The unique production technology makes the color of a delicious pot-stewed product obviously different from that of ordinary pot-stewed. Bright yellow and bright red ... Every pot-stewed flavor is like a fine work of art, attractive and charming. The appearance of food is its first business card. Its shape can attract people's attention and arouse people's appetite, so people want to taste it. This is called "good-looking".

One product and good taste "cooked food training major.

—— Oil bittern (taste: fresh and salty, spicy and slightly sweet)

Raw materials:

Dry pepper and scallion100g, ginger 50g, star anise 30g, pepper10g, rhizoma kaempferiae, cinnamon, fennel, Amomum villosum, clove, Amomum villosum and weed-cutting 5g, sugar color 200g, soy sauce 50g and refined salt10g.

Making:

1. Dried pepper is seeded and cut into sections, ginger is mashed, green onion is cut into sections, and tsaoko is mashed and seeded; Put star anise, cinnamon bark, Amomum tsaoko, clove, Amomum villosum and lawn mower into a basin, soak in clear water for 10 hour, take out and drain; Mix the fresh soup into the pot and boil it over high heat for use.

2. Add 1000g mixed oil to the wok and heat it to 30% heat. Put the soaked spices, fennel, kaempferia kaempferia and tsaoko into a wok and fry for about 30 minutes. After the fragrance comes out, pick up the wok and pour it into the boiling pot.

3. Wash the pot with high fire, add the remaining mixed oil to 50% heat, add ginger and onion, stir fry, dry Chili festival and pepper, fry with low fire until the oil is red and spicy, and pour into the pot.

4. Add salt, soy sauce and sugar to the pot, keep the marinade boiling but not boiling, and simmer for 4 hours.

Features:

Bright red color, rich fragrance, tender and oily.

Application:

Used for marinating duck tongue, chicken liver, rabbit waist, quail, duck heart, wing tip, duck foot plate and other raw materials.