Accessories: 50 grams of dried red pepper, 50 grams of green pepper, 20 grams of green onion, 15 grams of crushed garlic, scallion, laying the bottom of the vegetables according to their own preferences.

Seasoning: 400g of frogfish red oil, 100g of frogfish base, 100g of vegetable oil, 50g of seasoning powder, 30g of cooking wine, 10~15g of marinade powder.

Production: 1, chub head brush to remove the surface fish scales, gouge the gills, from the fish brain split in two, plus marinade powder, cooking wine, mix well marinated for 5 minutes to fishy; American frogs to cut off the head, peeled, gutted, cleaned of blood, plus marinade powder, cooking wine, mix well marinated for 5 minutes.

2, frying pan sizzling clean, put the American frog fish red oil, oil hot, add the American frog fish base stir-fry flavor, add 2500 grams of water, boil over high heat into the seasoning powder, fish head, until the fins warped, put the American frog continue to cook over high heat for 1 minute, turn to a low fire simmering for 3 minutes, poured into the pan with vegetables, sprinkled with green onion segments, scallion segments, crushed garlic, and then paved a layer of dry red chili pepper segments.

3, cooking fish head, in another stove heating vegetable oil, until the oil temperature rises to eighty percent of the hot dishes just out of the pot, scoop a spoonful of hot oil, sprinkled into the green peppercorns 10 grams of fragrance, peppercorns and oil poured into the pot with the fragrance of chili pepper segments. According to this technique, continue to pour hot oil, all the chili peppers can be stirred out of the flavor of the dishes on the table can be eaten directly, no need to open fire in the middle of a long time to cook the frog meat is easy to fall off, become old.

Simmering base:

Wash the frying pan, heat on the fire under the rapeseed oil, medium heat to ninety percent of the heat, until the oil does not foam and then under the lard on a small fire to fifty percent of the heat, under the onion slices, celery segment, green onion section of a small fire stir-fry for 4-5 minutes (mainly to take the taste of its flavor), fish out onion slices, celery segment, green onion section, do not need to be in order to put in the ginger, garlic, soybean paste, pickled chili peppers, boiled chili peppers, rock sugar, mash, wine, cooking wine, ice sugar, and so on, and so on. , mash, cooking wine, pepper, spice powder, green peppercorns stir-fried over low heat for 15 minutes that is.

Boiling soup raw materials:

Pork bone 800 grams, 300 grams of fish bones.

Soup:

Pork bone, fish bone into the boiling water, respectively, over high heat for 5 minutes, fishing water into a stainless steel bucket, add water 5 kg of high-fire boiling, change the fire to simmer for 4 hours until the soup white, when the soup is left about 1.5 kg or so.

Cooking:

1. Put the simmering base into the hotpot, inject the simmering stock, season with salt, monosodium glutamate (MSG) and chicken essence, then boil it over high heat, put in the chopped and cleaned chub head (add 5g of salt, 5g of MSG, 10g of green onion, 10g of ginger, and 15g of cooking wine to marinade for 15 minutes) and cook it for 2 minutes over low heat, then put in the head to eat, and put in the other ingredients to shabu-shabu.

2. Heat the oil to 80%, add green onion, ginger and garlic and stir-fry, then add sliced mustard greens, sauerkraut, base, chicken essence and fresh broth and pour in the white soup.

Two dip recipes:

1, take a small bowl, put in the chopped cilantro, chopped scallions, chopped squash, crispy soybeans, water bean drums, monosodium glutamate (MSG), plus 100 grams of soup from the hot pot that is ready.

2, 1 g of crispy soybean, 2 g of crispy peanut rice, 2 g of cabbage, 3 g each of green onion and cilantro, 5 g of green and red bell pepper, add 10 g of soup in the pot, add 1 g of monosodium glutamate into the pot (one portion of the amount).

Scope of application:

Suitable for shabu-shabu ingredients, flowers, grass carp, bamboo shoots, soybean products, seasonal fresh vegetables.

Features:

Very high nutritional value, fresh and delicate flavor, long lasting.