Making Huajia seasoning:

Red pepper particles, green pepper particles, coriander, chili oil (the method is exactly the same as red oil, the chili powder is 250 grams of chili powder and a little more chili essence), soaked pepper, tempeh, green onion, chicken essence, monosodium glutamate, chopped pepper (rice cake pepper), red oil, secret sauce, mountain pepper. Vinegar, soy sauce, pepper powder, cumin, thirteen spices. Salt.

Note: Vinegar, soy sauce, salt, (add to taste. If the local food is not salty, you can omit it. If the food is salty, just add it yourself. Vinegar is also added. Vinegar is not so spicy, especially the spicy flavor. )

Secret red oil ingredients:

100 celery segments, 80 g onion slices, 60 scallion segments, chopped pepper (rice cake pepper), 100 g chili powder, raw sesame seeds 8 grams, 400 grams of rapeseed oil, a drop of incense, spices: (6 grams of comfrey, 4 grams of galangal, 5 grams of bay leaves, 2 star anise, 2 grams of cumin, 3 kaempferol)

1. Heat oil in a pan until there is no foam, add celery, onion, and green onion in order.

2. Fry until fragrant and dry, then fish it out.

3. Add spices, fry it dry and fish it out.

4. Add a little sesame and a drop of incense just added to the chili powder, about 2 grams of chopped pepper

5. Pour the rapeseed oil into the chili powder and stir. Then cover.

Secret spicy sauce:

(Secret seasoning preparation method)

(A) Ingredients: 500 grams of pickled pepper, 100 grams of garlic kernels, 50 grams of ginger g. 50g chives, 80g yam, 50g tomatoes

(B) Sauce: 150g sesame sauce, 200g peanut butter, 30g tomato sauce, 30g hoisin sauce, 30g pork ribs sauce ,

(C) Seasoning: 40 grams of chili oil, 30 grams of pepper powder, 10 grams of Special Fresh No. 1 (Wuhan Clown Doll brand). 100 grams of chicken essence, 80 grams of MSG Gram. 20 grams of sugar, 20 grams of salt. 500 grams of salad oil.

(1) Chop ingredient A into fine pieces.

(2) Mix ingredients B and various sauces until evenly mixed.

(3) Heat 500 grams of salad oil in a pot and pour in ingredients A until fragrant, then add sauce B and stir-fry over low heat until the water

dries out. Finally add C seasoning and mix well.

Tempeh:

1. Boil the pot, pour 25 grams of tempeh, and then add 10 grams of Pixian Douban

2. Stir-fry and set aside.

Stock:

1. Add 1500 grams of fish and 10 grams of ginger slices to 15 pounds of water. 8 grams of cooking wine. When there is no water, add 10 pounds of water and cook again. Repeat 3 times. If the taste is weak, add fish again and make a soup.

2. Store the soup and grill it once in the morning and evening, or keep it warm on low heat.

3. Simmer over low heat for 4-6 hours.

Materials: Fresh 60-year-old, vermicelli.

Put it into clean water, add salt and sand, then change the water and wash it several times. Just pour in the cooking wine.

Vermicelli: Soak in cold water for about ten minutes. (Pay attention to the thickness of the vermicelli and soak until soft)

Making Spicy Flower Armor:

1. Prepare a piece of 38*45 tin foil and shape it into a bowl shape.

2. Put in 15-18 scallops, 4 grams of chicken essence, 6 grams of MSG, 2 grams of chopped pepper, 3 grams of secret sauce, 8 grams of red oil, and marinate all the ingredients.

3. Wrap and seal, place on the oven and bake over high heat for about ten minutes. (Sixties open)

4. Open and add vermicelli, an appropriate amount of green pepper, an appropriate amount of red pepper, heat for one minute, and sprinkle with green onions and coriander.

Pickles with pickled pepper:

1. Prepare a piece of 38*45 tin foil and shape it into a bowl shape.

2. Add 15-18 scallops, 6 grams of pickled peppers, marinated in broth, 5 grams of minced garlic, 8 grams of chicken essence, 6 grams of MSG, and 8 grams of chopped peppers.

Appropriate amount of tempeh, 5 grams of secret sauce, and appropriate amount of red oil.

3. Wrap and seal, place on the oven and bake for ten minutes.

4. Open and heat the vermicelli for one minute, then sprinkle with green onions and coriander.

Mao-flavored Sixtieth Century:

1. Prepare a piece of 38*45 tinfoil and shape it into a bowl shape

2. Put in 15- 18 pieces, appropriate amount of mountain pepper oil, 5g minced garlic, 4g red oil, 3g chicken essence, 5g MSG, 3g tempeh, 6g secret sauce, marinated in stock, 3g minced pepper,

3. Wrap and seal, place on the oven and bake for ten minutes.

4. Open and heat the vermicelli for one minute, then sprinkle with green onions and coriander.