Proportion of perfume and water:
2 kg of water, 3 g of star anise, 3 g of cinnamon, 3 g of fragrant leaves 1 g, 3 g of fennel, 5 g of fragrant fruits 1 g, 5 g of pepper, 3 g of tsaoko 1 g, 3 g of dried tangerine peel, 4 g of nutmeg 1 g, galangal 1 g, and 4 g of dried tangerine peel.
Make it into feed water. Add 20g of salt, 5g of monosodium glutamate, chicken essence, white sugar and a little vinegar into soy sauce to make the color black and red.
Mixed seasoning configuration:
Good soy sauce 10g, balsamic vinegar 4g, pepper 0.5g, monosodium glutamate 0.5g, chicken essence 0.5g, sesame sauce 15 ~ 18g.
5g of sesame oil, 4g of diced red and white radish, 5g of chives,
Top Ten Seasonings in Regan Noodles
First of all, shallots
The first one is onion! Don't underestimate this thing. Authentic Regan Noodles attaches great importance to the production of onions. You can't just wash it dry before cutting it. You should soak them in salt water for five to ten minutes. First, they should be disinfected. Second, because the onions soaked in salt water are crisp in color, they can be sold the next day. They can also be green in color and crunchy in taste!
Second, pickled diced carrots.
The second one is carrot! Cut into strips, do not drain the water, marinate with soy sauce, salt, allspice powder and pepper for four to five days, then squeeze out the water with gauze and dice for later use. Now many Regan Noodles are replaced by white radish, which has preservatives and pigments, and this is not delicious!
Third, preparation of soy sauce
Three soy sauce, one soy sauce, stand by! The present soy sauce is not as delicious as the previous soy sauce. In the past, soy sauce was made of soybean germ oil and was yellow. Now soy sauce will be colored with caramel, and its taste is not as mellow as before.
Fourth, balsamic vinegar
You must use balsamic vinegar! I think my father used this. I can't say, but it's delicious! How to choose balsamic vinegar Just shake the bottle. If there are bubbles, it is good balsamic vinegar, just like wine.
Five, Chili oil!
Proportion of red oil spices: Amomum tsao-ko 5g, Amomum villosum 2g, Amomum tsao-ko 4g, Bibo 3g, Clove 4g, Amomum villosum 5g, Angelica dahurica 1g, Fragrant Fruit 2g, Alpinia officinarum 2g, Fennel 4g, Nutmeg 4g and Glycyrrhiza uralensis1g..
The practice of red oil
Put 0.5 Jin of oil into the pot and turn off the fire until it smokes. Then pour into a mixture of 30 grams of Chili powder and 5 grams of spice powder mixed with a small amount of sesame seeds.
Sixth, it must be white pepper! Chicken essence, sugar, sesame oil!
Make sesame sauce. Take 500g of the best sesame oil, put it in a wok, heat it to 1 10℃- 120℃ with low fire, pour it into 500g of self-ground white sesame paste (while stirring), and stir it evenly.
Seven, sesame sauce
Make sesame sauce. Take 500g of the best sesame oil, put it in a wok, heat it to 1 10℃- 120℃ with low fire, pour it into 500g of self-ground white sesame paste (while stirring), and stir it evenly.
Solve doubts:
1. How is the self-grinding white sesame paste made?
The production method is the same as ordinary white sesame paste, except that we all invite people to make it, without preservatives and other additives.
2. Now Regan Noodles is made of black sesame sauce. How is black sesame paste made?
Traditionally, Regan Noodles is made of white sesame sauce. Few people make Regan Noodles with black sesame sauce, but the method of making black sesame sauce is the same as that of white sesame sauce. At present, Cai, a century-old brand in Wuhan, has introduced bottled black sesame paste. You can buy some to try.
Production technology of Regan Noodles strip:
1. Make noodles. Mix 500 grams of high-gluten flour with 5 grams of salt, 10 grams of edible alkali and 200 grams of cold water to form dough, press the dough into dough with a dough press, and make noodles with a noodle press.
Do you need to add so much edible alkali to make noodles?
Regan Noodles's noodles are alkaline noodles, because the noodles have to be cooked twice in the later stage, so the alkaline taste will be gradually removed during the cooking process, so you don't have to worry about this.
Step 2 brush your face:
Pulverize the noodles with a large pot of fire, 2 kg each time, add raw water after boiling, and turn them up and down with long chopsticks.
