Ingredients: vegetable oil 2500g, butter 1500g, Pixian watercress 1500g, dried pepper 250g, ginger 100g, garlic 200g, green onion 300g, crystal sugar 150g, and fermented grains juice 500g.

Soup: pork bonzi bone1500g, beef bonzi bone1500g, chicken claw bone 500g, ginger 50g, onion150g, cooking wine100g.

Methods/steps

Prepare materials

Refined vegetable oil; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.

Stir-fried bottom material

Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and shallots and stir-fry until fragrant, then add Pixian watercress and Ciba pepper, stir-fry for about 1 hour, until the watercress is dry, fragrant and the peppers are slightly white, and then pick out the shallots from the wok.

Boiling bottom material

Add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, straw chop, fragrant leaves, vanilla, clove, etc. Stir-fry with low fire for about 15 ~ 20 minutes until the color of spices in the pot becomes dark, add crystal sugar and mash juice, cook slowly with low fire until the water in mash juice completely evaporates, then remove the pot from the fire and cover the wok.

four

Boil soup

Cleaning pig bonzi bone and cattle bonzi bone, and crushing; Wash the chicken claw bones; Ginger is broken; The onion is knotted. Blanch pork bonzi bone, beef bonzi bone and chicken claw bone in a boiling water pot with clear water, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup. When cooking mala Tang, add proper amount of base and soup.