Four differences: making fire fish head rice makes diners more experienced

Fish head rice

Fish head rice is now made in many shops. There are four things that are different: First, during the cooking process, the fish soup that has been boiled in advance is added to make the base soup, and the pork skin is added to the boiling fish soup, so that the cooked soup is thicker. Second, in addition to fish heads and rice, tofu, fish balls, lotus slices, chicken feet and other accessories are added to enrich the ingredients of the dish. The third is that when serving, it is matched with a cassette stove to ensure the temperature of the dish. Fourth, when the guests order this dish, the waiter will cook rice in front of the guests and cook rice on the spot with wuchang rice and Nongfu Mountain Spring. When the fish head is served, the waiter dining car pushes the fish head in front of the guests, asks the VIP to cut the ribbon for the fish head, and sends a blessing message to make the diners more experienced.

Boil the fish head sauce

1. Put 800 grams of salad oil in the pot, add 500 grams of onion pieces, 400 grams of parsley segments, 300 grams of ginger slices and coriander segments, 700 grams of chives knots, 5 star anise, 20 grams of coriander leaves and simmer slowly, until the chives and shallots turn golden brown and brown, and filter away from the heat. 2. Add 400 grams of boiled shallot oil and 300 grams of cooked lard to the refined salad oil, and when it is 30% hot, add 150 grams of Lee Kum Kee seafood sauce, Pixian bean paste, abalone sauce, 280 grams of oyster sauce, 400 grams of Haitian soybean sauce (spicy), 300 grams of spicy girl sauce, simmer for 15 minutes, and become the sauce from the heat.

Initial processing

1. Take 1 fathead fish (weight 2500 grams) from Qiandao Lake and slaughter it, cut off the fish head, split it in half, and mark a flower knife on the part of the fish meat. 2. Heat the wok, put 150g of salad oil, put the fish head off the pan, fry over low heat until golden brown on both sides, remove. 3. Heat another pot, add 250 grams of rapeseed oil, sauté 50 grams of ginger slices, garlic, green onion, and fresh millet pepper to make a fragrant dish, add the fried fish head, pour in the fish soup that has been boiled beforehand, add the seasoning (45 grams of homemade fish head sauce, 300 grams of delicious fresh soy sauce, 15 grams of dark soy sauce, 25 grams of salt and sugar, 40 grams of chicken essence, 35 grams of balsamic vinegar, 500 grams of beer, 200 grams of steamed fish soy sauce), bring to a boil on high heat and simmer slowly for 15 minutes. 4. Take a sand pot, add 200 grams of lotus chips, 150 grams of old tofu, 6 fish balls, 4 cooked chicken feet, 40 grams of green pepper pieces, pour the boiled fish heads and soup into the pot, sprinkle with coriander. Serve with a cassette oven and steamed five-term rice.

Boiling of fish soup

1. Take the fish bones and fish skin (about 1500 grams) and clean it; take 1 kg of fresh pork skin and wash it, change the knife into small pieces, put it in boiling water and blanch it thoroughly. 2. Put 800 grams of cooked lard in the pot, when it is 40% hot, add fish bones and fish skin, fry until the surface is browned, pour in 5 kg of boiling water, put in the pork skin, cover the pot lid, boil on high heat for 30 minutes, make the soup milky white, and finally use a fine leak to fish out the fish offal and meat skin.

The boiling of chicken feet

1. Select 10 kg of high-quality chicken feet, wash with water, cut off the toenails, put into boiling water on high heat, fish out the controlled water; when the salad oil is poured into the pot and burned to 30% heat, put in the chicken feet, soak on medium heat until the skin is blistered, fish out and put into cool water to cool. 2. Put in the pot chicken feet, pour water over the chicken feet, add 100 grams of ginger, 50 grams of green onion and spices (star anise 12 grams, fragrant leaves 10 grams, cinnamon 15 grams, white root 8 grams, white cardamom 5 grams), add 150 grams of dark soy sauce, 80 grams of light soy sauce, 40 grams of salt, 30 grams of chicken essence, 35 grams of sugar, bring to a boil on high heat, change the heat to low and cook for 20 minutes, until the chicken feet are soft and boneless.