The color is red and bright, the aroma is overflowing, and the meat is tender and delicious, spicy but not dry.
Main ingredients:
Fresh barracuda1000g. 100g onion, 50g pickled ginger, 100g bullet pickled pepper, 100g single garlic, 50g pickled vegetable stalks, all hot pot bottom materials, 2g pepper, 10g refined salt, 100g cooking wine and 30g mash.
Specially recommended ingredients for scalding (5 persons):
Chicken gizzard 150g, cooked kidney slices 150g, meatballs 150g, cooked fat sausage 150g, spicy ribs 200g, ham sausage 100g, Flammulina velutipes 150g, etc.
Specially recommended dishes: 5 crispy watercress and Chili dishes. Ingredients: Pixian watercress 150g.
Auxiliary seasoning materials: dried pepper 100g, dried pepper 30g, ginger slice 25g, rock sugar 15g, fermented soybean 20g, cooked vegetable oil 100g, and lard 200g.
Proportion of spices: 5 grams of star anise, 3 grams of cinnamon, 3 grams of kaempferia kaempferia, and 2 grams of fragrant leaves.
Nourishing raw materials: licorice 1 g, mint leaves 2g, yam 4g, aconite 1 g, safflower 1 g, cardamom 2g, clove 1 g, and medlar 20g. 1) Pre-cooking: Take 50g of dried chili, put it in a clear water pot, cook until the skin is soft, rinse it with clear water, and chop it into pieces, and it becomes Ciba chili. Put the remaining dried peppers and prickly ash into the pot, add a little cooked vegetable oil, bake with low fire, cool and chop with a knife, and then make into knife-edge peppers. All spices are ground into powder with a meat grinder, which is spice powder. Mince Pixian watercress slightly, take a clean medicine jar, put it into a tonic bag, add appropriate amount of water, first boil it with strong fire to remove floating foam, then boil it with low fire to make a thick juice, and take out the Chinese medicine bag for later use.
2) stir-fry the base material: put the pot on medium fire, add cooked vegetable oil and lard, heat to 40% oil temperature, add Pixian watercress, Ciba pepper, rock sugar, lobster sauce and ginger slices, stir-fry with low fire until the watercress is crisp and fragrant, add spice powder, nourishing medicinal juice and knife-edge pepper, stir-fry until the aroma is overflowing, and take out the pot to obtain the base material. Hot pot oil is made of dried pepper, pepper, spices and other raw materials. It not only has the functions of thickening the hot pot marinade, keeping the temperature of the soup marinade and nourishing the scalding raw materials in the hot pot, but also has the functions of enhancing color, fragrance, hemp and spice.
Ingredients: 3000 grams of dried Chili and 0/000 grams of dried Zanthoxylum bungeanum.
Accessories: Pixian watercress 2000g, onion 1000g, ginger 150g, garlic 150g, star anise 200g, cinnamon 100g, rhizoma kaempferiae 150g, Amomum tsao-ko 50g and nutmeg. 20g of fennel, 30g of fragrant leaves, 5g of Cao Ling15g, 50g of lawn mowing10g, 50g of rock sugar, 0g of rice wine juice100g, 25kg of cooked vegetable oil, 5kg of butter and 20kg of lard.
Specially recommended utensils: 100 cm x 100 cm stainless steel soup bucket. 1) Pre-cooking: Boil the dried chilies in a clear water pot until they are soft, then take them out, rinse them with clear water, drain the water, and process them into fluffy peppers. Bake dried Zanthoxylum bungeanum in a pot over low heat until crisp. Illicium verum and Cinnamomum cassia are broken into small pieces, Amomum tsaoko, Amomum villosum and nutmeg are broken, and Angelica dahurica, Cinnamomum cassia, Cao Ling and Paicao are chopped. Rock sugar is beaten to the size of soybeans. Cut the butter into small pieces. Rinse all seasonings with clear water and drain.
2) Making chafing dish oil: put butter in a soup bucket, simmer over medium fire until the fragrance is overflowing, add cooked vegetable oil and pig butter, heat to 30% oil temperature, add onion, ginger slices and garlic, stir-fry until the fragrance is overflowing, add Pixian watercress, Ciba pepper, rock sugar and pepper, stir-fry over low fire until the water is quickly dried and the pepper is slightly dry. Cook rice wine, stir-fry with low fire until the water in rice wine completely evaporates, remove the soup barrel from the fire, cover it after cooling, and filter off the residue after 12 hours to obtain hot pot oil. 1. When putting raw materials such as scallion, ginger, garlic, Pixian watercress, Bazin pepper and spices into the soup bucket, put them down slowly to prevent the pot from overflowing.
2. When frying, keep moving with a shovel to prevent the pan from sticking.
3. When using delicious raw materials such as chicken, duck, fish and so on as the main ingredients to make flavored hot pot, it is advisable to use less or no beef oil and use cooked vegetable oil, soybean oil or lard instead.
4. When making all butter chafing dish, all the grease is made of butter. When cooking pure oil chafing dish, all the oil is cooked vegetable oil.
Pig bone soup:
Features: the color is milky white, and the soup is rich and delicious.
Composition formula of raw materials (taking making a soup bucket with a diameter of 50 cm and a height of 50 cm as an example):
Ingredients: pork bone15kg.
Accessories: old hen 1500g, old duck 2000g, pork elbow 2000g, pork belly 1000g.
Seasoning: 300g of old ginger, 500g of onion, 3g of white pepper and 500g of cooking wine.
