A, small pan frying method recipe Ingredients: Butter Salad oil Pixian soybean white wine mash Ziba sea pepper ginger garlic peppers black beans Yibin crushed rice vegetables rock sugar top grade chili onion Spice recipe: white buckle Cao Nao San Nai Clove nut sand nuts cumin cumin cinnamon licorice sticks Pai Cao old buckle licorice cinnamon cedar Wicker lemongrass octagonal leaves milliard cumin vanilla before frying the spice cut into 2-inch-long knots, soaking in warm water about 20 minutes, pepper soak up, the pepper soaked. Soak the peppercorns in warm water for 20 minutes. Prepare two frying pans, one inside the (beans, green onions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, black beans and rock sugar) **** 9 samples mixed well. Another pot to add 3 pounds of butter boiling, then add salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil while dripping to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding about 25 grams of white wine, continue to stir-fry until the water of the raw material is almost dry, plus soak up the spices continue to stir-fry until the raw material 9 minutes dry under the soak up the peppercorns, stir-frying for 5-10 minutes.

Two, hanging soup As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so when hanging the white soup must pay attention to raw materials to match, in order to ensure that the soup is fresh and flavorful. Its characteristics are: milky white color, taste, thicker consistency. The old hen a mother of a duck pig bones 15 pounds of carp 4 pounds (crucian carp soup must be wrapped in gauze).

Suspended soup process

1 raw materials blanch water to blanch through 2 cool water soak the raw materials for 1 hour, so that the raw materials inside the nutrients suspected of solidifying the soup to be fresh and flavorful.3 suspend the soup when adding ginger, onion, cooking wine, pepper particles.4 one-time mixed with water, if the water is boiled dry, can only be added to the pot of water to the pot of soup, prohibited to the pot of soup to join the cold water.5 diligently beat the foam in order to ensure that the soup is milky white! . The soup should be simmered over high heat for a thick soup, or white soup, and simmered over low heat for a clear soup. Be sure to pay attention.

Three, the pot is generally recommended to use 4:6 pot that is 4 points of broth 6 points of oil. The pot ingredients: ginger particles 50 grams of garlic particles 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 pounds of fresh broth 3 pounds. Remember: the flavor first, and then put the mother ingredients. Peppercorns and dried chili peppers put the old oil and mother ingredients before putting.

Four, pickled fish after the pike side of the fish cleaned with a knife into pieces, and then put the secret marinade marinade for about 20 minutes can be put into the hot pot to cook.