Sichuan style spicy bittern formula

Ingredients: 800g of onion slices and ginger slices, 200g of pepper, coriander and carrot pieces, 7kg of chaff, 250g of Pixian bean paste, 20kg of bone soup, 500g of dried pepper slices with 600g of Sanwu hot pot base, 300g of Dahongpao pepper, and spice package (80g of star anise, cinnamon 10). Citronella 100g), Li Hong Zanthoxylum oil 2kg, salt 30g, monosodium glutamate 80g, chicken powder 35g, fermented grains 15g and cooking wine 100g.

Add 8kg salad oil to wok, add onion, ginger, pepper, coriander and carrot to stir-fry until the pepper turns yellow, add bone soup, transfer the bottom material of Sanwu chafing dish, and pour into brine bucket; Add 1kg salad oil to another pot, stir-fry dried peppers until they change color, stir-fry Dahongpao pepper together, pour into a bucket, simmer for 90min after boiling with strong fire, then add salt, monosodium glutamate, chicken powder, fermented grains and cooking wine, filter the residue after boiling, add spice bags and Li Hong pepper oil, and soak in a soup bucket for 2 hours.

This spicy sauce can also be used to pickle chicken feet and beef tendon.