Production procedure:
1) Pre-cooking: Slaughter chickens and ducks, then gut them and marinate them. Scrape pig's elbow and belly and wash them. Wash and break pig bones. Soak ribs, old hen, fat duck, pork elbow and pork belly in boiling water, take them out, rinse them with clear water and drain them. The old ginger is broken and the onion is pricked.
2) Cooking fresh soup: put ribs, old hen, old duck, pork elbow, pork belly, old ginger, green onion, white pepper and cooking wine into a soup bucket, pour in clear water, boil over high fire, skim off the floating foam, and cook over medium fire until the soup is milky white and delicious.
Scope of application:
It is mostly used to make hot pot with white flavor, chicken, duck and fish, and hot pot used by diners who don't like beef flavor.
Technical secrets:
Clear water must be added at one time, and water should not be added in the middle. Don't mix the water too full, so as not to overflow the pot after boiling. It takes a big fire or a medium fire to cook, and the soup cooked by a small fire is not white.
Crispy watercress and pepper
Features: spicy and mellow, fresh and attractive.
Composition formula of raw materials (taking 5 portions as an example)
Main seasoning ingredients: 50 grams of crispy douban.
Auxiliary seasoning materials: Zanthoxylum bungeanum 15g, kohlrabi 20g, celery 10g, shallot 15g, coriander powder 10g, crisp soybean 20g and cooked sesame 5g.
Production procedure: Take five special dishes and evenly add crispy watercress, diced pepper, diced kohlrabi, diced celery and incense.
Sprinkle with chopped green onion and coriander, sprinkle with crispy soybeans and cooked sesame seeds.
Pot bottom making procedure:
1) Work before cooking:
Slaughter fresh barracuda, cut into pieces, add proper amount of refined salt and cooking wine and mix well for a while. The bullet was pickled with pepper to remove the pedicle and seeds. Soak the green vegetable stalks and cut into pieces.
2) pot bottom making:
Put the pot on medium fire, add hot pot oil and heat it to 40% oil temperature. Add ginger slices with pickled peppers, pickled peppers and pickle stalks and stir-fry until fragrant. Add seasoning, stir-fry slightly, add fresh soup, add garlic, pepper, salt and rice wine juice, and cook until garlic is cooked and soft. Add onion segments, chicken essence and monosodium glutamate into the pot, put them into a hot pot basin filled with accessories, and sprinkle with coriander segments and the bottom of the pot.
How to eat:
The bottom of the pot is lit on the stove, and the delicious dishes are served on the table, one for each person. Spoon a little marinade into this delicious dish and mix well. Fish pieces are cooked at the bottom of the pot. After eating, put the scalded raw materials into a plate neatly, surround the pot, scald them in the pot, and dip them in vegetables after cooking.
Technical points:
1, fresh barracuda must be selected.
2, master the amount of spices, avoid spices taste too strong.
3, pickled peppers, kimchi stalks must be fried.
Method for make Wyeth Gollum fish
Raw materials:
2000 grams of pincer fish, 200 grams of medical stone, 0/00 gram of onion/kloc, and one piece of dried silk.
Seasoning:
50 grams of homemade marinade, raw flour 10 gram, 20 grams of ginger slices, garlic and red pepper rings, 5 grams of salt, 5 grams of concentrated chicken juice, 500 grams of secret base soup, 2,000 grams of clear water, and 0/00 grams of compound fragrant red oil/kloc-0.
Make a secret soup:
5 kg of pig bone is washed with blood, 5 kg of hen is washed, lean meat 1 kg is cut into pieces respectively, then it is blanched in boiling water for 2 minutes, taken out and washed for later use, Jinhua ham 1 kg is washed, cut into pieces, soaked in clear water 1 hour to remove the salty taste, dried and soaked in 50% hot oil for 5 minutes for later use. Then put all the raw materials in the fire to boil, then turn to low heat, cover them (only half of them are covered to give off the fishy smell of the raw materials), cook for 3 hours, skim off the floating foam, add 30 grams of American ginseng, 50 grams of dried lily and 30 grams of Fritillaria, continue to cook for 30 minutes, pick up all the raw materials, cook for another 30 minutes, filter out impurities, add 20 grams of monosodium glutamate and stir evenly. At this point, there are about 6 kilograms left in the soup.
Homemade marinade:
1000g of soybeans are washed, dried, put into a pot, stir-fried with low fire for10min, taken out and put into a blender to be pulverized, poured into a container, and then 5g of salt, monosodium glutamate and chicken essence are added and stirred evenly.
Preparation method of compound aromatic red oil;
Ordinary red oil 1 kg, spiced (star anise10g, cinnamon 30g, cardamom, Amomum tsaoko, fragrant leaves10g, fennel 20g), onion, ginger and watercress oil100g, simmered until fragrant, cooled and sealed for soaking.
(2) Slice the fish fillets after cleaning, add marinade and raw flour and grab them evenly;
(3) Take out the baked stone pot, spread tin foil on it, and put the onion and dried silk into the bottom;
(4) Heat the base oil in another pot, add ginger slices, garlic and red pepper rings, stir fry, pour the base soup to boil, add X water to boil, add salt, concentrate the chicken juice, stir fry evenly, skim the floating foam, pour the soup into a heated stone pot, and serve the marinated Huishi Gollum fillets, and the waiter will serve the fillets.
Key:
1. Don't put too much bean flour when pickling Huishi Gulu fillets, or the fillets will bubble.
2. After the diners dine for x0 minutes, the temperature of the Muyu stone pot decreases, so the tin foil needs to be removed, and the raw materials directly contact the medical stone, so the heat transfer is more direct. At the same time, when disassembling the tin foil, we should do a good job of protection to prevent it from being splashed by hot oil.