Record
With makings
| Hotpot / mutton chop bone | Make an appointment with 1kg ～ 1.5 |
| 5g | |
| 7-8 piece | |
| One big spoon | |
| 3g | |
| Lukewarm / boiled water | |
| Sauce popular way: | |
| Bittern soup juice | Right amount |
Costal region of flocks and herds discharges the practice of two practices
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Feed material pretreatment:
Need immerses ahead of schedule go hematic water, after be being cleaned clean stand-by -
The smell of mutton of scald water dispel, boil one boiler water, bead of Chinese prickly ash is joined after water is burned, jiang Pian
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Boil such OK, smell of mutton of dispel of water of Chinese prickly ash is very good
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Put costal region platoon in water of Chinese prickly ash to boil, join cooking wine, it is OK without hematic water to be boiled fish out comes, clean clean again stand-by
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The costal region that cleans clean discharges high-pressured boiler inside, join lukewarm / boiled water, it is OK to had been done not have, join right amount salt then, gao Huo presses 35 ～ 40 minutes.
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This is clear soup hotpot
Dip in directly sauce of garlic Chengdu pepper is very delicious
Namely handgrip flesh
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This is to add stew of bittern soup juice to burn 20~30 additionally the pot-stewed fowl mutton chop after minute
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Sauce of garlic Chengdu pepper dips in to eat after the section of clear soup very delicate...
