Stone Pot Bahe Fish

Ingredients: 1 Bahe carp (about 750g) 250g tofu cubes 100g bamboo shoot slices 50g small green pepper sections 100g ginger rice and garlic rice , 20 grams each of scallion section, ginger and scallion juice, minced pickled peppers, watercress, salt, cooking wine, chicken essence, monosodium glutamate, egg white, corn starch, appropriate amount of lard, fresh soup, and vegetable oil

Preparation method:

1. Slaughter and clean the Bahe carp, cut it into pieces, put it in a basin, add ginger and green onion juice, cooking wine, salt, egg white and cornstarch, mix well and marinate, then add 70% hot oil After grease is in the pot, take it out and drain it and set aside.

2. Heat the lard in another pot until it is 40% hot. Add ginger, green onion, garlic, minced pickled pepper and watercress and stir-fry until fragrant. Add fresh soup and bring to a boil. Add in Add salt, cooking wine, chicken essence and monosodium glutamate, then add tofu cubes and bamboo shoot slices and cook them together to taste, then take them out separately and put them into the bottom of a hot stone pot. Add the fried fish pieces and small green pepper sections into the soup in the pot, cook over low heat until just cooked, then pour the soup into the stone pot and set aside.

3. Heat vegetable oil in a clean pot until it is 60% hot, add Sichuan peppercorns to make it fragrant, take it out of the pot and pour it on the fish to stir it up.

Features: The fish meat is tender and delicious, with a strong numbing aroma.

2

Stone pot sauna frog

This frog dish is cooked with chopped chili sauce as the main seasoning. It is slightly spicy and has a strong sauce flavor. Because there are fried pebbles at the bottom of the casserole, the bubbling effect can be maintained after serving.

Slaughter and clean the bullfrog, chop it into small pieces, add salt, cooking wine and wet starch, mix well and taste, then put it into a 50% hot oil pan until cooked.

Put a little cooked vegetable oil in the pot and heat it up. Add the chopped pepper paste, ginger rice and garlic and stir-fry until fragrant. Add the frog pieces and stir-fry evenly. Then mix in a little fresh soup and add MSG and chicken essence. Taste, scoop into a pot lined with hot pebbles, and serve.

3

Baked Shrimp in Stone Pot

Initial processing:

Wash 600 grams of Dalian sea shrimp, and cut the sand line from the back , add 5 grams each of light soy sauce, steamed fish soy sauce, Donggu Yipin fresh soy sauce, pepper, 10 grams each of green onion and ginger slices, mix well, and marinate for 30 minutes.

Cooking process:

1. Place the stone pot on the clay pot and heat it until it is boiling hot. Add 50 grams of butter. After boiling, add 250 grams of garlic and cut it into two pieces. 150 grams of dried onions, 50 grams each of shredded onions and diced ginger are spread evenly in the stone pot, then place the shrimps in the stone pot, cover and bake on low heat for 15 minutes.

2. Uncover and sprinkle in 20 grams each of green and red Thai pepper rings, 2 grams of coriander, cover, and serve with 80 grams of homemade sauce. After serving, pour the sauce over the shrimp, cover and simmer for half a minute, then serve.

Homemade sauce:

25 grams each of Donggu Yipin fresh soy sauce, steamed fish soy sauce, 10 grams each of fried garlic, coriander stems, and minced Thai pepper, mix well.

4

Stone Pot Beef Brisket

Ingredients:

Beef Brisket (Put the beef brisket into water first, then add chopped green onion, ginger, aniseed, and cooking wine. Generally, 500 grams of beef brisket plus 20 grams of minced onion and ginger, 5 grams of aniseed, 15 grams of cooking wine, bring to a boil over high heat, simmer for 30 minutes until cooked, remove odor) 300 grams of processed Guizhou bamboo shoots (dried product, 15 yuan /catties, first soak in water for 30 minutes. Bring to a boil over high heat, then simmer over low heat for 40 minutes) 150 grams, soak 20 grams of bell peppers and 5 grams of celery segments.

Seasoning:

5 grams each of onion, ginger, and garlic, 150 grams of homemade dry pot sauce, 150 grams of stock, and 100 grams of salad oil.

Recipe and production of homemade dry pot sauce:

Ingredients:

Sanwu brand Chongqing hot pot base 3 bags 450g, Sichuan peppercorns (red in color) 20 Grams, 20 grams of peppercorns (more numb, greenish brown). One bottle of Lao Mei Zi is 200 grams, half a bottle of Lao Gan Ma hot sauce is about 150 grams, 10 grams of chili noodles, half a bottle of Lee Kum Kee Spare Rib Sauce is about 120 grams, 500 grams of rapeseed oil, and 20 grams of pepper oil.

Preparation method:

Crush the Sichuan peppercorns and Sichuan peppercorns first, then mix them with the hot pot base, Lao Gan Ma, chili noodles, spareribs sauce, and Sichuan peppercorn oil Mix evenly, put it into the pot, and simmer over low heat for about 15 minutes. During the simmering process, add the rapeseed oil.

Preparation method:

(1) Cut the beef brisket into 4 cm square pieces, blanch in boiling water for about 1 minute and set aside.

(2) Soak the bamboo shoots in warm water and cut them into 5 cm long sections.

(3) Heat the salad oil in the wok. When it is 60% hot, add the minced onions, ginger, garlic, and soaked bell peppers and stir-fry until fragrant. Then add the dry pot sauce and stir-fry over medium heat. Add the stock and add the beef brisket and smoke. bamboo shoots. Cook over low heat for 10 minutes until the beef brisket is cooked and tender. Put it into a stone pot and garnish with celery segments. There is a small stove under the stone pot with alcohol in it. Just light it and serve together.

5

Eel slices in stone pot

This dish is made using the raw and explosive technique. Put the eel, pickled pepper, pickled ginger, bean paste, Sichuan peppercorns, etc. into the pot and stir-fry for a while, then add a little soup and cook it into a dish. Its characteristics are: spicy and spicy, with strong aroma of patchouli.

First slaughter the eel, remove the bones and clean it, then chop it into sections; cut the cucumber into strips with a knife, and cut the rugosa into shreds.

In a clean pot, heat the mixed oil (lard and vegetable oil) over high heat. First, add the dried chili knots, Sichuan peppercorns, garlic, bean paste, chopped pickles, minced pickled ginger and minced pickled peppers, stir-fry until fragrant, and then Then add the eel and stir fry until raw.