Operating process

Step 1: Burn the soup (big bone soup), take out the special risotto pot, add the soup

Do the risotto

Step 2: Add the base material in the risotto pot, stir it and boil it

Step 3: According to the customer's request, put all kinds of dishes into the basket and put it into the risotto pot

Step 4: 1-3 minutes, put out the basket into a bowl and drizzle it with spicy oil, and then put it into a bowl.

Step 4: 1-3 minutes, put out the basket into the bowl drizzled with spicy oil, spicy and fragrant a risotto is ready!

The fifth step: into the spicy material and other condiments, of course, you can also put sesame sauce (Xi'an people pay attention to the way of eating)

Production procedures

1, the system of brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County bean (first chopped 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 by their own decision. Problems that tend to arise and solve

vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage, cauliflower 50 grams, 80 grams of bok choy

seasoning: 250 grams of butter, 100 grams of vegetable oil, Pixi County 150 grams of soybean, Yongchuan tempeh 50 grams of brown sugar 10 grams of peppercorns 5 grams of pepper 2 grams of dry chili peppers 30 grams, 20 grams of mash juice, 20 grams of wine, 10 grams of ginger, 100 grams of salt, 10 grams of grass nuts, 10 grams of cinnamon, 10 grams of grass, 10 grams of white fungus, 250 grams of chili pepper, 1500 grams of fresh soup.