1, base soup ingredients

200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper knots, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Another 500 grams of chicken or duck soup.

Frying pan on the fire, under the vegetable oil is hot, under the soaking ginger, soaking chili pepper section, soybean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns, etc., and then fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boiled, knocked off the floating foam, on the line This soup can also be used as a hot pot pot base 200 grams of vegetable oil (consumed about 135 grams), lard 100 grams, 30 grams of soybean paste, 30 grams of ginger, 40 grams of pickled chili pepper section, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Another 500 grams of chicken or duck soup.

Frying pan on the fire, under the vegetable oil is hot, under the bubble ginger, bubble chili knots, bean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns and other fried a few times, pour into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boiled, knocked off the froth, on the line This broth can be used as the base of the hot pot.

2, main dishes

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

Vegetarian dishes: sliced lotus root 80 grams, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried bean curd, cabbage 80 grams, 50 grams of cauliflower, 80 grams of bok choy

Seasonings: butter 250 grams, 100 grams of vegetable oil, 100 grams of vegetable oil, 50 grams of vegetables. 250 grams, 100 grams of vegetable oil, 150 grams of Pixian Douban, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of shaoxing wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of grass berries, 10 grams of cinnamon, 10 grams of paikao, 10 grams of white fungus, 250 grams of chili pepper, 1500 grams of broth

3, the production process

1, make brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI county bean office (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a string of about 30 or 40 grams.

3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.

4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.

Easy problems and solutions:

Hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, to master the fire

Preservation

You have to every day before the end of the recycling of soup boil and then turn off the fire (if not turn off the fire you can not filter out the garbage on the second day), and then put it there to the second day in the morning to deal with the treatment of the above oil and clean and no scum of the soup are single in a clean bucket, the bottom of the bucket of dregs are poured out, and then blended into the new white soup, and appropriate supplement into the fried material, so every day you will find that your old soup to reduce a lot of the theory is that you have a new soup every day to join, so your soup will basically not be a problem, unless your business is too bad, huh