. Halibut is not a single cooking method, but a set of cooking (heating) and flavoring both in
All, because halibut in the fire requirements than other fire grabbing dishes can be mastered, so the son of the generation will be a lot of friends enthusiastic
Sought after, especially some will not cook the housewife. His characteristics are very obvious.
First, the material is convenient, can be rich and frugal
Because of the abundance of Sichuan, so the raw materials used for brining is very extensive, so that the chef provides a greater choice of opportunities and aspects
.
Second texture palatable, rich in flavor
Halogenated raw materials, according to the texture of the raw materials and eaters of halogenated vegetables taste requirements, can be raked raked, can be soft soft, the brittle
crisp
...... Marinated vegetables in the five spices is the most used in Sichuan cuisine, he gave the most rich taste, the most palatable, five
Scented in any one of the flavor can be added or subtracted according to their own preferences.
Third aroma pleasant, moist and not greasy
Because of the brine in the addition of a certain amount of spices with their respective pungent flavor and aroma, so brine out of the dishes in addition to the
mellow sense of the five flavors, there is a special aroma. These aromas can be refreshing, wake up the brain, so when tasting brine, both can
to achieve a good sense of taste, but also can produce a good sense of smell, is the superior dishes with wine.
Fourth, easy to carry, easy to store
Brined dishes, due to heat will make the raw materials in the protein denaturation, which in turn produces dehydration phenomenon, so that the brined raw materials
Hungry, the water content of the weakening of the raw materials, which increases the period of raw materials and storage period, brine raw materials due to the Wu Juice, so it is easy to carry
Bringing, so that the first choice of food for travelers.
Fifth, increase appetite, good nutrition.
Halogenated raw materials to take a lot of material, meat and vegetarian, and most of the halogenated condiments have appetizing and healthy skin health benefits, digestion and stagnation and other functions
effective. So the use of marinated raw materials, in addition to meet the human body's needs for protein and vitamins, but also to achieve appetizing, increase
increase the appetite of the purpose.
Sichuan brine so that one of the important parts of the Sichuan food culture, since its inception, it has been connected with the masses of the inexplicable
of the edge, it is in the Kingdom of Sichuan cuisine, after thousands of years of history, and still remains charming, when we lift the chopsticks to taste the delicious
delicious brine, but also the aroma will be so aromatic, the aroma of the peculiar flavor of the long time to be intoxicated, and it would be The world has such a beautiful
flavor and praise,, may our Sichuan cuisine rhyme forever, fragrant ladybird miles.
Next we talk about the classification of brine:
A brine is divided into two categories: red brine and white brine. Its flavor is basically the same, is a composite flavor type, taste salty and fresh, with a strong
Yulong five flavors (the flavor used, spices are basically the same).
Red halogen, plus sugar color halogenated food was golden yellow (brown, such as brined beef, golden yellow, such as brined fat intestines, etc.)
White halogen, without sugar color halogenated food was colorless or color (white halogen chicken, white halogen tripe tripe, etc.)
Halogen features:
Whether white halogen or red halogen, which is basically part of the category of boiled, due to the halogen than the cooking of the time is a little longer, they are belongs to a separate cooking
Hair exists in Sichuan cuisine, so brine is a method of Sichuan cuisine cooking method. It is one of the most widely used cold dishes in Sichuan cuisine
methods. Seasonings plus spices made of a variety of brine, raw materials roughly into the brine into the dish, applicable, meat, poultry game
, aquatic products, vegetables, soy products and other raw materials, Sichuan brine is the red and white brine after a good food, made into Sichuan hot dishes,
cold dishes process is applicable to the family, the restaurant, restaurant as a dish.
