Iron pot sauce recipe;
300 grams of soybean sauce of Zuoxiangyuan, 100 grams of Haitian soybean sauce, 100 grams of shallot companion bean paste, 70 grams of Sprite, 350 grams of triad oil, 100 grams of dried shallots (chopped),
Add triad oil to 30% heat in the pot, add dried shallots to love the aroma, add The Fragrant Garden Soybean Sauce, Haitian Soybean Sauce, Shallot Companion Bean Sauce simmer for 10 minutes, pour into a bowl, pour into Sprite and stir well.
Iron pan oil;
750 g of chanterelle, 750 g of soybean oil, 750 g of lard, 20 g of star anise, 70 g of garlic with skin (pat loose), 300 g of green onion, 300 g of ginger slices, 150 g of dried shallots (cut into pieces),
Add chicken fat, soybean oil, lard to 30% heat, add star anise, garlic with skin 7, green onion, ginger slices, dried shallots and simmer golden brown to bring out the aroma, filter clean and set aside.
Stewed sheep scorpions in an iron pot;
3000 g of sheep scorpion (chopped, rinsed, cleaned with flying water),
Spice ratio;
Green pepper 15 g, star anise 10 g, cumin 5 g, white buckle 5 g, grass fruit 5 g, galangal 5 g, meat buckle 5 g, cumin 5 g, cloves 3 g, cinnamon 3 g, white root 3 g, fragrant leaves 1 g, peppercorns 8 g, cumin granules 10 g,
The above spices are crushed into granules.
Divide into two servings and place in a spice packet.
Production process;
400 grams of sanhe oil, 20 grams of ginger slices, 15 grams of dried bullet peppers, 15 grams of dried bell peppers, 10 grams of rock sugar, 60 grams of Dandan bean paste, 35 grams of Merlot spicy sauce, 30 grams of sweet noodle sauce, 10 grams of spicy girls, 35 grams of Zhou Junji spicy pot ingredients, 30 grams of red 999 hot pot base, 50 grams of flower carving wine, 5 grams of wine brewing, 5 grams of salt, 5000 grams of broth, 1 gram of Ao Yan Qi fresh fragrance king, 4 grams of spicy fresh dew, 2 grams of Ao Yan Qi strong aroma type, 1 1 g of aaa spice, 5 grams of maltol pure flavor type, 15 grams of chicken juice, Chicken essence 30 g, monosodium glutamate 20 g, white pepper 5 g,
Add sanhe oil to the pot and burn until 30% heat, add ginger slices and fry until golden brown, add bullets, dried bell pepper to make the aroma, add Dandan bean paste, sweet noodle sauce, Merlot spicy sauce, spicy fragrant fruit, rock sugar, spicy girl, hot pot base, wine brewing, flower carving wine to make the aroma, add broth, salt, Ao Yan Qi Xian Xiang Wang, spicy fresh dew, Ao Yan Qi strong aroma type, aaa spice, maltol pure fragrance type, chicken juice, spice package a boil, add sheep scorpion, pour into the pressure cooker and press for twenty-five minutes, simmer for five minutes, pour into the pot, pour into the pot, Add chicken essence, monosodium glutamate, white pepper, sprinkle with coriander segments, chives and slicks.
Iron pot big rooster;
Sauce ratio;
40 grams of shallot companion bean paste, 50 grams of Donggu soy sauce, 50 grams of Weidami soy sauce, 80 grams of flower carving wine, 20 grams of light soy sauce, 8 grams of dark soy sauce,
Mix all the above spices together and stir well.
Star anise 5 g, Peppercorns 2 g, Cumin 1 g, Dried Chili Pepper Segments 2 g,
Seasoning ratio;
Broth 4500 g, monosodium glutamate 20 g, chicken essence 40 g, pepper 3 g, chicken juice 10 g, salt 3 g, triad oil 500 g.
2500 g of large rooster (chopped and cleaned), 200 g of red mushroom (cut into pieces), 50 g of sliced ginger, 50 g of green onion,
Add triad oil to 30% heat in the pot, add green onion, ginger slices and sauté to make the aroma, add spices to stir-fry, add chicken nuggets, sauce and sauté until colored, add broth, monosodium glutamate, chicken essence, pepper, chicken juice, salt and bring to a boil, pour into the pressure cooker, steam pressure for six minutes, sprinkle with chives.
Stove fish;
Ratio of fish stew seasoning;
10 grams of sugar, 50 grams of flower carving wine, 50 grams of Donggu soy sauce, 50 grams of light soy sauce, 80 grams of steamed fish soy sauce, 60 grams of aged vinegar, 50 grams of Mitamei soy sauce, 40 grams of Fortuna oyster sauce, 30 grams of hot pot base (red 999), 10 grams of Zhou Junji spicy pot ingredients, 5 grams of rattan pepper oil, 3 grams of black pepper powder, 20 grams of chicken essence, 10 grams of monosodium glutamate,
60 grams of ginger slices, 100 grams of pork belly slices, 50 grams of garlic slices, one grass fruit, one meat buckle, one star anise, one piece of fragrant leaves, 2 grams of cumin, 1 g of green peppercorns, 1 gram of peppercorns, 5 grams of dried chili pepper segments, 100 grams of sanhe sauce, 4000 grams of broth, 10 grams of sharp peppercorns, 50 grams of coriander segments, 50 grams of green onion segments, 300 grams of triad oil, 1750 grams of grass carp (cleaned)
Add sanhe oil to the pot and cook until 30% heat, add pork belly, ginger slices, garlic slices and sauté to make the aroma, add grass fruits, meat buckles, star anise, fragrant leaves, cumin, green peppercorns, peppercorns, dried chili pepper segments, sanhe sauce sauté to bring out the aroma, add the broth, stew the fish seasoning on high heat, add the grass carp and cover and stew for about 25 minutes, sprinkle with sharp peppers, coriander segments, green onions.
Stewed geese in an iron pot;
Iron pot stewed goose special sauce;
50 grams of shallot companion sauce, 10 grams of red oil bean paste, 10 grams of Zhou Junji spicy pot, 10 grams of Little Swan hot pot base, 1 gram of maltol (caramelized type), 3 grams of Ao Yanqi drifting oil (strong flavor type), 2 grams of Ao YanQi special fresh incense king,
Goose special sauce;
50 grams of Mitamei soy sauce, 50 grams of Donggu soy sauce, 30 grams of flower carving wine, 15 grams of sugar,
Spice pack ratio;
1 g of peppercorns, 3 grams of cinnamon, 2 grams of galangal, 1 cardamom, 2 grams of cucumber, 1 gram of cloves, 1 gram of white buckle, 1 gram of cinnamon, 1 gram of white root, 1 piece of fragrant leaves, 1 gram of cumin, 1 gram of cumin, 2 grams of grass fruit, 1 gram of peppercorns, 5 grams of dried peppers with bullets,
Wash all the above spices and put them in the spice pack for later.
Pickling;
2500 grams of goose (chopped, washed, drained), 50 grams of green onion, 20 grams of ginger slices, 50 grams of flower carving wine, 50 grams of dried shallots, 10 grams of chicken essence, 5 grams of pepper, 5 grams of salt, 5 grams of chicken essence, 5 grams of star anise,
Mix all the above raw materials together and mix well and marinate for half an hour (clean up the residue) for later,
Add 150 grams of triad oil, 50 grams of peanut oil to 30% heat, add the goose, the goose special sauce stir-fry evenly, add the goose special sauce, broth, spice pack into the pressure cooker, cover the steam pressure for ten minutes, pour into the pot and add 30 grams of chicken essence,
