Authentic Little Sheep Hotpot Main Spice Formula

Main ingredients:

Old hen 1 bird (about 4,500g), sheep bone 2,000g, duck rack 1 bird, and cow bone 2,500g.

Accessories:

Angelica sinensis10g, Angelica dahurica 3g, Codonopsis pilosula10g, 40 Chinese dates, 20 longan, 250g ginger slices, 750g green onions and 400g garlic cloves.

Composition:

5 g of star anise, 5 g of yam, 5 g of kaempferia kaempferia, 5 g of Amomum tsaoko (crushed to remove seeds), 2 g of angelica dahurica, 2 g of fennel, 2 g of cinnamon, 2 g of cardamom, 2 g of Amomum villosum, 4 g of banksia rose, 4 g of Eucommia ulmoides, 4 g of medlar, 4 g of Polygonatum odoratum, 7 g of astragalus, 2 g of pepper, 2 g of dried tangerine peel and 2 g of dried tangerine peel.

Seasoning:

200 grams of refined salt, 200 grams of chicken essence, 35 grams of pepper, 20 grams of galangal powder, 50 grams of butter and sheep oil, 50 grams of chicken oil 150, 50 grams of white wine and salad oil 100.

Making:

(1) Soak the medicinal materials in 500g white wine with water for about 25-30 minutes, take them out and put them into a spice bag.

(2) The old hen is slaughtered and cleaned, cut into large pieces, and the sheep bones, cow bones and ducks are blanched in a boiling water pot for 5 minutes.

(3) Take out the pot, add salad oil, heat it to 50%, add Angelica sinensis 10g and Angelica dahurica 3g, stir-fry until the water is almost dry, then pour the pot into a stainless steel barrel, add sheep bone, beef bone, duck bone and spice bag, inject 25kg of clear water into the pot, and boil it, control the foam, and cook for 6-8 hours on low fire.

(4) Put the boiled white soup into the 10 hot pot, evenly put the codonopsis pilosula, jujube, longan, ginger slices, green onions, garlic cloves and all seasonings into the 10 hot pot, and cook for about 5-8 minutes on fire to obtain the fat mutton soup.

(5) With mutton slices, seasonal vegetables, tofu, vermicelli, etc. produced in Inner Mongolia.

Spicy soup pot production process:

(1) stir fry the bottom material of spicy soup pot;

Oil:

5 kg of salad oil, triple heavy oil 1.5 kg (its preparation method: salad oil and dried Chili noodles 3: 1), heat the salad oil to 70% heat, then pour in the Chili noodles, stir while rushing to avoid bottom paste, then let it stand, take out the salad oil after the Chili noodles settle, then burn it to 70% heat, and then pour in another portion of dried Chili noodles.

Composition:

4 kg Bazin pepper, 1 kg Pixian watercress for hot pot.

Seasoning:

300 grams of rock sugar, liquor 150 grams.

The frying process of the bottom material;

Put the four oils into a pot, heat them to 50% heat, and then add all the materials. Turn the bottom with a spatula to prevent paste. When the oil turns from turbid to clear, add crystal sugar, stir-fry with low fire until the crystal sugar melts, and add white wine.

The key to frying is:

1. The key to cooking is to choose the right raw materials. For peppers, choose high-quality red gold bars or persimmon peppers with few seeds. When making Ciba peppers, first remove the pepper seeds, boil them (that is, the peppers become bigger), then steam them in dry water for about 1 hour, and then mince them. The hot pot made in this way is spicy and delicious, and the steamed peppers are overflowing.

2. After replacing traditional rapeseed oil with high-quality salad oil, the color is more bright and clear, and the fragrance is not reduced. When refining butter, be careful not to use too much firepower, otherwise it will burn and turn black.

Pot mixing process (10 pot):

Take 1300g of fried chafing dish bottom material, evenly divide the chafing dish bottom material into 10 parts, put them into 10 pots respectively, and then add 100g of Dangshen, 40 jujubes, 20 longan and ginger to mix. Put 400g garlic cloves into 10 hot pot, then add150g refined salt,100g chicken essence, 20g pepper,10g galangal powder and150g chicken oil, and cook for about 5-8 minutes.