Method: Illicium verum is broken into small grains, sliced, cinnamon cut into small grains, Amomum tsaoko mashed into small pieces, fragrant leaves cut into small pieces, and citronella cut into small pieces. Soak all spices and peppers in water respectively. Until the spices and peppers are fully soaked, filtered and drained.
Prepare 2 pots, one for use (douban, onion, ginger, fermented glutinous rice, 25g garlic, lobster sauce).
Rock sugar) even. In another pot, heat the cooked vegetable oil and lard to 70-80% oil temperature, then slowly pour it on the mixed mixture while stirring until the oil is completely poured out. Then put the pot on the stove and fry it slowly with low fire. When cooking, stir the bottom of the pot constantly to avoid sticking to the pot. When it dries for six minutes, spices will be popular. Continue to stir-fry the swollen pepper for about 20 minutes and stir-fry for 5- 10 minutes. When the aroma of the raw materials in the pot overflows, take out the pot and get the hot sauce.
Hanging soup: beef bone 15 kg pig bone, 5 kg pepper 10 g cooking wine, 200 g scallion 100 g ginger 100 g.
Break pig bones and ox bones, boil them with cold water to remove blood, and wash them with clear water.
Put all the ingredients into another large pot, add water 10KG, and simmer for about 4 hours (the soup cooked by big fire is milky white, which is easy to cause the soup to boil). Take out the bones, and it's clear soup.
Decocting broth: mixing 4 parts of base material and 6 parts of clear broth, adding 50 grams of pepper, 200 grams of ginger and 200 grams of garlic, decocting together for about 2 hours, and taking out the dregs to obtain broth.
Divided into pots: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 25g of dried pepper and 0g of pepper15g. Divide the broth evenly into each pot, keep each pot 8 minutes full, and add the above ingredients.