First, the practice of stone lobster
raw material
Ingredients: crayfish (freshwater crayfish)1000g, red pepper10g.
Seasoning: 5g of salt and monosodium glutamate, 6g of spicy girl sauce, 50g of salad oil 1 000g (the actual dosage is 80g), 20g of broth, 5g of ginger and garlic, 2g of fresh perilla1g and 2g of chives.
prepare
1. Live lobsters break off their heads, shake a leaf left and right in the middle of the shrimp tail to loosen it, then take it out and take out the sand line. Red pepper, ginger, garlic and perilla are cut into rice for use.
2. Heat the oil in the pan to 70% heat, then remove it from the fire first, and fry the lobster in the oil twice (take it out once each time) to ensure that it is crispy outside and tender inside.
3. Put the base oil in the pot, heat it to 60%, then add red pepper, ginger, garlic, salt, monosodium glutamate, spicy girl sauce and perilla, stir-fry until fragrant, add the broth to boil, then add the diced lobster, reduce the heat to 1 min, then take out the pot, add the hot stone pot and sprinkle with chopped green onion.
trait
Fresh, spicy and fragrant.
Second, the practice of cuttlefish larvae in stone pots
raw material
Ingredients: cuttlefish 1000g, pickled pepper 100g, onion 20g, ginger 20g.
Seasoning: 5g of salt and monosodium glutamate, 3g of pepper, and 0/00g of salad oil/kloc.
prepare
1. Remove viscera and ink sac from cuttlefish larvae, wash for later use, cut onion into sections for later use, and cut ginger into nail-sized pieces.
2. Heat the bottom oil in the pot to 60% heat. Add pickled peppers and ginger slices and stir-fry until fragrant. Then add cuttlefish and stir-fry for 40 seconds. Add salt, monosodium glutamate and pepper and stir-fry a few times. Put chopped green onion in a hot stone pot and serve.
trait
Red and white, fresh and tender, salty and spicy.
Third, the practice of stone pot fat sausage
raw material
Ingredients: 2000g fat sausage, 20g red pepper and 20g onion.
Seasoning: salt, monosodium glutamate, ginger and garlic 5g each, garlic sprout 5g, rice wine10g, salad oil100g (actual dosage100g), and brine 2000g (bone soup boiled with star anise, cinnamon, cardamom and geranium).
prepare
1. Boil water over high fire, rinse the fat sausage with water, put it in water, cook it over medium fire for 1 hour, take it out, and cut it into 2cm long sections. Slice red pepper, onion, ginger and garlic for later use, and cut garlic seedlings into 1 cm long sections.
2. Heat the oil to 50% to 60% heat, first remove from the fire, add the fat sausage and fry until the color is the highest, then remove and drain the oil.
3. Put the base oil in the pot, heat it to 60%, add red pepper, ginger, garlic and onion and stir fry, add salt, monosodium glutamate, fat sausage and garlic sprouts and stir fry for 5 seconds, and put them in a hot stone pot.
trait
Simple and spicy, delicious with wine.