First, the proportion of spices
500g of Amomum tsaoko, 0/25g of cinnamon/kloc-,250g of cardamom, 0/00g of star anise/kloc-,500g of angelica dahurica, 75g of dried ginger, 250g of rhizoma kaempferiae, 75g of gardenia, 250g of bibb, 75g of clove, 250g of nutmeg, 62g of Amomum tsaoko and 250g of dried tangerine peel. Amomum villosum 150g, weeds 25g, licorice 125g, cumin 25g, fennel 125g, cardamom 25g, Senecio scandens 25g, Siraitia grosvenorii 1. Mix the spices and grind them into powder for use.
Second, the bottom material ingredients
1. Oils: lard 700g, chicken oil 500g, sheep oil100g, soybean oil 400g, hotpot butter1400g. Oil can be refined in advance or directly refined oil (Luojin and Shuanghui).
2. Vanilla seeds: 250g, crushed to ensure the smallest particles to the size of sesame seeds, not too fine, soaked in boiling water according to the ratio of material to water of 1: 0.8 to prevent frying in the pot.
3, Pixian bean paste: 500 grams (Chuanjiao brand, Shuweiyuan, Laojishi, Dandan).
4. Yongchuan Douchi: 125g, crushed for later use.
5, green pepper: 120g (adjustable), crushing to ensure the minimum size of sesame seeds, not too fine.
6, Chongqing hot pot bottom material: 600 grams, melted in the microwave oven in advance.
7. Spice: 150g for standby.
8. Dried ginger powder:100g.
9. Chili noodles: 100g medium spicy Chili noodles (Erjingtiao, Hongtianyang) are spicy, and 50g line pepper (also called Qin pepper) is in color.
10, stock: 750g of Luo Jin stock (beef bone with strong flavor) is added with 50g of boiling water and melted in the microwave oven.
1 1, mixed seasoning: i+G "flavor disodium nucleotide" 25g, Daxida beef powder 30g, concentrated fresh fragrant powder 100g, chicken essence 100g, monosodium glutamate 100g, and special fresh/kloc-. (7 kinds of materials, weigh out in proportion, and mix well for later use).
3, stir-fry the bottom material.
1, five kinds of oil into the pot, open the fire, and boil off the oily smell (200? C or so)
2. Add the prepared rapeseed and heat it to 150? C, keep the temperature for 65438 0 minutes.
3. Add the prepared bean paste, stir fry with low heat, and the temperature will return to 150? C, you can put it into the next step.
4. Add the prepared fermented soybean and heat it to 150? C, keep the temperature for 65438 0 minutes.
5. Add the prepared green pepper and heat to 145? C, keep the temperature for 65438 0 minutes.
6. Add the prepared Chongqing hot pot bottom material, stir-fry for about 30 seconds and melt.
7. Add the prepared spices and heat to 145? C, keep the temperature for 65438 0 minutes.
8. Add the prepared dried ginger powder and heat it to 145? C, keep the temperature for 65438 0 minutes.
9. Add the prepared peppers and fry for about 15 seconds. The peppers turn red and fragrant.
10, immediately put the broth, and use the water in the broth to cool the oil to prevent the Chili noodles from frying. Turn on a small fire and dry the water until there is no steam and bubbles visible to the naked eye on the oil surface.
1 1, the temperature drops to 130? When the temperature is lower than C, add the mixed seasoning, stir well, and turn off the fire.
12. After the oil is semi-solidified, it needs to be stirred evenly and frozen.
Fourth, bone soup is cooked.
100 kg of water is mixed with beef bones above 15 kg, and the bone soup is boiled over medium fire for more than three hours until it turns white (the beef bones are soaked in cold water in advance to remove blood water, then blanched to remove blood foam, and the beef bones can be recycled until they are crushed).