Cooking method: cooking. Wash the ribs and cut them into sections. Take them out after boiling water. When the vegetable oil in the pot is cooked to 70-80%, chop the finely chopped Pixian watercress and stir-fry until it is fragrant, and then put it into Jiang Mo. Stir-fry the ribs until they change color, add butter, rock sugar, pepper, salt and cooking wine, first add a little broth, and when the ribs are cooked to 70-80%, add fresh soup to boil, foam, pour into a hot pot and sit with other ingredients and sauces. This product is both a domestic variety and an independent dish. It can also be served with pork loin, pork belly, brain flower, pork hind leg meat and seasonal vegetarian dishes according to the needs of diners.
Hot pot bottom material formula and frying method thereof
First, the small pot frying formula
Composition:
3 kg of butter, 2 kg of salad oil, 50 g of Pixian watercress 1 kg of liquor, 20 g of fermented grains, 20 g of Ziba sea pepper 1, 5 g of ginger 1 two garlic 1 two peppers 1.5 g of two douchi 15 g of Yibin.
Flavor formula:
White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.
Prepare 2 woks, and put 9 samples (watercress, onion, ginger, fermented grains, garlic 25g, broken rice, water celery, and fermented soybean) into one wok and mix well.
In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When watercress is quick-drying and moist, stir-fry over high fire, and cook over low fire when oil boils. Add the soaked spices until the moisture of each raw material is basically dry, and continue to stir-fry until the raw materials are soaked for 9 minutes, and stir-fry for 5- 10 minutes.
Diaotang
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials to ensure the delicious soup.
It is characterized by milky white, positive taste and thick consistency.
An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.
(Carassius auratus soup must be wrapped in gauze)
Hanging soup technology
1 Soak the raw materials in cold water 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.
across the way
It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.
Ingredients: ginger 50g garlic 50g salt 15g monosodium glutamate 50g chicken essence 50g pepper 5g rice wine 75g sugar 15g mash 10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.
Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.
Broth pot bottom
Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard 10g.
Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )
Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.