Barrel fish
Initial processing
1. Slaughter the red sand fish, take out the fish head and fish bones, chop small pieces; the fish meat slices into slices, cut the thumb-sized strips.
2. Fish head, fish bones and fish fillets are marinated with marinade, and the fish fillets are added with 3 grams of sweet potato flour and mixed well. 3. Cut 200 grams of green pepper into small pieces; 40 grams of millet pepper into small pieces; cut cucumber into 8 cm long and 0.2 cm thick slices, take 12 slices; cut green shoots into 8 cm long and 0.2 cm thick slices, take 12 slices; tomatoes cut into cubes, take 4 pieces.
The cooking process
1. Cooked lard 50 grams, cooked chicken fat 100 grams, when cooked to 40% heat, under the green onion, ginger slices, garlic 10 grams each stir-fried, add 4 kg of bone broth to boil, under the fish head, fish bones, add 3 grams of salt to taste, cook for 1.5 minutes.
2. Put green shoots, tomatoes, green peppers and millet spicy into a large bucket, pour 100 grams of homemade peppercorn oil, add 30 grams of monosodium glutamate, 20 grams of chicken essence and chicken powder, 10 grams of salt and white sugar, 5 grams of white pepper powder and chicken powder, and pour the cooked fish head, fish bones and soup into the bucket together.
3. Take 4 kg of rain flower stone, put it in the oven and bake it (oven temperature is 400 ° C), pour it into a wooden barrel, pour the fish head on the stone, and quickly pour the soup in the vat.
Marinade: 5 grams of salt, 2 grams of monosodium glutamate, chicken powder, onion and ginger water, lemon juice, 1 gram of papaya protein powder, 5 grams of cooking wine and white wine.