Urgently, how to get the ingredients for the spicy skewers? It s not Malatang

First, put oil in the pot, put garlic, ginger, peppercorns, dried red pepper and stir-fry Pixian bean paste to stir-fry the red oil.

Second, add bone broth, if you don't have it, you can add water, and add salt to taste after the water is boiled.

Third, pour it into the casserole and continue to cook, the more you cook, the more flavorful it becomes.

Fourth, wear what you like to eat.

Fifth, put the ones that are easy to cook, such as dried tofu and the like.

Sixth, put the hard-cooked ones below and cook them for a while.

Seventh, friends who love spicy food, you can put more dried red peppers.

Then there's the dipping issue.

Add chili oil, salt, chicken essence, sugar, light soy sauce, sesame oil, pepper oil, vinegar to a bowl, stir well and set aside.

Finally, take out the skewers, put them in a basin, and then pour the seasoning soup into the basin, and you can enjoy it with peace of mind!

Ingredients: 1 package of spicy hot seasoning.

Accessories: appropriate amount of water, appropriate amount of assorted vegetarian dishes, appropriate amount of assorted seafood, appropriate amount of bamboo skewers.

1. Meat and vegetable materials.

2. Take an appropriate amount of spicy hot seasoning and put it into a deep stew pot.

3. Add an appropriate amount of water (almost enough to submerge the bamboo skewers).

4. Bring to a boil, turn to low heat and continue to cook for 5 minutes (so that the soup is more flavorful).

5. Put the incense sticks into the skewers according to the degree of cooking.

6. Boil again for about 2 minutes, turn off the heat and soak for a while.

The detailed ingredient ratio and marinating method of Jinzhou spicy pork rib skewers, hurry up and collect it.

In fact, you can buy hot pot base or boiled fish to do, if you want to be more spicy, add some dried chili pepper and pepper yourself, the base should be fried with oil first, and by the way, add some green onions.

Note! Now it's time to teach the true scriptures of roast lamb!

Chop the onion, add eggs and stir well (the amount depends on the number of meat) Pour in the meat, stir again, marinate for about half an hour, remember not to put salt, otherwise the grilled meat will not taste good. You can wear skewers and roast below, cumin is essential, and you can watch the chili noodles and salt!

It's best to use the seasoning of instant noodles (not those meat sauces).

Stir into the meat.

The taste is not ordinary.

Barbecue precautions.

1.The charcoal should be chosen well, and the one that is burned thoroughly must be chosen, otherwise there will be smoke.

2.The meat should be selected well, and the best meat is the back of the brain (not the real brain, it is a special term, equivalent to the loin), and the leg of lamb should be fat and thin.

3.Three condiments are enough: cumin, chili flakes, and salt.

4.When skewering meat, it should be fat and thin, and it is better to use bamboo eggplant or wood for the chisel.

5.When grilling, it is necessary to completely burn the charcoal, and it is best to break up the large pieces, so that it is not easy to generate an open flame to roast the meat.

6.Don't just add condiments once when baking, don't be stingy, put more cumin, and add salt when it's almost done.

7.It should be turned over frequently so that it is evenly heated.

Also prepare butter and brush it on the lamb when you grill it again, don't forget!

The meat doesn't need to be cut too finely, but don't wear too much meat on each skewer, otherwise it will be difficult to cook.

When baking, it should be noted that the fire should be large, and the second is to turn it frequently.

I've had n barbecue experiences!

Chicken wings are delicious and easy to bake, but on the first day of the barbecue, salt, wine, green onion and ginger, five-spice powder and a little soy sauce to marinate for one night, when roasting, it should be constantly turned over and brushed with oil, and it is called a fragrant grill. Hehe...

There is also the fish that needs to be brushed with oil when grilled, and it is also necessary to brush with homemade sauce (this sauce was invented by me).

to: pie.

My barbecue grill is the same as yours! I suggest you try the method I said, the first thing we eat after every barbecue is chicken wings and yuyu, and there is not enough to eat! ：d

Lamb skewers don't need to be brushed with oil, and they can produce a lot of oil by themselves.

