Spicy soup base

Recipe: 30g chicken essence, 20g MSG, 10g salt, 15g pepper, 10g jujube, 5g wolfberry, 10g garlic, ginger 5 grams of slices (skin removed), 50 grams of chicken fat, 4 slices of tomatoes, 20 grams of mountain delicacies (blood fungus, bovine bacilli, mushrooms, etc.), 4 pounds of clear soup, and 100 grams of lard. Chop 20 grams of Angelica sinensis and Codonopsis root into particles and put them in the bottom of the white soup pot for the best effect.

Spice and Spicy Recipe

5g Baikou, 5g Caoguo, 3-5g Sannai, 3-5g cloves, 5g amomum villosum, 5g fragrant fruit, zucchini 5 grams of Ran, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of Laokou, 5 grams of spikenard, 5 grams of tangerine peel, 5 grams of bamboo shoots, 5-8 grams of lemongrass, and 5 grams of star anise. , 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, and 5 grams of vanilla. Before frying, cut the spices into 2-inch sections and soak them in warm water for about 20 minutes until the peppercorns are swollen.

Prepare 2 woks, put (watercress, scallions, ginger, fermented glutinous rice, 25 grams of white wine, garlic, broken rice, garlic, black beans, rock sugar) ***9 in one and mix well. In another pot, add 3 pounds of butter and boil it, then add salad oil and heat until it is 7-80% hot. Use a spoon to spoon the oil onto the evenly mixed watercress, and stir while drizzling the oil to prevent the watercress from burning. Wait until all the oil is poured out. Then put the watercress on the fire and simmer it over medium heat for about 10 minutes. The water vapor in the watercress will dry quickly and nourish the pepper. Switch to high heat to fry. When the oil boils, switch to low heat to simmer. After 15 minutes, add about 25 grams of white wine. , continue frying until the water of each raw material is almost dry, add the soaked spices and continue frying, until the raw materials are 9 minutes dry, add the soaked peppercorns, stir-fry for 5-10 minutes.

Requirements for seasoning and adding soup to the spicy pot bottom:

1. If the numbing flavor is not enough: add fried Sichuan peppercorns and old oil and stir.

2. The numbing smell is too strong: add sugar and fermented glutinous rice, stir and add an appropriate amount of oil.

3. Not spicy enough: add fried glutinous rice cake peppers and old oil and stir, pay attention to frying glutinous rice cake peppers (10 pounds of salad oil, 5 pounds of glutinous rice cake peppers, appropriate amount of soaked fennel, appropriate amount of old ginger granules, When it is half dry, add white wine and stir-fry until it is dry).

4. The spiciness is too strong: take out part of the old oil from the pot, add part of the clear soup and then add an appropriate amount of fermented glutinous rice and sugar.

5. Not salty enough: Dissolve salt in the clear soup and add appropriate amount to the bottom pot.