Sichuan flavor special fish head hot pot recipe

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Initial processing:

1, take the flower silver carp (grass carp, osmanthus fish, etc. can be) 1 (weigh about 750 grams) wash, from the tail of a knife, put the fish into the basin swimming for 5 minutes -8 minutes, fish out of the slaughter, on both sides of the fish body are a word flower knife.

2: Cut 100 grams of ginger into rice, and 50 grams of bright red millet spicy and fresh green millet spicy into thin circles.

Cooked treatment:

1, after the guest orders, take a large pot and pour 5 kg of boiling water, put in 50 grams of salt and cooking wine, 20 grams of cooked lard and old vinegar, 6 grams of white pepper, 100 grams of green onion leaves and ginger peel, put the fish in, cover the lid, keep the water as if it were not open, heat for about 3 minutes.

2, at this time take another wok to heat, put in the rapeseed oil 200 grams, cooked lard 80 grams, burn to 50% heat, put in the pickled ginger grains, wild mountain pepper crushed 25 grams each, raw garlic rice 30 grams of stir-frying, down into the bubble chili pepper 50 grams stir-fry, pour in 500 grams of fresh soup to boil, and then add 50 grams of ginger and spices (salt 5 grams, white pepper powder 3 grams, monosodium glutamate, chicken powder 15 grams each) seasoning, after boiling water into the red millet spicy, oyster sauce 20 grams and then boil, down into the green millet spicy and ginger 50 grams boiled, with wet starch 10 grams of hook, with wet starch 10 grams of tickle, Drizzle with 12 g of vinegar and turn off heat.

3: At this time, the fish is ripe, turn off the heat and put it into the container, pour the boiled soup, sprinkle 20 grams of green onion and 1 gram of coriander.

Production key:

1, the fish must be fully bloodletting, good dishes can be fishy.

2, when cooking fish, pay attention to two points: one is that the water must add cooked lard, which can make the fish more lubricated; the second is that the water must be kept in a state of non-opening, otherwise the cooked fish is easy to age.

3, when the fish is half cooked, start to boil the soup, to ensure that the fish is cooked when the soup is just finished.