How does the cooking method of hotel cooking get the cooking materials? . ?

Stir-frying of chafing dish bottom material (based on 5 portions of chafing dish bottom material)

Ingredients: 2500 grams of vegetable oil.

Butter1500g

Pixian watercress 1500g

250 grams of dried peppers

Ginger100g

200g garlic

300 grams of scallion

Rock sugar150g

500 grams of mash juice.

Octagonal 100g

Sannai 50 g

50 grams of cinnamon

50 grams of fennel

Amomum tsaoko 25g

Lithospermum 25g

Vanilla leaf 10g

Vanilla 10g

5 grams of cloves

Method:

1, cooking vegetable oil first; 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.

2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Ciba pepper, and stir fry slowly for about 1 ~ 1? 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used.

3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.