Dry pot sauce formula and frying method

The formula and frying method of dry pot sauce are as follows:

1, 600g of Zanthoxylum bungeanum, 350g of Zanthoxylum bungeanum, 50g of fragrant leaves, 50g of cardamom, 40g of fennel, 40g of Cao Ling, star anise, cinnamon, 30g of licorice, 25g of Senecio scandens, 20g of Alpinia officinarum, 20g of fragrant fruit, 20g of Angelica dahurica, 0/5g of Amomum villosum/kloc, 0/5g of cinnamon.

2. Add 40 kilograms of cooked rapeseed oil to the pot and cook until it is five-cooked. Add 750 g ginger slices and saute until fragrant.

3. Add 25 kilograms of Pixian bean paste and stir-fry for 30 minutes, then add 650 grams of Yongchuan Douchi, 600 grams of sugar, 600 grams of pepper and spice powder and stir-fry for 0/0 minute.

4. Add 1 .500g of white wine, mix well, put it into a bucket after taking out the pot, cover it and let it stand for1day, and the solid substance precipitated from the bottom of the bucket is the dry pot sauce.

Dry pot sauce is a kind of sauce that needs to be prepared when cooking dry pot series dishes. The main ingredients are bean paste, star anise, galangal, clove, cinnamon, tsaoko, Siraitia grosvenorii and so on. Dry pot is different from burning, stewing, steaming and boiling, and the taste pattern changes little after cooking. However, according to the different properties of raw materials, dry pot dishes can be made into Chili flavor, spicy flavor, pickled pepper flavor, hot and sour flavor, salty flavor, cumin spicy flavor (barbecue flavor), fish flavor and so on.