The process of making red and white brine and precautions
I. Red and white brine production process
(1) brine seasoning and spices
Make a standard 12,5 kg of brine
Seasoning: 300 grams of salt 250 grams of sugar 500 grams of ginger 300 grams of onion 100 grams of cooking wine 100 grams of chicken monosodium glutamate
Spices: 30 grams of star anise 20 grams of cloves 10 grams of cardamom 50 grams of fennel 20 grams of spice
Shannai 30 grams of star anise 50 grams of cardamom 20 grams of fennel. Incense leaf 100 grams of Angelica dahurica 50 grams of grass
fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowan grass 50 grams of dried
chili 50 grams
Soup raw materials: 3500 grams of chicken skeleton and 1500 grams of bones
Two. Red and white brine production
(1) the chicken skeleton. Pig bone (hammer broken) with cold water blanch to open, remove the blood foam, clean with water, re-add water
, put ginger (pat broken), green onions (stay root length), after boiling, should be simmered slowly over a small fire, can not be used with a fierce fire (simmered over a small fire is
clear broth, fierce simmered for the broth) proudly into the marinade broth to be used.
(2) sugar color frying method: frying with oil. Brown sugar first processed into a fine powder, put a little oil in the pot, under the brown sugar powder, with medium heat slow
frying, to be sugar from white to yellow, change to a small fire, sugar oil was yellow bubbles, end away from the fire to continue to stir fry (this time must be
to be fast, otherwise easy to become bitter, to master, you can try a few times), and then on the fire, by the yellow to dark brown. By large bubbles
become small bubbles, add a little cold water, and then stir-fry with a small fire to go to the paste flavor, that is, for the sugar color (sugar color requirements are not sweet, not bitter, color
golden)
(3) spices pat broken or change the knife (never make fine, slightly changed, so as not to affect the effect) with a spice bag wrapped in a good knot. First alone with boiling water for 5 minutes, fish out into the brine soup inside, add salt and the right amount of sugar color, chili peppers, with medium-low heat to cook out the flavor, made of brine
First embryo red brine (white brine do not put chili peppers and sugar color, the other and spices are the same).
Two making red and white brine in the process of attention
Since brine is a cooking method using a water-conducting medium, it is in the process of dealing with seasonings and spices, as well as brine broth in the basic
These technical requirements.
(a) grasp the amount of spices
New brine 12.5 kg, with 600-700 grams of spices is appropriate (6 kg of water with 300 grams, 3000 grams with 150 grams or so)
Two, packaged spices spices should be clean gauze package well tied, should not be tied too tightly, there should be a slight loosening. Spice bag zipped
good, should be soaked in boiling water for half an hour, and then use, so that the chess purpose is to go to the gravel and reduce the medicinal flavor.
Three, sugar color dosage
Red brine sugar color should be added in stages to avoid soup hurt color. Should be brined food is golden yellow is appropriate.
Four, simmering stock
When simmering stock with chicken bones and pig bones, use a low fire to avoid a large fire to wash away the soup.
5 Replace the spice bag in time
Since the flavor of the brine will gradually diminish after the brining of certain raw materials, the spice bag should be replaced in time when the spices are no longer strong
in order to maintain its strong flavor at all times.
Six constantly try
The spices in the brine after water solubility, will produce their own flavor, but the flavor is chess volatile and non-volatile differences
In order to make the spice benefit out, we must constantly try to brine the flavor, to be considered to have met the brine raw materials after the flavor, Fang
can be brined. In the process of taste test should always make a good record of the amount of spices put in order to increase or decrease a variety of spices in a timely manner (this
point is not easy to grasp, but as long as you often do, slowly experienced, it is good to grasp).
Seven can not be separated from the salty
"Salt is the basis of all flavors", which is to say that any Szechuan cuisine must have a certain bottom flavor, brining raw materials is the same, because
brine spices can only produce five flavors of flavor, but can not make the raw material to produce a salty taste, therefore, every day when the raw materials put
Must try the salty brine to see if the salty taste is appropriate, how much difference between the salty taste add how much salt, only after the salt taste is appropriate to
Can be brined. In the specific operation, brine certain raw materials should be added to a certain amount of salt in time to supplement the amount of salt, so that brine is always
Maintain the taste of mellow salty flavor.
