Spicy sauce
By VicentaLakin
The spicy pot is a cuisine that originates in Chongqing Yunshan and is mixed by the smell of jade flu. Spicy pots are home-grown, home-grown, home-grown practices that are characterized by a mixture of soak, spicy, fresh, perfumed, oil. Although the spicy pot is spicy, it's popular with the country's eaters. Tastes are very good and diverse, with a wide variety of food products available at all levels to satisfy the appetite of the majority of the population, with short cooking time and four to seven minutes of cooking, which is a kind of snack preferred by many young people。
Recipe Recommendations
- pepper Festival 150 grams
- Perfume fish base 150 grams
- Roast chicken base 150 grams
- douchi 50 grams
- oyster sauce 100 grams
- glutinous rice 20 grams
- rock sugar 20 grams
- lemongrass 20 grams
- spirit herbs 15 grams
- Amomum villosum 12 grams
- kaempferol 6 grams
- cumin 6 grams
- octagonal 6 grams
- geranyl 15 grams
- Caokou 15 grams
- licorice 20 grams
- cinnamon 15 grams
Steps for Spicy sauce
1
FIRST, THE B MATERIAL IS CUT APART FROM THE VIOLET, AND IS BUBBLED FOR 20 MINUTES WITH A WARM WATER OF 70°C; IT IS SINGLE-BULLETED, WITH 10 MINUTES OF GREEN PEPPERS, TO BE USED。
2
On the net boiler, the vegetable oil and butter are boiled up to 70% of the heat and are then put into pork oil, chicken oil, heat, with a ginger plate of 200 grams, and the onions are blown up into gold and yellow。
3
3. THE BLISTERS OF VIBRATE ARE WELL SPENT, AND THE ACES OF FIRE (SPICY PEPPERS, SOYBEAN BEAN PETALS, ETC.) AND THEN B, GREEN PEPPERS, RED PEPPERS, C. DRY THE WATER WITH A LITTLE FIRE, WATCH OUT FOR THE FIRE, AND DON'T OVERFIRE。