Liu Yiguo Jintoubaonao:

Ingredients: 1500g of beef, beef tendon, tendon, and tendon***, 100g of potato, 80g of carrot or fresh corn cob grams, 50 grams of shiitake mushrooms, 5 grams of wolfberry, and 15 grams of jujube.

Seasoning: 50 grams of salad oil, 50 grams of secret spice pack, 20 grams each of ginger slices and garlic cloves, 15 grams each of green onion and bean paste, 6 grams each of salt, chicken essence and monosodium glutamate, secret recipe 30 grams of cooking oil.

Dipping ingredients: appropriate amounts of sesame sauce, chive flowers, fermented bean curd juice, and chili oil.

Secret spice bag recipe: 5 grams of nutmeg, 10 grams each of Sichuan peppercorns, star anise, and Sichuan peppercorns, and 4 grams each of bay leaves, amomum villosum, and cumin.

Secret oil preparation method (batch):

Raw materials: 20 kg of rapeseed oil, 5000 g of dried chili, 20 g of Lithospermum, 50 g of grass fruit, 100 grams of lemongrass grams, 50 grams of star anise, 50 grams of cinnamon, 10 grams of bay leaves, 25 grams of white cardamom, 500 grams of dried pumpkin seeds, 250 grams of ginger (beat into pieces), 250 grams of garlic cloves (beat into pieces), and 250 grams of green onion sections.

Preparation method:

(1) Put the dried chili pepper and pumpkin seeds into the pot and stir-fry until fragrant, mince them together with Lithospermum, and then put them into a stainless steel bucket; Soak the grass fruit, lemongrass, star anise, cinnamon, bay leaves and white komong in boiling water for 10 minutes, then drain and set aside.

(2) Set the pot to low heat, pour half of the rapeseed oil into the cold pot, add ginger, garlic cloves, and green onions to fry until fragrant, then add the grass fruits, lemongrass, and star anise soaked in water. , cinnamon, bay leaves and white cardamom. After frying to dry out the water and become fragrant, remove from the fire and let the oil temperature drop to 50% heat. Then pour the residue and oil into a bucket containing minced chili peppers and minced pumpkin seeds. inside, stir continuously until uniform, then let it sit for 24 hours.

(3) The next day, put the pot on medium heat, pour in the other half of the rapeseed oil and heat it until it is 80% hot, take it away from the fire and pour it into the cooled chili oil bucket, stir evenly Let it stand for another 48 hours, and finally filter out the residue to obtain red oil.

Preparation method:

(1) Cut beef, beef tendon, tendon, and tendon into pieces of about 3 cm; cut potatoes into long pieces, carrots or fresh corn on the cob. Cut into thick pieces; wash 50 grams of shiitake mushrooms; mix sesame paste, chive flowers, fermented bean curd juice, and chili oil into a dipping sauce according to personal taste.

(2) Put salad oil in a large iron pot and bring to a boil. Add ginger slices, garlic cloves, green onions and bean paste and stir-fry. Add half a pot of water and bring to a boil. Blanch the tendons Put them all into the pot, add the wolfberry, jujube, and the secret spice packet, bring the pot to a boil over high heat, then simmer over low heat for 4 hours, add salt, chicken essence, and monosodium glutamate, turn off the heat and simmer for another 8 minutes.

(3) Spread potato cubes, carrots or fresh corn cobs on the bottom of a large casserole, add shiitake mushrooms, put all the cooked ingredients of the tendon into the large casserole and continue to simmer. The cooking oil is ready to serve. During the meal, you can cook frozen tofu, beef balls, various vegetables and other hot-boiled dishes, and eat them with the sauce.

Key:

The types of raw materials and shabu-shabu ingredients mentioned above should be flexibly adjusted according to the preferences of the customers and the quantity of batch processing. The taste should be mainly salty and fresh, supplemented by spicy, seasoning The smell of the raw materials should be suppressed, and the added ingredients should highlight their practicality.