9 kinds of spices, 25g hot and sour powder.

Pepper: Hot and sour powder: 30 grams of Indian morning pepper (spicy) and 30 grams of Sichuan morning pepper (fragrant). Soak in water to release the fragrance of pepper.

Pepper powder: choose Hancheng Dahongpao 15-30g and wet it with water (bitter).

When buying ingredients, according to the local taste and the definition of pepper quality, the taste in the afternoon is the most sensitive and the most suitable for buying ingredients.

Oil: half a catty of chicken oil/soybean oil (rapeseed oil is not used)

Second, the production of Chili oil

1, the pot is hot Put Indian pepper and Sichuan pepper into a pot and stir-fry slowly until there are black spots on the pepper skin. Turn off the heating. When the peppers are cold, mash them and fry the white sesame seeds for later use.

2. Pour the soybean oil into the pot and heat it to 70%. Put star anise, tsaoko, fragrant fruit, fragrant leaves, angelica dahurica, kaempferia kaempferia, citronella and fennel into a pot and fry for 7 minutes on low fire.

3. Pour the peppers into a bowl, put the white sesame seeds and pepper powder on the pepper noodles, scoop the oil into the pepper noodles with a spoon, and stir evenly. The prepared pepper oil can be used after being left overnight.

Three: the production of sauce

Cold oil-sauce-Chili peppers float two thirds red-50g bean paste (stir-fried bean paste) Don't stick to the pan, but stir-fry the water-mash the cooking wine-50g garlic (chopped with a knife)-Turn off the fire-30g pepper powder for monosodium glutamate and chicken essence-the finished sauce.

Four: the production of dried bean paste

Dried bean curd: 200 grams of dried bean curd, fried at 80% to 240 degrees, crispy outside and tender inside, and every oil temperature is a kind of food.

Approximate process

Stir-fried ginger and garlic 10g- bean paste 10g- cooking wine, spicy girl-fresh soy sauce-tomato sauce (without hot and sour powder)-oyster sauce, chicken juice, soy sauce-chicken essence monosodium glutamate-one third sauce-finished product.

Detailed process

Put oil in the pan, heat the oil, stir-fry the ginger and garlic in the pan until fragrant, then add 10g bean paste, then add cooking wine, spicy girl, fresh soy sauce, tomato sauce, oyster sauce, chicken juice, soy sauce, chicken essence and one third of the sauce, and stir-fry until the bean paste is dry.

Five: the formula of hot and sour powder bowl bottom

Hot and sour powder bowl bottom: 3g seasoning spoon, 280-300g broth, 5g salt, 6g monosodium glutamate, white pepper 1g, sugar 1g, 4g rattan pepper oil, fresh essence 10g and 20g Qishan balsamic vinegar (boiled 1min).

Six: Broth formula

3000 grams of pig bone, chicken skeleton 1500 grams, 500 grams of ox bone, 40 grams of green onion, 50 grams of celery, 200 grams of green onion, 0/0 gram of pepper 10 gram of pepper, 4 segments of cinnamon, 4 grams of fragrant leaves, 30 grams of dried tangerine peel and ginger/kloc-.

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2. Add water to the pot, and put the bones, green onions, celery, green onions, peppers, peppers, cinnamon, fragrant leaves, dried tangerine peel, ginger and cooking wine into the pot.

3. Boil the water in the pot for 4 hours and remove the slag.

Seven: making hot and sour powder

1, sweet potato powder is soaked one day in advance for use.

2. Put Jiang Shui, garlic water, soy sauce, vinegar, lard, Chili oil, crispy peanuts, sesame oil, pepper powder, pepper, salt, chicken essence and monosodium glutamate into a bowl, and add broth.

3, add water to the pot to boil, add sweet potato powder, bean sprouts, kelp and so on. Boil it in a pot, put it into the prepared seasoning bowl, and add the fried shredded vegetables, crispy peanuts, chopped green onion and coriander.