scallion 1 root, Xiaohui 1 small handle, onion 1 piece, fragrant fruit head 1 small handle, ginger, worship, and a proper amount of oil-free salad oil are burned to 90% and cooled to 30%, then other oils are poured in, and the oil is burned to 90% after melting.

10g, 40g of blue-and-white board, 40g of pepper [Daqichengfen] [Daqichengfen-Baitong, 60g of spice brand, 12 kinds of flower pole riding container, pour proper amount of white wine, warm it, put it on plastic wrap, seal it and steam pot medicine for 20min, and other ingredients are ready for use. You can't have too many bubbles and two thorns, otherwise it will lead to material qualification.

Third, push the Chu pepper

New Generation125g, Shizhuhong No.5 75g, and Ergang No.200g (the edible waist can be replaced with seven-star root for color enhancement). After soft cooling in cold water, put them into a cooking machine and beat them to the size of sub-seeding bacteria for later use, and let them pass through the right amount.

1. Fried onions after oil burning prevention.

2. After the oil temperature is 30% cooler, put it in order, and the bean supermarket wants to be fat and spicy, and stir-fry the appropriate amount of white wine with low heat, and then put it in order to stir-fry the fragrance+beauty+row+bean 4+ice+leave the bad.

3. Finally, stir-fry the fat, fat and spicy water until it is dry. Then, bring up the powder, and cover it for 2-3 days after searching and mixing evenly.

Cold pot rate skewers incense (red oil)

I. Spices

Illicium verum 1 2g, Shanjing 1 0g, Cinnamomum cassia, Cinnamomum japonicum 1 5g, leaves 2g, Agaricus campestris 1 0g, Cynomorium songaricum 1 0g, citronella 5g, dried Limonium graveolens 5g, Arnebia euchroma.

Second, horseradish powder

A new generation of 500g, 30g of flowers, 20g of spiced powder, 200g of sesame oil, and Baizhizhen 1 kg are stir-fried for standby. First, stir-fry the spicy cone machine with a small fire [a large amount of Chili can be made]. Remember not to stir-fry cakes. Once the color of Jiangyou made from the stir-fried paste is not red enough, the peppers and the machine are ground into medium-coarse powder, and mixed with spiced powder, sesame oil and white rice.

Oil: salad oil 4 kg, vegetable oil 1 kg.

1. Reduce the heat to 90%, cool it to 30%, add spices and fan, fry it dry, take it out after adding vegetarian grass to extract the color, and start to pour red oil.

2. The first oil 180~ 190℃ was mixed while pouring oil, and the second time was about 200 degrees, and the third time was about 200 degrees. The prepared red oil was covered and used for 2-3 days.

3. Remember to control the oil temperature well, and you can't burn it, otherwise the things you make are not delicious and bitter. Flexible and far-reaching, don't worry too much, sesame oil and sesame are both fragrant ingredients.