The way to eat skewers is different from Chinese cuisine, and it is not enough to bring the cooked dishes to the table
Instead, some semi-finished dishes are brought to the table, operated (cooked) by themselves, and self-eaten; the hot (boiled) food of the dishes is in the hands of the diners.
Full set of techniques Zero-based teaching One-on-one guidance
1. Identification and identification of raw materials for hot pot skewers
2. Characteristics and functions of hot pot skewer spices
3. Processing and use of raw condiments for hot pot skewers
4. Stir-frying method of the base of the hot pot skewers
5. The core recipe of the hot pot skewer base
6. Variation of hot pot skewer base and handling of common problems
7. How to make hot pot skewers of chili peppers
8. The preparation technology of hot pot skewers in different places and different seasons
9. Hot pot skewering dishes, knife work, stringing techniques, storage, insurance technology
10. Common method of marinating hot pot with skewers of meat dishes
11. Preparation of common hot pot skewer saucers
12. Preparation technology of sugar, Mandarin duck pot, spicy pot bottom, etc
13. How to make broth
Every step here is the key to learning, and the master teaches you the whole time
During the study period, we provide free food and accommodation, as well as all the raw materials, various spices, spices, etc. that we provide, without limiting the study time, without limiting the ingredients, and learning so far.
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