preliminary working
1. First, slaughter bullfrog 1.5 kg and make it clean, then cut it into 3cm square pieces. Add chicken essence and sugar10g each, spicy and fresh 5g, corn starch and carved wine 20g each and marinate for 6 minutes until it tastes delicious.
2. 250 grams of lotus root slices are fried and fished out.
Cooked treatment
1. When 2kg of salad oil is put into the pot and heated to 220℃, add the pickled bullfrog and fry for about 40 seconds, then take out and drain the oil.
2. Heat the organic carbon in the bullfrog furnace in advance, and put purple onion100g in the container.
3. Add 200 grams of scallion oil into the pot, heat to 160℃, add 60 grams of tree pepper to stir fry until fragrant, then add 20 grams of Jiang Mo and 20 grams of minced garlic, make homemade spicy sauce 120 grams, 50 grams of carved wine, 300 grams of bone soup, boil, add bullfrogs and fried lotus root slices, collect juice with high fire, and pour sesame oil.
Homemade chilli sauce
Add 5 kg of cooked vegetable seed oil and 2.5 kg of cooked lard into the pot, heat to 150℃, add Ciba pepper 1 kg (after boiling the pepper with water 10 min, mince it with a meat grinder), and then add Pixian bean. Stir-fried, then add 500g of dried chili, monosodium glutamate and refined salt100g, spice powder (20g of Amomum tsaoko and fennel, 80g of pepper and angelica dahurica, 50g of cardamom and 30g of star anise, all of which are put together and ground into fine powder) and 300g of chicken essence, simmer for 30min, and pour into a bucket.
Spicy fish flower
preliminary working
1. Choose about1250g of Wujiang fish to slaughter and make it clean. The fish is separated from the fish bones, and the fish head is divided into two parts, and the fish bones are chopped into small pieces. Fish carving knife, add 5 grams of salt, 3 grams of monosodium glutamate, chicken powder and thirteen spices each, 2 grams of white pepper and sugar each, 0/0 gram of cooking wine 1 each, 30 grams of water, mix well, and add 5 grams of raw flour to catch well. Fish meat and fish bones were characterized by low oil temperature respectively.
2. Accessories: wide flour100g, 50g of auricularia auricula, 50g of bean skin, 50g of celery and 50g of coriander, 80g of Flammulina velutipes, respectively, washed and changed into knives, and watered until it is 8% mature.
3. Take 5 cm square pieces of volcanic rock 10, and bake in an oven at 300℃ for 40 minutes.
4. Put 2.5 kilograms of water into the pot, add 500 grams of spicy sauce and 80 grams of hot pot bottom material (either Qiaotou brand or Chaotianmen brand) to boil, and put it on the stove for heat preservation.
Cooked treatment
1. Take the soup bowl and put it in the hot volcanic rock;
2. Boil the soup in the pot, add 5g of white pepper and sugar, 50g of chicken essence and 20g of pepper oil for seasoning, add monosodium glutamate10g when leaving the pot, and filter off the residue.
3. When the guests order, the waiter will serve the soup, main and auxiliary materials and soup together, spread the auxiliary materials on the volcanic rocks, put the fish heads and bones, put the fish in order one by one, and pour the soup.
Spicy sauce
1. 50g of dried chili and 50g of dried red millet chili from Guizhou are washed with water, boiled in a boiling water pot for15min, taken out and drained, and crushed to make Ciba chili; 50 grams of green pepper is put into the pot and soaked in heated water for 20 minutes.
2. 400 grams of sesame paste, 200 grams of peanut butter and 400 grams of warm water, mix well and dilute.
3. Add 6 kg of mixed oil (the ratio of rapeseed oil to salad oil is1:1) into the pot, heat it to 60%, add 250 g of ginger and 250 g of garlic, and fry until brown. When the water is completely dry, take it out, add Zanba pepper into the pot and stir-fry it to/kloc-0. Add green pepper and stir-fry for 10 minute, add 300 grams of Merlot Chili sauce, add spice powder 150 grams and stir-fry for 5 minutes when the oil is red and bright, and turn off the heat.
Spice powder: 400g of Illicium verum, 300g of Cinnamomum cassia and Foeniculum vulgare, 200g of Alpinia officinarum, 0/60g of Amomum tsaoko, 70g of Amomum Amomum, 60g of Amomum Amomum Amomum, 50g of Angelica dahurica, 40g of Cinnamomum cassia, 40g of citronella, 20g of clove and 20g of dried tangerine peel, and all the above spices are mixed and smashed.
Special sand turtle
Main ingredients:
Eight soft-shelled turtles from Taojiang River, each150g.
Ingredients:
200 grams of red pepper, garlic seed100g, Jiang Mo10g.
Seasoning:
60g of cooked lard, 5g of bean paste, 4g of salt, 5g of steamed fish oil, 4g of monosodium glutamate, 5g of soy sauce, 0g of yellow chopped pepper10g, 5g of dried pepper powder.
Making:
1 Slaughter the soft-shelled turtle, wash it and chop it into large pieces.
2. Add oil to the pot until it is 80% hot, and fry the sand turtle until it is broken.
3, the pot is hot, add lard, stir-fry ginger, minced garlic, dried pepper powder, watercress and yellow chopped pepper, add prepared thick soup and turtle, season, and steam with soy sauce.
4. Add the red pepper, collect the juice and put it on the plate.