Brief introduction of spicy balsamic pot Spicy pot sparerib shrimp

Chengdu Sichuan cuisine image studio was established in July 2002 in Wuhou District, Chengdu. Its well-known technology brands include "Sichuan Bashi Pavilion" and "Sichuan Cuisine Image". Among them, Sichuan Bashi Pavilion has been committed to the excavation of orthodox Sichuan cuisine and the research and development of new dishes, providing kitchen technical management solutions for many well-known catering enterprises in Sichuan, and training chefs in Sichuan cuisine skills. 20 10 company makes great efforts to build the catering technology brand of "Chengdu Sichuan cuisine image" and integrates its series of projects, such as Bashiting Chuanchuanxiang, Bashiting Mala Tang, Bashiting maocai Series, Bashiting Brine Series, Bashiting dry pot series, Bashiting Tengjiao Ji Bo Series, Yingxi Spicy Pot, Yingxi Stone Fish and so on. In view of the Beijing market, training and exchange centers have been set up in Beijing, which are open to major catering enterprises. A dandan Pixian hot pot watercress (chopped with a knife) 500G salad oil 2 liters.

B old ginger slices 10G garlic slices 10G broken rock sugar 5G

C Sichuan Hanyuan Zanthoxylum bungeanum (with black seeds removed) 10G star anise, 5 kaempferiae, 2G cumin, 2G cardamom (spices should be seeded, cut into small pieces, washed and soaked in warm water for 30 minutes, then washed and drained for later use).

D Douchi (finely chopped with a knife) 10G Wang Shouyi shisanxiang 1 set meal (internal information of Chengdu Sichuan cuisine studio) 1, spareribs: (half a catty) After the spareribs are cut into pieces, they are repeatedly rinsed to blood. Because blood represents peculiar smell, blood must be repeatedly removed. After the blood is washed clean, drain the water, pour the ribs into the cauldron and drown them in clear water. Add 20ML of cooking wine, 3G of salt, pepper 1 tablespoon, Jiang Mo 1 root and scallion 1 root. Remove floating foam after boiling, commonly known as blanching, which is mainly used to remove the fishy smell, make the ribs firm and set, and stir repeatedly to make the ribs evenly heated in boiling water. After boiling for about 5 minutes, take out the ribs in the pot and drain them for later use. Add 2G of salt, a tablespoon of pepper, 5 slices of ginger, 20 peppers, a tablespoon of thirteen spices from Wang Shouyi, and cooking wine 10ML, stir well, then steam in a steamer for 40min until the ribs are cooked and soft. The above process is the initial processing of ribs, and the following dishes will be fried.

2. Shrimp: (half a catty) Generally speaking, Antarctic shrimp, red shrimp and green shrimp are the most suitable. First, remove the shrimp line and sandbags on the head, then wash and drain the water for later use. Then, put 2 ounces of salad oil in the pot, pour in the drained shrimp, stir-fry slowly with low heat, and drain the oil when the shrimp turns red for later use.

3. Bottom course: 5 pieces of potatoes and 5 pieces of lotus roots are washed with water, and the starch is washed and drained for later use, and then poured into the remaining oil of the fried shrimp, stir-fried slightly and then put out of the pot for later use.

4. Cut 1 bag of sweet potato skin and 1 slice of green and red meat pepper into pieces (internal information of Chengdu Sichuan cuisine studio).