2) Boil the medium and spicy oil together, with the proportion of butter 100 kg, yellow pepper 6 kg and 4 kg, spice powder 1.5 kg, fermented grains 1 kg ginger slices 25 kg, onion 3 kg and crystal sugar 0.5 kg.
3) Boil the slightly spicy oil together at the ratio of butter 100 kg, spice powder 1.5 kg, fermented grains 1 kg, ginger slices 2.5 kg, onion 3 kg, rock sugar 0.5 kg, spice powder 1 kg, and wine grains.
(5) Boil the clear oil with the oil in the following proportions: 90 kg of soybean oil, butter 10 kg, pepper 10 kg, 2 kg of red pepper, 4 kg of hot pot watercress, 03 kg of fermented soybean, 35 kg of bean mother and son, spice powder 15 kg, and fermented grains.
(1) What should be paid attention to in the frying process? The oil temperature is about 70% 160 degrees to 180 degrees). First, fry the onion, then fry it, without adding ginger slices. Dry the pepper with ginger slices, put the pepper in the pot, and then add the beans and beans. There is a lot of water at this time, and you can see that the oil is very muddy, and then fry until the oil is completely high. At this time, the temperature is between 100 degrees and 105 degrees. Add pepper and stir fry 10 minute. After the flowers finally solidify, they will turn red. If the color is too dark after solidification, it will affect the color and taste of the soup. Only about 80% water can be fried.