Materials: Bahe carp 1 strip (about 750g), tofu block 250g, bamboo shoots 100g, small green pepper segment 50g, pepper segment 100g, ginger rice, garlic rice, onion segment 20g, ginger onion juice, pickled pepper powder, bean paste, salt, cooking wine, etc.

Method:

1. Bahe carp is slaughtered and cleaned, cut into pieces, put into a basin, add ginger juice, cooking wine, salt, egg white and raw flour, mix well and marinate, then put into a 70% hot oil pan, take out and drain for later use.

2. In another pot, add melted lard and heat it to 40% heat. Add ginger rice, onion, garlic rice, pickled pepper powder and watercress, add fresh soup to boil, add salt, cooking wine, chicken essence and monosodium glutamate, then add tofu blocks and bamboo shoots to taste, then take them out separately and put them at the bottom of a hot stone pot. Put the fried fish pieces and small green peppers into the pot soup, cook them on low heat until they are just cooked, and pour them into the stone pot together with the soup for later use.

3. Put the vegetable oil into a clean pot and heat it to 60%. Add the pepper, and when it smells fragrant, pour it out of the pot and mix it with the fish.

Features: The fish is tender and delicious, with strong hemp flavor.

2

Stone pot sauna frog

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

The bullfrog is slaughtered and cleaned, cut into small pieces, mixed with salt, cooking wine and wet starch, then put into a 50% hot oil pan and cooked.

Heat a little cooked vegetable oil in the pot, add chopped pepper sauce, ginger rice and garlic rice and stir well, then add a little fresh soup, add monosodium glutamate and chicken essence to taste it, and scoop it into a clay pot filled with hot pebbles to eat.

three

Grilled shrimp in stone pot

Primary processing:

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

Cooking treatment:

1, put the stone pot on a clay pot stove to boil, add 50g of butter, and after boiling, evenly sprinkle 250g of garlic seeds, 50g of dried onion 150g, 50g of shredded onion and 50g of diced ginger in the stone pot, then put the shrimp in the stone pot, cover it, and bake it with low fire for 5438+050.

2. After uncovering the lid, sprinkle 20 grams of green and red Thai Chili rings and 2 grams of coriander, cover the lid and serve with 80 grams of homemade flavored juice. After serving, pour the sauce on the shrimp, cover and stew for half a minute, then serve.

Homemade flavored juice:

Donggu Yipin Fresh Soy Sauce and Steamed Fish Soy Sauce each 25g, Fried Garlic, Coriander Stems and Thai Pepper Powder each 10g, and stir well.

four

Stone pot beef brisket

Raw materials:

Beef brisket (beef brisket is first boiled with clear water, and then added with minced onion and ginger, aniseed and cooking wine; generally, 500g beef brisket is added with 20g minced onion and ginger, 5g aniseed and 15g cooking wine, and boiled with low fire for 30min to 70% to remove fishy smell), and 300g processed Guizhou tobacco bamboo shoots (. Boil in a soup pot with high fire and simmer for 40 minutes) 150g, 20g pickled pepper and 5g celery.

Seasoning:

5g onion, ginger and minced garlic, homemade griddle sauce 150g, broth 150g, salad oil 100g.

Formulation and production of homemade griddle sauce;

Raw materials:

There are 3 bags of 450g, 20g pepper (red in color) and 20g pepper (hemp, bluish brown) as the bottom material of Chongqing hot pot. Spice girl 1 bottle 200g, Laoganma Chili sauce half bottle about 150g, Chili noodles 10g, Lee Kum Kee ribs sauce half bottle about 120g, rapeseed oil 500g and pepper oil 20g.

Method:

Mash Zanthoxylum bungeanum and capsicum, then mix with chafing dish bottom material, spicy girl, Laoganma, Chili noodles, ribs sauce and Zanthoxylum bungeanum oil, put in a pot, simmer for about 15 minutes, and add rapeseed oil while cooking.

Production method:

(1) Cut the sirloin into 4cm square pieces and blanch in boiling water for about 1 min.

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

(3) Heat salad oil in a wok. When it is 60% hot, add onion, ginger, minced garlic and pickled pepper to stir fry, then put it in a dry pan to stir fry the sauce, and add brisket and smoked bamboo shoots to the broth. Simmer 10 minute until the brisket is cooked and rotten. Add celery and side dishes. There is a small stove under the stone pot, which contains alcohol. Light it and serve it together.

five

Sliced eel in stone pot

This dish is made by explosive technology. Fried eel with pickled peppers, pickled ginger, bean paste and pepper. After a while, hook a little more soup to cook. Its characteristics are: fresh and spicy, with strong flavor of Pogostemon.

Firstly, the soil eel is slaughtered, boned and cleaned, and then cut into sections; In addition, cucumber is cut into strips, and agastache is shredded.

Put the mixed oil (melted lard and vegetable oil) into a clean pot and heat it with high fire. First, add dried chili festival, chili, garlic, bean paste, chopped kimchi, soaked Jiang Mo and pickled pepper powder, and stir-fry. Then, add eel and stir-fry until raw.

When the eel is fried until it is fragrant, add a little fresh soup, salt, white wine, pepper, sugar, monosodium glutamate and chicken essence. It will be very thin when cooked. Sprinkle shredded agastache before cooking. After taking out the pot, put it in a hot stone pot and serve.

six

Stone pot vegetable tofu

Put the homemade soybean milk into a basin, first add the egg liquid and a little salt and mix well. After steaming in the cage, take out and cut into 3 cm pieces.

Heat the oil in a clean pot, evenly coat the tofu block with a layer of raw flour, then fry it in the oil pot until it looks golden yellow, and pour out and drain the oil.

