1, coriander head, onion, celery, green pepper, carrot and dried seaweed, add 7 kg of water, and cook for 1 hour to remove residue to get 5 kg of soup.

2. 50 grams of fish sauce, 200 grams of tortoise shell 100, 200 grams of Le Jia fresh dew, 400 grams of salty juice 100, 400 grams of soy sauce, 250 grams of soy sauce, crystal sugar 125 grams, monosodium glutamate and chicken powder are combined together for later use.

3. Put sesame oil in the pot, put half a bag of Yangjiang ginger drum, stir-fry 250g minced garlic until it turns yellow, add 2 to boil, pour in 1 to boil, and take out minced garlic residue and ginger drum residue the next day.

Seasoning Method of Fat Beef Hotpot —— Making Method of Shacha Sauce

Ingredients: homemade Chili noodles 1 kg, 4 peanuts (white sand is also acceptable) 7 kg, cashew nuts half a catty, Four Seasons Bao brand peanut butter half a catty, sesame juice 3 liang, condensed milk half a bottle, Lee Kum Kee young shrimp sauce 1/4 bottles, * *, Lee Kum Kee Guilin Chili sauce/kloc-0.

Method: 1, stir-fry peanuts and cashews (skip cooking), grind into powder and mix well with Chili noodles, add monosodium glutamate, * *, chicken powder and sugar and mix well.

2. Soak scallops in oil, steam them, fry them, and screw them into powder for later use.

3, peanut butter, hemp juice, condensed milk, shrimp paste and mix well with boiling water.

4. Put sesame oil in the pot, fry the shallots until they are burnt, take them out, stir-fry scallop powder slightly, pour in Chili sauce, pour in 3, add pigment to color, bring to a boil (pay attention to stir-fry and burn, so as not to paste the pot) and pour in 1 and mix well.

5. Heat the oil in the pot, fry the minced garlic into the color of golden onion, pour it in and add it while stirring, then heat the oil to 70% heat and pour it on it. Pay attention to the temperature of the fried minced garlic. Too small will make it spicy but not fragrant, and too heavy will make it bitter. )

Seasoning method of fat beef hotpot-cooking method of broth

Ingredients: Pixian bean paste1500g, Chaotian pepper 200g, Erjinbao pepper 200g, Sichuan Hanyuan pepper 450g, onion, ginger and garlic 200g, Sichuan Yongchuan douchi 250g, crystal sugar 200g, fermented grains 500g, star anise 80g and Amomum tsaoko 30g.

Making:

1, two gold bars of dried chillies are boiled in boiling water for 10 minutes, and chopped with a knife to make purple chillies.

2. Heat the butter in the pot, add half of chopped ginger and onion to stir-fry until the oil is 40% to 50% hot, add Pixian watercress to stir-fry for about 0/0 minute, then add Hippopotamus chef Chili to stir-fry until the oil turns red, add garlic, dried pepper, pepper, rock sugar, lobster sauce and the remaining ginger to stir-fry until fragrant, and pour into a soup bucket for infiltration.

3. Put the seasoning into the soup bucket and boil it with high fire. Simmer for about 60 minutes until the fire goes out. After the red oil on the surface of the soup brine floats, remove the old oil from the hot pot, and add the mash juice, chicken essence and salt to the remaining soup to form the red soup brine.

The above three show the cooking methods of fat beef seasoning with sand tea sauce, seafood juice and broth for your reference. Although the method is not very accurate, it tastes delicious.