Spicy mutton and fish head hot pot

Ingredients:

One mutton, one fish head, cooking wine, rock sugar, Laoganma spicy sauce, ginger, scallions, dry Chili pepper, tangerine peel, dried lotus root, dried fig, red dates, garlic, pepper, bay leaves, cinnamon, star anise, grass fruit, fennel, dark soy sauce, oyster sauce, light soy sauce, salt.

Method:

1. Boil water, add scallions, ginger and cooking wine, add mutton pieces, blanch for a few minutes, remove the mutton and wash away the blood;

2. Add an appropriate amount of oil to the pot, add rock sugar, Laoganma spicy sauce, ginger, scallions, dried chili peppers, tangerine peel, garlic, Sichuan peppercorns, bay leaves, cinnamon, star anise, grass fruits, and fennel and stir-fry over low heat until fragrant. Add the blanched mutton and stir-fry for a few minutes, then spray in the cooking wine;

3. Add an appropriate amount of dark soy sauce, stir-fry evenly until it gets color, then add an appropriate amount of light soy sauce, oyster sauce, dried lotus root, dried figs, and red dates. Continue to stir-fry evenly;

4. Add boiling water that covers all the ingredients at once;

5. Bring to a boil over high heat, turn to medium to low heat and simmer for 1-2 hours, and simmer until The meat is rotten and the soup is fragrant, just add a little salt to taste

Mutton Hot Pot

Ingredients: 30 grams of Angelica sinensis, 1500 grams of mutton. One fish head, seasoning: 100g refined oil, 5g ginger, 5g garlic, 5g green onion, 20g MSG, 20g chicken essence, 20g cooking wine, 5g pepper, 3000g white soup or water

(1) Slice ginger and garlic, cut green onions into “horse ear” shapes, and cut angelica into 4 mm thick slices. (2) Wash the mutton, cut into 3 cm square pieces, boil in water in a soup pot and remove. (3) Put the wok on the fire, heat the oil, add sliced ??ginger, garlic, green onion, stir-fry until fragrant, add the white soup, add fish head, mutton, MSG, chicken essence, pepper, cooking wine, angelica, bring to a boil and remove all the foam. , pour into the pressure cooker, press for 10 minutes, remove from the pot, put it into a basin, and put it on the table.

Big bone soup generally refers to pork bone soup, which is a kind of soup with rich and delicious flavor made from big bones and old hens after being boiled for a long time. The preparation method is:

Use fish heads, chicken, duck and pork bones, pig feet, pork knuckles, pork belly and other ingredients that can easily make the soup white. When stewing the soup, the water should cover the ingredients inside. Boil boiling water first, then put cold water to boil over high heat, remove the foam, add onion and ginger wine, and slowly bring to a boil over high heat until the soup is thick and milky white.