Leave the bottom oil in the pot, add Jiang Mo, minced garlic, minced pork belly and millet pepper, stir-fry, add a proper amount of fresh soup, add mashed melon and bean curd, boil, season with salt, fresh soy sauce and monosodium glutamate, put in a stone pot, and sprinkle with cooked green beans and red kidney beans.

seven

Stone pot special paofan

This kind of soaked rice can be called the "local version" of Sichuan bean soup rice. In addition to peas, Thai fragrant rice, Yunnan millet mushroom (a very small wild mushroom) and shredded chicken were used, and finally served in a hot stone pot.

Method:

Steam Thai fragrant rice in a cage until it is half cooked, take it out, cool and separate it, put it in a 50% hot oil pan, fry it until golden and crisp, take it out and drain it for later use. Yunnan millet mushroom is soaked in water and steamed in a cage for 30 minutes.

Add fresh soup boiled with old chicken and pork bones into the pot, add peas, shredded chicken and millet mushroom, cook for a while, add salt and monosodium glutamate to taste, then pour into a hot stone pot, add stir-fried rice and shredded vegetables, and serve.

Production key: stir-fried fragrant rice must be added before serving to ensure its special taste.

eight

Stone pot Talimu

Peel the radish and cut it into large hob blocks. Add boiled juice, soy sauce, salt, sugar and appropriate amount of water to the pot. After boiling, put the chicken wings and white radish into the pot. After boiling for a while, take the pot and pour it into the pressure cooker. Put the pressure cooker on the fire, press 15 minutes until the raw materials are cooked, then put it into a hot stone pot from the fire and serve.

nine

Stone pot bamboo shell fish

Taste: Pickled peppers are home-cooked dishes.

The meat of the bamboo tube fish is petal-shaped and is not easy to break when cooking. With the taste of pickled peppers, the meat is fresh and tender.

Wash the bamboo tube fish, cut it into large pieces, and add ginger, onion, cooking wine, salt and cornmeal to taste.

Heat vegetable oil and lard in a clean pot, add minced meat, bean paste, pickled Jiang Mo, pickled Qixing pepper, fresh green pepper, Pogostemon rugosa and pickled cowpea, stir-fry until fragrant, add fresh soup, boil, add fish pieces, season with salt, sugar and monosodium glutamate, cook until the fish pieces are cooked and tasty, thicken the pot, and put in a hot stone pot.

10

Stone pot koucui

Ingredients: tripe, yellow throat, fetal liver, duck intestines, squid each 80g, lotus root slices, auricularia auricula, potato slices each100g, salt, monosodium glutamate, chicken essence, broth, homemade chafing dish bottom material and momordica seed oil.

Method:

1. Heat rapeseed oil in the pot, stir-fry the homemade chafing dish bottom material, and then add the stock. First add tripe, yellow throat, fetal liver, duck intestines and squid, then add plain lotus root slices, fungus and potato chips and cook together.

2. When all the raw materials are cooked, add salt, monosodium glutamate and chicken essence, pour them into a hot stone pot, and dip them in an oil dish.

1 1

Stone pot beer squid head

Production/Zhang Ming

Merchants in the seafood market generally classify squid according to their bodies, and many squid heads are not easy to sell. Zhang Minghui has a unique vision. He found that the squid head seemed crisp and crisp, so he bought it in large quantities, fried it with spicy seasoning, millet pepper and beer, and served it in a stone pot. Spicy and delicious, it is an innovative seafood Jianghu dish that is very popular with customers.

Production process:

1. The squid head does not need to be changed. After washing, put it into a basin, add a proper amount of cooking wine, ginger, onion, pepper and salt to marinate for 20 minutes, then blanch it in boiling water, take it out and drain it, then fry it in 40% hot oil, and take it out and drain the excess water.

2. Heat 60g of red oil in the pot, add onion, ginger, dried chili 10g and Mao Wen chili 5g to stir fry until fragrant, add Hong Jiu Jiupai spicy seasoning 15g to stir fry evenly, add 50g of green red millet spicy section, add 350g of squid head to stir fry evenly, and pour beer 100g.

Features: spicy and delicious.

12

Stone pot squid braised pork

Braised pork with squid in stone pot is a typical fusion dish of Hunan cuisine, which has a very good sales effect in many restaurants.

The suggested price of this dish is 68 yuan, which is suitable for mid-range restaurants.

Production concept:

Local people in Jiangsu and Zhejiang provinces love Dongpo meat and seafood, and some chefs combine them when cooking. Combined with the characteristics of Hunan cuisine, the traditional braised pork of Hunan cuisine was cooked with squid from Beihai, which enhanced the flavor of pork and made the finished dish more fragrant and full of flavor.

Precast in advance:

1, 5000 grams of pork belly with skin, depilated, washed, cut into large pieces weighing about 500 grams, boiled in clean water until it is half done, and taken out and cut into small pieces with a square of 2 cm for use.

2. Heat the base oil in the pot to 40% heat, add the onion, ginger and minced garlic and dried chili, stir-fry until the oil comes out, and add 1 bottle of soy sauce, 75g of soy sauce, 500g of rock sugar, 400g of Shaoxing wine, 15g of star anise and 10g of cinnamon.

Take food processing as an example:

Cut 1, 150g developed North Sea squid into diamond-shaped blocks, cut the surface with a cross knife, blanch in boiling water, take out and drain.

2. Heat the wide oil in the pot to 50% heat, add squid to quickly pull the oil, and take out the oil control for later use.

3. Leave the bottom oil in the pot and heat it to 40%. Add chopped green onion and minced garlic and stir-fry until fragrant. Add 350g squid and prepared Dongpo pork, add 75g braised pork stock, bring to a boil, cover and stew for 2 minutes until the soup is thick. Pick up the pot and put it on the plate.