Ⅰ: seasoning:

20 pounds of butter; 5 pounds of oil; Pixi sauce 4 pounds; (Chaotian pepper) chili 2.5 pounds; 2 pounds of pepper; rock sugar 2 two; ginger 1 pounds; green onion 0.5 pounds; star anise 0.1 pounds; licorice 0.5 two; mountain nai 0.5 two; 1 two cinnamon; incense leaves 1 two; Wicker Sarsaparilla 20 grams; white button 0.8 two; fragrant fruit 0.5 two; sha ginger 0.5 tael; comfrey 0.7 tael; clove 0.3 tael; gardenia 0.5 tael; grass fruit 0.6 tael; fallacy bad 2 bottles; tempeh 1 bag 100 grams; pepper 0.5 tael.

Method:

①Pixi County sauce stack fine, dry chili peppers cut into sections and wash with water and soak with water, ginger peeled and patted loose and dry chili peppers soak, and then with a meat grinder into a velvet, hinge when the ginger into a velvet, rock sugar patted and spare. Onion ginger cut into pieces spare; comfrey soak through cut into small pieces spare; all kinds of spices are soaked through spare; two kinds of oil mixed evenly burned to eighty percent of the heat when the end away from the fire mouth down to forty percent of the heat spare; black beans chopped into mushy soybean sauce, chili pepper mushy soybean mushy mixed both into spicy sauce spare.

② net pot of oil to 40% of the heat into the soaked comfrey invasive frying excellent when fishing without, add onion and ginger pieces of fried and dry when adding rock sugar simmering out of the sugar color plus spicy sauce with a small fire heating 1.5 ~ 2 hours or so, add spices continue to heat 0.5 hours, add pepper powder heating for 15 minutes, such as spicy flavor out of the fallacy of the bad to push the water will be the end of the fire when the end away from the mouth, down to room temperature when the both get The base material.

(1) raw materials: to wear a bamboo stick on the raw material standards, there can not wear a bamboo stick, such as: vermicelli, vermicelli, wide noodles, kelp and so on.

(2) method: the use of pot form: spicy soup = white broth + base + red oil + pepper oil + seasoning = 3: 2: 2: 2: 1

(3) white broth is generally used to use less bones and glutinous rice and Chinese yam is more method of stewing the color of the whitish fresh taste of the fresh broth, fresh broth in the production of the general spices are not added; base: the main highlights the spicy flavor and the fresh taste of the lighter.

(4) seasoning: commonly used salt, monosodium glutamate (MSG), chicken broth, chopped green onion, ginger, garlic, cooking wine, pepper, shrimp / seaweed; according to different tastes can be adjusted according to the taste of the spicy flavor, if you only add the base of the taste can not reach the part of the chili oil and pepper oil can be added.

Reminder: because of the taste of eating spicy hot pot has a lighter, can not eat spicy and hemp flavored soup, so the operator added a savory taste of white soup. Both white soup = fresh soup + seasoning. Fresh soup with the same spicy flavor soup. Seasonings: salt, monosodium glutamate (MSG), chicken broth, chopped green onion, ginger, garlic, cooking wine, pepper, tomatoes, cilantro, sesame seeds, chicken oil, shrimp / seaweed. (into a bowl of spicy hot); spicy soup: is the bone system clean put in the soup tube heating, and add rice and Chinese yam powder made of medicine packet, stew until the soup white when adding spice packet stew to the viscous when adjusted to salt, cooking wine, chicken powder, special base (can be added to the base of the cooked ingredients in the soup stew in the stewing of the base only to add raw materials such as bean paste to make the red oil, chili oil; pepper oil adjusted to the taste of the stew is more strong, and then the soup will be stewed. (The fire is adjusted to keep the soup slightly open state can be). Ingredients that can be blanched: vermicelli, vermicelli, river vermicelli, seaweed, rape hearts, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu puffs and so on. When the guests eat it, they choose the ingredients first, put them in a bowl after boiling, pour the spicy soup, sprinkle crispy peanuts, shredded or diced vegetables, green onions, cilantro, and drizzle sesame oil on it.

II: raw materials: cooked vegetable oil 5000g lard 1000g Pixian bean 1250g white wine 50g tempeh 20 Ziba chili 2000g pepper 200g ginger 100g garlic 150g scallion 150g rock sugar 100g mash 100g octagonal 50g tannoy 30g cinnamon 40g cumin 100g cumin 50g coriander 50g incense 30g vanilla 15g cloves 5g Senna 50g Lemongrass 30g

Method: anise cracked into small grains, Sannai sliced, cinnamon cut into small particles, Cao nuts broken and cut into small pieces, the leaves cut into fine, lemongrass cut into small pieces. Soak all the spices and peppercorns in water separately. Until the spices and peppercorns are fully soaked through, strain and drain.

Prepare two frying pans, one in which put (beans, green onions, ginger, mash, 25 grams of white wine, garlic, black beans

rosemary) and well. Another pot filled with cooked vegetable oil and lard burned to 7-8% oil temperature, slowly pouring and even mixture above, while and in order to keep stirring, to stop the oil drenched in the end. Then the pot to the stove with a small fire slowly frying, frying to keep stirring the bottom of the pot to avoid sticking to the pot, when 6 minutes dry under the spices. Continue to stir-fry for about 20 minutes under the soaked peppercorns, and then stir-fry for 5-10 minutes, the pot of raw materials in the aroma of four benefits when the pot that is into a spicy hot pot base.

Hanging soup: 15 kg of cow bones, pig bones 5 kg pepper 10 grams of wine 200 grams of onion 100 grams of ginger 100 grams

Pig and cow bones cracked, put into cold water to boil blanch blood, put into the water to clean up.

Another large pot to put the ingredients, add 10KG of water, simmering over low heat (simmering soup with high heat is milky, easy to cause soup) for about 4 hours. Fish out the bones and discard them to make a clear broth.

Simmering old stock: Mix 4 portions of base and 6 portions of broth, add 50 grams of pepper, 200 grams of ginger, 200 grams of garlic and simmer for about 2 hours, then pull out the residue.

Split the pot: 50 grams of ginger 50 grams of garlic 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of dried chili peppers 25 grams of pepper 15 grams of the old broth evenly divided into each pot to keep each pot 8 points full, put the above ingredients can be.