Prevent noodles from caking. Cover and cook until the noodles have a transparent texture, that is, after eight ripe. Drain the raw water quickly, spread it on the chopping board, blow the noodles with an electric fan, and then brush a thin layer of rapeseed oil on the noodles with a brush.
3. Hot noodles:
After the water is boiled, soak the noodles in boiling water for several times with a colander, and put them into a bowl quickly after boiling.
4. seasoning.
Take a portion of noodles (about 200g) and cook it in a pot, take it out and put it in a bowl, add 50g of spice water and mix well, then add 10g of diced carrots, 3g of sesame oil, 3g of chopped green onion and monosodium glutamate, 0.5g of black pepper, 5g of soy sauce and appropriate amount of Chili oil (according to taste), and finally pour in 30g of prepared sesame paste and mix well.
Do you need to add so much edible alkali to make noodles?
Regan Noodles's noodles are alkaline noodles, because the noodles have to be cooked twice in the later stage, so the alkaline taste will be gradually removed during the cooking process, so you don't have to worry about this.
② Henan hot soup
Contact information: fresh clear soup136g, sticky spicy soup 2g, gluten water 38g, sauce beef 65g, soaked vermicelli 78g, cooked gluten 5g.
Raw materials:
Soak 1 chicken rack, 4 sheep bones and 6 beef bones in a boiling water pot, clean them, put them in a stainless steel soup bucket, add 4 kilograms of water, simmer for 4 hours, remove floating foam, filter out impurities, and keep fresh clear soup for later use.
Preparation of gluten water:
Mix the flour into a thick paste and stir it with chopsticks. Stir in one direction for 3 minutes every 20 minutes. After stirring for three times, the dough will be stronger. Put it in a pot containing 2kg of water, gently squeeze the dough by hand until it becomes gluten, then put it in a bowl and let it stand with water. The water washed with gluten is gluten water. Attention should be paid here: the noodles washed with gluten should be soft and firm, so as to wash gluten well.
Chili sauce soup (spice powder) ratio:
4.5 kg of Zanthoxylum bungeanum, 3 kg of star anise, 3 kg of fennel, 2 kg of dried ginger, 2 kg of black pepper, 0 kg of white pepper 1 kg of cinnamon 1 kg, 0.8 kg of Amomum tsao-ko, (0.8 kg in winter 1 kg), 0.8 kg of clove, 0.7 kg of jade fruit (0.8 kg in winter).
Production method:
(1) diced beef with sauce; Cutting the soaked vermicelli into sections; Cutting cooked gluten into strips;
(2) Abalone larvae are slaughtered and washed, cooked with broth and Jiang Shui, and then cut into four small pieces for later use.
(3) When the pot is on fire, add 150g clear soup to boil, put the sauce beef, soaked vermicelli, cooked gluten, abalone and boiled peanuts into the pot to boil, then add salt, monosodium glutamate, pepper, sticky soup and chicken essence to taste, evenly add gluten water to boil, and sprinkle chopped green onion and garlic slices when taking out of the pot.
Note: When thickening, stir the soup pot with a spoon to thicken its surface evenly.
③ Oil halogen formula
I. Formula of Brine Oil
Vegetable oil10kg, pepper1.500g, onion 500g, ginger 250g, onion 200g, celery 250g, star anise 30g, kaempferia kaempferia10g, fragrant leaves 8g and fennel15g.
Second, make bittern oil.
1, chopped green onion, ginger and celery, chopped green onion for later use.
2. Heat the vegetable oil to 90% heat, add onion, ginger, onion and celery in turn, fry until golden brown, and then remove the residue. When the oil temperature drops to 50% to 60%, scoop the hot oil into a stainless steel barrel filled with Ciba pepper and stir it evenly. After two or three days, take out Zanba pepper from the barrel, which is a semi-finished product of bittern oil.
3. Boil the remaining spices in a boiling water pot for about 6 minutes, then take them out and drain them. When the semi-finished bittern oil is put into a pot and burned to 40% heat, the cooked spices are added, the fragrance is slowly extracted with low fire, and then the semi-finished bittern oil is soaked for 2 days, and the residue of the spices is removed to obtain the bittern oil.
