The sudden popularity of barrel fish benefited from the report of barrel fish in China on the Tip of the Tongue. After that, barreled fish suddenly blossomed everywhere in the catering market.

First of all, you must understand,

| What is a barrel fish |

It is made of wooden barrels, fish, stones, fine green peppers and a few rare Chinese herbal medicines. Choose ecological fish with tender meat and rich nutrition, and the stone contains rich minerals needed by human body. Chinese fir barrel has the effects of relieving human fatigue, relieving stress, removing blood stasis and stopping bleeding, while green pepper has the effects of expelling wind and cold, ventilating and relieving pain.

| What are the characteristics of barrel fish |

1, stone+barrel boiled fish, new selling point, new eating method;

2, live fish slaughter, on-site cooking of fish, freshness is a selling point;

3, the taste is fragrant+spicy, and the consumption is wide;

4. Wooden bucket fish grafting hot pot, flexible operation.

| The production technology of barrel fish sells well |

1, the wooden bucket for tableware is a selling point in itself! A big wooden barrel, which contains a lot of goose soft stone, dark brown and round, and the goose soft stone itself is baked at high temperature.

2, the fish fillets are killed now, and the production time is fast; Scrape the fish fillets with a very fast knife, and the sliced fish fillets are uniform in thickness and crystal clear, which is a great test for the chef's knife work. Marinate fresh fish fillets with salt and starch for 3-5 minutes, remove fishy smell, wash them, and then marinate them for the second time. The meat is delicious, tender and has a special flavor. Cooked at the temperature of stone, the q bomb is fresh and tender, and it tastes very smooth.

3. Pour the fish first so that customers can see the fresh ingredients.

4. Then pour the soup. The soup head of bucket fish is made of bones and chicken soup, and the seasoning is made of pepper, pepper, pepper, tomato and other spices, which is very delicious. Coupled with cucumber, milky white soup, green cucumber, red tomatoes and peppers, antique wooden barrels, this pot is of high value.

5, cover the pot and simmer for three to five minutes. Once the pot is boiled, the aroma is overflowing. QQ fish, elastic, with few bones, tastes slippery.

Here is a detailed description of barrel fish.

Spicy old oil sauce:

1, butter 1500g, cooked rapeseed oil 500g, pepper 100g, crystal sugar 100g, spices (star anise, cinnamon, geranium, Amomum villosum, fennel, citronella, etc. ) 500g bean paste, finely cut, chopped and added with Chili sauce.

2. Put butter in the pot, heat rapeseed oil, add rock sugar to boil and foam, add onion, ginger and garlic, slowly add bean paste, chop pepper sauce to boil to give off fragrance, add a packet of spices, cook for 10 minute to give off fragrance, and pour into the pot to seal for 24 hours for fermentation.

Making process of barrel fish:

1, salad oil 30g, fresh pepper 10g, pepper 5g, red bean paste 20g, shallot 10g, ginger slice 10g, garlic slice 10g, chopped pepper sauce 20g, and homemade spicy old oil sauce 65438+. Carved wine 15g, spicy oil 20g, delicious 5g, coriander 5g, pepper 5g, auricularia auricula 100g, a box of konjac vermicelli, and chicken and duck blood 200g.

2, a carp 700g, grass carp can also be separated, replaced by thumb strips, add10g of carved wine, 5g of pepper and10g of salt for 30 minutes.

3. Add salad oil to the pot. When it is 60% hot, add pepper, pepper granules, onion, ginger and garlic and stir-fry until fragrant, then add bean paste, chopped pepper sauce and carved wine. Add homemade spicy old oil sauce, stir-fry until fragrant, and add stock.

4. Add fish pieces, chicken and duck blood, delicious food, salt, monosodium glutamate, chicken powder and pepper, and add pepper powder two minutes before cooking.

5. Put the fungus and konjac flour strips in a wooden barrel, put the cooked fish on it, pour the spicy oil on it, and sprinkle with coriander to eat.

Fish fillet processing ingredients

2 kg grass carp, salt 10g, chicken essence 10g, onion Jiang Shui 200g, essence 10g, and sweet potato powder 25g (baking soda 10g, soaked in water for 30 minutes), and washed for 30 minutes.

White fish bone soup

Bone 8 kg, fresh silver carp 3 kg, old chicken1(about 3 kg), 4-5 chicken racks, water 35 kg, ginger slices 50 g.

Treatment process:

1, bonzi bone, old chicken cut into large pieces, chicken rack eviscerated, chicken head blanched, and then washed with clear water.

2. Put the processed bonzi bone, old chicken, chicken rack, ginger slices and purified water into a soup bucket to dry and foam until the soup turns white (about 2 hours).

| Extended eating method of barrel fish |

After eating fish fillets, the temperature of stones and soup also dropped slightly. At this time, it is a ready-made hot pot soup base;

After eating the bucket of fish, you can start to rinse the hot pot again! It is precisely because of the fresh way of eating barrel fish that his business model has been extended.