peculiarity:
The nutritional value is very high, the taste is fresh, delicate, and it is not tired of eating for a long time.
Although this fish head hot pot continues the spicy characteristics of the traditional Sichuan hot pot in the method, its spicy taste is relatively soft, so the umami taste of the fish head has not been affected, which is very suitable for the chefs of hotels in jiangsu and Zhejiang areas that cannot eat spicy food.
raw material:
1500 grams of silver carp head, 80 grams of celery, 100 grams of onion.
Dishes:
Ham sausage, fish maw, crucian carp, lamb fillets, potato chips, spinach, etc.
seasoning:
450 grams of rapeseed oil, 200 grams of lard, 50 grams of minced ginger, 60 grams of minced garlic, 20 grams of mash, 30 grams of cooking wine, 10 grams of pepper, 100 grams of bean paste, 300 grams of dried chili peppers, 100 grams of pickled chili peppers, 20 grams of green onion segments, 10 grams of rock sugar, 8 grams of salt, 20 grams of monosodium glutamate, 20 grams of chicken essence, 50 grams of various spice powders (10 grams of sand kernels, 15 grams of galangal, 5 grams of cumin, 10 grams of tangerine peel, 10 grams of star anise), 60 grams of dried green peppercorns.
Ingredients for boiling soup:
Pork stick bones 800 g, fish bones 300 g.
Oil saucer method:
Take a small bowl and add the chopped coriander, chopped chives, minced squeezed vegetables, crispy soybeans, water bean drum, monosodium glutamate, and add 100 grams of hot pot soup to serve.
Preparation Method:
(1) Primary processing:
The head of the fish is chopped into pieces (generally the small fish head is divided into two, and the large fish head is divided into four); the celery is washed and cut into 4 cm long segments; the onion is washed and cut into 0.3 cm thick slices; the spices are washed and chiseled with a mallet; the dried pepper segments are boiled in boiling water on high heat, and the heat is reduced to low for 10 minutes, and the minced are minced; the pickled peppers are finely chopped.
(2) Boiling base:
Wash the wok, heat the vegetable oil on the top heat, heat the sesame seeds, heat it to 90% heat, when the oil does not foam, then heat the lard to 50%, add the onion slices, celery segments, green onion segments and sauté for 4-5 minutes (mainly to take its flavor), fish out the onion slices, celery segments, green onion segments are not used, and then add ginger, minced garlic, watercress sauce, pickled chili pepper, boiled chili pepper, rock sugar, mash, cooking wine, pepper, spice powder, green pepper and stir-fry for 15 minutes.
(3) Boiling soup:
Pork stick bones and fish bones are put into boiling water for 5 minutes, fish out the controlled water and put them into a stainless steel bucket, add 5 kg of water to the high heat, change the heat to simmer for 4 hours until the soup is white, at this time the soup is about 1.5 kg left.
(4) Stir-frying:
Put the boiled base into the hot pot, inject the boiled soup, season with salt, monosodium glutamate, chicken essence and bring it to a boil over high heat, add the chopped and washed silver carp head (add 5 grams of salt in advance, 5 grams of monosodium glutamate, 10 grams of green onion and ginger slices, 15 grams of cooking wine for 15 minutes) Cook for 2 minutes, fish out the fish head to eat, and then put other raw materials to eat.