Pot bottom production procedures:

(1) pre-cooking work:

The old mother duck slaughtered and dehairing, between the anus and abdomen to open a 4-5 cm long small mouth, to remove the viscera, esophagus, trachea, claw tip, anus, feet on the coarse skin, clean, into the water immersion bleaching for 1-2 hours, fished out, and add the amount of green onion, ginger, refined salt, cooking wine marinade code taste for 20 minutes. Pickled sour radish peeled, cut into strips. Ginger pat broken. The onion is a big knot.

(2) the bottom of the pot production:

Pot on medium heat, hot, add salad oil, burned to 60% oil temperature, under the old mother of duck fried to tight skin when fishing, drain the oil.

Pot on medium heat, add chicken oil, burned to 30% oil temperature, under the pickled radish fried to white wrinkled, mixed into the soup, into the casserole, put the old mother duck, ginger, scallions, pepper, with medium heat to boil, skimming froth, with a small fire stew until the pickled radish, duck meat cooked and soft, picking off the scallions, ginger, into the salt, chicken essence, monosodium glutamate, ginger, scallions, cover, the bottom of the pot that is made.

Recipe:

Main ingredient:

1500g of old mother duck, 200g of aged pickled radish.

Seasoning:

30 grams of ginger, 25 grams of green onion, 15 grams of ginger, 20 grams of green onion, 5 grams of salt, 3 grams of pepper, 50 grams of cooking wine, 2 grams of chicken essence, 1 gram of monosodium glutamate, 1,000 grams of special broth, 30 grams of chicken oil, 1,000 grams of oil (50 grams of consumption).

Special fresh soup:

Features:

Milky white color, thick and fresh soup.

Raw material composition recipe (to make a diameter of 50 centimeters, the height of 50 centimeters of a bucket of soup, for example):

Main ingredient:

Pig stick 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.

Production procedures:

(1) before cooking: chicken, duck slaughtered and disemboweled, clean. Pork elbow, pork belly scraped and washed to clean. Pig bone clean, cracked

broken. The pig bone, old hen, fat duck, pork elbow, pork belly into a pot of boiling water, boil a water, remove the water rinse, drain

clean water. The first thing you need to do is to take a look at the color of the water, the color of the water, and the color of the water.

(2) fresh soup simmering: pork bones, old hen, old hen duck, pork elbow, pork belly, ginger, scallions, white pepper, cooking wine into the soup bucket, injected with water, boiling fire, skimming foam, simmering until the soup color milky white, fresh flavor can be strong.

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.

Special Hot Food Ingredients (for 5 persons):

150g of fish ball, 150g of sliced white meat, 150g of cooked pork belly, 150g of cilantro meatballs, 150g of luncheon meat, 150g of crispy pork, 150g of fresh mushrooms, 1,500g of shaggy hen's leg mushrooms, 100g of tofu, 200g of asparagus, 200g of winter melon, and 150g of baby bok choy.

Special Dish:

Crispy Bean and Pepper Dish 5 servings

Crispy Bean and Pepper Dish:

Features:

Spicy flavor, freshness and temptation.

Raw material composition recipe (in 5 portions as an example)

Main seasoning ingredients:

Oil crispy beans 50 grams.

Auxiliary seasoning raw materials:

15 grams of sharp pepper, 20 grams of diced cabbage, 10 grams of celery, 15 grams of scallion, 10 grams of parsley, 20 grams of crispy soybeans, 5 grams of cooked sesame seeds.

Procedure:

Making of flavor plate: take 5 special plates, evenly put in the crispy beans, pepper, diced cabbage, celery, scallion, parsley, sprinkle soybean, cooked sesame seeds can be.

Scope of application:

Chicken, duck, fish and other hot pot.

Technology revealed:

Crispy soybeans need to be fried until crispy.

Eating method:

Casserole on the stove, light the fire, the flavor plate into the table, hot food ingredients are processed neatly into the plate respectively. After the soup boils, uncover the lid, drink a little of the original juice per person, then ladle an appropriate amount of soup into the dish and stir, eat the food in the pot first, then shabu-shabu the required dishes, and then dip the dish into the food after it is cooked.

Techniques:

1. It is better to choose the mother duck.

2. The duck should be deep-fried until the surface of the skin is tight and hard.

This hot pot is evolved on the basis of Chongqing sour radish (also known as pickled radish) stewed duck, because of its fresh soup and flavor, quickly popular everywhere.

Techniques:

Frying, stewing and shabu-shabu.

Features:

Color:

Milky white, duck meat is cooked and soft, the soup is fresh and flavorful, and the flavor is unique.