Basic base
2,000 grams of dried chili peppers, Pixian 400 grams of bean curd, 200 grams of ginger, 500 grams of garlic, 400 grams of peppercorns, 60 grams of star anise, Kaempferia tridentata 20 grams of fennel 50 grams of cinnamon 30 grams of grasshopper 20 grams of coriander 10 grams of incense, 5 grams of male cloves, pulse 10 grams of paddy wiper, 500 grams of chemical lard, 5,500 grams of lettuce oil
2 Production method
1 dry chili pepper section into the boiling water pot blanch a water, fish out and drain, into the blender into the stranded velvet (or with a pestle and mortar into a velvet), made of patty cake chili pepper; PI County bean paste chopped fine (or stranded velvet); ginger broken; anise, cinnamon broken; grass clusters broken; lettuce oil refining and then cooled.
2 large frying pan on the fire, injected cooked vegetable oil and lard heat, into the ginger block, a single garlic fragrance, into the patty cake chili and PI County bean paste, turn the spatula over low heat and stir-fry for about 1.5 hours to the water will dry, and then into the star anise, Kaempferia, small aniseed, cinnamon, cinnamon, grass jelly, allspice, male cloves, Wicker and so on, continue to stir-fry for about half an hour to the flavor of overflowing and the color brownish-red, under the peppercorns stir-fried evenly, remove from the fire! Cover and simmer, natural cooling that is into a dregs-free red soup hot pot base.
Note
1, the base of the base material mainly patty chipotle pepper to enhance the spicy color, PI county bean paste dosage should be less, not more than 20% of the dry chili pepper is appropriate; if the PI county bean paste is too much, it is easy to stick to the pan when frying and charred, so that the color of the grease and soup materials darkened and black, and taste bitter.
2, adding lard can increase the fat flavor, but the amount should not be too much.
3, frying the base must use a small fire and fire surface to be wide, the oil temperature should be maintained at about 30% heat. If the oil temperature is too high due to too much heat, you can remove the pan from the fire and stir-fry, and then put it back on the fire after the oil temperature is lowered.
4, frying with a spatula constantly shoveling the bottom of the pot to avoid material sticking to the pot. Spices in the pot to stir-fry flavor to the degree.
5, peppercorns contain a lot of volatile oil components, because of its numbness and flavor by the heat is easy to evaporate, so peppercorns should be in the last into the frying pan, and should not be fried for a long time, in order to stir frying to the degree of uniformity.
6, away from the fire and cover the purpose of simmering
Fish hot pot ingredients photos (15)
is the use of the residual heat of the base will be part of the spices of the aroma and pepper part of the numbness of the flavor dissolved into the oil and fat.
7, the color of the base base to brown-red is the best. If the color is too dark (black red) may be due to too much fire or uneven shoveling and sticking to the burnt pan caused by the taste slightly bitter; color is too light (yellow red) is not enough frying time (chili pepper red pigment is not fully dissolved into the grease), the taste is dry and not fragrant.
8, fried base base material placed 1 to 2 days after the use of the best, its color, spiciness and aroma are fully dissolved out.
4 simmering broth
Pig stick bone, cow stick bone (are cracked), old hen, old hen duck into a stainless steel bucket, mixed with water, into the ginger, green onion section, pour wine, with a large fire to boil after skimming foam, turn to a small fire with a lid to maintain a slight boil simmering for about 1 hour, that is, the into the broth.
Note: simmering stock, need to use a small fire, so that the simmering soup, clear and not turbid, with it into the red soup hot pot pot bottom, not to be too thick and burnt pot.
5 modulation of the bottom
The base of the base and refined butter at a ratio of 4:1 made of mixed materials, and then 60% of the mixture and 40% of the soup into a stainless steel bucket, into the shot broken pepper, seasoned salt, monosodium glutamate, chicken essence, rock sugar, mash juice, boil can be. With a fine funnel spoon to remove the material residue, scooped into the hot pot pot pot, that is, into the hot pot pot bottom. On the table to light the fire can be hot ingredients.
After the mixture and soup have been simmered for a long time, the butter and vegetable oil will be fully integrated and produce a compound flavor with the spices, and the spicy flavor of the chili peppers and the numbing flavor of the peppercorns in the base will also be fully dissolved into the soup. Rock sugar and mash juice can also be added directly into the pot base before serving. You can also add a little melted chicken oil to the mixture to make it taste more fragrant.
Introduction
The pike is a type of catfish that lives in the Kettle River in Zigong, and in the fall and winter seasons, it swims around the edges of the river like a pike in groups to feed, so the locals named it "pike". With no scales, unique spines, and tender meat, the pike was introduced in the 1930s by Xu's old mother, who lived near the river, using her own unique cooking method, and it began to become a famous local dish and a household name. The pike-side fish is made with pickled specialty vegetables, supplemented with a variety of aromatic spices, and the cooking method of hot pot is introduced. The fish cooked is in the shape of a pike-side, with tender and non-serrated meat, spicy and fresh, and with a great aroma.
