First, the oil and base ingredients for making fish hot pot:
25 liters of vegetable oil, 300 grams of cooked lard, 4,000 grams of rice dumpling chili, 150 grams of Da Hong Pao peppercorns, 50 grams of onion cubes, 250 grams of garlic cloves, 120 grams of ginger slices, 50 grams of green onion, 160 grams of Yongchuan tempeh, 200 ml of cooking wine, 600 grams of bullet pickled peppers, 1200 grams of bullet dried peppers
spices:
3 grams of galangal, 2 grams of thyme, 3 sprigs of grass, 8 white coriander, 3 star anise, 7 grams of fragrant leaves, 3 grams of licorice, 3 grams of red kom, 1 monk fruit, 5 grass fruits, 4 pieces of mountain chestnut, 6 grams of cinnamon, 2 yellow gardenia, 6 grams of tangerine peel, 2 roots of lemongrass, 5 grams of cumin, 5 cloves
seasoning:
80 g rock sugar, 300 ml mash, 500 ml stock, 4 g ethyl maltol
Method:
1. Put all the prepared spices in a basin, soak in warm water for 20 minutes, then drain and let them dry. In addition, soak the dried peppers and Da Hong Pao peppercorns in warm water for 2 hours, drain and dry them for a while, and set aside.
2. Heat vegetable oil and cooked lard in a large wok, first add the rice dumpling chili peppers, green onion segments, ginger slices, garlic cloves and onion pieces, after about 1 hour of stir-frying, add dried peppers, Da Hong Pao peppers and spices, continue to fry for 1 hour, add soaked chili peppers, Yongchuan tempeh and cooking wine, continue to fry for 1 hour with low heat, then mix the broth and add rock sugar, mash and ethyl maltol and fry for half an hour, you can get out of the pot and put into the stainless steel barrel.
3. After the fried oil and base are left to stand for 24 hours, then take the old oil on the upper layer and the bottom layer of the bottom material separately to save.
Second, modulate the fish hot pot
1. Heat 500 ml of old oil in the wok, add 250 grams of dried peppers and 100 grams of Da Hong Pao peppercorns to fry incense, then add 750 grams of base and 5 liters of fresh soup to the pot, then add salt, monosodium glutamate and sugar (a small amount), simmer for about 1 hour on low heat, and then set aside.
2. After slaughtering and purifying the catfish, remove the head of the fish and cut it into pieces, and the body of the fish is sliced into a large piece of 0.8 cm thick. Rinse the pot with tap water for 1 minute, drain and then add white wine (the amount is added to 25 ml of liquor per 500 grams of fish fillets) for about 6 minutes, then rinse with tap water and drain, add salt, monosodium glutamate, chicken essence and cooking wine into the basin to at least evenly, and then put in the sweet potato starch and mix well into a thick mustard, set aside.
3. Heat a wok and add 2500 ml of old oil first
Dried chili peppers, Da Hong Pao peppercorns and spices, continue to fry for 1 hour, add pickled peppers, Yongchuan tempeh and cooking wine, continue to fry for 1 hour over low heat, then mix the broth and put people rock sugar, mash and ethyl maltol and fry for half an hour, you can put it into a stainless steel barrel.
1. After heating 500 ml of the old oil in the wok, put in 250 grams of dried peppers and 100 grams of Da Hong Pao peppercorns to fry incense, then add 750 grams of base and 5 liters of fresh soup to the pot, then add salt, monosodium glutamate and sugar (a trace amount), wait for about 1 hour on low heat, and then set aside.
2. After slaughtering and purifying the catfish, remove the head of the fish and cut it into pieces, and the body of the fish is sliced into a large piece of 0.8 cm thick. Na pot first rinse with tap water for 1 minute, after draining, then add white wine (the amount is per 500 grams of fish fillets plus 25 ml of liquor) yard for about 6 minutes, then rinse with tap water and drain, add salt, monosodium glutamate, chicken essence and cooking wine to the pot at least evenly, and then put the sweet potato starch into thick mustard, set aside.
3. Heat the wok, inject 2500 ml of old oil into the heat first, and then shake the delicious fillets of the people to fry and set, you can fish out the drainage oil. Add the soup from step 1 to another pot, bring to a boil and then put the fried fish slices and cook for half a minute, then pour them into a hot pot bowl with green onions, garlic grains and ginger slices.
4. Net pot on the fire, 500 ml of old oil first heat, put in the bullet dried pepper 250 grams and Da Hong Pao pepper 25 grams after stir-frying incense, from the pot poured on the pot of fish, to be sprinkled with chives and coriander segments can be served. After the fish is eaten, light a fire for guests to blanch other dishes.
3. Make a saucer
Sesame oil saucer: Made with garlic paste, sesame oil, seasoning salt, monosodium glutamate, etc.
Dry oil dish: Made with roasted dried chili peppers, pepper noodles, salt, monosodium glutamate, chopped coriander, chives, crispy soybeans, squeezed vegetables, and the original soup and grease of the fish hot pot.
Secret Saucer: Made with dried herbs powder (or fresh herbs), roasted and chopped coarse chili noodles, pepper noodles, crispy soybeans, chopped coriander, chives salt, monosodium glutamate, etc. together with the original soup and oil of the fish hot pot.
I am #Zhou Chef Talking#, who has been in the kitchen for more than 20 years, still full of interest and has a heart of awe for food! Focus on eating, drinking, and having fun, update the recipe regularly, pay attention to me, and enjoy eating and drinking without getting lost.