Take a stainless steel vat, pour in 5.7 kg of butter and rapeseed oil 1 kg, heat with high fire until the oil temperature reaches 150- 160, put the mixed seasoning in an oil pan, fry with low fire until the seasoning turns golden yellow, take out the seasoning, add half a catty of white sugar, and stir-fry with low fire until all the sugar is melted. Stir-fry with low fire for about 15 minutes until the watercress is crisp and fragrant, then add the spices, stir-fry with low fire for 20 minutes, sprinkle with 10 gram of Wang Shouyi thirteen spices, stir well, turn off the fire, let stand for 10 minutes, and then separate the red oil from the bottom material and store it separately.

Proportion of spices:

Take 30g of star anise, 20g of Amomum Tsaoko, 20g of Arnebia euchroma, 20g of Gardenia, 20g of Cinnamomum cassia, 20g of fennel, 20g of nutmeg, 20g of Rhizoma Kaempferiae, 20g of dried citronella, 5g of clove, 5g of licorice, 65,438+05g of Cao Ling, 65,438+05g of Amomum villosum and 65,405g of Alpinia officinarum.

Pretreatment of spices:

Whether it is butter or rapeseed oil, it will have a certain smell, so put the spices into the pot in advance and fry them in oil. After heating, the fragrance of spices will be integrated into the oil, which not only masks the smell of oil, but also helps to enhance the fragrance of oil.

Mixed soup

Blanch 2.5 kg of pork bone and 1 chicken rack, put it in a stainless steel barrel, inject 20 kg of clean water, boil it with strong fire, change to medium fire until the soup becomes pale white, add 500 g of the base material fried in step 1, continue to cook with low fire for 20-25 minutes, filter out the residue in the soup, and then

Step 3: Prepare maocai water.

Pour 25 kilograms of water and 500 grams of salt into a large pot and boil. After the guests order, put the raw materials into maocai water and heat them until they are cooked.

Step 4: Prepare seasoning.

Pour 750g of soup stock prepared in the second step into a container, add10g of salt, chicken powder and monosodium glutamate respectively, sprinkle 50g of celery powder, garlic powder and chopped green onion respectively, add10g of secret fermented soybean, 5g of fried white sesame seeds and 5g of pepper noodles, and pour in sesame oil and essence.

The practice of douchi sauce:

Add 1 kg salad oil to the pot, heat to 40%, add 1.6 kg lobster sauce and 80 g chopped green onion, stir-fry with low heat until the lobster sauce is very fragrant, and add 8 g Wang Shouyi thirteen spices and stir.

Three suggestions:

1. In the process of frying the base material, on the basis of the original formula, add two or more ciba peppers (boiled dry peppers until soft, fished out and minced with a meat grinder) and an appropriate amount of dry peppers to adjust the spicy taste;

2. When frying the bottom material, it is suggested to add refined oil of small materials such as onion and ginger first, and then add spices to stir fry.

Butter must be of high quality. The choice of hot pot douban and seasoning is also very important. Do not underestimate them.

# maocai # # maocai base material # # maocai base material formula #