Speaking of "hit the side of the stove" this word, you will think of what, it is estimated that a lot of people have not heard of, in fact, hit the side of the stove's real name hit the stove, often written wrongly as "side", is a colorful and aromatic dishes, belonging to the Cantonese cuisine --Hong Kong-style hot pot.

The dish is eaten around a stove, with the person at the side of the stove, shabu-shabuing and eating at the same time, which is known as "hitting the side of the stove" in Hong Kong. The most important thing about seafood hotpot is the soup base, which is very flavorful. The soup base is made of chicken, pork bone and seafood stock, with Chinese yam, goji berries, cinnamon meat, ginseng, jade bamboo and other commonly used Chinese herbs in soup made into a soup base with high nutritional value, with all kinds of seafood shabu-shabu, which is not only nourishing and nourishing to the skin, but also to get rid of cold and fitness as well as supplementing nutrients.

In Guangdong, hot pot is not eaten in all seasons because it is "hot" (meaning on fire). Autumn and winter are the best times to eat hot pot. Whenever the autumn winds, the restaurants have to move the hot pot on the stage, people also go in groups to play the side of the stove, lively and open to eat.

Playing side stove, southerners and northerners eat differently. Northerners eat hot pot main material is relatively simple, generally commonly used lamb, white meat, sauerkraut, etc., dip material is particularly rich, what soy sauce, sesame oil, vinegar, marinated shrimp oil, fermented bean curd, chive flower sauce, eat to the mouth full of incense. Southerners hit the side of the stove available material is particularly much, chicken, dogs, snakes, seafood, etc. are commonly used to hit the side of the stove material, dipping material is not so much, because the southerners are concerned about the original flavor.

Hong Kong-style seafood to beat side stove

Information

Turtle, hen, red dates, wolfberries, green onions, ginger, garlic, salt, oil, rice wine, cinnamon leaves.

Shabu Shabu

Turtle meat, eel, squid, grass carp, green shrimp, fish ball, crab fillet, crab pincer, clam, sea rainbow, snail, scallop, kale, enoki mushroom, oatmeal, corn, winter melon, loofah

Practice

1, put the turtle into a basin, pour hot water into the turtle, so as to exhaust the impurities, and then chopped off the head of the turtle, remove the outer layer of the membrane, and then pry open the shell along the skirt of the turtle. skirt edge of the shell pry open, remove viscera and body butter, and finally the turtle meat and shell chopped into pieces.

2, hen slaughtered clean, chicken bones and chicken meat separate, chicken cut into slices into a dish dripping with a layer of oil, chicken bones, claws, neck, wings, chopped pieces of spare.

3. Heat the oil in a frying pan over high heat, stir-fry the chicken bones, claws, necks, wings and turtle shells, then pour in the rice wine and cook for 3 minutes, then pour in the boiling water (if the boiling water is 4-5 times as much as the solid ingredients), add the green onion, ginger and garlic powder and cinnamon leaves, and then add the red dates and goji berries.

4. When the water in the pot comes to a boil, skim off the froth and transfer to a large casserole dish and simmer over low heat, covered, for 3 hours. Add salt to taste and transfer the soup to the shabu-shabu pot.

Tips

1. Use regular fish bones instead of turtle to make the broth. Usually the turtle vendors will help you clean up the turtle for free, which can save you a lot of trouble.

2. After you've eaten all the seafood shabu-shabu ingredients, you can drink the broth in the shabu-shabu pot (this is what the Cantonese call "first bite soup," and you shouldn't put the vegetables in the pot until you've had the first bite, as it will degrade the soup), and then pour in the rest of the shabu-shabu pot to continue the shabu-shabu process.

3. It's best to add the melon to the soup for the second time.