Maoxuewang

1. Raw material selection: Using special-grade Pixian bean paste dried for 3 years in Sichuan, high-quality butter, and 8 secret spices as the main raw materials;

2. Raw material processing: The reason why we only use 3-year-old super-grade bean paste is because the longer the fermentation period, the stronger the aroma of the sauce, and the aroma will be more fragrant after being eaten; unprocessed beef Oil has a special unpleasant smell. Zhenchu ??removes the odor of butter through high-temperature heating, melting and deodorization. The processed butter has a rich aroma;

3. Production process: Fermented products need to go through complex biochemical reactions. A lot of impurities will be produced during this period. We have made statistics. In about 1 ton of unprocessed bean paste, after testing, it was found that the amount of inedible foreign matter and impurities in it was as much as 20KG, accounting for 2%. Zhenchu ??classifies these foreign matter and impurities, and uses X-ray machines, powerful magnets, manual picking, precipitation, hair removal and other processes to remove them one by one. Finally, it undergoes a sterilization process and is refined in accordance with national standards for sauces. Produced;

4. Finished product: Zhenchu ??Maoxuewang seasoning is spicy but not dry, numb but moderate, oily but not greasy. Rich aroma. Numb, spicy, fresh and fragrant, it is a classic flavor sauce. In addition to making classic Maoxuewang dishes, it can also be used to make skewers.

Mao Sui recommends himself

1. Mao Xuewang was born in Bashu, but now it has become popular all over the country and is deeply loved by men, women and children. It has a strong tendency to go abroad and go to the world. Run, Mao The blood is strong!

2. This dish requires many ingredients and seasonings, such as peppercorns, chili peppers, oil, salt, cooking wine, monosodium glutamate, vinegar, stock, etc., even for experienced chefs Be especially careful when making this dish. A little more will make it too good, a little less will make it bland. Hemp, spicy, hot, fresh and fragrant are all indispensable;

3. A master chef will Such a difficult ingredient technology was handed over to a professional R&D team. After many trips to and from Bashu to inspect and select ingredients, countless improvements and blending, and personal guidance from consultant masters, they restored the traditional flavor of Maoxuewang to the maximum extent and launched This Zhenchu ??Maoxuewang seasoning not only solves the chef's difficulty in making ingredients, but also allows food lovers to easily cook the chef's version of authentic Sichuan flavor.