Ingredients: Butter 3 pounds salad oil 2 pounds Pixian bean paste 1 catty 50 grams of white wine mash 20 grams of Ziba sea pepper 1, 5 pounds of ginger 1 two garlic 1 two peppercorns 1.5 two tempeh 15 grams of Yibin crushed rice vegetables 15 grams of rock sugar 1 two top grade chili pepper pasta 2 two green onions 1 two 3 inch section

Spice recipe: White button 5 grams of fructus herbaceous 5 grams of Sannay 3-5 grams of clove 3-5 grams of sand nuts 5 grams of cumin 5 grams of cinnamon 5 grams of ganja 5 grams of chives 5 grams of rows of grass 5 grams of old buckle 5 grams of ganjiao 5 g clove 3-5 g sand nuts 5 g chamomile 5 g cumin 5 g cinnamon 5 g licorice 5 g branches 5 g pai cao 5 g old buckle 5 g ganzong 5 g pericarp 5 g wicker 5 g lemongrass 5-8 g anise 5 g chamomile 5 g Qianlixiang 5 g cumin 8 g vanilla 5 g before frying spices cut into 2-inch-long knots, soak in warm water for about 20 minutes, the peppercorns soak up. Prepare 2 frying pan, one inside put (bean curd, scallions, ginger, mash, white wine 25 grams of garlic, crushed rice and tooth vegetables, black beans and rock sugar) *** 9 samples mixed well. Another pot to add 3 pounds of butter boiled, then add salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil as it drips to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili pepper, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the moisture of the raw material is almost dry when added to the soaking up the spices to continue to stir fry until the raw material is 9 dry under the soaking up peppercorns, stir frying 5-10 minutes can be.

Hanging soup As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so when hanging the white soup must pay attention to raw materials to match, in order to ensure that the soup is fresh and flavorful. Its characteristics are: milky white color, taste, consistency is thicker. Hanging soup raw materials: a hen, a hen duck, a pig bone 15 jin crucian carp 4 jin (crucian carp soup must be wrapped in gauze)

Hanging soup process 1, blanching raw materials to blanch. 2, cool water to soak the raw materials for 1 hour, so that the raw materials within the nutrients solid, the soup is fresh and flavorful. 3, hanging soup when adding ginger, onion, cooking wine, pepper particles. 4, a one-time mixed full of water, if the water is boiled dry, can only be added to the pot of boiling water to the soup pot, forbidden to the soup pot to join the cold water. 5, diligently beat the foam in order to ensure that the soup is milky. Large fire boil, with a large fire stew soup for thick soup that is white soup, with a small fire stew soup for clear soup, must pay attention to.

The general recommendation is to use a 4:6 pot, i.e., 4 minutes of broth and 6 minutes of oil. The pot ingredients: ginger particles 50 grams of garlic particles 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 pounds of fresh broth 3 pounds. Remember:Season the flavor first, then put the mother ingredients. Peppercorns and dried chili peppers put the old oil and mother ingredients before putting.

Clear soup pot base Recipe: chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujube 10 grams of goji berries 5 grams of garlic 10 grams of ginger (to take the skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain treasures 20 grams of broth 4 pounds of lard 100 grams of mountain treasures (sheep's blood mushrooms, bovine bacilli. (slippery mushrooms, etc.) will be angelica and ginseng *** 20 grams of granules into the bottom of the white soup pot with excellent results.

Mixed soup solution: Reason: 1, oil containing water is too heavy 2, soup and oil ratio column is not appropriate 3, guests eat improperly caused by mixed soup. Treatment:The oil in the pot to beat most of the oil, replaced with the kitchen Xin old oil can be.

Hot pot seasoning and soup requirements: 1, hemp flavor is not enough: add fried peppercorns and old oil can be stirred. 2, numbness is too heavy: add sugar and mash mixing with the right amount of old oil. 3, spicy flavor is not enough: add plus fried Ziba chili and old oil mixing. Attention to Ziba chili frying (salad oil 10 pounds, Ziba chili 5 pounds, soak cumin appropriate amount, the old ginger particles appropriate amount, fried to half dry when adding white wine fried dry can be). 4, spicy overweight: from the pot to take out a part of the old oil, participate in a portion of the broth and then add an appropriate amount of mash and sugar can be. 5, not enough salty, salt dissolved in the broth in an appropriate amount of the bottom of the pot can be added. 6, salty overweight: add the slices of lotus root and potato slices each One point can be, or add the right amount of broth can also be resolved (lotus root slices and potatoes have a salty effect). 7, in order to ensure that the guests of the halogen reckless behavior and pour a lot of vegetables into the pot to affect the bottom of the quality of the pot, please keep the bottom of the pot 8 points full.

Hot pot taboos: Some people say that eating hot pot as long as the soup on the line, where you can eat something beans can be hot, "hot to hot good" and so on, in fact, is not right, to make the hot pot to always maintain its characteristics or a taboo multifaceted issues. 1, taboo with the corruption of raw materials. 2, avoid using chlorophyll-containing materials. 3, avoid using the hot pot with the chlorophyll-containing materials. 4, avoid using the chlorophyll-containing materials. 5, avoid using the chlorophyll-containing materials. 2, avoid using chlorophyll-containing vegetables too heavy raw materials. 3, avoid using hair system with alkali amount of too heavy raw materials. 4, avoid using too much meridian and fibrous tissue is too coarse raw materials. 5, avoid adding soy sauce in the soup marinade. 6, avoid the soup becomes mixed and become strong. 7, avoid adjusting the fire without degree. 8, avoid adding soy sauce in the soup pot at one time. 9, avoid adding soy sauce in the soup pot at one time. 10, avoiding using the soup pot in the soup pot at one time.

The knowledge of spices is taken from books, and the rest is my whole heart and soul, and the flavor is authentic, and the aroma floats for miles.