Eight diligently add soup
In the process of brining, due to the boiling of brine and produce steam, will gradually reduce the brine, which needs to be supplemented with water,
There are two ways to add water.
One is to prepare a certain amount of the original brine, brining side to join, so that the brined raw materials can maintain the chess five flavor is
, mellow and delicious.
The second is to boil a good fresh broth in advance, before brining to join the original brine, a little proud before brining the raw materials. Because of the fresh soup contains
has a lot of protein, can make the raw materials into the brine fresh flavor. Remember to add cold water when brining ingredients, which will weaken the flavor,
fresh and salty.
Nine brine avoid adding soy sauce
Red brine in the golden yellow color is produced by the sugar color, can not be replaced by soy sauce, plus sugar color brine raw material color gold
yellow, not easy to black, and add soy sauce brine, a little longer, after oxidation will make the color black dark, the longer the time
, the more the color of the darker the deeper, so, some of my friends! halogenated raw materials are black not golden yellow, is which reason.
Ten is boiled brine, should be properly stored, should not be stirred
This point to do catering friends are aware of, we also understand that I do not say more, for example, in summer, if you often stir and do not
Burning, will breed bacteria, and make the marinade acidic and tasteless.
The eleventh is that the marinade should add a certain amount of chicken essence and monosodium glutamate
Now because the people's requirements for the fresh taste are higher, there is also the main ingredient of MSG is monosodium glutamate, but monosodium glutamate can only be decomposed into pyroglutamic acid monosodium glutamate at 160 C. Therefore, the addition of monosodium glutamate to marinade will not have any impact on the human body, so please do not worry about joining.
Custody and storage of brine
The experience of our predecessors tells us that the longer the brine, the better, i.e., adult brine (e.g., hotels, restaurants, hotels brine
Water are kept forever). Should be properly stored brine, in order to ensure that the brine is not bad for a long time, the quality is not affected,
So, should pay attention to the custody and storage of brine, storage of brine, avoid using iron barrels and wooden utensils, and should be used in earthenware containers, because
for the earthenware body thicker to avoid the impact of the external heat, the iron is prone to rust, the wood has a strange odor.
There is a layer of brine above the oil slick, brine play a protective role, but things are twofold, more oil slick on the brine
water will also play a destructive role. Therefore, the proper handling of oil slick, is also a key in the management. Practice has proved that the oil slick
how much should be appropriate, neither more nor less, so the oil slick to brine above a thin layer is appropriate. If there is no floating oil, then
fragrance easily evaporated, brine is easy to bad, brine is not easy to maintain a constant temperature in the pot, if the floating oil is too much, the brine juice heat is not
easy to dissipate cooling, hot air smothered inside the brine and cause the brine to stink, bubbling, and easy to mildew for a long time.
The brine is generally divided into four layers, the top layer of floating oil two layers of floating foam, three layers of brine, four layers of material slag.
The brine in the custody should pay attention to the following points:
1. Brine with brine must be boiled, the excess floating oil on top of the fight, and then the foam clean, with gauze filter precipitation,
Keep the brine clean.
2. Save the old brine must be done with clean utensils and good storage conditions (environmental health, temperature regulation), only
can ensure the quality of brine and brine products.
3. Spring Festival temperatures gradually rise, so the requirements of the morning and evening every day must be brine boiling, placed in a fixed place does not move.
4. Summer climate is hot, brine is very susceptible to deterioration of the period, foaming, acid phenomenon occurs frequently, therefore, every day must
must be brine boiling twice (once in the morning, once in the afternoon, and fixed immobile)
5. Although the fall temperature gradually decline.
But the summer heat is not over, as the saying goes, seven moldy, eight rotten, nine maggots, therefore,
the brine should still be boiled at least 2 to 3 times, placed in a fixed place and do not move
6. Winter temperature gradually decline, the brine should be boiled once a day, placed in a fixed place and do not move.
7. The brine must be boiled and preserved every time after brining the food. If the brine becomes too strong, chicken blood (one
chicken's blood plus 1kg of water) must be stirred with water and poured into the brine and stirred to make a vortex, and then boiled and filtered with gauze to remove impurities
.
