The first:
One, dip recipe:
50 grams of sesame oil, 25 grams of garlic, coriander 10 grams of salt, monosodium glutamate 1 gram, oyster sauce 10 grams,
10 grams of crushed peanuts, chopped onion 5 grams.
Second, the base material:
30 kg of butter, patty cake chili 10 kg, PI county bean paste 3 kg, 2 kg of ginger, 2 kg of white wine,
Anise, cinnamon, cloves, grass, nutmeg, fennel 3 two, naphthalene, grass nuts, sand
nuts 2 two each.
Three, soup ingredients:
Base 0.5 kg, 4 kg of oil, 100 grams of chicken essence, 50 grams of dried chili peppers, 50 grams of peppercorns, white
juice soup 2.4 kg, 50 grams of mash.
Four, meat dishes:
Rabbit loin 50 grams of tripe 50 grams of eel 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck
Five, vegetarian dishes:
Sliced lotus root 80 grams of romaine lettuce 80 grams of winter melon 50 grams of mushrooms 50 grams of tofu 50 grams of cabbage
80 grams of cauliflower 50 grams of cabbage 80 grams of green cabbage
Six, base dishes:
The base of the soup is 2.4 kilograms, 50 grams of mash.
Sixth, the base for:
The butter into the pot to seventy percent of the heat, down into the Pixian bean paste, patty cake pepper and ginger stir-fried
After the aroma into the other ingredients into a small fire fried for 2 hours can be used as a base.
Seven, soup for:
The old oil into the pot burned to seventy percent heat, into the dried chili peppers, peppercorns, sautéed ingredients out of the incense, put
into the white juice soup, mash, chicken broth can be boiled on high heat.
The second:
A, ingredients: (according to their own preferences, the type of raw materials, how much can be increased or reduced)
Meat: rabbit waist 50 grams, 50 grams of maw, eel 50 grams, 50 grams of pig's ring throat, luncheon meat
50 grams, 30 grams of duck intestines.
Vegetarian dishes: 80 grams of lotus root, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50
grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of bok choy.
Two, seasoning:
250 grams of butter, 100 grams of vegetable oil, Pixi County soybean 150 grams, 50 grams of Yongchuan tempeh, rock sugar
10 grams, 5 grams of peppercorns, pepper 2 grams, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of wine
grams of ginger 10 grams of rice, 100 grams of salt, 10 grams of grasshoppers, 10 grams of cinnamon, 10 grams of paiwan grass.
White mushrooms 10 grams, 250 grams of chili noodles, 1500 grams of fresh soup.
Three, production procedures:
1, brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Bean Office (first
dou fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put in the pounded soybean
dried beans, fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, grass
fruit and other condiments. Boil and beat away the foam to become brine.
2, the main ingredients. Wash cabbage, rabbit waist, eel, duck intestines cut into 2 cm long and wide square;
maw, pig ring throat cut into 4 cm square. Luncheon meat cut into 4 cm square thin
slices; Vegetables cut into 3 cm thin slices. With a clean skewer, thread the dishes into skewers of about 30 to 40
grams.
3, hot. Marinade pot placed on a high flame, keep it small boil, all kinds of dishes with a string of good sign
scalded, according to the different dishes of the fire scalded to maturity.
4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their
taste needs to be dipped in chili pepper and salt and then eat. Either dipped or not dipped, more or less at their own discretion.
Four, 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, scallops, a class of
dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast,
Get a good grasp of the fire, there will be no problem of undercooking.
Third:
A, 5 kilograms of bone broth ratio:
1, Sichuan production of "azalea city" Pixian 300 grams of soybean (which is the most important ingredient), vegetable
250 grams of seed oil;
2, dry red pepper 150 grams (cut into about 2 centimeters of the small section); pepper 50 grams;
3, sugar 3 tablespoons; dry ginger (slice). Spoon; dry ginger (sliced) and cloves of garlic 150 grams each; green onions (two and a half inch section) 250
g; side food stores sell 150 grams of spices a bag (back to the incense star anise Yamanaka, etc.); Salt (depending on
You buy the salinity of the bean paste to set, because some home production of the bean paste is too salty); Chicken essence a spoon.
Second, frying the material is very critical:
1, hot pot of oil, oil cooked dried chili peppers and peppercorns slightly over the oil (i.e., turn off the fire) fish up for use.
2, the frying pan under the sugar slow frying, to be melted sugar bubbles (frying process depending on the situation open
a little bit of a small fire, pay attention to the melted sugar began to float to the top of the oil when it can be, at this time the sugar bubbles were gold
yellow, if the turn into a dark red or black on the frying of the paste) Immediately under the ginger, scallions, garlic and cooking stir-fry,
and then under the Pixian bean brisket out of the aroma.
3, open the fire, the bone broth into, add salt (to the salinity of the soup put, slightly more than the usual
Sauteed vegetables can focus on the flavor) and chicken essence, soup open into the oil of the dry chili peppers and peppercorns into a small fire slowly
simmer for 10 minutes after you can.
By this ratio, you can fry some base material, each time the flavor is not enough, to the soup can be added (like spicy
People can also be in the hot material directly into some of the dry chili pepper not oil and new pepper grains).