Features Hot pot base belongs to the spicy flavor, not only the color of the soup is red and bright, spicy flavor, and rich in nutrients.

Spicy Fish Head Hot Pot Base Recipe

Raw material: Pixian Douban 150 grams Auxiliary: 60 grams of dried chili peppers, 25 grams of dried peppercorns, onion joints 20 grams, 15 grams of ginger, 15 grams of garlic, 15 grams of pickled ginger slices, pickled peppercorns 60 grams of powdered pickled vegetables 30 grams of stalks, 5 grams of grasshopper, 4 grams of star anise, cinnamon 3 grams of nutmeg 5 grams of nutmeg, 3 grams of nutmeg, 1 gram of clove, 2 grams of fennel, 3 grams of coriander. 3 grams of fragrant leaves, 2 grams of primrose, 1 gram of row of grass, 5 me of rock sugar, 10 grams of black beans, 200 grams of cooked vegetable oil, 300 grams of lard.

Spicy Fish Head Hot Pot Base Recipe

Main Ingredients: 1500 grams of fish head in the flower chain Seasonings: 20 grams of green onion, 15 grams of ginger, 20 grams of onion cubes, 5 grams of garlic cloves, all the base of the hot pot, 50 grams of chili powder, 50 grams of wine, 3 grams of rock sugar, 30 grams of rice wine juice, 3 grams of pepper, 5 grams of salt, 10 grams of chicken essence, 5 grams of monosodium glutamate, 2 grams of cilantro section, pig bone broth 1500 grams, 1500 grams of hot pot oil.

Recommended Shabu Shabu for Spicy Fish Head Hot Pot Base

150g of squid, 150g of chicken gizzard, 150g of tripe, 150g of yellow throats, 1 pair of pig's brains, 150g of luncheon meat, 150g of enoki mushrooms, 100g of fungus, 100g of oiled soybean skins, 200g of bamboo shoots, 150g of cabbage, 150g of cabbage, and 150g of cabbages. Consumption of fish head hot pot when the required flavor plate: crispy soybean fresh flavor plate

Spicy fish head hot pot base production process

1, hot pot base frying preparations: first of all, Pixi County bean curd slightly chopped, dried chili peppers, dried peppercorns into a pot, add a small amount of cooked vegetable oil, roasted crisp with a small fire, and then crumbled. Anise, cinnamon, grass nuts, sand nuts, cloves, fennel, sesame leaves, lingzhao, row of grass to be processed into a powdered form, it became spice powder. Cut the pickled green vegetable stalks into knots, rock sugar should be knocked into the size of rock sugar, cardamom should be washed, drained, and then need to be patted through. 2, hot pot bottom frying process: put the frying pan on medium heat, put cooked vegetable oil, lard, the oil temperature to three degrees of heat can be, and then put the cardamom, and then use a small fire to the cardamom fried crispy, and then to the pot put onion joints, garlic cloves, ginger until the fried flavor until, and then under the Pixian bean paste, pickled ginger slices, pickled pepper, pickled bok choy stalks, rock sugar, tempeh, together with the stir frying, and then put the spice powder, paprika, pepper, powder with the Small fire stir fry until the beans become crispy on the line, and then pour the fried hot pot base into the hot pot pot pot, so that the fish head hot pot base is fried.

How to Serve Spicy Fish Head Hot Pot

Put the hot pot pot on the stove and light the fire, put the fish head on the plate and arrange it around the table, put the fish head in the pot, and then put the fish head on the table, and put the dishes that need to be shabu-shabu around the pot. When the soup boils, you can add the vegetables, and when they're cooked, you can dip them into the flavorful dish and eat them.

Making spicy fish head hot pot base need to pay attention to the problem

1, fish head try to choose a larger, preferably each fish are in the 1500 grams or so of the big head of the flower chain fish, and to ensure that fresh. 2, fish head in the process of frying, do not fry for too long, in order to maintain the tenderness of the fish head, so that the flavor of the fish head hot pot base will be more delicious.