How to make skewers

Skewer is another form of hot pot, originated in Chengdu, Sichuan [1]. It is not only one of the special traditional snacks in Sichuan, but also the most popular manifestation of grassroots cuisine. The name "Skewer" comes from the fact that it is a kind of snack in which all kinds of dishes are skewered on bamboo sticks and put into a boiling hot pot to be eaten by shabu-shabu. Skewers have spread to many cities across the country with their unique charm and distinctive features, and to some extent, they have become one of the representatives of Sichuan flavor

Dish practice

Practice one

Preparation

Preparation

25 grams of hot pot base, 500 grams of stock, 20 grams of rice wine, 25 grams of sugar, 5 grams of monosodium glutamate (MSG), 100 grams of soy sauce, 25 grams of pepper, 50 grams of dried chili pepper, 50 grams of chili pepper and 50 grams of chili pepper, and 25 grams of dried chili pepper, and 25 grams of white sugar. grams, 50 grams of dried chili peppers, a little sesame oil. Chenpi, star anise, cinnamon, grass nuts, cloves and so on a little, 5 pieces of ginger, 6 cloves of garlic, 250 grams of butter.

Steps

1, the butter into the wok heat, into the pepper 15 grams, 25 grams of dried chili, ginger, garlic burst incense, and then into the hot pot base stir-frying, pour into the rice wine slightly fried.

2. Put the rest of the ingredients into the wok with the stock and cook your favorite food with the hot pot saucer.

Practice 2

Ingredients Preparation

300 grams of bean curd (which is the main ingredient), 200 grams of butter, 100 grams of canola oil, 150 grams of dried red chili peppers (cut into small segments of about 2 centimeters); 50 grams of peppercorns, 3 tablespoons of sugar; 150 grams each of dried ginger (sliced) and garlic; 250 grams of green onions (two and a half inches in length); a bag of spices (fennel, (anise, sannai, etc.) 150 grams; salt (depending on the salinity of the beans you buy, because some manufacturers produce beans too salty); chicken essence a spoon

Production Steps

1, hot pan under the vegetable oil, vegetable oil to be cooked and then under the butter, butter melting (turn off the fire) will be dry chili peppers and peppercorns slightly over the oil and fished out, to be used;

2, the oil pot under the sugar over a low flame slowly stir frying, until the sugar melts and bubbles (when the sugar melts and bubbles). Sugar melting bubbles (note that the melted sugar began to float to the top of the oil can be, at this time, sugar bubbles were golden yellow, if turned to dark red or black on the fried paste) immediately under the ginger, onion, garlic and dashi stir-fry, and then under the Pixian Douban brisket out of the flavor;

3, open the fire, the bone broth into the pouring, plus salt (to the salinity of the soup material to be put slightly more than the usual roasted vegetables can be focused on the taste of the soup) and chicken broth, the soup opened into the Over the oil of the dried chili peppers and peppercorns to small fire simmer for 10 minutes, you can hot food dishes according to their own preferences.

By this ratio, you can fry some base material, each time the flavor is not enough, to the soup add material can be (like spicy people can also be directly in the hot material to put some not over the oil of the dried chili pepper section and new pepper grain)