Ingredients: 5000g salad oil, 500g shallot, ginger150g, 200g garlic head, 80g onion100g carrot, citronella150g, 250g dried pepper, 50g parsley/kloc-0.

Practice:

1, citronella and parsley are cut into sections for later use, and spices such as peppers and fragrant leaves (except green peppers) are soaked in warm water and dried for later use.

2. Take a soup bucket 1 and only fire it, add salad oil and fire it to 50% heat, then fry the ginger slices, garlic heads and carrot slices under medium heat, then simmer the shallots, shredded onions and parsley on low heat, keep stirring until the moisture of all kinds of materials is almost dry, then simmer the parsley and spices on low heat to get the fragrance, sprinkle 30 grams of green pepper on the end away from the fire, and cover with stew 20.

Features of finished products:

Fragrant, slightly hemp, slightly spicy, suitable for "dry pot cabbage", "dry pot green beans" and other vegetarian dishes.

Preparation method of dry pot sauce:

Materials:

Hu Yumei douban chili sauce 1 bottle, Chuanxiang chili sauce 5 bottles, Hunan chili girl sauce 4 bottles, Laoganma chili douchi 1 bottle, 250g of cooked peanuts, 2 bottles of Lee Kum Kee garlic chili sauce, 200g of butter and 200g of salad oil.

Making:

Heat a pan with butter, salad oil and red oil, add garlic, ginger and onion powder, stir-fry until fragrant, add all kinds of sauces and mash, stir-fry until fragrant and thick, add rock sugar, stir-fry until fragrant and thick, then sprinkle thirteen spices, chopped cooked peanuts and chopped black pepper, pour homemade onion oil, stir-fry evenly, and take out of the pan to dry thoroughly.