Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of white gourd, 50g of shredded mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.
Seasoning: butter 250g, vegetable oil100g, Pixian bean curd150g, Yongchuan lobster sauce 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g and ginger rice/0g.
Production procedure:
1, making brine. Put the wok on a strong fire, cook the vegetable oil until it is 6% cooked, stir-fry Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, mash juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.
2. Make the main ingredients. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square pieces. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use the washed bamboo sticks to thread the vegetables into a string, about 30 to 40 grams.
3. Thermal system. Put the salt water tank on a strong fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.
4. eat. Cooked vegetables are put on a plate with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. Whether to dip or not depends more or less on you.