Third, pot-stewed dishes
Shredded beef
Soak beef in boiling water, wash it, then marinate it in Sichuan-style bittern until it is nine-cooked, take it out, drain it, let it cool, then marinate it in prepared bittern oil with low fire until the beef is fully cooked, then take it out and tear it into filaments by hand, and soak it in cold bittern oil.
Canned chicken feet
Soak chicken feet in a boiling water pot, then take them out, and then marinate them in a Sichuan-style brine pot until they are 90% mature. Take it out, air dry it, marinate it with brine oil, and finally soak it with cold brine oil.
Fourth, the characteristics of oil and salt water
This kind of oil-soaked vegetable has the characteristics of bright red color, rich five flavors, full spicy taste, and is not easy to change color, and it lasts longer than ordinary braised vegetables.
V. Key technologies
1. When making marinated oil, the purpose of adding vegetable raw materials such as onion, ginger, onion and celery is to blend the fragrance of these raw materials into the marinated oil, but don't pour them all into the oil pan at one time, otherwise the vegetable oil will roll violently outward due to the pouring of these raw materials with high water content.
2, Dazhou people like spicy, closer to the taste of Chongqing, so when making oil brine, add Bazin pepper made of dried pepper.
3. Bazin pepper should be spicy, and the ratio of vegetable oil to Bazin pepper must be well grasped. More Zanba pepper will be refined into red oil, and without bittern oil, the semi-finished products will not be red or bright, and they will also lack spicy taste.
Description:
I think this method of brine refueling first is more convenient and practical than simply brine refueling. In addition, the Sichuan-style brine used in the brine process is no different from what we usually use, except that every chef has his own formula. I added dried Chili festival to my Sichuan-style brine to increase its spicy taste.
In some hot pot restaurants in Sichuan, there is a marinating method called "oil brine". Oil brine is not completely used for curing dishes. On the basis of traditional Sichuan brine, some modulation methods of hot pot brine are used for reference, which increases the amount of oil in brine (oil accounts for about 30 ~ 5o% of the total brine) and creates a new curing method. Oil bittern is mainly suitable for raw material bittern with small volume and crisp taste.
As we all know, the function of water in brine is to dissolve seasonings such as refined salt, soy sauce, monosodium glutamate, chicken essence and sugar color, and it also has another function: as a heat transfer medium to cook raw materials. However, the spicy ingredients in some spices added in brine are mostly fat-soluble substances, which means it is difficult to dissolve in water. If we increase the amount of oil in the brine, the aroma substances in these spices will be fully dissolved, making the brine more fragrant. In addition, due to the increase of oil content in brine, a thick oil layer can be formed on the surface of brine, which makes the heat of brine difficult to dissipate and the boiling point rises. This also makes the pickled raw materials more mature and the dishes more tender and crisp.
The dishes made by oil method have the characteristics of bright red color, rich fragrance, tender and oily, while the cooking time by oil and brine method is short, so it is difficult to sell now, so many restaurants adopt this method at present. Below, the author briefly introduces the method of oil brine for your reference.
Raw materials:
Dry Chili 100g, Zanthoxylum bungeanum 10g, ginger 50g, onion 100g, star anise 30g, Anemarrhena asphodeloides 10g, cinnamon 10g, fennel 10g, and tsaoko/kloc-0.
Method:
1, pedicled, seeded and cut into knots; Wash ginger and break it; Cleaning scallion and selectively cutting; The tsaoko is broken and seeded; Then put star anise, cinnamon, tsaoko, clove, Amomum villosum, lawn mower and so on. Put it into a basin, soak it in clear water for about 10 hour, take it out and drain it; Stir-fry rock sugar in a pot until brown; Mix the fresh soup into the pot and boil it for later use.
2. Put the wok on low heat, inject 1000g mixed oil and heat it to 20% ~ 30%. Put the soaked spices, fennel, kaempferia kaempferia and cardamom into a wok and soak for about 30 minutes. After the fragrance comes out, pick up the wok and pour it into the boiling pot.
3. Re-ignite the clean pot, inject the remaining mixed oil and burn it to 40% to 50% heat. Stir-fry ginger and shallots first, then add dried Chili festival and pepper, and fry over low heat until the oil is red and shiny. When it is spicy, take the pot and pour it into the pot.
4. Add refined salt, soy sauce, chicken essence and sugar color into the pot, and keep the marinade in the pot boiling without steaming with low fire for 4 hours, that is, it becomes oil marinade.
