Raw materials:

Mixed oil 2300 grams, 780 grams of flavored spicy materials, PI County 500 grams of bean curd, 75 grams of red pepper, 100 grams of white wine, 1 bottle of beer, 20 grams of mash, 50 grams of ginger, 50 grams of sugar, garlic, scallions, each appropriate amount. Spice recipe:

5g cardamom, 5g grass nuts, 3g sannay, 2g cloves, 5g sand nuts, 5g allspice, 15g cinnamon, 5g licorice, 5g pai cao, 20g cardamom, 5g woad, 5g tangerine peel, 8g lemongrass, 15g star anise, 5g allspice, 8g cumin, 15g vanilla. Ratio of mixed oil:

Butter 800g, salad oil 1500g.

Flavor spicy material formula: the bean paste, chili pepper paste, black bean paste mixed into spicy sauce spare. Preparation:

1, anise wrenching into small grains, sliced Sannai, cinnamon cut into small particles, strawberry patted and cut into small pieces, incense leaves cut fine, lemongrass cut into small pieces. Soak all the spices and peppercorns separately in water (about 20 minutes). Separately, soak the red peppercorns in white wine. Until the spices and peppercorns are fully soaked through, strain and drain.

2, net pot on the fire, injected salad oil and tallow hot, into the beans, scallions, ginger, mash, beer, garlic, rock sugar (self-recommended after the release) stir fry, to be small fire stir fry to the beans gas is almost dry, under the spicy material and change to high heat stir fry, see the pot of oil boiling, and then change the small fire simmering for about 30 minutes, then under the soaked spices continue to stir fry for more than 30 minutes, until the pot of Bean petals have the feeling of crispy, soak up the red pepper added to continue to fry for 5-10 minutes, the old material is considered to be fried.

3. It is better to leave the old material for two days before using, so that the effect will be better. When you make the bottom of the pot, take it out and add the soup to make the soup pot.

4, hanging soup: 15kg of cow bones, 5kg of pig bones, 10g of pepper, 200g of wine, 100g of onion, 100g of ginger

Crack the pig bones and cow bones, put them into cold water and blanch them to remove the blood, put them into water to clean them.

Set up another pot to put the ingredients, add 10KG of water, simmer on low heat (simmering soup with high heat is milky, easy to cause soup) for about 4 hours. Fish out the bones and do not use them, then the soup will be clear. The soup:

A pot of good risotto is a qualified fresh soup that needs to be constantly added during the risotto production process, and a pot of risotto soup made with water can never be compared to risotto soup made with fresh broth. Special fresh soup production process: the conversion process:

Fresh soup to remove the dregs of the material and then turned into the risotto pot, on the fire after boiling, ladled into the fried old ingredients. There is no fixed ratio of casting here, but you have to rely on your own feeling to grasp, when you feel that the soup has enough fresh and spicy flavor, it is ready. It should be reminded that there is no need to add salt in the first pot of soup, because the ingredients such as bean curd already have enough salty flavor. However, because risotto out of the pot to scoop a lot of soup in the bowl, so in the risotto after about 10 servings, the pot should be timely replenishment of fresh soup and refined salt. As for whether to add the old ingredients, it depends on the specific situation to be flexible. About the bowl of risotto ingredients:

8 grams of chopped green onion, 5 grams of minced garlic, 15 grams of chopped celery, 5 grams of granulated mustard greens, 4 grams of green pepper oil, 4 grams of monosodium glutamate, 3 grams of sugar, 15 grams of special black bean mushrooms, 10 grams of sesame oil.

The celery needed in the bowl ingredients can be chopped together with the leaves, because it has a strange aroma, so its amount can be slightly larger. I use red peppercorns when I simmer the soup ingredients, as these have a strong flavor and can withstand high simmering temperatures. But the green pepper is not the same, although its flavor is fragrant and elegant, but it can not withstand high temperatures, so once on fire, a short time to get out of the pot, otherwise it will be all the aroma. In order to reflect the fragrance of green peppercorns, I chose to add green peppercorn oil in the bowl of ingredients in the practice, and as it turns out, this is exactly the bowl of ingredients of God. The tempeh puree was another key point in my bowl mix. After mincing the black beans, add ginger, garlic, scallions, golden hooks, tangerine peel, oyster sauce, etc., and stir-fry over low heat to bring out the aroma. It is advisable to add more oil for stir-frying. Note:

The above is only the hot pot flavor of the risotto as an example, but the brine flavor of the risotto soup, but also only on the basis of this practice to add brine modulation. Marinade type risotto core recipe and production technology: Introduction:

Risotto soul ---- light brine:

Light brine can be said to be the bottom of the pot of risotto, but also the core technology of risotto. The recipe is as follows:

1, 8 grams of grass berries, 15 grams of cardamom, 50 grams of star anise, 15 grams of cumin, 20 grams of kenaf, 15 grams of cinnamon, 3 grams of cloves, 5 grams of spices, into the warm water to soak for 2 hours;

2, start the pot into the 18 kg of broth, all the spices with 100 grams of morning glory, 30 grams of dried peppercorns into the pot with the simmering for 30 minutes. Risotto process:

1, will be simmered in light brine, into 500 grams of butter or vegetable oil to boil, butter flavor thick, vegetable oil fragrant, according to the taste of the local choice (Note: can also be discussed above on the basis of the production of the old material for the separation of materials and oil, take the upper layer of oil can be used as a spicy oil material). 2, the classification of raw materials into the bamboo basket, meat and vegetarian separate, because of its maturity is different, so it is not easy to get into the pot together, into the pot time is also determined by the raw materials, vegetarian in 1-3 minutes or so, meat in 3-5 minutes

probably that's how it is ~

But I think if you really want to learn or to go to Chengdu to find a professional masters there, after all, read the text and someone to teach or teach or not the same thing, otherwise everyone will look at it, but it is not the same. I don't think it's the same as being taught by someone who's been there and done that, or else everyone can become a chef just by reading a recipe.