Initial processing:

1. Cut 25 kg of pig bone into large chunks, rinse with water for 1 hour, blanch to remove blood.

2. In a pot, add 1500g of soybean oil, heat to 3-4, add 2700g of Yinkou Laojie sauce, 2500g of sweet bean sauce, seafood sauce, Houli sauce each 400g, Mala girl sauce 30g, milk nut juice 1 bottle, Donggu sauce 500g, add appropriate old liquor to adjust color (adjust to black red), small fire slowly stir-fry for about 40 minutes, until the sauce is mixed evenly, fragrant and delicious.

3. Add 50g of star anise, 50g of fennel, 30g of cinnamon, 10g of clove, 10g of cardamom, 200g of chili pepper into spice bag.

4. In a pot, add 1500g of soybean oil, heat to 50%, add 200g of ginger slices to fry until dry and fragrant, golden yellow.

Mature processing:

1. Take a stainless steel soup barrel, add 1800g of fried sauce, add 20kg of water, put the spice bag into it to simmer, pour in the fried soybean oil and ginger slices to make the sauce.

2. The dragon bone is put into the sauce barrel, boil over high heat, small fire sauce for 1 hour, turn off the heat and soak for 2 hours; when cooking, take a portion and plate.

Production key

1. First fry the sauce then adjust the soup.

Many stores adjust the sauce soup, the soup is added to the ingredients to adjust, while this dish is first fried and then used, each time a spoonful is scooped out, after being fried, the sauce is fragrant and delicious, and it is conducive to standardization.

2. Oil sealing the sauce to preserve quality and color.

This pot of soup must have a lot of oil, in addition to adding soybean oil, each time processing dragon bone, it will also have oil overflow. A large amount of oil is sealed on the surface of the sauce, which can play a protective role, and can also prevent the bone from discolored, and be shiny when it is on the table.

Note that when making soybean oil, only add ginger slices, do not add onion, onion will make the sauce deteriorate.

3. Remove the spices when finished using.

This sauce will be used continuously, just according to the flavor, color add ingredients daily adjust, and the longer the sauce time, the better the flavor.

For example, the first time to make sauce soup use 3 spoonfuls of fried sauce, the second time add 2 spoonfuls of sauce, the third time add 1 spoonful of sauce. The spice bag is taken out after the sauce is finished and the dragon bone is in it, do not keep it in for a long time, about 500 jin of sauce dragon bone, change it once a new ingredient.

4. First sauce then immerse it more flavorful.

When the bone is sauced, it has gone through high heat boiling, small fire sauce cooked, closed fire immersion time, the dragon bone meat is soft and rotten, and the immersion makes the bone more flavorful.

Miscellaneous grain tofu

Ingredients:

Tofu 500g, sea melon 25g, pork lean meat 30g, winter melon 30g, mushroom 30g, corn 50g, broccoli 100g, green onion, ginger, garlic minced each a little.

Seasoning:

Salt 3g, MSG 2g, oyster sauce 10g, soy sauce 3g, rice vinegar 3g, cornstarch 5g, fragrance oil 3g, peanut oil 1000g (about consumed 80g), fresh soup 150g.

Production:

1. Cut the tofu into square blocks, fry with fragrance oil until golden and take it out.

2. Sea melon, pork lean meat, winter melon, mushroom, corn together blanching for later use.

3. In a pot, add fragrance oil and heat, add 8 fragrant star anise, small fire stir-fry, add chicken meat, sweet bean sauce, Mala girl sauce, stir-fry evenly, then add high soup boiling, turn small fire slow boil.

4. When the chicken meat is 90% cooked, add mushroom, winter melon, seasoning, then large fire to thicken the juice, when the juice is thick, pour into the inner pot.

Fragrant mushroom Moutai chicken

Ingredients:

Bone chicken 650g, green bamboo shoots 200g, fresh mushrooms 100g, green onion, ginger slices each a little.

Seasoning:

Pig oil 150g, star anise 15g, Moutai wine 30g, MSG 5g, chicken essence 5g, white sugar 2g, copy red soy sauce 5g, fennel oil 3g, onion oil 30g, high soup 750g.

Production:

1. Slice the chicken into 3cm square pieces, put it into water to remove blood, then take it out and reserve.

2. Wash and peel the green bamboo shoots, cut into small pieces, put it in boiling water to cut the green bamboo shoots, take it out and rinse with cold water to retain color.

3. On the stove, add pig oil, heat to 60% heat, add star anise and small fire to stir-fry, add chicken meat, Moutai wine to stir-fry, when the chicken meat is colored, add copy red soy sauce, white sugar, green onion, ginger to stir-fry evenly, then add high soup boiling, turn small fire slow boil.

4. When the chicken meat is 90% cooked, add mushroom, green bamboo shoots, seasoning, then large fire to thicken the juice, when the juice is thick, pour into the inner pot.

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