1, mass production,
5000 kilograms of fresh ribs, chop into small pieces, rinse away the blood, control the water, pour into a basin, add 40 grams of cooking wine, 50 grams of light soy sauce, 30 grams of salt, 25 grams of oyster sauce, 7 egg yolks each , 150 grams of cornstarch, mix well and marinate for 12 hours, set aside,
2, mushroom spice powder,
dill seeds , coriander seeds 1:1, stir-fry in a clean pot until fragrant, pour into the food processor, add 1000 crispy soybeans per 500g Gram, beat into powder and set aside,
3, cooking process,
Add oil to a clean pan and heat it to 60% heat. Add the spareribs and fry over low heat until golden brown. Take them out. Increase the oil temperature to 70% heat and fry again for 3 seconds. Take it out and set aside, 100 grams of cauliflower, 100 grams of potato strips, fry until cooked. Add 480 grams of dry pan oil to the pot. Heat up and add 40 grams of red pepper, 20 grams of garlic slices, and 20 grams of ginger slices. Stir-fry. Add 40 grams of dry pot sauce, 410 grams of
hot pot base, 10 grams of fried green pepper cubes, 40 grams of short dry red pepper, 15 grams of purple onion cubes, 15 grams of celery, 10 grams of oyster sauce, 5 grams of chicken powder, and 8 MSG g, pour in the fried ingredients and stir-fry, drizzle with 10g of cane pepper oil, 10g of spice powder, stir-fry evenly and serve,
dry pot sauce is made,
Juancheng brand Pixian bean paste 2000g, Lee Kum Kee Seafood 600g of sauce, 300g of Laoganma spicy black bean sauce, 4200g of wild mountain pepper, 100g of shredded tomato sauce, crushed in a food processor and set aside, 300g of
onion, 4150g of garlic, 100g of ginger, 100g of green onion. Grams, crushed with a food processor and set aside,
star anise, 50 grams each of osmanthus, bay leaves, grass fruit , lemongrass 30 grams each, cloves 15 grams, angelica 410 grams, 8 grams of tangerine peel, Qianli 45 grams of fragrant html, mix and smash.
Add 4000 grams of salad oil, 400 grams of chicken fat, and 400 grams of butter to the pot. Cook until 40% hot, add minced garlic, stir-fry until fragrant, add the sauce, keep frying on low heat for 20 minutes. Add 40 grams of spice powder, 100 grams of dried chili powder, and 30 grams of crushed rock sugar. Stir-fry 200 grams of glutinous rice soup over low heat. Stir-fry for 10 minutes. Pour into a bucket and simmer for 12 hours. The top is dry pan oil, and the bottom is dry pan oil. Guojiang,
