clear soup hot pot bottom material practice:
fish head pot
Many diners like to eat hot pot not only with fish head as the soup bottom, but also with all kinds of fish fillets. It is suggested that fish head should be paired with tofu to make the soup more delicious.
ingredients: the first half of silver carp, 511g of old tofu, 51g of radish slices and 51g of soybean sprouts.
seasoning: cooking wine, salt, chicken essence, pepper, 11g of hot oil, 2 slices of old ginger and 2 pieces of green onion.
production: wash the fish head, blanch it in the soup pot, and reduce the fire until the soup is thick. Add seasoning, old tofu, radish slices and soybean sprouts to boil.
Nourishing the old duck pot
The old duck pot takes care of both food and health, and was once performed by many hot pot restaurants. Now the old duck pot has become a classic at the bottom of the hot pot in winter.
ingredients: 1 old ducks and 211g shredded bamboo shoots.
seasoning: 5g of angelica sinensis, 4g of jujube, 21g of lotus seeds, 11g of medlar, 5g of lily, 8g of salt, 15g of chicken essence, 11g of cooking wine and 11g of hot clear oil.
production: wash the old duck, cut it into pieces, put it in a pot, boil it, skim off the floating bubbles, turn to low heat for 4 hours, soak all Chinese herbal medicines in hot water, then wash them, put them into the boiled old duck soup, add seasoning and shredded bamboo shoots, and boil them to serve.
spicy hot pot bottom material method:
Ingredients: 3 kg butter, 2 kg salad oil, 1 kg Pixian watercress, 51 g fermented grains, 21 g Zi Ba sea pepper, 1.5 kg ginger, 1.5 g garlic, 1.5 g douchi, 15 g Yibin broken rice cress, 1.5 g rock sugar, 1.2 second-class Chili noodles, 1.2.3 inch segments
Spice formula: 5 g Amomum tsao-ko, 5 g Sannai 3. 5 g cumin 5 g cinnamon 5 g licorice 5 g branches 5 g weed 5 g old buckle 5 g Gan Song 5 g dried tangerine peel 5 g stir-fry 5 g citronella 5-8 g anise 5 g geranium 5 g fennel 5 g fennel 8 g vanilla 5 g
Before frying, cut the spices into 2-inch-long knots, soak them in warm water for about 21 minutes, and the pepper bubbles up.
Prepare two woks, one of which is put inside. Mix 9 samples of garlic, broken rice weed and lobster sauce rock sugar * * *.
Add 3 kg of butter to another pot and boil it, then add salad oil and heat it to 71-81%. Spoon the oil onto the well-mixed watercress and stir it while dripping with oil to prevent the watercress from coking. Then put the watercress on the fire and boil it for about 11 minutes on medium heat, and the watercress will dry quickly. 15 minutes later, add about 25 grams of white wine, and continue to stir-fry until the water content of each raw material is quick-drying, and then add the soaked spices to stir-fry until the raw materials are dry at 9 minutes, and stir-fry for 5-11 minutes.
As the saying goes, no chicken is fresh, no duck is fragrant, and there is no bone, so we must pay attention to the matching of raw materials when hanging white soup to ensure the delicious taste of the soup. < The consistency is relatively strong.
An old hen, an old duck, a pig bone, 15kg, and a crucian carp, 4kg
(The crucian carp must be wrapped with gauze when cooking the soup)
The soup hanging process
1 Soak the raw materials in water
2 Soak the raw materials in cold water for 1 hours, so that the nutrients inside the raw materials are doubtful, and the boiled soup is fresh, fragrant and beautiful. You can only add boiling water to the soup pot, and it is forbidden to add cold water to the soup pot.
5 foam frequently to ensure that the soup is milky white. Stew the soup with small fire as clear soup. Be sure to pay attention to it.
For the pot, it is generally recommended to use 4:6 pots, that is, 4 portions of clear soup and 6 portions of oil.
For the pot, raw materials: 51 grams of ginger granules, 51 grams of garlic granules, 15 grams of monosodium glutamate, 51 grams of chicken essence, 51 grams of pepper, 5 grams of yellow wine, 75 grams of sugar, 15 grams of fermented grains, 11 grams of dried pepper, 41 grams of pepper, 25 grams of old oil