Sichuan pot-stewed meal making formula
Raw materials: chicken rack 750g, pig bone 750g, clear water 17kg.
Seasoning: 75g dried pepper, 50g prickly ash, 50g star anise, licorice 10g, pine branch 10g, cinnamon 15g, fennel 20g, clove 5g, cardamom 20g, Amomum villosum 10g and Siraitia grosvenorii1g.. 15g lawn mowing, 15g hawthorn, 25g groundsel, 10g agastaches, 10g gardenia, 15g galangal, 10g Bibo, 15g fragrant fruit,/ Ginger100g, garlic 50g, chicken essence 45g, refined salt 450g, cooking wine100g, monascus powder150g, sugar color 300g and monosodium glutamate 75g.
Production method:
1. Put the pan on fire, add 100g salad oil, add 500g crushed rock sugar, stir-fry slowly until it is brown-red, add 400g boiled water, stir well, and turn off the fire, which turns it into a brown color;
2. Cook the chicken rack, ribs and cold water for 10 minute, then pour out and wash for later use;
3. Boil the pot in 17kg clean water, add the chicken rack and ribs, add 50g onion ginger and 50g cooking wine, boil for 1 hr, and filter the residue to obtain broth.
4. Soak all spices in clear water for 30 minutes, wash them, put them in a cold water pot, boil them for 5 minutes, wash them and put them in a spice bag for later use;
5. Put the seasoning package into a stainless steel broth, add 50g of onion, 50g of ginger slices, 50g of garlic, slow fire 1 hour, add red rice flour 150g (mix well with 500g of cold water), add 300g of sugar color, add 450g of refined salt, 75g of monosodium glutamate and 45g of chicken essence.
6. Wash and blanch the raw materials that need to be pickled, and turn the old brine that has been left for 24 hours to the raw materials that need to be pickled, and then turn to low fire for pickling;
7. Every time you cook braised vegetables, you need to put 50g onion ginger, 50g cooking wine, salt 10g/ raw braised vegetables 1000g, 3g monosodium glutamate/raw braised vegetables 1000g and chicken essence 1g into the brine.
Note: different vegetables take different time to marinate.