200g of salad oil and butter, 250g of Ciba pepper and Pixian bean paste, 50g of dried pepper, 4g of fragrant fruit/kloc-0, 4g of fragrant leaves, 4g of cumin, cassia bark and fermented soybean, 5g of grass peel and 6g of/kloc-0.
Stir-fried Zanthoxylum bungeanum and Pixian watercress with salad oil and butter, add the rest of the base material formula and10g pepper, and stir-fry until the skin and flesh of pepper are separated and the color is red.
◎ Stir pot (single pot) with 6 grams of dried Chili, 2 pieces of ginger with skin, 3 pieces of garlic, a small crystal sugar, 5 grams of carved wine, 0.5 grams of pepper, 3 grams of delicious chicken powder, 2 grams of delicious juice, 50 grams of hot pot bottom material and 350 grams of milk soup.
It is recommended to rinse spicy beef.
◎ 500g of spicy beef is sliced into thick slices, and put into a container. Then, 5g of Meiji beef powder, 5g of Meiji fresh spicy sauce, 3g of pine meat powder, 2g of corn starch and chili powder 1 0g, 2g of pepper powder1piece, 30g of vegetable oil and wet raw powder 12 are put in turn.
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Practice 1: spicy hot pot bottom material
Step one, prepare half a bag of hot pot ingredients, hot sauce, pepper, dried pepper, star anise, cinnamon, fragrant leaves, Amomum tsaoko, Rhizoma Kaempferiae, garlic and onion, ginger and garlic.
Step 2, add oil to the pot, stir-fry the pepper, dried pepper, star anise, cinnamon, fragrant leaves, Amomum tsaoko and Rhizoma Kaempferiae in the pot to get the fragrance.
Step 3, stir-fry the ginger and garlic under high fire, add hot sauce to stir-fry the red oil, add water to boil it directly, simmer for 20 minutes, and take out the onion, ginger, garlic and star anise.
Practice 2: Maoxuewang hot pot bottom material
Step 1: Prepare duck blood, tripe, Chinese cabbage, bean sprouts, Pleurotus eryngii, bean curd, soy sauce, onion ginger, dried Chili, pepper, pepper, vegetable oil and broth.
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Step 2: Wash soybean sprouts, cut duck blood into pieces, slice Pleurotus eryngii, shred beef venetian blinds, and cut Chinese cabbage for later use.
Step 3, add water to the pot to boil, boil the cabbage in the pot, put it in the bottom of the pot, and take out the duck blood directly after boiling. Add oil to the wok and saute the pepper and chili.
The fourth step, add soybean sprouts and stir fry, stir fry and put them on the cabbage. Add oil to the pot and stir-fry the spicy sauce, add onion and ginger, add broth and cook.
Step 5, add duck blood to boil, put the bean curd and Pleurotus eryngii in the pot, then put the beef louver in the pot, pour it all into the cabbage pot, and then fry the dried Chili and pour it on.
Practice 3: sheep scorpion hot pot
Step 1, prepare scorpion, soy sauce, salt, yellow wine, pepper, vegetable oil, sesame oil, soybean sauce, fermented bean curd, oyster sauce, sugar, Fructus Tsaoko, nature, star anise, cinnamon, fragrant leaves, dried tangerine peel, Amomum villosum, dried pepper, white pepper, onion, ginger, garlic and pepper granules.
Step 2: Wash the scorpion, add light soy sauce, salt, yellow wine and pepper for pickling.
The third step is to soak the spices and dried peppers directly. Prepare a pot with water to boil, boil the scorpion, take it out, prepare a pot with oil, saute the spices and dried peppers, and wrap it in a tea bag.
Step 4, add oil to the pan, stir-fry the scorpion, add onion ginger, soybean sauce, fermented bean curd and oyster sauce and continue to stir-fry.
Step 5, add water, put the spice bag in the pot, cook and stew, then take out the spice and onion, ginger and garlic and collect the juice.