Is there anyone who knows the recipe for hairy belly barbecue?

Ingredients: 3 kg of butter, 2 kg of vegetable oil, 1 kg of Pixian bean paste, 50 grams of white wine, 20 grams of mash, 20 grams of dried red pepper and Ziba sea pepper, 1 tael of ginger, 1 tael of garlic, 2 taels of Sichuan pepper, 15 grams of tempeh, 1 tael of rock sugar, 2 taels of chili noodles, 1 tael of green onions, 3 inches. Spices:

5 grams of white buckle 5 grams of grass fruit 3-5 grams of sannai 3-5 grams of cloves 5 grams of sand kernels 5 grams of fragrant fruit 5 grams of cumin 5 grams cinnamon 5 grams of licorice 5 grams of tangerine peel 5 grams of citronella 5 grams star anise 5 grams bay leaf 5 grams of thyme 5 grams cumin 8 grams of vanilla 5 grams (before frying, cut the spices into 2 inches long knots, soak in warm water for about 20 minutes, peppercorns to soak) prepare 2 woks, one put in (bean paste, green onions, ginger, mash, white wine 25 grams, garlic, tempeh rock sugar) and mix well. Add butter to the other pot to boil, then add vegetable oil and boil until 7-8 hot, scoop the oil onto the evenly mixed watercress with a spoon, and stir while pouring oil to prevent the watercress from caraking. Wait until the oil is finished.

Then put the watercress on the fire and boil it over medium heat for about 10 minutes, the watercress is fast drying, and the water vapor is nourishing the peppers, and when the oil is boiling, use low heat to boil, add about 25 grams of liquor after 15 minutes, continue to fry, until the raw materials are quickly dried and add the spices to continue to fry, until the raw materials are 9 minutes dry, and then soak and rise to get peppercorns, and fry for 5-10 minutes. Finally, add the stock, simmer for a while, and the soup is done.

Of course, use the garlic paste or some soy sauce, vinegar, and a little oyster sauce.

The recipe of each person's hairy belly barbecue ingredients is different, so it is necessary to mix it according to personal habits.

If this is just a barbecue, it is usually enough to use some simple seasonings, such as cumin and the like.

This ingredient is very numerous, but different ingredients, the taste that comes out of him is also different, because everyone has their own unique method, so its taste is different, and then you can choose a more authentic one, take a look at its recipe.

Seasoning (5 servings):

Kilograms of rapeseed oil, kilograms of butter, kilograms of Pixian watercress, 250 grams of dried chili peppers, 100 grams of ginger, 200 grams of garlic, 300 grams of green onions, 150 grams of rock sugar, 500 grams of mash.

Spices: star anise 100 grams, kaempfera 50 grams, cinnamon bark 50 grams, cumin 50 grams, grass fruit 25 grams, comfrey 25 grams, bay leaf 10 grams, vanilla 10 grams, cloves 5 grams.

Primary processing: rapeseed oil is refined, butter is cut into small pieces, Pixian bean paste is finely chopped, dried chili peppers are boiled in a pot of boiling water for about 2 minutes, and then chopped into puree, that is, into glutinous chili peppers. The ginger is broken, the green onion is knotted, the rock sugar is crushed, the star anise, kaempfera, and cinnamon are broken into small pieces, and the grass fruit is broken.

How to make the base:

Put the wok on medium heat, pour in rapeseed oil to heat, put in butter to boil, add ginger, garlic cloves, green onion knots and stir-fry until fragrant, then put in Pixian bean paste and glutinous pepper, turn to slight heat and slowly fry for about an hour, until the bean paste is fried dry and the pepper is slightly whitish, pick out the green onion knot in the pot, and then add the spices soaked in wine and fry over low heat for about 15-20 minutes, until the color of the spices in the pot becomes darker, add rock sugar and mash juice, and slowly boil over low heat until the water in the mash juice completely evaporates, that is, into a hot pot base.

Hot pot soup base: Add rapeseed oil, 150 grams of dried chili peppers, 25 grams of Sichuan peppercorns and stir-fry until fragrant. Put 100 grams of fried hot pot base in another pot, pour 2500 grams of fresh soup, add chicken essence and monosodium glutamate, sprinkle with fried dried chili peppers and peppercorns, and pour them into a special pot for hot pot.

Technical key: 1. Pixian bean paste and glutinous pepper should be slowly fried to dry the water vapor.

2. Adding rock sugar can play a role in "brightening" the soup, while adding mash juice can promote the spicy taste in the bean paste and chili pepper, and the fragrance in the spices to fully dissolve into the oil, and can remove the bitterness and astringency in some spices.

3. After the hot pot base is fried, there is a layer of slick oil on it, and a part of it can be beaten out as old oil for use as "mother oil" when it is fried next time.