1. Soup method 7 kg of water into the pot, add 5 grams of star anise, 3 grams of cinnamon, 15 grams of peppercorns, 3 slices of fragrant leaves, 3 grams of white root, 3 grams of white buckles, 1 grass fruit (crushed), appropriate amount of green onion and ginger, 10 to 20 dried peppers, all wrapped up and put in water, boil on high heat and cook for 20 minutes, add 10 grams of cooking wine, add 25 to 30 grams of salt, add 30 grams of red 99 hot pot base, add 20 grams of chicken essence, 10 grams of monosodium glutamate, 5 grams of white pepper powder, 5 grams of sugar, 10 grams of soy sauce, 5 grams of bone broth seasoning, 3 grams of strange powder, red oil to taste, bring to a boil. Add skewered tripe and soak for 5 to 10 minutes before serving.
Note: The longer you soak, the more flavorful it becomes.
Red oil to prepare
Ratio of large ingredients: star anise 3 grams, cumin 5 grams, peppercorns 5 grams, cinnamon 3 grams, 6 to 7 pieces of fragrant leaves, 1 gram of cloves (1 gram of grass and fruit, 1 crushed meat button), green onion and ginger to taste.
Ratio of chili noodles: fine chili noodles 20 to 30 grams (chili king), colored chili noodles 20 to 30 grams, spicy powder 3 to 5 grams, salt 10 grams, chicken essence 10 grams, monosodium glutamate 10 grams, thirteen spices 5 grams mix well.
Directions: Add 300 to 500 grams of oil in the pot, put in the prepared large ingredients, fry slowly over low heat, fry out the aroma, and remove the heat. Add a handful of sesame seeds, wait for the oil to cool down, add the prepared chili noodles and stir well, add 20 grams of aged vinegar (color), stir well.
Note: Sesame seeds are peeled sesame seeds.
The preparation of tahini
Blending of tahini: tahini to taste, add oil to dilute
