The barracuda is rich in protein and a variety of minerals that our human body needs. Here's how to make the barracuda hot pot:

First, the most important thing is to stir-fry the bottom material.

The materials used are salad oil, butter, douban, dried pepper, ginger, garlic, green onion, crystal sugar, fermented grains, star anise, rhizoma Dioscoreae Septemlobae, cinnamon, etc.

put a wok on medium fire, stir-fry the wok, add salad oil to heat it, add butter to boil it, add ginger, garlic cloves and onion to stir-fry until fragrant, then add watercress and pepper, stir-fry slowly for about 2-4 minutes with low fire, and then add star anise, Rhizoma Kaempferiae, cinnamon, fennel, Tsaoko, Lithospermum, fragrant leaves, herbs and cloves. Authentic suobian fish hot pot has the characteristics of pure color, fragrance and taste, with delicate but not greasy taste and rich nutrition.

ii: the formula of spice

Rhizoma Cynanchi Atractylodis, Fructus Tsaoko, Rhizoma Kaempferiae, Flos Caryophylli, Fructus Amomi, Fructus Fragrant, Cumin, Cortex Cinnamomi Japonici, Glycyrrhrizae Radix, Fructus Gardeniae, Herba Zosterae, Laokou, Gan Song, Pericarpium Citri Tangerinae, Zizania latifolia, Citri Tangerinae, Illicium verum verum, Herba Lysimachiae.

before frying, cut the spices into two-inch sections and soak them in warm water for about 2 minutes until the pepper soaks up.

prepare two woks, and put these nine kinds (douban, green onion, ginger, fermented glutinous rice wine 25g, garlic, rice sprouts and lobster sauce rock sugar) in one wok and mix them well. Add 3 kg of butter into another pot and boil it, then add salad oil and heat it to 7-8%. Spoon the oil onto the well-mixed watercress, and stir it while pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it with medium fire for about 1 minutes. When the watercress is quick-drying and moist, stir-fry it with high fire and cook it with low fire for 15 minutes.

thirdly, hanging soup-as the saying goes, "No chicken is not fresh, no duck is not fragrant, and no bones are not thick", so when hanging white soup, we must pay attention to the matching of raw materials to ensure the delicious taste of the soup. Its characteristics are: milky white color, positive taste and strong consistency.

soup hanging and boiling need: an old hen, an old duck, a pig bone of 15 kg, and crucian carp of 4 kg.

four: it is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

ingredients: ginger granules 5g garlic granules 5g salt 15g monosodium glutamate 5g chicken essence 5g pepper 5g yellow wine 75g white sugar 1g dried pepper 4g pepper 25g old oil 5kg fresh soup 3kg.

Pickling fish process: clean the barracuda, chop it into pieces with a knife, then marinate it with secret marinade for about 2 minutes before cooking it in hot pot.