① Stone fish
[Ingredients] Carp1250g, Carassius auratus 400g, catfish 500g,
[Seasoning] Two tablespoons of yellow rice wine, onion Jiang Shui 10g, salt 2g, pepper 5g, garlic paste 10g, red pepper 10g, lantern pepper 10g, red oil 30g and base material 150g.
【 Practice 】 Marinate with 2 grams of white wine, onion Jiang Shui and a little salt, and put it in the refrigerator for 5 minutes, so that the fish is easy to taste, not loose and has strong toughness.
2. Add the simmered bottom material to see how many ingredients are put in the stone pot, and the rest are frozen.
3. put red oil in the stone pot and spread shredded onion at the bottom of the pot. Don't cut it very finely, mainly to prevent pot paste, pepper and minced garlic. Add clean water about1.200g, and add pickled carp, crucian carp and catfish. Put the cooked bottom material into about 150g, and put it in the furnace for ignition for about half an hour. Put the stone pot on the tray and be careful not to burn it. The flavors of onions, sauces and spices will mix together.
② Stone pot chicken
[Ingredients] Panax palmatum, drumsticks and mushrooms
Ingredients: 5g of coriander, 5g of chives, 5g of ginger slices, 5g of garlic, 2g of medlar, 5g of red dates, a little sugar, two spoonfuls of yellow wine, 2g of salt, 5g of pepper, red pepper 10g, lantern pepper 10g, 30g of red oil and base material 150g.
Practice: 1. Soak Panax japonicus in water for 4-6 hours, wash, cut Panax japonicus and chicken legs, soak in water, and press in pressure cooker for 20-30 minutes.
2. Put red oil in the stone pot, and spread shredded onion at the bottom of the pot. Don't cut it very finely, mainly to prevent pot paste, pepper and minced garlic. Add water1200g or so, and add pressed chicken pieces.
3. Put the bottom material into about 150g, put it in the stove and light it, and put the chicken legs, palms and mushrooms together for about half an hour. Put the stone pot on the tray, be careful not to burn it. It is steaming, and sprinkle chopped green onion, coriander, onion flavor, sauce flavor and spice flavor together.
③ Stone pot sparerib
750 grams of ribs, 30 grams of green peppers, and 0/00 grams of dried peppers/kloc. 40g of vegetable oil, 20g of dry pan oil, 5g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 20g of aged vinegar100g, 20g of ginger, 20g of garlic seeds and 500g of fresh soup.
[Practice] Cut the ribs into 3 cm long sections; The big green pepper is pedicled and cut into hob blocks; Slice ginger, remove garlic stalks, and cut dried Chili into sections.
2. Put a clean pot on high fire, add vegetable oil, heat it to 50%, add ginger slices and stir-fry, then add ribs and stir-fry until dry, add dried Chili and stir-fry vinegar, then pour in fresh soup, skim off the floating foam after the fire, add refined salt, monosodium glutamate and chicken essence to adjust the taste, stir-fry with low fire until the taste is good, and then add.
Manufacture of stone pot bottom material
[Raw materials] Pixian watercress 50g, Chili sauce 20g, seafood sauce 10g.
[Spice] 5g of Amomum tsaoko, 5g of cardamom, 5g of fragrant leaves, 5g of ginger, 5g of cinnamon and 5g of star anise.
[Seasoning] 2 grams of monosodium glutamate, 3 grams of chicken essence, 5 grams of soy sauce, 3 grams of sugar and 6 grams of salt.
[Production] Put the base oil in the pan, stir-fry the spices with oil, remove the residue and oil for later use, put a little vegetable oil in another pan, stir-fry the bean paste, spicy sauce and seafood sauce, then add the standby oil fried with spices,1000g of water, monosodium glutamate, chicken essence, soy sauce, sugar and salt and cook for half an hour.