Ingredients: (according to their own preferences, the type of raw materials, how much can be added or subtracted )
Seasoning:
250 grams of butter, 100 grams of lard, 100 grams of vegetable oil, Pixian Douban 150 grams of soybean, Yongchuan tempeh 50 grams of sugar 10 grams of pepper 5 grams of pepper 2 grams of dry chili 30 grams of mash juice 20 grams of Shaojiao 20 grams of ginger rice 10 grams of refined salt 100 grams of grass jelly 10 grams of cinnamon 10 grams of paiwan grass 10 grams of white fungus. Ginger rice 10 grams, 100 grams of refined salt, 10 grams of grass nuts, 10 grams of cinnamon, 10 grams of paiwan grass, 10 grams of white fungus, 250 grams of chili noodles, 30 grams of bean paste, 30 grams of pickled ginger, pickled chili pepper 40 grams of knots, garlic cloves, 50 grams of ginger, 25 grams of sugar, 5 grams of monosodium glutamate (MSG), mace and pepper, and a little more chicken broth or duck broth.
Meat dishes: rabbit waist 50 grams, 50 grams of tripe, 50 grams of eel, 50 grams of pork ring throat, 50 grams of luncheon meat, 30 grams of duck intestines
Vegetarian dishes: lotus root slices 80 grams, 80 grams of lettuce, 50 grams of melon, 50 grams of mushrooms, 50 grams of dried bean curd, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of bok choy
Preparation procedures:
1, the system of brine. . Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the Pixian Douban (first Duo fine) 煵 crisp, speed into the ginger rice, peppercorns 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, hot. Brine pot placed on the fire, so that it maintains a small boil, the various types of dishes ready, according to the fire of different dishes scalding ripe.
Easy problems and solutions:
The hot product is not cooked. The main ingredients used in hot and 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, scallop dishes, hot time should also be longer, hot such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.
Finally, the hot dishes with a variety of seasonings can be enjoyed!