As of June 11, 2021, the training price of Sichuan brinjal training course is usually between 2,000 yuan and 3,000 yuan. Instructions for conducting Sichuan halibut training:

Sichuan halibut making recipe

Raw materials: 750 grams of chicken rack, 750 grams of pork stick bone, 17 kg of water

Seasoning: 75 grams of dried chili pepper, 50 grams of pepper, 50 grams of star anise, 10 grams of licorice, 10 grams of dried pine, 15 grams of cinnamon, 20 grams of cumin, 5 grams of cloves, 20 grams of cardamom, Grass Dou Kou 10g, 1 Luo Han Guo, 2g of Comfrey, 15g of Guang Mu Xiang, 10g of Fragrant Leaf, 10g of Sand Seed, 15g of Pai Cao, 15g of Hawthorn, 25g of Thousand Miles of Clove, 10g of Patchouli, 10g of Gardenia, 15g of Liang Jiang, 10g of Bibeo, 15g of Fragrant Fruit, 10g of Radix et Rhizoma Ginseng, 10g of Radix Angelicae Sinensis, 10g of Chen Pi, 100g of Onion Segment, 100g of Ginger, 50g of Garlic, 45g of Chicken Essence, 450 grams of salt, 100 grams of cooking wine, 150 grams of red currant powder, 300 grams of sugar color, 75 grams of monosodium glutamate

Method of production:

1, take the pot on the fire, into the 100 grams of salad oil, into the cracked rock sugar 500 grams, low-fire slow frying made of brownish-red, 400 grams of boiled water, fully stirred, turn off the fire, that is, into the color of sugar;

2, the chicken rack, pig stick bone, the chicken rack, the chicken rack, the pig stick bone, the chicken rack, the chicken rack, the pig stick bone, the chicken rack, the pig stick bone. Cold water in a pot of boiling 10 minutes to pour, wash and wait for use;

3, brine pot into 17 kg of water to boil, put the chicken frame, pork bones, plus 50 grams of onion and ginger, 50 grams of cooking wine simmering for 1 hour, filter the residue, that is, into the broth to be used;

4, all the spices, soak in water for 30 minutes, wash, under the cold pot of water, boiling boil 5 minutes, wash, put into the spice bag, can be used;

4, all the spices, soaked in water for 30 minutes, wash, under cold pot of water, boil 5 minutes, wash, put into the spice bag. Can be used;

5, the spice bag into the stainless steel broth brine pot, put 50 grams of green onion, 50 grams of ginger, 50 grams of garlic, simmering for 1 hour, under the 150 grams of red currant powder (add 500 grams of cold water to mix well), 300 grams of sugar color, into the 450 grams of refined salt, monosodium glutamate 75 grams of chicken 45 grams of refined salt, continue to simmer for 10 minutes, turn off the heat to cool and rest for 24 hours, that is, into the old brine;

6, the need to brine raw materials, wash and blanch, and then wash, will rest for 24 hours of the old brine burned into the need to brine raw materials, turn the fire to brine;

7, each time you do brine, brine need to be put into the onion and ginger 50 grams each, 50 grams of cooking wine, 10 grams of salt/1000 grams of raw brine, monosodium glutamate (MSG) 3 grams/1000 grams of raw brine, chicken 1 grams of chicken 1 grams. grams/1000 grams of raw brine vegetables;

Note: Brine different dishes need different time.