Several, cook and set aside to cool
Step 1: Heat 1800ml of rapeseed oil to 180 degrees, prepare 10g of green onion, 10g of ginger, 10g of garlic, 10g of purple onion, 10g of coriander and fry dry only the oil.
Step 2:
Add 50g of Pixian bean paste, 60g of rice dumplings (20g of bell peppers, 20g of bullets, 20g of erjing strips after boiling and chopping) add 15g of hot pot base, 7g of rock sugar, 6g of spice crushed Yongchuan tempeh (3g of peppercorns, 2g of star anise, 2g of white cardamom, 2g of fragrant leaves, 2g of grass fruits, 2g of coriander seeds, 2g of herbs, 2g of guizhi, 2g of cumin, 1 luo han guo) and continue to fry for 5 minutes, then filter the residue out of the pot and let it cool.
Step 3: Make bone broth
Wash off the blood, drain and break, put into the oven and bake at 200 ° C for 30 minutes, take out the aroma and put it into the bottom of the pot, 5 grams of green onion and ginger pieces; 10 grams of chives, 15 grams of parsley root, 10 grams of coriander root, add 2 pounds of water, boil on high heat and reduce the heat for 4 hours, beat the residue and let it cool for later or 2L of water + 2 thick soup treasures to boil.
Seasoning: 5 grams of five-spice powder, 5 grams of white pepper powder, 5 grams of salt, 5 grams of chicken essence, 5 grams of spicy fresh sauce, 10 grams of sesame oil, dilute and add to the soup and let it cool.
Step 5:
After the cold, the red oil and bone broth are mixed in a 1:1 ratio and then 50 grams of sesame oil and 6 grams of cooked sesame seeds are added to make the bottom of the cold skewer pan.
Step 6:
Insert the prepared cold skewers into the bottom of the pan and soak them for a long time to taste.