Materials for making pot fish: main ingredients: grass carp 1:2 ~ 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 the fragrant fish has salt, 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 dishes and their effects: hot pot recipes are introduced in detail.
Taste: Spicy technology: the ingredients of hot pot mala Tang: main ingredients: Zaocys 1 strip (about 1000g), snail 300g, buffalo blinds 500g, cow hind legs 150g, pork tenderloin 150g, and fresh chicken breast 6500g.
Accessories: lettuce leaves150g, fresh pholiota adiposa150g, tofu150g, soaked vermicelli150g, onion150g, green garlic150g, red pepper. (Prepare 50g "dry ice" and eat alkali)
Seasoning: spicy oil 100g (with pepper and pepper shell 50g), fresh skin bean paste 125g, red oil pepper 25g (see spicy taste), crispy black bean paste 40g (see black bean flavor), soy sauce 30g and fermented glutinous rice juice 6544. Spicy hot pot is characterized by spicy fragrance, freshness, saltiness and purity. The soup is bright red. Teach you how to make spicy hot pot, and how to make spicy hot pot is delicious. 1. Cut off the head of Zaocys dhumnades, hold its tail by hand, control the snake blood in a small glass and mix it with 10g white wine. Peel the snake belly, gut it, wash the snake gall, put it in another small wine glass, add white wine (tear the snake skin to scale, soak it in alkaline water for 2 hours until it is soft and clean, fly water to remove the alkaline smell, and cut it into 6 cm sections. Cut the snake meat into 4 cm pieces. The head and tail of the snake are stacked on the top of the wooden "arch bridge", the developed snake skin surrounds the head and tail, and the snake meat segments are stacked on the wooden ladders at both ends of the arch bridge. Wash snails with salt water and put them in plates respectively. Drain the beef venetian blinds and serve. Beef hind leg meat and pork tenderloin top meat are cut into chunks 6 cm long, 3 cm wide and 0.3 cm thick, and fresh chicken breast slices are put into chunks. Mix wet starch and edible powder evenly and brush on the surfaces of cattle, pigs and chickens. Sprinkle coriander on each plate of raw materials. Wash lettuce leaves and Pleurotus eryngii, drain the water, put them in plates, cut the tofu into pieces 6 cm long, 3 cm wide and 0.5 cm thick, and put them in two plates with soaked vermicelli. Cut the onion into 6 cm long pieces and put them in a plate. Cut the green garlic into 5cm pieces, put them in a dish and wrap them with shredded red pepper. 2. Boil the spicy oil, fresh Pixian bean paste, red pepper, crispy douchi, soy sauce, fermented glutinous rice juice, Shaoxing wine, top soup, monosodium glutamate and butter, boil the fragrance, and filter it into 10 alcohol furnace with fine grates. 3. Put the coded "arch bridge" of the snake into a big silver plate, take the prepared dry ice out of a sealed bucket in the freezer, put it under the arch of the bridge, and cover it with two lettuce leaves. Put the table in the middle. Surround six plates and put a meat tray 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 and eat it while washing. Under the arch bridge on the table, white air comes out and the fog fills the air, if you enter a fairyland. Tip: The main ingredients can be changed according to the conditions and dining grade. For example, rabbit meat and dog meat can be used in game; Poultry can be selected from chicken, duck, goose gizzard, liver, intestine, etc. In animals, you can choose to load heart, liver, waist, abdomen and oily pigskin, pig throat, pig ladder (palate), bovine spinal cord and so on. Eggs and their products can be pigeon eggs, quail eggs, eggs, steamed cakes, and various edible fungi. Spicy hot pot, curry hot pot and sand tea hot pot can be used for reference in raw materials. 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, twist off 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 in the wooden "lobster boat" and lean against the railing. The shrimp tail is placed at the stern, and the shrimp bulletproof vest is buckled on the deck of the ship. 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 clean and eat it with sand tea sauce seasoning. 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.