Chicken rack Dana strip and chunks of things, you fish need to be brushed with oil, barbecue ingredients:

Of course, a barbecue needs a lot of delicious flavor to be successful, and my wife has been preparing chicken skewers, lamb skewers, beef skewers, barbecue sauce, and barbecue gravy for the barbecue event since the fourth, as well as small sausages, large green peppers, potatoes, garlic for grilling, and a kilogram of pork chops and two large white radishes for soup. These can also be roasted and eaten, and they still have to be relied on to satisfy hunger at critical moments.

3. Barbecue supplies:

Stoves, charcoal, and tinder are indispensable, and some plastic paper, paper plates and bowls are also prepared for food, medium brushes, barbecue must have seasoning brushes, as well as convenient chopsticks, long bamboo sticks, spoons, and cauldrons. The most important thing is to prepare a pair of gloves! Our hands were almost cooked.

Barbecue wood charcoal 2 yuan bag, maybe more than 1 catty, I just bought 1 bag, and then it was not enough, I bought another bag (thanks to the very close).The barbecue iron stove was bought by the family deputy the year before last and cost 56 yuan.

Very easy to use. (Highly recommended).

The landlord can fry it himself or buy a direct spicy hot ingredient.

Or**There is a sale, you can directly hit the spicy skewers, and there will be it.

It is convenient to buy ready-made directly, you can fry it yourself, you can make your own flavor, but it is more troublesome.

Find one for you, but it's more particular, and if you get it yourself, you don't have to go through the hassle.

The ingredients for the spicy soup are here!!

200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger slices, 40 grams of pickled chili peppers, 10 cloves of garlic, 50 grams of ginger, 15 grams of Sichuan pepper, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper noodles. Add another 500 grams of chicken or duck broth.

Put the wok on the fire, heat the vegetable oil, soak the ginger slices, soak the chili pepper section, the end of the bean paste, the old ginger (pat broken) and fry it a few times, decant the remaining oil, fry the lard, garlic cloves, peppercorns, etc. a few more times, pour in the chicken or duck soup, cook for 10 minutes, add sugar, salt, monosodium glutamate, pepper noodles, boil, beat off the foam, and it's OK This soup can also be used as the bottom of the hot pot.

And also! Malatang.

In the ratio of 5 kg of bone broth:

1. 300 grams of Pixian douban (this is the most important raw material) and 250 grams of rapeseed oil produced in Sichuan.

2. 150 grams of dried red pepper (cut into small pieces of about 2 cm); 50 grams of Sichuan peppercorns.

3. 3 tablespoons sugar; 150 grams each of dried ginger (sliced) and garlic cloves; 250 grams of green onion (2 and a half inches); A bag of 150 grams of ingredients from the non-staple food store ** (fragrant, anise, Shannai, etc.); Appropriate amount of salt (depending on the saltiness of the watercress you buy, because the watercress produced by some manufacturers is too salty); 1 tablespoon of chicken bouillon.

Stir-frying is key:

1. Heat the oil in the pan, and after the oil is cooked, skip the dried peppers and peppercorns over the oil (that is, turn off the heat) and pick them up for later use.

2. Stir-fry the sugar in the oil pan slowly, when the sugar melts and bubbles (during the frying, you can turn on a little low heat according to the situation, pay attention to the melted sugar when it begins to float on the oil, at this time the sugar bubble is golden yellow, if it turns dark red or black, it will be fried) Immediately stir-fry with ginger, green onions, garlic and large ingredients, and then add the fragrance of Pixian bean paste.

3. Turn on high heat, add the bone broth, add salt (put it in the saltiness of the soup, slightly more important than the usual cooking flavor) and chicken essence, and put in the oiled dried chili peppers and peppercorns after the soup is boiled and turn to low heat and boil for 10 minutes.

According to this ratio, you can fry more base, and every time the taste is insufficient, you can add ingredients to the soup (those who like spicy can also directly put some unoiled dried chili peppers and new peppercorns into the hot sauce).

It is recommended to buy ready-made ingredients directly, and there are generally places that sell dry seasonings.

I hope the landlord will adopt it.

I hope you don't close or choose no satisfactory answer This will affect my adoption rate Thank you.

Proportionally it looks like this:

Salt 5: Sichuan pepper noodles 2: cumin powder 2: five-spice powder: monosodium glutamate powder.

Hot pot ingredients, as well as spices, according to specific preferences, you can ask the person who sells spices.

Spicy soy sauce Zhenjiang vinegar.

Sand tea sauce honey.

Garlic can be enlarged.