The core of making cold pot skewers is the frying of the bottom materials. The bottom material is delicious, and the skewers are delicious. Therefore, when making, you should hold an electronic scale and operate it in proportion, so that the bottom material can be tasted repeatedly and tastes the same.

Composition:

Vegetable oil, chicken oil, Pixian watercress, dried pepper, ginger, garlic, onion, crystal sugar, fermented grains.

Secret recipe (star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, lawn mower, fragrant leaves, herbs and cloves)

Millet pepper, pickled pepper, pepper, Laoganma, white wine, pepper, pepper, salt, monosodium glutamate, chicken powder.

Exercise:

1, cooking vegetable oil first; Heat the pan, pour in vegetable oil, add chicken oil, add ginger, garlic cloves and shallots, stir-fry until golden brown, take out, add Pixian watercress and Ciba pepper, then add pickled millet pepper, stir-fry over high fire until watercress is dry.

2. Add various spices, such as pepper, pepper and pepper. Stir-fry for about 15 ~ 20 minutes until the color of the seasoning in the pot becomes darker.

3. Add rock sugar and mash juice, simmer slowly with low fire until the water in mash juice completely evaporates, cover and simmer slowly until the raw materials in the pot are cooled, which is the base material.

4. Mix the soup, stir-fry the bottom material, add the cooked bone soup, add salt, chicken essence, monosodium glutamate, etc.

All kinds of vegetables are delicious when soaked in water, which makes people want to eat more and more. Compared with the traditional hot pot, this dish removes the shortcomings of dryness, spicy, greasy and overcooked, and it is also characterized by spicy and refreshing Sichuan flavor with a long aftertaste. It is really a great blessing in life with a glass of cold beer!