How to make a boiled skewer base?

The ingredients and preparation of boiled skewers are as follows:

1. Which ingredient: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass and 10 grams of white fungus.

Second, the specific steps:

To make brine. Put the wok on the fire, burn the vegetable oil to 6 mature, fry the beans in Pixian County, quickly put in the ginger rice and peppercorns and fry the fresh soup immediately; Preparation of main materials. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Blanching.

The brine pot is placed on the fire to keep it boiling slightly, and all kinds of vegetables are scalded with a string of bamboo skewers to make celery yards and roots.

Summary. Hello dear kiss, the top secret recipe of the string of incense base is as follows: mixed oil 5kg (half of red oil and cooked vegetable oil), bean paste, 500g of dried chili pepper, 100g of Sichuan pepper, 150g of garlic cloves, 100g of ginger, 300g of spices, 30g of cooking wine, 50g of liquor, 30g of star anise, 5g of Kaempfera, 60g of cumin, 15g of cinnamon, 50g of bay leaves, 30g of cumin, 20g of grass fruit, 15g of white buckle, 15g of sand kernels, 15g of cloves, 5g of fragrant fruit, 40g of thyme.

Hello dear dear, the top secret recipe of the string of incense base is as follows: mixed oil 5kg (half of red oil and half of cooked vegetable oil for beating skin), bean paste, 500g of dried chili pepper, 100g of Sichuan pepper, 150g of garlic cloves, 100g of ginger, 300g of spices, 30g of cooking wine, 50g of liquor, 30g of star anise, 5g of kaempfera, 60g of cumin, 15g of cinnamon, 50g of bay leaves, 30g of cumin, 20g of grass grip percolated fruit, 15g of white buckle, 15g of sand kernels, 15g of cloves, 5g of fragrant fruit, Hemp thyme 40g.

Kiss hello to do macro repentance method: 1, the first put the pepper and spices into warm water to soak for half an hour or more, set aside 2, put the dry pepper section into boiling water and boil for about 1-2 minutes, remove and drain the water for later use, 3, pour the mixed oil into the pot and heat it over medium heat, then add the bean paste and garlic and stir-fry until fragrant. 4. Add chili pepper, peppercorns, ginger, spices and cooking wine, and stir-fry over low heat for about 80 minutes.

5. When the chili peppers in the pot are water-saving and gas-free, add white wine and continue to fry for about 5 minutes, then turn off the heat.

Ingredients: cooked vegetable oil 5000g lard 1000g Pixian bean paste 1250g white wine 50g tempeh 20 ziba chili pepper 2000g pepper 200g ginger 100g garlic 150g green onion 150g rock sugar 100g mash 100g star anise 50g sanai 30g cinnamon 40g cumin 100g grass fruit 50g bay leaf 30g vanilla 15g clove 5g thyme 50g lemongrass 30g

Method: Octagonal wrenched into small grains, sannai sliced, cinnamon cut into small particles, grass fruit pat and cut into small pieces, bay leaves cut fine, lemongrass cut into small pieces. Soak all the spices and peppercorns separately in water. Soak the spices and peppercorns thoroughly, drain and drain.

Prepare 2 woks, one in the middle (watercress, green onions, ginger, mash, white wine, 25 grams of garlic, tempeh.

rock sugar) and evenly. In another pot, cook the vegetable oil and lard and boil it to 7-8 oil temperature, slowly pour it on top of the mixture, and stir it until the oil is finished. Then bring the pot to the stove and stir-fry slowly over low heat, stir-fry the bottom of the pot constantly to avoid sticking to the pan, and add spices when it is dry for 6 minutes.

Continue to fry the sparkling peppercorns for about 20 minutes, and then fry for another 5-10 minutes.

Hanging soup: 15 kg of beef bones, 5 kg of pork tube bones, 10 grams of pepper, 200 grams of cooking wine, 100 grams of green onions, 100 grams of ginger.

Crack the pork bones and beef bones, boil them in cold water to remove the blood, and put them in clean water to clean.

Put in a large pot of raw materials, add 10kg of water, and boil over low heat (the soup boiled over high heat is milky white and easy to cause soup) for about 4 hours. Remove the bones and do not, that is, into a clear soup.

Boil the old soup: Mix the 4 points of base and 6 points of clear soup, add 50 grams of pepper, 200 grams of ginger and 200 grams of garlic and boil together for about 2 hours, remove the residue to make the old soup.

Divide the pot: 50 grams of ginger, 50 grams of garlic, 15 grams of salt, 50 grams of monosodium glutamate, 50 grams of chicken essence, 25 grams of dried chili pepper, 15 grams of Sichuan pepper Divide the old soup evenly into each pot, keep each pot 8 points full, and put in the above ingredients.