food
Yazhizhi
Two Jin of pig bones
Two potatoes.
Proper amount of ham sausage
20 kilograms of butter
5 Jin of oil
4 kg bean paste
Pepper 2.5 kg
Sichuan pepper
Rock sugar 2 Liang
1 kg ginger
Octagonal 0.5 kg
Methods/steps
Wash the pepper and soak it in water, then peel the ginger and soak it in pepper. Mincing with meat grinder, mashing crystal sugar, and cutting onion and ginger into sections for later use.
Soak the prepared spices in clear water for later use. Mix oil and butter evenly and heat to 80-40% heat for later use.
Stir the beans, pepper, stirred pepper and ginger together. Make hot sauce and store it for later use.
Heat the oil in the pot to 40% heat, add onion and ginger until fragrant, and add rock sugar to cook the sugar color. Add hot sauce and heat for 2 hours.
Add spices, continue heating for 0.5 hours, and add pepper to taste 15 minutes. When the spicy taste comes out, push it evenly with a spoon.
Observe that the water in the pot is overtime, and when it is cooled to normal temperature, the bottom material is ready.
Just put the worn thread into the substrate. The delicious cold kebab is ready.
Matters needing attention
Pay attention to kitchen hygiene.
Take protective measures to avoid scalding hands.