Matters needing attention in preparing oily brine:
L, before modulation, all kinds of spices should be soaked in water to remove some bitterness in spices and some bad pigments contained in spices themselves, so as to ensure the umami flavor and positive color of the oil-halogen marinade. In addition, because the fragrance of Amomum tsao-ko is mostly in its shell, its seeds can be removed before use.
2. Spices and dried peppers should be fried separately. The reasons are as follows: when frying spices, only low oil temperature can be used (so that its spicy ingredients can be slowly dissolved) to achieve the ideal effect; Use a slightly higher oil temperature when frying dried peppers, because this will make the oil and brine red and spicy.
3. The choice of oil should be half cooked vegetable oil and half refined oil, because cooked vegetable oil is dark in color but has strong adhesion; The refined oil is light in color and weak in adhesion. Therefore, the combination of the two can complement each other, so that the color and adhesion of oil and salt water can achieve the best effect.
4. Animal fat should be avoided when preparing oily brine. Animal oil will condense on the surface of the finished product after it is slightly cooled, which will affect the appearance of the finished dish, and it is also prone to oxidative rancidity of the oil, which will lead to deterioration and taste change of the oil braised pork juice.
5. When preparing, it is advisable to add less soy sauce instead of more soy sauce, because adding soy sauce only plays an auxiliary role in color matching, and too much soy sauce will make the marinade black, which will eventually affect the quality of the marinade.
Here, Jin Bianxiao will introduce you to the relevant precautions for cooking dishes with oil and halogen as follows:
1, oil brine is mainly used for curing raw materials such as duck tongue, chicken loin, fillet, quail, duck heart, wing tip, duck feet, etc. It is forbidden to cure raw materials with high oil content and strong smell such as pig feet, beef, tripe and pork intestines. Because the fishy smell and grease of these raw materials are difficult to remove and separate once they are mixed into the marinade, this will affect the quality of the marinade and ultimately affect the flavor characteristics of the marinade.
2. When marinating vegetables, it is best to cover a large piece of gauze on the pot and tie the edge of the gauze on the pot ear to form a net bag in the pot. When the marinated raw materials are put in, the gauze will naturally fall off and be submerged in the marinade, so that the marinated raw materials will not stick to the bottom of the pot or mix with the seasoning, which is both worry-free and convenient to fish.
3, using oil brine method, generally cooking time is faster, don't marinate too much raw materials at a time, and it is appropriate to marinate about 3000 grams of raw materials per pot. Moreover, it is best to sell the brine now to ensure the freshness and tenderness of the finished dishes.
4. After the dishes are marinated, they should be removed from the pot in time. If you can't sell it immediately after taking it out, you can soak it in bittern oil and take it out when selling it. This helps to keep the dishes fresh and fragrant, and at the same time, it can prevent the dishes from air-drying and discoloration, hard mouth and tough mouth due to long-term storage.
5. The storage method of oil and brine is basically the same as that of brine, so I won't go into details here. However, it should be noted that when changing the oil gravy into spices, all the spice residues should be filtered out with gauze, and then fresh spices should be fried with mixed oil, dried pepper and pepper. Should be added, and finally add the right amount of fresh soup and seasoning.
④ Chongqing Xiao noodles
Seasoning technology 1 oil pepper
To make Chongqing noodles, first of all, we should extract the pepper with good oil, which is the most important step to make a bowl of Chongqing noodles. There are three details to be paid attention to in making this kind of oil pepper: first, choosing the right pepper, second, rationally mixing spices, and third, mastering the accurate method of making oil pepper.
Let me introduce you to the production technology of oil pepper:
Step 1 processing pepper. Take 750g pepper from Jiangjin, Ganer, Sichuan and 750g pepper from Ganchao, Guizhou, mix them evenly, steam them in a steamer for 10 minute after inflation, and take them out to cool. The pepper in Erjin Bar is moderately spicy, but its color is red and bright, and its fragrance is very strong. Pepper is mainly used to increase the spiciness of Chili oil.
Step 2: Processing the powder. Take cardamom, Amomum tsaoko, Amomum villosum, fragrant fruit, licorice, hay, Gan Song, dried tangerine peel, Kaempferia kaempferia, fennel and citronella, clove and nutmeg, and cinnamon and star anise, 65,438+05g, mix them evenly, pulverize them into powder with a pulverizer, and add 50g of cumin powder and half a box of Wang Shouyi thirteen incense.