8. Often check the brine in the salty taste, and a little love adjusted, so as not to be too salty and too light, or too heavy and too weak aroma. The brine should be stored in
shade, wind, ground level, dry, not easy to collision environment for better preservation.
9 refrigerator storage method. Refrigerator in the restaurant and the use of family, to bring convenience to the custody of brine, shares can use the refrigerator to
custody of brine, the specific method is to boil the brine, filtered with gauze to remove impurities, and then boiled, static cooling, with fresh
film seal can be placed in the refrigerator for safekeeping.
10. restaurant in the brine must have a person in charge, and the development of appropriate rules and regulations, the daily addition of soup and brine the number of raw
materials must be registered in order to maintain the brine aroma aroma persistence, even if it is a family brine should be regularly
checked, so as to avoid deterioration.
Now teach you a few special brine products:
1. five spice beef
5 pounds of beef, changed into 500 grams or so of the block, to be uniform, the main good slicing or the size of the degree of satisfaction you think, the first
With wine, ginger, scallions, Sichuan salt yard system for 1 hour
Then put into a pot of cold water with a moderate amount of salt, with a slow medium flame Boil, fish out the beef until it is raw, and then wash it with water. Then put into the brine in a small fire slowly brine (can not use a large fire, a brine evaporation fast, the second is not easy to cook beef rake)
1 hour or so can be, start the pot can be.
Requirements for the color golden, five flavorful, soft and tasty, can be used with the platter, cold, etc..
Five spice goose intestines
The main point is that the goose intestines due to the water is sufficient, not conducive to blanching, so it must be brined alone, do not put the goose intestines
into the brine inside the brine pot brine, so as not to affect the quality of the brine, brine deterioration is easy to cause.
First goose intestines clean, change into chopsticks long section, with cooking wine, salt ginger slices yards for 10 minutes, separate brine 50
0 grams or so add the right amount of salt monosodium glutamate and fresh broth appropriate amount of marinade seasoning, to the brine after boiling, put the goose intestines into the brine inside,
And constantly stirring chopsticks for about 10 seconds or so, start the pot that is ready to be mixed, can be eaten directly. It can be mixed or eaten directly.
I believe that after reading this, you can configure the brine, and the use of a very detailed understanding of the brine, as long as you do in accordance with this recipe
Methods of the brine, I guarantee that you will go home to a Szechuan marinade masters. If there is something wrong with this information, please peer correction.
The base soup ingredients for spicy hot pot!!!! (zt)
200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper knots, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Another 500 grams of chicken or duck soup.
Frying pan on the fire, under the vegetable oil is hot, under the bubble ginger, bubble chili knots, bean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns and other fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boiled, knocked off the froth, on the line This soup can also be used as a base for the hot pot
1 "Niu Hua spicy hot pot
Some people say that hot pot is a beautiful and fashionable Chongqing city girl, then I say that spicy hot pot is a beautiful and elegant Sichuan country girl, and as usual, spicy water. When the Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of spicy hot; when the "Swan" hot pot with its chain stores across the country has become a cultural symbol, Sichuan spicy hot also with its pervasive offensive to occupy the national market.
Sichuan hot and spicy hot to the Leshan area as a representative, Leshan hot and spicy hot of the best is concentrated in the Wutongqiao District. Speaking of the Wutongqiao this bullet, is indeed one of Sichuan's famous "food house", Xiba tofu, spicy hot pot and bean curd brain are produced here; and the district's Niuhua Town, is the best spicy hot pot and bean curd brain known as the "double food paradise".
