I believe that many friends in the south like to eat skewers very much, especially young people who love skewers very much. However, although skewers are delicious, they are not cheap. The cost is very high. You can eat delicious skewers at home. You can learn how to make this skewers pot base recipe and learn to make the ingredients for the pot base.

How to make spicy skewers

Ingredients: (the type and amount of raw materials can be increased or decreased according to your own preferences)

Meat dishes: Rabbit waist 50 grams, 50 grams of tripe, 50 grams of eel, 50 grams of pig ring throat, 50 grams of luncheon meat, 30 grams of duck intestines

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, fenugreek 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, and 80 grams of green cabbage

Seasoning:

250 ??grams of butter, 100 grams of vegetable oil, Pixian Bean Ban 150g, 50g Yongchuan tempeh, 10g rock sugar, 5g Sichuan peppercorns, 2g pepper, 30g dried chili, 20g glutinous rice juice, 20g Shaoxing wine, 10g ginger rice, 100g refined salt, 10g grass fruit, cinnamon 10 grams, 10 grams of grass, 10 grams of white mushrooms, 250 grams of chili noodles, 1500 grams of fresh soup

Production procedures:

1. Make brine. Put the wok on high heat, heat the vegetable oil until it is 6 times cooked, add the Pixian County bean sprouts (thin buds first) until crispy, quickly add ginger, rice and pepper and stir-fry until fragrant, then immediately add the fresh soup. Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili peppers, grass fruits and other condiments. After boiling, remove the foam and serve as brine.

2. Prepare the main ingredients. Wash the vegetables, cut the rabbit loin, eel, and duck intestines into 2 cm long and wide cubes; cut the tripe and pig ring throat into about 4 cm squares. Cut the lunch meat into thin slices about 4 cm square; cut the vegetarian vegetables into thin slices about 3 cm. Use clean bamboo skewers to cut the meat into skewers of about 30 to 40 grams.

3. Ironing. Put the brine pot on a high fire to keep it boiling, and scald various dishes with skewered bamboo skewers, and scald them to maturity according to the heat of different dishes.

4. Dip food. Place the cooked dishes on a plate with chili powder and fried salt. Dip them in chili pepper and salt according to your own taste before eating. To dip or not to dip is more or less up to you.

Common problems and solutions:

The finished product is not cooked properly. The main ingredients used in Malatang should be relatively easy to mature. Raw materials that are not easy to be cooked, such as chicken wings, chicken feet, duck feet, beef, etc. cannot be used. Dishes such as eel and hairtail should also be blanched for a longer time. When blanching such ingredients, do not move them too much or too fast. If you control the heat well, there will be no problem of undercooking.

One bag of 150 grams of aniseed ingredients on sale (e.g., fragrant anise, mountain nae, etc.); an appropriate amount of salt (depending on the saltiness of the douban you buy, because the douban produced by some manufacturers is too salty); a tablespoon of chicken essence