What is the method of setting up a stall to make skewers of incense?

Night is the best time for people to enjoy delicious food because they have to go to work during the day. After you are used to eating delicacies from land and sea, you can also try snacks from street stalls. The price is not high and the taste is very good, but the only thing you need to pay attention to is hygiene. At street food stalls, we often see a kind of food - Chuan Chuan Xiang. So, what are the methods of setting up a stall to make skewers of incense?

【raw material】

25 grams of Sichuan spicy hot pot base, 500 grams of old soup, 20 grams of rice wine, 25 grams of sugar, 5 grams of MSG, 100 grams of light soy sauce, 25 grams of peppercorns, 50 grams of dried chili peppers, and a little sesame oil. A little bit of tangerine peel, star anise, cinnamon, cardamom, cloves, 5 slices of ginger, 6 cloves of garlic, and 250 grams of butter.

【Production process】

1. Heat the butter in a wok, add 15g Sichuan peppercorns, 25g dried chili peppers, ginger and garlic, stir-fry until fragrant, then add the Sichuan spicy hot pot base and stir-fry until fragrant, then pour in the rice wine and stir-fry briefly.

2. Put the remaining ingredients and the soup into the wok and bring to a boil. Add your favorite food and serve with hot pot sauce.

In fact, there are many ways to make it, but they all have different bases. You can season the spicy hot pot yourself:

According to the proportion of 5 kg bone broth:

1. 300g Sichuan "Juancheng Brand" Pixian Douban (this is the main ingredient), 200g butter, 100g rapeseed oil

2. 150g dried red chili pepper (cut into 2cm pieces); 50g Sichuan peppercorns

3. 3 tablespoons of sugar; 150 grams each of dried ginger (sliced) and garlic cloves; 250 grams of green onions (two and a half inches long); a 150-gram bag of spices sold in a grocery store (such as star anise and galangal); salt to taste (depending on the saltiness of the bean curd you buy, as some manufacturers produce too salty bean curd); 1 tablespoon of chicken stock

The temperature of frying is very important:

1. Heat the pan and add vegetable oil. When the vegetable oil is cooked, add butter. When the butter is melted (turn off the heat), fry the dried chili peppers and Sichuan peppercorns and set aside.

2. Add sugar to the oil pan and fry slowly over low heat until the sugar melts and bubbles appear (note that the sugar starts to float to the surface of the oil. At this time, the sugar bubbles are golden yellow. If it turns dark red or black, it is burnt). Immediately add ginger, onion, garlic and star anise and stir-fry. Then add Pixian bean curd pork belly to bring out the aroma.

3. Turn on high heat, add bone soup, add salt (according to the saltiness of the soup, slightly more than the usual cooking flavor) and chicken essence. After the soup boils, add the fried dried chili and peppercorns, turn to low heat and simmer for 10 minutes. You can eat the dishes according to your preferences.

You can fry more base ingredients according to this ratio. Whenever the taste is not enough, just add more ingredients to the soup. (If you like spicy food, you can also add some unfried dried chili segments and new peppercorns directly into the hot ingredients.)

Note:

1. When frying sugar, only use low heat. The sugar must be fried until it melts and bubbles appear on the oil surface (the bubbles are golden yellow. If it is fried and burnt, it cannot be used anymore, and the soup will be bitter). This way the soup will be bright red and there will be no sweetness in the soup.

2. It is best to use the "Juancheng Brand" Douban from Pixian County. The authentic Douban from other brands is not up to standard or has a bad taste.

3. It is best to use rapeseed crude oil (i.e. non-refined oil). The base material made from it has better color, aroma and taste than refined oils such as salad oil.