Materials for making hot pot fish: main ingredients: 1: grass carp 2 ~ 3 kg; Other fish are ok, such as silver carp. 2: half a catty of celery and a piece of tofu; 3. Fragrant fish seasoning (some are sold later, such as Nanshan Fragrant Fish seasoning), one egg, one star anise, a little garlic, one ginger, one onion and a little monosodium glutamate salt. Teach you how to cook hot pot fish, and how to cook hot pot fish is delicious. 1: the fish is scaled and processed into pieces, and the fish skull and fillets are separated; Fish sellers can act as agents in this process. ) 2: Take out the egg white and mix it with the fish. Of course, you need to wash the fish when you buy it, hehe! 3: Heat the pot and drain the oil, about once or twice. After burning oil, add fragrant fish seasoning and stir-fry twice; 4. Add garlic, ginger, star anise and onion in time and stir-fry twice; 5: add boiling water, not too much, just put it in and feel that the fish can be covered; 6: After the water is boiled, put the fish bones and fish heads, wait for one minute, and then put the fish fillets; Put celery when it is cooked at 7: 05 and tofu when it is cooked at 8: 00; 8. Add monosodium glutamate and a little salt when cooking (if there is salt in perfume fish, adjust it according to your mouth and stomach). Tip: 1: The function of egg white: Fish tastes good and melts. 2. The function of celery: fragrant, eat some celery when eating fish and mix some mud elements. The practice of shacha seafood rinse meat introduces the cuisine and its effect in detail: hot pot formula
Technology: making material of hotpot shacha seafood rinse meat: main ingredients: live lobster 1 piece (about 1500g), fresh abalone in original shell 12 pieces, mussel in original shell 200g, fresh sole in original shell 200g, fresh snail meat 150g.
Accessories: lettuce leaves150g, auricularia auricula150g, pea seedlings150g, water spinach150g, fresh mushrooms15g, green garlic150g, and red. (Prepare 50g of "dry ice")
Seasoning: 200g of sand tea sauce, 75g of sesame sauce, red pepper 15g, 30g of sugar, 7g of refined salt, 5g of monosodium glutamate, cooked chicken oil 100g, and top soup 1050g. The characteristics of shacha seafood rinse meat: Shacha is fresh, salty, slightly spicy, slightly sweet and the soup is brown and yellow. Teach you how to make seafood hotpot with sand tea. How to cook seafood hot pot with sand tea is delicious? 1. Wash the lobster, remove the shell, unscrew the head, cut off the tail with a knife, split the shrimp body from the back with a knife, take out the shrimp meat (connected with the abdominal armor), remove the fin from the body armor and scrub it clean. Put the lobster head into the wooden "lobster boat" head, lean against the railing, put the shrimp tail at the stern, and put the shrimp bulletproof vest on the deck of the boat. Change the shrimp meat into pieces of shrimp meat according to the meat pattern, cut each piece into large pieces with a blade, code them on the bulletproof vest in turn, hang the center of small fish net on the fence, and float around the shrimp with a fishing net to cover the shrimp meat. Take out abalone meat, remove impurities, brush the black film on the skin with soda water, wash it, put it in the cleaned original shell and put it in a plate. Brush the shells of fresh sole and mussel, and put them into plates of different sizes. Slice the snail meat with a blade, and replace the salmon meat and water-soaked skin with 6 cm long and 3 cm wide slices, and put them into plates respectively. Sprinkle some lettuce leaves on each dish. Wash lettuce leaves, Chinese cabbage, pea seedlings, water spinach and fresh mushrooms, drain and put them on a plate. Cut the green garlic into 5cm pieces, put them in a dish and wrap them with shredded red pepper. 2. Mix the sand tea sauce, sesame sauce, red pepper, white sugar, refined salt, monosodium glutamate and cooked chicken oil, and divide them into two bowls, one of which holds 50g of top soup and is divided into 10 platter. The other bowl and the top soup are boiled in a pot, filtered with a fine grate and eaten in a 10 alcohol stove for a single time, and covered. 3. Take the prepared dry ice out of the sealed bucket of the freezer and put it under the deck of the lobster boat. Put the lobster boat table in the middle and set six dishes around. Put a plate of seafood ingredients between every two plates. Light the 10 single-use alcohol stove on the table, put it on the stove, boil the soup in the pot, put the saucer of sand tea sauce aside, rinse it and dip it in the seasoning of sand tea sauce when eating. There is white gas coming out of the boat on the table, and the fog fills the air, if you enter a fairyland.
Attached.
condiments
There are live king crabs 1 individual (weighing about 1000g), live prawns 200g, fresh oysters with original shells 200g, clam with original shells 200g, fresh whitebait 150g, sliced white eel 150g, and oily fish maw/kloc.
Note: Shacha Shuan rou, curry Shuan rou and spicy Shuan rou can learn from each other in raw materials.