Sesame paste (or peanut butter) is first mixed with cold boiled water to form a thick paste, and then the fried red oil Sichuan Chili sauce, soy sauce king, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to form a thin paste.

This seasoning is rich in Sichuan spicy flavor, and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes and so on.

(2) Oyster sauce:

Add vegetable oil into the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir-fry thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.

This seasoning is suitable for people who don't eat spicy food, and should be mixed with live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.

(3) Garlic paste with red oil:

Stir-fry red oil in Sichuan Chili sauce, add a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic and mix together.

This seasoning is spicy and fragrant, suitable for many people's tastes, and is suitable for fish, loin, gizzard, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.

(4) Odor:

Chili sauce with red oil, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate, etc.

Method: First, cut the red pepper, add vegetable oil into the pot and heat it to 90%, add the fine pepper powder and stir it thoroughly, then pour it into a bowl, and then add other ingredients and mix it into a paste.

This kind of seasoning is mainly spicy and has a variety of flavors, which is suitable for all kinds of meat and vegetable dishes.

(5) Sufu juice:

First, crush the red milk rot, add a little cold boiled water and mix it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, add a little sugar, monosodium glutamate, white wine and salt and mix well.

This seasoning is suitable for main ingredients such as fish and shrimp.

(6) Sesame sauce:

Sesame paste (or peanut butter) is mixed with cold boiled water to form a thick paste, and a little sugar, salt, soy sauce, pepper, monosodium glutamate, scallion head, coriander powder and sesame oil are added and mixed.

This seasoning is suitable for clams, fish fillets, loin slices and various seafood.

(7) Ginger juice:

Peel ginger and cut it into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold boiled water and mix well.

This seasoning is suitable for fish, shrimp, razor clam, conch, scale and so on.

(eight) sesame oil:

Add a small amount of cold boiled water to soy sauce king and mix with sugar, monosodium glutamate and sesame oil.

This material is suitable for all kinds of hot pot.

Sichuan style Niu hotpot

raw material

* Red oil pot bottom: 2 sections of green onion, ginger 1 block, garlic 15 cloves, a large amount of dried red pepper, lobster sauce 1 0g, pepper 1 0g, 2 star anise, cinnamon1slice and fennel/kloc.

* Bone soup: 800g of tube bone, ginger 1 piece, and about 20 pieces of pepper.

* Rinsing materials (processed in turn): thousands of pieces, tofu, crab roe, black fungus, Flammulina velutipes, flower mushrooms, chrysanthemum, baby cabbage, potatoes, fat mutton slices and sweet potato vermicelli.

* Dip in juice: 8 cloves of garlic and 3 shallots.

seasoning

* Red oil pot bottom: peanut oil 150ML, 3 tablespoons of bean paste, bone soup 1000ML, salt and chicken essence.

* Bone soup: salt.

* Garlic pepper and sesame sauce: homemade pepper and sesame sauce 1 tsp, soy sauce 1 tsp, vinegar 1 tsp, and sesame oil.

* red oil dip in sesame sauce: 2 tablespoons sesame sauce, soy sauce 1 tablespoon, vinegar 1 teaspoon, sesame oil 1 teaspoon, red oil 1 teaspoon.

method of work

* Bone soup

1: Put the pig bones in a cold water pot, remove impurities after the water boils, and take out the bones.

2: Put the pig bones into the pot, add warm water and sprinkle with pepper.

3: Put ginger slices in, bring to a boil over high fire and simmer for about 2 hours, and add salt when turning off the fire.

Try it quickly and make a Sichuan-style beef hotpot that belongs to you.

The method of Sichuan-style beef chafing dish is simple, which is a common dish in the recipe of Gourmet's chafing dish. The taste of Sichuan-style beef chafing dish belongs to red oil flavor, and the method belongs to chafing dish. But how to make Sichuan-style beef chafing dish is the best, mainly depending on your own taste and habits. Adjust the details and let yourself follow your feelings to make this Sichuan-style beef chafing dish ~ ~

* Red oil pot bottom

1: cut the green onion, slice the ginger, pat the garlic loose, and cut the dried red pepper 1/2 into small pieces.

2: Heat the oil in the pan, saute 1/2 amount of onion, ginger and garlic, and take it out after it is fried to golden brown.

3: Add bean paste and pepper to stir-fry slightly until fragrant, add dried red pepper to stir-fry red oil, and then take it out.

4: Continue to add onion, ginger, garlic, whole dried red pepper and fermented soybean, and then add all the spices.

5: Stir-fry for a while and stir-fry the fragrance.

6: Pour bone soup, add salt and chicken essence and cook for 10 minutes.

* Dip in juice

1: garlic is pressed with garlic pressing pliers.

2: Cut shallots.

3: Put the minced garlic into a small bowl, and then add the seasoning of garlic, pepper and hemp dipping juice in turn.

4: Put the minced garlic into a small bowl, add the seasoning dipped in sesame sauce and red oil in turn, and sprinkle with chopped green onion.

Experience and feelings

* It's best to choose the tube bone as the bone of the big bone soup. Although there is more meat in the straight row, there is less oil, and the soup bone is not so strong and the taste is not fragrant.

* Note that the bones should be put into the pot with cold water, so that more blood can be removed from the meat. Otherwise, the bone will shrink quickly when it meets boiling water, locking up blood! This is mother's wisdom! Put the soup salt last, or the meat will be firewood!

* The amount of dried red pepper and pepper at the bottom of the red oil pot can be added according to your own taste. Birds add a lot of medium, afraid it is too spicy, hehe! The taste is quite awesome!

* Every step of frying the bottom of the pot with red oil must be fragrant, otherwise the bottom of the pot will not be fragrant! In particular, the addition of bone soup is very important. If not, you have to add water, but the taste will definitely be greatly reduced.