Niuhua spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup to chicken broth with cinnamon, Chenpi, dried chili pepper, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk, mash juice and other boiled into a casserole dish placed on the fire, placed in a ring table, so that the edge of the pot is slightly higher than the desktop. The main ingredients of the spicy hot pot can be really varied, from flying in the sky, running on the ground, swimming in the water to hanging on the branches, the earth, everything: pigeon meat, chicken wings, foot skin, chicken breast, chicken legs, duck tongue, duck paws, quail eggs, beef, tripe, mutton, prawns, lobsters, crucian carp, loach, eel, potatoes, sweet potatoes, side-ear roots, cucumbers, bitter gourd, lentils, mushrooms, mushrooms, enoki mushrooms, gluten, soybean skins, Vermicelli, vermicelli, kelp, fungus, bean sprouts, dried tofu, oil tofu, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (want to be called phoenix-tail), lotus root ...... In addition to the vermicelli, vermicelli, and pig's blood is placed in a bamboo funnel to cook, bean sprouts and earwigs are tied with a thin thread on a bamboo stick, the rest of the main ingredients are either cut into slices, chopped into pieces, or ripped into threads and put onto a bamboo stick, and then put them into a separate category. The rest of the main ingredients are either sliced, chopped, or torn, and put on thin bamboo sticks and placed in small square baskets in different categories. Customers are free to choose according to their taste. Unlike Chengdu spicy hot pot with refined salt, chili powder, pepper powder, monosodium glutamate, green onion with a dry plate, and not the general red oil chili plate, Niuhua spicy hot pot ingredients plate and can be described as one of the best: spicy hot pot can be described as the best is the duck's tongue, Niuhua people are commonly known as "aircraft", its tender and crisp degree of I do not know how many times better than the tripe, duck palms and loach! The first time I've seen it, I've seen it, and I've seen it!
Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of white stick is vegetarian and cheaper meat dishes, 50 cents a red stick is mostly meat dishes. Spend less than 100 yuan, with drinks, you can let five or six people decent eat a good time. Winter around the fireplace to eat all warm, summer with a cold beer to clear the heat and defeat the fire. Spicy hot stores all over the urban and rural streets and alleys, young and old.
In recent years, Niu Hua spicy hot not only in Sichuan snacks laid its "Shu Sheikh" status, but also out of Sichuan, for the people of the country to bring a cozy enjoyment.
2 "hot and spicy hot pot production method
Instruments: (according to their own preferences, the type of raw materials, how much can be increased or decreased)
Meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams of pork ring throat 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams
Vegetarian: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, Dried tofu 50 grams, 80 grams of cabbage, cauliflower 50 grams, 80 grams of bok choy
Seasoning:
250 grams of butter, 100 grams of vegetable oil, Pixian soybean 150 grams, Yongchuan tempeh 50 grams, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of shaoxing wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of grass jelly, 10 grams of cinnamon, 10 grams of rowan grass, 10 grams of cinnamon, 10 grams of cucumber. 10 grams, 10 grams of row of grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup
Making procedures:
1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI county bean office (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.
2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a skewer of about 30 or 40 grams.
3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.
4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.
Easy problems and solutions:
Hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.
3 "spicy hot
5 kilograms of bone broth ratio:
1, Sichuan production of "Cuckoo City brand" Pixian 300 grams of soybean (which is the main raw material), 250 grams of rapeseed oil
2, 150 grams of dry red pepper (cut into small sections of about 2 centimeters); 50 grams of pepper
3, 3 tablespoons of sugar; dry ginger (slice) and 150 grams of cloves of garlic. cloves of garlic 150 grams each; green onions (two and a half inch section) 250 grams; side food stores sell 150 grams of spices a bag (back to the anise anise, etc.); salt (depending on the salinity of the beans you buy set, because some manufacturers produce too salty soybean); a spoon of chicken essence
Specialty frying material fire is very critical:
1, hot pan with oil, oil is cooked, will be the dry chili peppers and peppercorns slightly over the oil (i.e., turn off the fire) fish up and wait for use!