Step 3: Processing white sesame seeds. 500g of white sesame seeds were put into salad oil heated to 60% in batches, then soaked in low fire until the color was golden, and the oil was taken out.
Step 4: Processing oil pepper.
1. Heat a large wok, add 500g of pure rapeseed oil and steamed peppers, stir-fry over low heat until the pepper skin is crisp, pick up a piece of pepper, gently pinch it with your fingers, and take it out after crushing. Picking peppers is the key to processing. Take out a layer of Zanthoxylum bungeanum, put it into a pot, sprinkle a layer of spice powder, sprinkle all the fried sesame seeds, and put the three raw materials into a meat grinder for mincing.
2. Set fire to another pot, add 2500g of pure rapeseed oil, add 250g of onion rice and stir-fry until it is 30% to 40% hot, take out onion rice, add 500g of garlic rice and stir-fry until it is light yellow, add onion rice for the second time, continue to stir-fry until garlic and onion turn golden, add processed chopped pepper, simmer for15min, turn off the fire and cool.
Seasoning Technology 2 Self-adjusting Soy Sauce
Just like making hot and sour powder, we make small noodles with homemade soy sauce. This kind of soy sauce is made of a variety of seasonings, so it has a strong taste and is better than ordinary bottled soy sauce.
Specific cooking method: take ordinary soybean soy sauce and cook it continuously: 13kg, clear soup 623g, chives 86g, boil it on high fire for 57 minutes, then simmer it on low fire for 85 minutes, and filter the residue.
Tip: According to different regions, you can also add some spices when trying. The proportion of seasoning is very simple: 5 grams of star anise, kaempferia kaempferia, cinnamon, Amomum villosum and cardamom, 2 grams of fragrant leaves and fennel, wrapped in gauze, simmered thoroughly in boiling water, taken out to dry, put in a pot and boiled with soy sauce. Take out the seasoning bag after cooking.
Seasoning technology 3 seasoning source
There are many seasonings needed to make small noodles, such as pepper powder, spicy shredded mustard, vinegar and so on. Although they are all common seasonings, there are certain requirements for their origin and primary processing methods. Here are the sources and processing methods of seasonings.
Seasoning technology 4 seasoning ratio
With the choice of spices, it is necessary to master their collocation ratio. Because diners in each region have different tastes, the amount of noodles per serving is also different. The following is a set of reference proportions: hspace=0 seasoning technology 5 topping making.
Except for ...
In addition to spicy noodles, toppings of miscellaneous sauce noodles, pea noodles, beef noodles and fat sausage noodles need to be prepared in advance. Let's share with you how to make toppings.
Miscellaneous sauce topping
Practice: Put 50g of salad oil into the pot. When it is heated to 50%, add 30g of Jiang Mo and minced garlic, stir-fry until fragrant, add 5kg of pork belly diced (fat three thin seven), cook 30g of yellow wine, stir-fry until it is oily, and add 50g of sweet noodle sauce, 75g of Pixian bean paste and light soy sauce.
Beef topping
working methods
1, 5 kg of beef, washed with clear water to remove blood, cut into chunks weighing about 500g, put into a cold water pot, add 50g of onion and 50g of ginger slices, boil cooking wine with 100g fire, take it out, shower and cut into 2cm square chunks.
2. Put 100g rapeseed oil into a pot, add 250g white sugar, stir-fry until brown, and add 1500g water to boil.
3. Add butter 1kg and rapeseed oil 2.5kg to another pot, heat to 40%, add Pixian bean paste 150g and stir-fry until the watercress is crisp, and add beef 150g, dried pepper (which can be adjusted according to customers' appetite) and pepper 50g. Add seasoning packets (cinnamon bark, anise and Amomum villosum 50g each, licorice, fragrant leaves, fennel, Amomum tsaoko, kaempferia galanga 10g, dried hawthorn 25g, clove 5g, fragrant fruit 15g), stir well, and pour in pre-treated sugar water and bone soup (without beef) to boil over high fire.
Pork sausage ingredients
working methods
1, 5 kg fat sausage, add flour and white vinegar, rub inside and outside evenly, rinse, put in a cold water pot, add 50 g onion and 50 g ginger, boil with 100 g cooking wine, take out, pour water, and cut into 2 cm long sections.
