Authentic Guangpin Leizhou lamb dog meat hot pot to take to no thanks

Medicinal water

15 grams of small yellow peel, 15 grams of dried sand ginger, 0.3 pieces of monk fruit, 10 grams of star anise, 15 grams of tangerine peel, 15 grams of cinnamon, 15 grams of licorice, 5 grams of cloves, 15 grams of fragrant leaves, 25 grams of grass fruits, 15 grams of coriander seeds, 10 grams of dried lemon, 15 grams of danpi, 15 grams of white buckle (can make 1 of 2 parts) The proportion can also be multiplied.

Procedure

1. Weigh the medicinal herbs according to the above two pounds.

2. Grass fruit, luo han guo beat flat.

3. Take 4.5 kg of water and soak the medicinal herbs. The soaking time must exceed 12 hours.

4. Bring to a boil over low heat on an open stove and sprinkle off the foam. Note: When the above medicinal water is used up, it must be boiled with water and used again until the tasteless formula is prepared again. It can be used 6 times, that is, about 50 pounds of water, depending on the taste of the medicinal herbs.

Note; in the case of boiling, the lid must be discarded to allow it to be completely cooled before the cap can be added, otherwise its temperature vapor drips off the water and directly destroys the medicinal water. When using the medicinal water, it is necessary to use stainless steel to isolate the medicinal materials directly from the medicinal materials, and the original medicinal materials should be retained.

Hot pot dipping sauce Peanut oil 125 g Peanut butter 45 g Art hemp sauce 45 g Dough drum sauce 50 g

Lee Kum Kee Garlic Chili Sauce 50 g Column Sauce 48 g Delicious Sauce 44 g Char Siu Sauce 45 g Jinzhen Bean Paste 6 g (can be served with one of 2 servings)

Function: This sauce is a small dish of Leizhou dog and sheep hot pot sauce, after the hot pot

1. Add the drum sauce, peanut oil, sesame paste and peanut butter to the container and stir thoroughly until the peanut butter is dissolved. (Note: be sure to stir well)

2. Add other sauces again and stir well.

3. Cover and store in a cool place.

Note: 1, if the public likes spicy, you can use chili oil with peanut oil.

2. Or use Chaotian pepper minced pepper to add chili oil to make chili sauce, and then add it to the sauce.

Hot pot unified stir-fry sauce pure peanut oil 50 grams, peanut butter 24 grams, sesame paste 24 grams,

20 grams of column sauce, 48 grams of delicious sauce, 50 grams of oyster sauce, 3 grams of perfume, 3 grams of spice cream.

Sauce Blending Procedure:

1. 60g oil in the container.

2: Add peanut butter and stir until dissolved.

3. Add other materials, dissolve well and stir evenly.

4, placed in a cool place to store the role of this sauce: fried dog, lamb current hot pot sauce, referred to as Leizhou stir-fried sauce

Operate 2 kg of meat: pressure cooker base: 4 pieces of bamboo cane, 3 red dates, 2 grains of horse tellurin, 5 grams of red berries, 1 slice of angelica, 4 pieces of white radish, 3 pieces of corn. Stir-frying head: 5 slices of sand ginger, 3 slices of ginger, 6 slices of garlic rice: 20 grams of salt, 15 grams of sugar, 10 grams of chicken powder, ingredients: 30 grams of Leizhou stir-fried sauce, 3 pieces of curd milk, 50 grams of high rice wine, 100 grams of medicinal water

1. Prepare the material head

2. Chop the lamb

3. Boiling water treatment

4. The flying water process removes blood stains

5. Pour out and drain the water

6: Heat the pan with oil, pour off the oil and let the pan cover with oil

7: Add the ingredients and stir-fry

8: Stir-fry the dried meat over high heat

9, Leizhou stir-fried sauce and Guanghe curd milk

10. Dry roast under the wine 1

1: Sauté until the sauce is in the pan

12. Put down the medicinal water

13: Add water

14. Discard the blood-stained foam

15: Add the base material to the pressure cooker

16: Seasoning

17: Pour into a pressure cooker

18. Cover and press on a high-speed open stove for 6 minutes, but it depends on the size of the meat and the pressure of the pressure cooker. After loosening, pour it out on the hot pot plate!