01、 Red oil production (unit \ g)
Stir-frying method
Cut the dried chili peppers, chop the watercress slightly, and then put the dried chilies in the pot and cook for about 10 minutes, then fish out and filter the water for a few minutes and stir the water into the finn peppers with the machine or use a knife to finely chop the finn peppers; the ginger is washed and beaten, the green onions are cut into segments, the onions are cut into pieces; the star anise, shanna, cinnamon, cumin, fragrant leaves are made into small pieces, and the grass and fruits are broken.
After the frying pan is poured into the rapeseed oil and cooked over high heat, throw the comfrey into the pot and fry it to bring out the color, and remove the comfrey residue. Turn off the heat to 50% heat, down into the ginger, green onion, onion and then open the low heat to fry incense until golden brown, and then batch a spoon spoon down into the rice dumplings and watercress, the bottom of the pan is constantly turned over during the feeding process, so as not to stick to the pan, fry until the pepper is slightly circled, slightly white, start to float the water vapor has dried, and then add the star anise, shannai, cinnamon, grass fruit, fragrant leaves, cumin, comfrey, stir-fry until the aroma is fully flavored, down into the liquor, stir-fry evenly until the water vapor in the pot completely evaporates, turn off the heat and cover the pot after the oil is completely cooled, and then uncover the lid , filter the slag, put the oil into the container, cover and save, spicy red oil is ready.
Note a few issues;
Douban use Pixian red oil watercress, (stellar brand and Dandan brand are OK) can not be chopped too fine, to avoid sticking to the pan, but also convenient for the separation of oil residue; pepper selection of a new generation of pepper color red, the oil is cooked with high heat, the rest of the process can only be used in a medium and medium heat, so that it is convenient to let the color and aroma fully released, halfway found that the oil temperature is too high can be temporarily turned off and stir-fried; the bottom of the pot with a spoon or shovel to keep evenly turning; before the vegetable oil must be cooked first, after the material to fry dry water, can not be fried paste, the oil color is clear and red is better. Comfrey is only the role of color, adding liquor can make the spices fully flavorful, and reduce dryness and spicyness.
02、Bottom material production (unit \g)
All the above spices (except incense leaves and lemongrass) are beaten granular by machine, one corner of the root octagon is about the same size, the incense leaves are cut with scissors, the lemongrass is cut into 5 mm granules, and then all the spices are soaked in warm water of about 60 degrees for 30 minutes, the water is poured out, and 100 grams of white wine are poured in. Pepper soaked in cold water for 20 minutes after draining the water, watercress with a knife chopped, spare Cut the dried pepper to remove the seeds, boil in water for about 10 minutes, fish out the drainage water, use the machine to beat into a rice stick pepper, no machine to chop with a knife.
Prepare a large pot, high heat vegetable oil under the pot to burn straight smoke, down into the boiled lard, then down into the green onion, coriander, onion (green onion cut into sections, onion cut into pieces, coriander let cut off) to be fried yellow when fished out, close the heat under the ginger, garlic (ginger garlic cut into large particles) stir-fry, down into the watercress, until the watercress stir-fried aroma, under the pickled pepper pickled ginger (pickled pepper pickled ginger chopped) continue to fry, until the pickled pepper pickled ginger stir-fried out of the aroma, under the rice rice chili, (After entering the watercress, you should keep scraping the bottom of the pot with a stir-frying scoop to avoid pasting the pot) Under the red oil, turn on the high heat to boil the pot, turn off the heat and fry until the water of the pepper is half removed, add the soaked spices, continue to fry on medium-low heat, fry until the pepper is slightly circled, put in the peppercorns, add the remaining liquor, rock sugar, fry until the water vapor of the pepper in the pot is 90% dry (at this time the pepper is slightly shiny and a little hard), turn off the heat, pour the base material into the stainless steel bucket and cover it. After the substrate is completely cooled, the oil on the bottom surface is hit into the red oil drum, and the rest is the bottom material.
Note a few points
Douban must choose a good Pixian red oil watercress, dried pepper selection, not spicy new generation and spicy Guizhou millet spicy, with a non-spicy 5 than spicy 1 collocation. If you eat spicy or not spicy, you can mix it yourself, and the vegetable oil must be cooked without the taste of lettuce oil. If the oil temperature is too high when the pepper is under the rice, you can first lay the red oil, the red oil must be after the time of the rice chili pepper, the red oil will not be fragrant after the high temperature will be lighter.
If you feel that the base material is less, you can use a larger stainless steel barrel and a small shovel to fry it proportionally.
03. Production steps
Fish 5 kg Salad oil 200 Old oil (red oil) 750 g Base ingredients 300 g Watercress 150 g Ginger foam 30 g Garlic foam 50 g Sugar 10 g Chicken essence 40 g Monosodium glutamate 30 g Pepper noodles 10 g Pepper noodles 10 g Cumin powder 10 g Sesame seeds 50 g Green onion 50 g Coriander foam 50 g Salt Appropriate amount 30 g Corn starch 1 egg white
Base vegetables Wood ear Tofu Chili festival 50 grams Safflower peppercorns 20 grams Green peppercorns 20 grams Tender fish meal 15 grams Cooking wine 50 grams
Kill the fish well, slice the fish body, cut the fish bone pieces, wash with water, drain, add the fish body, salt, tender fish meal 10 grams. Cooking wine, marinade powder marinade, fish fillets added, salt, cooking wine, tender fish meal 5 grams, egg whites, corn starch, pickling, marinade fish fillets water can not be heavy, heavy under the pot will muddy the soup.
Wash and dry the pot, pour in salad oil, when the oil is heated to 50%, stir-fry the watercress on medium heat, add 30 grams of garlic rice, ginger rice, stir-fry incense, add the base ingredient and stir-fry a few times, then add 3-5 kg of water, salt, sugar, chicken essence, monosodium glutamate, pepper noodles, boil, and then add side dishes, fungus, tofu, cook, fish, bottom., then add the marinated fish bones, cook, fish, fish, then add the fish fillets, cook, fish up. Then pour the soup into the pot of fish for 6-7 minutes, and the more soup will be poured out.
Sprinkle peppercorn noodles and cumin powder on top of the re-fish.
After washing the pot, wipe the water dry, add red oil, if you eat not spicy, you can add new oil, mix with red oil. Heat 50% of the oil and add the peppercorns, when the peppers are fried, add the chili festival, fry until the color of the chili peppers becomes darker, and add the garlic foam. Quickly lift the pot, pour the oil in the pot into the oil basin, and then sprinkle with green onions, coriander foam, and white sesame seeds. Then wipe the edges of the basin clean and you're ready to serve.
04, old oil recovery
After the guests have finished eating, the oil on the pot surface should be recycled and put into the barrel filled with red oil, so that the old oil will become more and more flavorful. The oil that comes back must be in the refrigerator. This oil does not need to be refined with fire, and after being refined with fire, it will lose its aroma and spicy taste. Just beat the scum clean. For a week, you can add 1/3 of the water to wash, boil for 5 minutes and then turn off, settle for about 2 hours, and beat the oil on the surface of the bucket.