<h1 class="pgc-h-arrow-right" > the recipe and production process of fish head hot pot</h1>
Fish head hot pot originated from the famous Sichuan dish casserole fish head, which developed from it and is widely spread in the western Sichuan region. According to the principle of modern nutrition, the freshness, aroma, hemp and spicy of the fish head are integrated, well-prepared, the selection of materials is fine, the taste is comfortable, and it is actually the top product in the hot pot, and the elderly are better to eat in winter. This hot pot can be used with a variety of fish heads, of which the flower silver carp head is the most tender and fragrant.
Bottom Recipe:
Ingredients:
Flower silver carp head 1500 g.
Conjugates:
20 grams of green onion, 15 grams of ginger slices, 20 grams of onion cubes, 15 grams of garlic cloves, all hot pot base, 50 grams of paprika, 50 grams of cooking wine, 3 grams of rock sugar, 30 grams of rice wine juice, 3 grams of pepper, 5 grams of refined salt, 10 grams of chicken essence, 5 grams of monosodium glutamate, 2 grams of coriander segments, 1500 grams of pork bone soup, 1500 grams of hot pot oil
Base Material Formulation:
Pixian douban 150 grams.
Auxiliary seasoning ingredients:
Dried chili pepper knots 60 g, dried peppercorns 25 g, green onion knots 20 g, ginger slices 15 g, garlic cloves 15 g, pickled ginger slices 15 g, pickled pepper minces 60 g, pickled green stalks 30 g, rock sugar 5 g, white cardamom 5 g, tempeh 10 g, cooked vegetable oil 200 g, lard oil 300 g.
Spice Ratio:
5 g grass fruit, 4 g star anise, 3 g cinnamon, 3 g sand kernels, 1 g cloves, 2 g cumin, 3 g parsley leaves, 2 g spirit grass, 1 g row grass.
Bottoming process:
(1) Work before cooking: Pixian watercress slightly chopped. Add a little cooking oil to the pot of dried chili peppers and dried peppercorns, bake the crisp over low heat and crush them. All spices are processed into powders, which are powdered. Pickled green stalks changed to knots. Rock sugar is knocked to the size of a soybean. Wash the white cardamom and break it.
(2) Stir-frying: put the pot on medium heat, add cooked vegetable oil, lard oil, burn until 30% oil temperature, fry the white cardamom with a low heat, put the shallots, garlic cloves, ginger slices and stir-fry fragrant, Xia Pi County watercress, pickled ginger slices, pickled pepper, pickled green stalks, rock sugar, tempeh stir-fried incense, spice powder, paprika, pepper powder, stir-fry until the watercress is fragrant, fish head hot pot base is made.
< h1 class="pgc-h-arrow-right" > hot pot oil recipe:</h1>
Hotpot oil is carefully prepared with dried chili peppers, peppercorns, spices and other ingredients. It not only has a thick hot pot in the hot pot
Marinade, maintain the temperature of the soup brine, moisturize the raw materials of the hot food, but also has the effect of enhancing the color of the soup brine, increasing the flavor, hemp flavor and spicy taste of the soup brine.
peculiarity:
The aroma is intense, the color is red and bright, the spicy taste is strong, and the thickness is bright.
Ingredient composition formula:
Main seasoning ingredients:
Dried pepper festival 3000 g, dried peppercorns 1 000 g.
Pixian Douban 2000 g Shallot 1000 g, Ginger Slices 150 g, Garlic 150 g, Star Anise 200 g, Cinnamon 100 g, Yamana 150 g, Grass Fruit 50 g, White Cardamom 25 g, Sand Kernel 30 g, Nutmeg 15 g, Cloves 5 g, Bai Zhi 10 g, Cumin 20 g, Fragrant Leaves 30 g, Spirit Herb 15 g, Row Grass 10 g, 50 g rock sugar, 100 g rice juice, 25 kg cooked vegetable oil,
Bovine oil 5 kg, lard oil 20 kg.
Recommended Utensils:
Stainless steel soup bucket 100 cm x 100 cm.
Production Procedure:
(1) Work before cooking: Cook the dried peppers in a pot of water until they become soft, rinse with clean water, drain the water, and process them into mushrooms, that is, into rice peppers. Place the dried peppercorns in a pan and simmer over low heat until crispy. Star anise and cinnamon peel are broken into small pieces, grass fruits, white cardamom, sand kernels, nutmeg are broken, and white root, fragrant leaves, spirit grass, and row grass are chopped. Rock sugar is knocked to the size of a soybean. Cut the beef oil into small pieces. Rinse all spices separately with clean water and drain the water.
(2) Hot pot oil production: put the bovine oil into the soup bucket, put it on the medium heat to refine until the aroma is overflowing, add cooked vegetable oil, pork oil to 30% oil temperature, add shallots, ginger slices, garlic and fry fragrant, Xia Pi County watercress, rice dumplings, rock sugar, peppercorns, stir-fry over low heat until the aroma is overflowing, the water is quick to dry, when the pepper is slightly white, add white cardamom, grass fruit, sand kernel, nutmeg, star anise, cinnamon, shannai, cloves, white root, cumin, fragrant leaves, spirit grass, row of grass, stir-fry until the watercress is crisp, cook rice wine, Stir-fry over low heat until the moisture of the rice wine has completely evaporated, the soup bucket is moved away from the fire, cooled and covered, and after 12 hours, the residue is filtered out to obtain hot pot oil.
Scope of application:
Red flavor is spicy hot pot.
Technology Demystified:
1, under the green onion, ginger slices, garlic, Pixian watercress, rice chili pepper, spices and other raw materials into the soup bucket, should be slowly down to prevent overflowing pot.
2. When stir-frying, the shovel should be used to keep shoveling to prevent sticking to the pan.
3. When making a flavored hot pot with chicken, duck, fish and other umami raw materials as the main ingredients, it is advisable to use less or no beef oil, and use cooked vegetable oil, soybean oil or lard oil instead.
4. When making a full butter hot pot, all the oil and fat are made of beef oil. When making a pure oil hot pot, cooked vegetable oil is used for all the fat
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