2. Put 100g rapeseed oil into a pot, add 250g white sugar, stir-fry until brown, and add 1500g water to boil.
3. Add 2.5 kilograms of rapeseed oil to another pot, and when it is heated to 40%, add Pixian bean paste150g, 500g of garlic and 200g of ginger slices, stir-fry until the watercress is crisp, add fat sausage, cook 50g of cooking wine, and add dried Chili150g. Add seasoning packets (cinnamon bark, star anise and Amomum villosum 50g each, licorice, fragrant leaves, fennel, Amomum tsaoko, kaempferia galanga 10g, dried hawthorn 25g, clove 5g, fragrant fruit 15g), stir-fry evenly, and pour in pre-treated sugar water and bone soup (excluding fat intestines) and stir-fry over high fire.
Wan za jiao tou
Soak the ripe dry peas in water to soften, put them in a pressure cooker, add clean water and heat them to the upper atmosphere, and reduce the temperature to about 10 minute until the peas are soft and rotten but in good shape.
It is suggested that pea topping and miscellaneous sauce topping should be used for seasoning before serving pea noodles, and the ratio of them is about 1: 1.
⑤ White brine, red brine and yellow brine in the three major brines.
The preparation of marinade is the first key to make marinade well. The quality of marinade preparation will directly affect the color, taste and quality of marinade. According to the classification and characteristics of gravy, it can be generally divided into red gravy, yellow gravy, white gravy and other four categories.
Lu Hong Laozhi
Red gravy means that on the basis of spices and seasonings in yellow gravy, edible monascus rice is added as raw material for color matching, so as to enhance the brilliant red chroma of gravy and meet the color and sensory requirements of finished vegetables. In practical application, it is often used to marinate "flavored trotters, tails, elbows and beef", but nitrite should not be used when pickling raw materials.
Red marinade formula:
30g of star anise, 30g of cinnamon, 0g of dried tangerine peel100g, 6g of clove, 0g of kaempferia kaempferia15g, 0g of pepper15g, 20g of fennel, 30g of geranium, 0g of galangal15g, 6g of tsaoko, 20g of licorice, etc.
Production method:
1, tsaoko splits with a knife; Knock cinnamon into small pieces with the back of a knife; Cut licorice into thick slices; Leek knot; Ginger is cut loose with a knife; Dried red pepper, cut into sections.
2. Put star anise, cinnamon, dried tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a seasoning bag, and tie the bag tightly.
3. Put the seasoning bag, onion, ginger, sliced sugar, Shaoxing wine, sugar color, Redmi, salt, peanut oil, monosodium glutamate and bone soup into the pot and mix well.
Braised old sauce
Yellow marinade formula:
Gardenia150g, geranium 80g, kaempferia kaempferia 50g, Zanthoxylum bungeanum 20g, Alpinia officinarum 40g, Amomum villosum 30g, fried garlic100g, fried fresh dried tangerine peel100g, Shaoxing wine 800g, cooked rapeseed oil 400g and oil curry 200g.
Production method:
1, Gardenia is cut with a knife, celery is knotted, and ginger is loosened with a knife.
2. Put Gardenia, Cinnamomum cassia leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried orange peel into a seasoning bag and tie them tightly.
3. Put the seasoning bag, celery knot, ginger, Satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into the brine and mix well.
White deer sauce
White gravy refers to the use of traditional gravy to marinate fragrant raw materials. At the same time, it is forbidden to add any colored toner, such as sugar, colored or faded spices, nitrite, etc., according to the color requirements of finished products. Ensuring the natural color of raw materials after pickling is common in practical applications such as salted duck, chicken and squab.
White gravy formula:
60g of star anise, 50g of fragrant leaves, 25g of angelica dahurica, 0/50g of leek/kloc, 0/50g of ginger/kloc, 0/000g of water wine/kloc, 250g of salt, 0/50g of monosodium glutamate/kloc, and 0/20000 of bone soup.
Production method:
1, leek; Ginger is cut loose with a knife; Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Amomum Cardamom, Pericarpium Citri Tangerinae, Cinnamomum cassia leaves and Radix Angelicae Dahuricae into a seasoning bag, and tie tightly.
2. Put the seasoning bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into the pot and mix well.