Can anyone tell me the ingredients and how to make the incense

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.

Buy Sichuan Chongqing spicy hot base.

Ingredients: 10 shrimps, 1 baby cabbage, half a green radish, 1 potato, 100 grams of wide flour, 1 green onion, 3 slices of ginger, 3 garlic, 3 dried chili peppers, appropriate amount of salt, 20 ml of red oil, 20 ml of Sichuan pepper oil, appropriate amount of broth, 1 coriander.

Take skewer shrimp as an example.

Method: 1. Prepare the prawns, cut the shrimp whiskers and shrimp guns, pick out the shrimp line at the penultimate section of the shrimp body, and string the processed shrimp with bamboo skewers.

2. Baby cabbage, similar to cabbage, but much smaller, the taste is sweeter than Chinese cabbage, peel off the leaves of baby cabbage one by one and rinse them.

3. Wash the potatoes and radishes and cut them into slices.

4. Prepare wide powder, and soak it in water in advance to soften.

5. After adding water to the soup pot and boiling, add the prepared vegetables and wide flour, cook and cook until soft, pass cold water and drain the water. Also use bamboo skewers to string and set aside.

6. Prepare spices such as green onions, ginger and garlic, prepare a small pot with a small diameter and a relatively high pot depth, first put in a little oil, fry chives, ginger, garlic and dried chili peppers, fry for a while, and wait for the fragrance to come out.

7. Add the stock and seasonings, boil the stock and cook for 1 minute, the fragrance will be better exuded during the boiling process.

8. Put in the shrimp skewers and cook for half a minute, you can turn off the heat, the shrimp is very easy to cook, so you don't need to cook in advance, so that the nutrients will not be lost, and then put in the vegetable skewers that have just been skewered, soak for a while and you can start eating.

Ingredients: 1 package of spicy hot seasoning.

Excipients: appropriate amount of water, appropriate amount of assorted vegetarian dishes, appropriate amount of assorted seafood, appropriate amount of bamboo skewersSteps: 1. Meat and vegetarian materials, according to your liking, one by one.

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 submerging the bamboo skewers).

4. Bring to a boil and turn to low heat and continue to cook for 5 minutes (so that the soup is more flavorful) 5. Put in the incense materials according to the degree of cooking.

6. Boil again for about 2 minutes, turn off the heat, and soak for a while to 7. The finished product.

Recipe for the base of the incense:

1500 grams of light soy sauce, 1000 grams of Pixian bean paste, 1000 grams of dried chili pepper, 100 grams of dried Sichuan pepper, 100 grams of broken rice sprouts, 50 grams of liquor, 100 grams of mash, 200 grams of pickled pepper, 1000 grams of rapeseed oil, 100 grams of tempeh, 8 grams of cumin, 8 grams of cumin, 5 grams of fragrant fruit;

5 grams of sand kernels, 5 grams of cloves, 5 grams of white buttons, 5 grams of grass fruit, 5 grams of Sannai, 5 grams of vanilla, 5 grams of thyme, 5 grams of bay leaves, 5 grams of cinnamon, 5 grams of star anise, 5 grams of tangerine peel, 5 grams of old buttons, 5 grams of lemongrass, 5 grams of jatamansi, 5 grams of licorice, 5 grams of grass, 5 grams of branches.

The method of stir-frying the base is as follows:

1. Prepare all the spices and cut them into small pieces.

2. Wash the spices and soak them in water for 20 minutes.

3. Clean the chili pepper and Sichuan pepper, soak it in water slightly, and then control the excess water.

4. Control the excess water from the soaked spices and beat them into sawdust shape with a food processor.

5. Put the chili pepper in the food processor and crush it, not too fine.

6. Put the broken rice sprouts, tempeh and bean paste into a food processor.

7. Pour rapeseed oil into the pot, add spices to the cold oil, and slowly boil over medium-low heat for more than ten minutes to bring out the fragrance.

8. Boil the butter out of another pot and remove the oil residue.

9. Strain the oil from the boiled spice pan into the butter pan.

10. Add finely beaten broken rice sprouts, tempeh, bean paste, chili pepper and Sichuan peppercorns, and boil over medium heat for about 10 minutes.

11. Add the filtered spices and boil over medium heat for 10 minutes.

12. Add white wine, mash and pickled pepper, and boil for another ten minutes.

13. The hot pot skewers and incense base are boiled as shown in the figure below.