2, the frying pan under the sugar slow frying, to be melted sugar bubbles (frying process depending on the situation open a little fire, pay attention to the melted sugar began to float to the top of the oil can be, at this time sugar bubbles were golden yellow, if turned dark red or black on the frying of the paste) immediately under the ginger, green onion, garlic and cooking stir-fry, and then under the Pixian Douban brisket out of the aroma
3, open the fire, the bone broth into the, add salt! (to the salinity of the soup put, slightly more than the usual roasted vegetables taste focus can be) and chicken essence, soup open into the oil of the dry chili peppers and peppercorns into a small fire and simmer for 10 minutes
Proportions of this can be fried more base, each time the taste of insufficient to the soup can be added to the soup (like spicy people can also be directly into the hot material in the hot some of the dry chili peppers have not been over-oiled section and the new pepper particles)
Note:
Notes:
1, fried sugar, only with a small fire, sugar must be fried until melted, and to the oil surface bubbles only (bubbles for the golden yellow, if the fried paste can not be used again, then the soup is bitter), so that the color of the soup will be red and soup is not sweet
2, bean must be used with the "Azalea City" Pixian Bean is authentic, other than a lot of unqualified products or taste is not correct
3, The best use of rapeseed crude oil (that is, unrefined oil), do come out of the primer color and flavor are better than salad oil and other refined oil effects
General spicy hot or fish pot soup material does not have to use butter, such as changing to do hot pot primer can be replaced with 200 grams of butter and 100 grams of rapeseed oil with stir-fry (vegetable oil cooked and then under the butter, and the rest of the process remains unchanged).
4 "spicy hot
In fact, the authentic Chengdu spicy hot to many kinds of material fried, when my mother did also asked someone to open a list, I glanced, there may be more than 20 kinds of it. The material is selected and ground, with vegetable oil and brine oil (that is, cooking Sichuan brine soup, because brine is meat, after cooking the soup above the floating oil is brine oil, very fragrant) fried, and some have to add butter. Then add stock and some ingredients to boil can be shabu shabu.
I am now in the field to eat not authentic spicy hot, to tell you about a kind of my own creation, I myself think it is still full of over hidden.
Because of their own material can not be complete on the chicken hot pot
Preparation:
Chicken, parixian bean (how much according to personal preference), dry chili (how much according to personal preference), pepper (how much according to personal preference, I am aware of more than addictive), pepper, a small amount of dai mai, a small amount of fennel, ginger, scallions, parsley, salt, chicken, oil, all kinds of dishes to be shabu-shabu.
Practice:
1, chicken chopped into pieces, pot (no need to add oil) fried dry water
2, the pot of oil (can be more), oil, put beans, chili peppers, peppercorns, ginger, stir fry a little bit, pour into the chicken, chili peppers stir fry, add salt
3, stir fry after adding the water to boil, into the pepper, Chinese herbs, fennel, scallions, chicken, after the opening of the shabu-shabu la!
4, dish: cilantro finely chopped, add chicken essence, add salt according to personal taste, like spicy oil to be floated on the soup pot, do not like spicy to be the pot of soup, mix well, on the start la!
5 "hemp horrified hot pot bottom
Recipe:
canola oil half a catty, half a catty of lard, half a catty of butter, pepper 2 two, dry chili 4 two, Pixian bean petals 1 bag, rock sugar 2 two, half a catty of ginger, half a catty of garlic, grass nuts 5, a little fennel, cloves 25, cinnamon 5 small pieces of chicken one or two
Methods:
Three oil mixing -Add rock sugar stir-fried over low heat -Add Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, or it will be bitter -The remaining (except Chinese medicine) to stir-fry together, to be Ginger and garlic after the flavor - divided into 5 pots - add water (preferably bone broth) - evenly divided into adding herbs to simmer for half an hour can - --- 5 pots of base - an average of 8 yuan