Bottom material: spice bag (5 grams of Amomum villosum, 5 grams of Amomum tsaoko, 3 grams of Rhizoma Dioscoreae Septemlobae, 2 grams of clove, 5 grams of Amomum villosum, 5 grams of fragrant fruit, 5 grams of cinnamon 15, 5 grams of licorice, 5 grams of weed, 20 grams of nutmeg, 5 grams of fermented grains, 5 grams of dried tangerine peel, 8 grams of citronella, and 8 grams of star anise/kloc-. 780g of spice, 500g of Pixian watercress, 75g of red pepper, 0g of liquor 1 00g, 20g of fermented grains, 50g of ginger, 50g of crystal sugar, and appropriate amounts of garlic and green onions.

Soup: 5 kg of bovine bone, 5 kg of pig tube bone, pepper10g, 200g of cooking wine, scallion100g, ginger100g.

Bowl ingredients: millet pepper, chopped green onion, garlic, celery powder, pickled mustard tuber granules, peanut granules, green pepper oil, chicken essence, white sugar, special lobster sauce, sesame oil.

Method for making maocai seasoning

Practice:

1, prepare to fry the bottom material: separate the spices and pepper and soak them in water for 20 minutes.

2. Put salad oil and butter in the pot, add watercress, scallion, ginger, fermented grains, beer, garlic and crystal sugar and stir fry. When the watercress is dry with low fire, add spicy ingredients and stir fry evenly with high fire. When the oil in the pot boils, simmer for about 30 minutes, then add the soaked spices and stir fry for more than 30 minutes until the watercress in the pot feels crisp.

3, making soup: break the pig bones and cow bones, boil the fire and drain the blood; Put pepper10g, cooking wine 200g, scallion100g, ginger100g in another large pot, add water10000g, and simmer for about 4 hours, then remove the bones, that is, make soup.

4. Use a small half pot of soup, scoop in the fried base and cook for 20 minutes on low heat.