Features: red color, aroma, tender and fresh meat, spicy and not dry.
Main ingredient: 1000 grams of fresh pike.
Seasoning: 100 grams of green onion, 50 grams of ginger, 100 grams of bullet-head pepper, 100 grams of garlic, 50 grams of pickled cabbage stalks, all the hot pot base, 2 grams of pepper, 10 grams of salt, 100 grams of cooking wine, 30 grams of mash juice, 5 grams of cilantro, 5 grams of chicken essence, 3 grams of monosodium glutamate (MSG), 1,000 grams of pork bone broth, 800 grams of hot pot oil.
Recommended hot food ingredients (for 5 persons)
Chicken gizzard 150 g, 150 g sliced cooked waist, 150 g meatballs, 150 g cooked fat intestines, 200 g spicy pork ribs, 100 g ham sausage, 150 g enoki mushrooms, 200 g oxtail bamboo shoots, 200 g green bamboo shoots, 200 g duck's blood, 150 g lettuce, 150 g pea shoots.
Specialty dishes: 5 dishes with crispy beans and peppers.
Fish hot pot base recipe: [1]
Main ingredient: Pixi Douban 150 grams.
Auxiliary seasoning ingredients: 100 grams of dried chili pepper section, 30 grams of dried peppercorns, 25 grams of ginger, 15 grams of rock sugar, 20 grams of black beans, 100 grams of cooked vegetable oil, 200 grams of lard.
Spice ratio: 5 grams of star anise, 3 grams of cinnamon, 3 grams of sienna, 2 grams of allspice.
Tonic herbs: licorice 1 g, mint 2 g, yam 4 g, epimedium 1 g, saffron 1 g, cardamom 2 g, clove 1 g, wolfberry 20 pcs.
Base production procedures:
1) pre-cooking work: take 50 grams of dried chili pepper section into the pot of water and cook until the skin is soft, rinse with water, chopped into velvet, that is, into the patty cake pepper. The rest of the dry chili pepper and pepper into the pot, add a little cooked vegetable oil, roasted with micro-fire crisp, cooled with a knife chopped, that is, into the knife mouth pepper. All spices into the meat grinder crushed into powder, that is, into spice powder. PI County bean paste slightly chopped. Take a net pot, will be tonic package into, add the right amount of water, the first large fire boil, remove all the foam, change to a small fire into a thick juice, remove the package of Chinese medicine to be used.
2) base frying: pot on medium heat, add cooked vegetable oil, lard, burned to four oil temperature, under the Pixian bean paste, patty cake chili, rock sugar, edamame, ginger, stir-fry on low heat until the bean paste into the spice powder, tonic medicine juice, knife knife mouth pepper stir-fry to the aroma of the pot, the base is made.
[1] :
The hot pot oil is made of dried chili peppers, peppercorns, spices and other ingredients carefully modulated. It is not only in the hot pot has a thick hot pot marinade, to maintain the temperature of the soup brine, moistening hot food raw materials, but also has to enhance the color of the soup brine, thickening the soup brine aroma, numbness, spiciness of the role.
Raw materials: 3000 grams of dried chili pepper section, dry pepper 1000 grams.
Accessories: Pixi 2000 grams of bean curd 1000 grams of onion, 150 grams of ginger, 150 grams of garlic, 200 grams of star anise, 100 grams of cinnamon, 150 grams of cinnamon, 50 grams of grass, 25 grams of nutmeg, 30 grams of nutmeg, 15 grams of nutmeg, 5 grams of cloves, Angelica dahuricae 10 grams of fennel 20 grams of spices 30 grams of grass 15 grams of grass, 50 grams of rock sugar, 50 grams of rice wine juice, cooked vegetable juice 100 grams. 100g of rice wine juice, 25kg of cooked vegetable oil, 5kg of butter, 20kg of lard.
Special equipment: 100cm x 100cm stainless steel bucket.
Production procedures:
1) pre-cooking work: dry chili pepper into the pot of water to cook until softened and then fished out, rinsed with water, drained, processed into mush, that is, into patty cake chili. Dry peppercorns into the pot with micro-fire roasted until crispy. Anise, cinnamon broken into small pieces, grass nuts, white nutmeg, nutmeg, nutmeg patted, Angelica dahurica, fragrant leaves, lingzhi, row of grass chopped. Crack the rock sugar into soybean size. Cut the butter into small pieces. Rinse all spices separately with water and drain.
