Fennel 100 g
Fragrant fruit 50 g
Cloves 20 g
100 g of incense leaves
100 g of fragrant sand
Cinnamon 50 g
50 g of galangal
White Kou 100 grams
Yamana 100 grams
Bai Zhi 100 grams
100 g of coriander seeds
Grass fruit 50 g
Red Kou 50 g
Dial 30 grams
Lemongrass 30 g
Huai yam, 100 g
Star anise 100 g
Vanilla 50 g
30 g of sand kernels
Thyme 100 g
[The above spice powder is beaten into a powder.]
]，
Boiling oil preparation:
4 kg of chicken fat, 2 kg of butter
Salad oil 15 kg
Asahi pepper 2 kg [soak in water,]
Thai pepper 1 kg [soak in water
500 grams of safflower peppercorns, 200 grams of peppercorns, 3 kg of bean paste finely chopped
Yangjiang tempeh 2 packs
Da Hong Pao hot pot base, 4 bags,
Oyonch 1 sachet
Rock sugar, 200 g
2 kg of green onions
Ginger 2 kg,
Garlic cloves 1 kg,
Boiling process:
Chicken fat refining, and salad oil, burn together to 50% heat, under the onion ginger garlic, coriander, onion fried fragrant fishing out, low heat slowly under the beans, boil out the red oil color, down into the soaked chili festival [two together down], then under the soaked peppercorns, and peppercorns, boiled for 20 minutes, down into the spice powder 800 grams, 1 bag of Ao Yanqi, boiled for half an hour, the pepper into the date red, under the rock sugar, tempeh, hot pot base, boil for a few minutes, turn off the fire and soak for a day to make spicy pot shrimp!
Proportion of shrimp per serving:
Take the base, [oil, and ingredients together 200 grams] put into the cooking bowl, put the porcelain spoon, 1 spoon of sugar, 2 porcelain spoons of Mrs. Le chicken essence, 1 small spoon of salt [the spoon of the chef's ingredients] half porcelain spoon spice powder, onion ginger garlic stew pot, down into the base, put two-thirds of the water of the stir-frying spoon, down into the fried shrimp stir-fried three times, pour into the pot of vegetarian vegetables, "After the vegetarian dish is over the water, green onion ginger, garlic stir-fry put a little homemade hot pot base" Then put a little oil in the pot, burn 70% hot, down into the dried green onion pepper festival green pepper stew on the shrimp!
Features, shrimp inlet crispy outside the tender, spicy and delicious! If you make hot pot, you can also eat shabu-shabu!