The practice of spicy bittern oil:
1. Prepare spices: Cinnamomum cassia150g, Radix Angelicae Dahuricae, Fructus Tsaoko, Radix Angelicae Sinensis, Radix Astragali125g, Rhizoma Sparganii, Fructus Anisi Stellati, Rhizoma Kaempferiae100g, Fructus Foeniculi 50g, Pericarpium Citri Tangerinae 40g, Fragrant Leaves 40g, and White Pepper 40g.
2. Soak the spices overnight and then drain them.
3. 2 gold bars, 4 kilograms of dried peppers and 200 grams of Dahongpao peppers were soaked overnight and drained.
4. Pour12.5kg rapeseed oil into the wok. When it is 60% hot, add vegetable materials (carrot slices and onion slices 500g, coriander, shallot, ginger slices and coriander 250g each), fry with low fire to dry the water, turn off the fire and filter out the residue. When the oil temperature is about 20% hot, add the processed spices. Then put the oil on the fire, add two gold bars of soaked dried Chili peppers and Dahongpao dried Chili peppers, stir-fry for 25 minutes on low fire, turn off the fire and soak for one night, which will show spicy taste, and filter out Chili and Zanthoxylum bungeanum the next day (Chili, Zanthoxylum bungeanum and spices can be reused twice).
The practice of fragrant brine:
1. Prepare 40g of Illicium verum, Fructus Tsaoko and Rhizoma Kaempferiae, 50g of Radix Angelicae Dahuricae, Cortex Cinnamomi Japonici and Radix Angelicae Sinensis, 30g of fragrant leaves, 20g of cardamom and Fructus Foeniculi, 20g of dried tangerine peel and fragrant fruit, and 0g of Cao Ling, Fructus Piperis Longi, Citronella, Citronella15g.
2. 2.5 kg of pig bones, 65,438 kg of chicken rack, 65,438 kg of pig feet and 0.5 kg of fresh pig skin, respectively, chopped into large pieces, washed and blanched.
3. Put 250g of peanut oil into a wok. When it is heated to 50%, add vegetable materials (65,438+0kg of parsley, carrot slices and onion slices, 750g of parsley, 500g of pepper, 250g of onion and ginger slices, and 65,438+050g of mushroom) and stir-fry until fragrant. Pour in 20kg of mineral water.
Eating method:
1 Slaughter and clean fresh squid, blanch them in boiling water, and take them out quickly.
2. Add home-made bittern 1 kg and home-made spicy bittern oil 1.5 kg to boil, add squid, restrain with low-fire bittern for 8 minutes, turn off the fire and soak for 5 minutes, take out the squid and control the oil, and set the plate as needed.
3. Serve with garlic hot sauce and mustard sauce.