Main ingredient:

One hen (about 4500 grams), 2000 grams of sheep bone, 1 duck rack, 2500 grams of beef bone.

Accessories:

10 grams of Angelica sinensis, 3 grams of Angelica dahurica, 100 grams of Radix et Rhizoma Ginseng, 40 jujubes, 20 cinnamon balls, 250 grams of sliced ginger, 750 grams of green onion, 400 grams of garlic cloves.

Medicinal ingredients:

5g each of star anise, Chinese yam, shennai, grasshopper (tapped and seeded), Angelica dahurica, cumin, cinnamon, nutmeg, nutmeg, nutmeg, sand nut, wood, ginger, eucommia, goji berries, bamboo, astragalus, pepper, lemongrass, ground white pepper, wicker 2g each of Chenpi, parsley seeds (ground), perilla, licorice, parsley, clove 1g each of Angelica sinensis 5g, dry ginger, sarson, fragrant ginger. 5g of Angelica sinensis, 3g each of dried ginger, Radix et Rhizoma Ginseng, and Folium aromaticum, and 1 piece of Luo Han Guo (cracked).

Seasoning:

200 grams of refined salt, 200 grams of chicken essence, 35 grams of pepper, 20 grams of ginger powder, 50 grams of butter, 150 grams of chicken oil, 50 grams of white wine, 100 grams of salad oil.

Production:

(1) soak 500 grams of medicinal materials in white wine and water for about 25-30 minutes, and fish out the package into a spice bag.

(2) The old hen slaughtered clean, chopped into large pieces, sheep bones, cattle bones, duck frame into the boiling water pot boil 5 minutes out.

(3) pot on the fire, put salad oil burned to 50 percent hot, under the Angelica 10 grams, 3 grams of Angelica dahurica sautéed, into the old hen block stir-fried to moisture will dry, pot poured into a stainless steel bucket put sheep bones, cattle bones, duck bones and spice packets, injected into the water 25 kilograms of high-fire boiled, control the net foam, switch to a small fire to simmer for 6-8 hours, after the exhaustion of the material slag, that is, simmered into a! Little Sheep Hot Pot White Soup Ingredients.

(4) Put the boiled white soup into 10 hot pot pots, put the ginseng, jujubes, cinnamon, ginger, scallions, garlic cloves and all the seasonings into 10 pots, and then boil them for about 5 to 8 minutes to make the soup for the fat goat.

(5) Serve with sliced lamb from Inner Mongolia, seasonal vegetables, tofu, and vermicelli.

Spicy soup pot production process:

(1) Spicy soup pot base frying:

Oil:

Salad oil 5 kg, triple oil 1.5 kg (its production method: salad oil and dry chili noodles in the ratio of 3:1, the salad oil to 70% heat, the pot rushed into the chili noodles, the edge of the rushing side of the stirring do not paste the bottom, and then static, and so on, the chili noodles after the precipitation). Take out the salad oil, and then burned to seventy percent heat, and then rushed into another dry chili pepper noodles, so repeated 3 times that is into the triple oil), butter 1 kg, 500 grams of mutton oil.

Ingredients:

Patty cake chili 4 kg, hot pot special PI County bean 1 kg.

Seasoning:

300 grams of rock sugar, 150 grams of white wine.

Base frying process:

Four oil into the pot, burned to fifty percent of the heat into all the ingredients, small fire with a spatula to keep turning to prevent paste the bottom, simmering to the oil from cloudy to clear, under the rock sugar, stir frying over low heat until the rock sugar melted and then add white wine that is.

Frying key:

1, the key to frying the base to choose good raw materials, chili pepper to choose high-quality red and less seeds of the two gold bars or lantern peppers, do patty cake chili pepper to remove the seeds of chili peppers, boil up (that is, chili peppers become large draught) after the control of the dry water and then steamed for about 1 hour and then crumbled, so that out of the hot pot hot pot hot and spicy red and bright, fragrant back to the spillover, and steamed chili pepper eaten without fire, not dry mouth, the chili pepper color is also brighter. Chili pepper color is also brighter.

2, the traditional rapeseed oil to high-quality salad oil after the color is more red and clear, there is no loss of flavor, butter refining should pay attention to the fire can not be too large, otherwise it is easy to have a burnt taste, and the color is black.

To pot process (10 pots):

Take the fried hot pot base 1300 grams, will be evenly divided into 10 shares of hot pot base, were loaded into 10 pots, and then 10 pots were mixed with 2500 grams of hanging good fat goat hot pot white broth, 100 grams of ginseng, 40 jujubes, 20 cinnamon, 250 grams of sliced ginger, 750 grams of scallions, 400 grams of garlic cloves, evenly into 10 hot pots. The average into the 10 hot pot pot, and then were transferred to 150 grams of refined salt, 100 grams of chicken essence, 20 grams of pepper, sand ginger powder 10 grams, 150 grams of chicken oil, on the fire boil about 5-8 minutes or so, complete.