Although this fish head hot pot continues the spicy characteristics of the traditional Sichuan hot pot in terms of practice,
However, its spicy taste is relatively soft, so the umami taste of the fish head is not affected,
It is very suitable for hotel chefs in jiangsu and Zhejiang areas that cannot eat spicy food.
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Bottoming recipe
raw material:
80 grams of celery, 100 grams of onion, 300 grams of dried chili peppers, 100 grams of pickled chili peppers, 20 grams of green onion segments, 50 grams of minced ginger, 60 grams of minced garlic, 20 grams of mash, 60 grams of dried green peppercorns.
spices:
10 grams of sand kernels, 15 grams of galangal, 5 grams of cumin, 10 grams of tangerine peel, 10 grams of star anise.
seasoning:
Rapeseed oil 450 g, lard 200 g, cooking wine 30 g, pepper 10 g, bean paste 100 g, rock sugar 10 g, salt 8 g, monosodium glutamate 20 g, chicken essence 20 g.
make:
1: Wash the celery and cut into 4 cm long pieces; Wash the onion and cut into 0.3 cm thick slices; Wash the spices and chisel them with a mallet to get the spice powder; Bring the dried peppers to a boil in boiling water over high heat, reduce the heat and cook for 10 minutes, then remove and chop; Finely chop the pickled chili peppers.
2, wash the wok, heat the vegetable oil on the heat, heat the medium heat to 90% heat, when the oil does not foam, then put the lard on low heat to 50% heat, add the onion slices, celery segments, green onion segments and sauté for 4-5 minutes (mainly to take its flavor).
3, after the aroma comes out, fish out the onion slices, celery segments, green onion segments do not use, in turn add ginger, minced garlic, bean paste, pickled chili pepper, boiled chili pepper, rock sugar, mash, cooking wine, pepper, spice powder, green pepper and stir-fry for 15 minutes.
Bone broth recipe
Pork stick bones 800 g, fish bones 300 g.
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.
Recipe for the bottom of the pot
Ingredients:
Flower silver carp head 1500 g.
Salt, monosodium glutamate, chicken essence each appropriate amount.
1. Chop the fish head into pieces (generally the small fish head is divided into two, and the large fish head is divided into four).
2: Put the boiled base into the hot pot, inject the boiled soup, season with salt, monosodium glutamate and chicken essence and bring it to a boil over high heat, put in 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) and cook for 2 minutes on low heat to serve.
Oil saucer recipe
Chopped coriander, minced chives, chopped vegetables, crispy soybeans, water bean drums, monosodium glutamate, hot pot soup.
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.
Recommended hot ingredients
Ham sausage, fresh fish maw, crucian carp, lamb slices, potato chips, spinach, soybean sprouts, bean skin, enoki mushrooms, green shoot slices, winter melon slices, etc.
Directions:
The bottom of the pot is placed on the stove, and after it is served, the fish head is fished out and eaten. After the fish head is eaten, put other raw materials to eat.