Seasoning: 300 grams of old ginger, 500 grams of onion, 3 grams of white pepper and 500 grams of cooking wine.
Add 10g oil to a cold pot, and turn on low heat. When the oil temperature is about 30% hot, add 50g Erjing pepper section, and stir-fry with low heat. When yellow spots appear on the pepper skin, add 10g dried red pepper, and continue to stir-fry until the pepper in the pot is dry and yellow and makes a crisp sound. Take it out, put it on a chopping board, and shovel it with a kitchen knife. ?
Production procedure: 1. Slaughter chickens and ducks, then laparotomy and cure. Scrape pig's elbow and belly and wash them. Wash and break pig bones. Soak ribs, old hen, fat duck, pork elbow and pork belly in boiling water, take them out, rinse them with clear water and drain them. The old ginger is broken and the onion is pricked.
2. Put the ribs, old hen, old duck, pork elbow, pork belly, old ginger, green onion, white pepper and cooking wine into the soup bucket, inject clean water, boil over high fire, skim off the foam, and cook over medium fire until the soup is milky white and delicious.
Technical points: Clear water must be added at one time, and no water is added in the middle. Don't mix the water too full, so as not to overflow the pot after boiling. It takes a big fire or a medium fire to boil.
Production method:
1. Cut duck blood and lunch meat into small pieces with a thickness of 1 cm and a width of 4 cm. The eel is cut into 5 cm long segments. Wash the louver and cut it into pieces, and cut it into sections with yellow throat; Wash the bean sprouts, and cut the dried peppers into small pieces of 1 cm with scissors.
2. Put the broth into the pot, add the special bottom material, simmer into red soup, add monosodium glutamate and chicken essence to taste, and remove the residue for later use.
3. First put the bean sprouts into the red soup, cook them with low fire, take them out and put them into a container, then put the duck blood into the red soup and cook them, take them out and put them into a container, and finally put the eel, yellow throat, lunch meat and louver into the red soup, cook them with low fire and put them into a container after taking them out.
4. Add sesame oil and pepper oil to the red soup to taste, pour it into the pot and sprinkle with dried peppers. Put salad oil in the pot, take it out when it is 80% hot, and pour it on the dried Chili.