Tan fish head hot pot secret spices, soup, old oil recipe and production process

Tan fish head hot pot production (a amount of spices):

Sheep bone broth boiled to milky white, take cardamom 50 grams, 25 grams of fennel, pepper grains, cumin grains of 10 grams each, 25 grams of fish, 25 grams of perilla, 25 grams of perilla leaves, cloves, 3 grams of spice packets into the boiled sheep bone broth and then boiled for 15 minutes into the hot pot. 15 minutes into the hot pot, pour the simmering old oil 100 grams, put 5 grams of round red pepper, 5 grams of green onion, 5 grams of ginger, 5 grams of cardamom, into the fresh fish head to the table.

Hot pot old oil refining recipe:

Butter 80 kg, 70 kg of vegetable oil, Pixian Douban 10 kg, edamame 2 kg, mash 0.5 kg (juice), pepper 1.5 kg, 7 kg of dried chili (deseeded), 1 bottle of wine, 1 bottle of white wine, ginger 2.5 kg, garlic 2 kg, 3 kg of green onions, sesame seeds 0.5 kg, cardamom 0.3 kg, Cinnamon 0.2 kg.

The old hot pot oil refining method:

First stainless steel vat placed on the fire, under the oil (butter or vegetable oil) burned well under the garlic, ginger and scallions, fried dry flavor after fishing out do not, and then put the bean curd stir-fried to bright oil, and then put all the spices, then put edamame, mash and processed patty cake sea pepper, stir-fried under the white wine, liquor, oil refining and so on for 5 to 6 hours to go! After 5 to 6 hours of refining, the residue can be added to the soup and standby.

Refining process notes:

1. Before frying the material, regardless of whether it is butter or vegetable oil, must be simmered with high fire into seven, eight mature, and then turn off the fire to let the oil temperature drop to three when it can be under the ginger, green onion, garlic, the purpose of doing so is to prevent the high temperature oil by the raw material moisture volatilization of water volatile expansion of a large amount of steam, the oil overflowed into the barrel surface causing a waste of and safety accidents.

2. Beans under the material should be mastered in four, fifty percent of the oil temperature when the best, so as to color, out of the flavor, the degree of beans fried is also the best, tender, raw beans taste, turbid, old color black, taste bitter.

3. The collocation of spices should be accurate, more will be noisy, so that the oil has a medicinal flavor, so that the hot food has a bitter taste and no flavor.

4. In the ingredients under the end, must be refining at least one and a half hours to two hours with a small fire can be good, otherwise the flavor will not be refined, hot pot old oil color can be red.