1. Turtle fish in stone pot

Ingredients: 600 grams of fish.

Accessories: 100g onion, 25g garlic, 25g red pepper, 25g capsicum, and 10g fresh pepper.

Seasoning:

Vegetable oil 750 beans (actual consumption 50 grams), Ding Dian spicy chicken fresh sauce 35 grams, MSG 3 grams, cooking wine 10 grams, dark soy sauce 5 grams, mature vinegar 5 grams, 20 grams of Ding Dian dry pot sauce, 5 grams of Ding Dian green pepper oil, 25 grams of dry starch, and 50 grams of fresh soup.

Preparation method:

1. Slaughter and wash the fish, chop it into 4 cm square pieces, marinate with a little spicy chicken seasoning, ginger, green onions, for 10 minutes. Pat dry starch and set aside.

2. Put a clean pot on a high fire, add vegetable oil, and when it is 70% hot, add fish pieces and fry until golden brown. Pour into a colander to drain the oil.

3. Leave the base oil in the pot, add ginger slices and garlic and stir-fry until fragrant. Pour in the fresh soup, a little bit of dry pot sauce, mature vinegar, dark soy sauce, MSG, and green and red peppers. Bring to a boil over high heat. Simmer over low heat for 10 minutes. When the soup is slightly dry, add a little green peppercorn oil and mix well. Take it out of the pot and put it into a hot stone pot, and sprinkle with fresh peppercorns.

2. Stone pot beef

Main ingredients:

Beef loin strips (tenderloin) sample size: 220 grams

Accessories :

Shredded onions, dried shallots, green and red peppers, fried garlic, green onion segments

Seasoning:

Beef gravy (finished beef gravy) Standard: 600 grams

Method:

1. Beef cutting:

Remove the beef loin strips (the inner tenderloin of the beef) and cut it into long pieces with a horizontal knife 150px. A 30px thick bar.

2. Beef sauce preparation:

Put 25.5 kilograms of water into a pack of beef sauce

Stone pot beef ingredients:

Beef (Example portion) 220 grams, 10 grams of fried garlic, 50 grams of dried onions, 15 grams of green and red peppers, 70 grams of shredded onions

1. Preparation of finished stone pot beef: marinate the beef and heat the oil to 150 degrees Slip for 10 seconds and set aside. Add 2 Yuhua stones to the stone pot and heat until red. Set aside.

2. Heat 30 grams of oil in a pot, stir-fry 10 grams of fried garlic, 50 grams of dried onions, and 15 grams of green and red pepper until fragrant. Add 350 grams of the prepared sauce and bring to a boil.

3. Heat the stone pot, add 70 grams of shredded onions and 20 grams of butter, stir-fry until fragrant, add the smooth beef, and add the prepared sauce.

3. Yipin Stone Pot Tofu

Ingredients:

500 grams of egg tofu

Accessories:

100 grams of red kidney beans, 50 grams of crab sticks, 50 grams of shredded onions, 25 grams of sweet beans, 25 grams each of shrimp, and 50 grams of cornstarch.

Seasoning:

Appropriate amounts of abalone juice, salt, MSG, chicken essence, pepper and fresh soup.

Preparation:

1. Cut 500 grams of homemade egg tofu into 10 evenly sized pieces;

2. Beat the tofu cubes with 50 grams of cornstarch, and add Heat 70% hot salad oil, deep-fry over low heat until golden in color, remove and control the oil;

3. Put 300 grams of abalone juice into the pot, and add 100 grams of blanched red kidney beans. Cook until the flavor is fragrant, then remove from the heat;

4. While cooking the kidney red beans, take a stone pot and place it on the clay pot to scald, add 50 grams of shredded onions at the bottom, and then place the tofu evenly In the stone pot, add the ingredients in step 2, cook over low heat until the abalone juice bubbles, add 25 grams each of stir-fried sweet beans and stir-fried shrimps, and serve.

Homemade egg tofu:

Crack 20 eggs into a bowl, pour 500 grams of soy milk, stir thoroughly, and pour into a stainless steel plate (the height of the solution should not exceed 3 cm). Steam over medium heat until the solution is completely solidified.

Features:

Stone pot tofu is an old dish, but based on the traditional method, this dish adds abalone juice and red kidney beans to make the tofu more delicious. the taste of.