2) hot pot oil production: the cattle oil into the soup can, set on medium heat refining to the aroma of cooked vegetable oil, pork oil burned to three oil temperature, into the onion, ginger, garlic, fried incense, under the Pixian bean petals, patty cake peppers, rock sugar, peppercorns, stir fry to the aroma of the water is drying, spicy
pepper white, into the white nutmeg, grass jelly, nuts, nutmeg, star anise, Cinnamon, cinnamon, cloves, angelica dahurica, cumin, sesame leaves, lingzhao, row of grass, stir-fry until the beans crispy, cooking rice wine, stir-fry over a small fire until the water in the rice wine is completely evaporated, the bucket is moved away from the mouth of the fire, cooled down, covered, 12 hours, filtered dregs of the material, that is, the hot pot oil.
Technical secrets:
1, under the onion, ginger, garlic, PI bean, patty cake chili, spices and other raw materials into the soup bucket, should be slowly under the pot to prevent overflow.
2, frying, the application of spatula non-stop shoveling, in order to prevent sticking to the pot.
3, the production of chicken, duck, fish and other fresh ingredients as the main ingredients of the flavor of the hot pot, it is desirable to use less or no butter, instead of cooked vegetable oil, soybean oil or lard.
4, the production of all butter hot pot, fat with all butter. When making pure oil hot pot, use cooked vegetable oil for all the fat.
Pork Bone Soup:
Features: milky white color, thick soup and fresh taste.
Raw material composition recipe (to make a diameter of 50 cm, height of 50 cm bucket of soup, for example):
Main ingredient: pig bone 15 kg.
Accessories: 1500 grams of old hen, 2000 grams of old hen duck, 2000 grams of pork elbow, 1000 grams of pork belly.
Seasoning: 300 grams of ginger, 500 grams of green onion, 3 grams of white pepper, 500 grams of cooking wine.
Procedure:
1) Cooking work: chicken, duck slaughtered and disemboweled, clean. Pork elbow, pork belly scraping to clean. Pig bone clean, cracked. Pig bone, old hen, fat duck, pork elbow, pork belly into a pot of boiling water blanch a water, remove the water rinse, drain the water. Ginger pat broken, scallions pull knot.
2) Fresh soup simmering: pork bones, hen, hen duck, pork elbow, pork belly, ginger, scallions, white pepper, cooking wine into the soup bucket, injected with water, high-flame boiling, skimming foam, simmering over medium heat until the soup is milky white, fresh aroma and flavor can be.
Scope of application:
Mostly used in the production of white flavor, chicken, duck, fish and other hot pot, as well as do not like to eat beef flavor diners use hot pot.
Technology revealed:
The water must be added enough at one time, without adding water halfway. The water should not be mixed too full, so as not to overflow the pot after boiling. It needs to be simmered on high or medium heat, and the soup color is not white when simmered on low heat.
Crispy Bean Paste and Pepper Dish
Features: Spicy flavor, fresh and attractive.
Raw material composition recipe (5 servings as an example)
The main seasoning raw materials: crispy beans 50 grams.
Auxiliary raw materials: 15 grams of pepper, 20 grams of cabbage, 10 grams of celery, 15 grams of green onion, 10 grams of parsley, 20 grams of soybeans, 5 grams of sesame seeds.
Procedure: take 5 special dish, evenly into the oil crispy beans, pepper, daikonai grain, celery grain, fragrant
green onion, parsley, sprinkled with crispy soybeans, cooked sesame seeds can be
Pot bottom production procedures:
1) cooking work:
Slaughtered fresh pike fish cut into pieces, add the right amount of salt, wine, mixing code taste for a moment. Bullet pickled peppers, remove the seeds. The first thing you need to do is cut the vegetables into chunks.
2) the bottom of the pot production:
Pot set on medium heat, add hot pot oil, burned to 40% oil temperature, under the bubble ginger, pickled pepper, pickled cabbage stalks stir-fried, into the bottom of a little fried, mixed into the soup, add garlic, pepper, salt, rice wine juice, simmering to the only soft garlic, under the onion, seasoning chicken essence, monosodium glutamate, into the hot pot pot pots, sprinkle coriander segments, the bottom of the pot that is made.
Eating method:
The bottom of the pot is placed on the stove to light a fire, the flavor plate is put on the table, and one person is given a plate, and a little marinade in the pot is scooped into the flavor plate and stirred well, and the fish pieces are put into the bottom of the pot to be cooked and eaten, and when it is finished, the raw materials of the hot food are processed into the plate neatly and put in the pan around the pot, and then it is put into the pot and shabu-shabu, and then dipped into the plate and eaten after it is cooked.
Technical Points:
1. Fresh pike should be selected.
2. Master the amount of spices to avoid overpowering the flavor of spices.
3, pickled chili peppers, pickled green cabbage stalks must be fried.
Tips for improving color