Fish head pot

Many diners like to eat hot pot, not only with fish head as the soup base, but also with various fish fillets. It is recommended that fish head be paired with tofu, and the soup is more delicious.

Ingredients: half a silver carp head, 500 grams of old tofu, 50 grams of radish slices and 50 grams of soybean sprouts.

Seasoning: cooking wine, salt, chicken essence, pepper, hot clear oil 10g, 2 slices of old ginger and 2 onions.

Production: Wash the fish head, blanch it in a soup pot, reduce the heat until the soup is thick, add seasoning, old tofu, radish slices and soybean sprouts and boil.

Nourish old duck pot

The old duck pot takes care of both food and health, and has been interpreted by many hot pot restaurants. Now the old duck pot has become a classic of hot pot bottom material in winter.

Ingredients: old duck 1 piece, 200g shredded bamboo shoots.

Seasoning: 5g of Angelica sinensis, 4g of jujube, 20g of heart-removed lotus seeds, 5g of medlar10g, 5g of lily, 8g of salt, 5g of chicken essence10g of cooking wine10g, and 0g of hot clear oil10g.

Production: Wash the old duck, cut it into pieces, put it in a pot to boil, skim off the floating bubbles, turn to low heat for 4 hours, soak all Chinese herbal medicines in hot water, wash it, put it into the cooked old duck soup, add seasoning and shredded bamboo shoots, and boil it to serve.

Spicy hot pot bottom material practice:

Ingredients: 3 kg butter, 2 kg salad oil, 65,438 kg Pixian watercress+0 kg white wine, 50 g fermented grains, 20 g Ziba sea pepper, 0.5 kg ginger 1.2 kg pepper 1.5 kg lobster sauce.

Spice formula: 5g of Tsaoko, 5g of Rhizoma Kaempferiae, 3g-5g of clove, 3g-5g of Amomum villosum, 5g of fragrant fruit, 5g of cinnamon, 5g of licorice, 5g of branches, 5g of lawn mowing, 5g of Gan Song, 5g of dried tangerine peel, 5g of citronella, 5g of star anise, 5g of fragrant leaves, 5g of groundsel and 8g of vanilla.

Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.

Prepare 2 woks, and put 9 samples (watercress, onion, ginger, fermented grains, 25g white wine, garlic, shredded rice and lobster sauce rock sugar) in one wok and mix well.

In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When watercress is quick-drying and moist, stir-fry over high fire, and cook over low fire when oil boils. Add the soaked spices until the moisture of each raw material is basically dry, and continue to stir-fry until the raw materials are soaked for 9 minutes, and stir-fry for 5- 10 minutes.

Diaotang

As the saying goes, no chicken is not fresh, no duck is not fragrant, no bone is not thick, so you must pay attention to the collocation of raw materials to ensure the delicious soup.

It is characterized by milky white, positive taste and thick consistency.

An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.

(Carassius auratus soup must be wrapped in gauze)

Hanging soup technology

1 raw materials should be fully soaked.

Soak the raw materials in cold water for 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious.

Add ginger and onion cooking wine and pepper granules when hanging soup.

Fill it with water at a time. If the water is boiled, you can only add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot.

5 foam often, so as to ensure that the soup is milky white. When the fire boils, the soup stewed with the fire is thick soup, that is, white soup, and the soup stewed with small fire is clear soup. Be sure to pay attention

across the way

It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

Ingredients: ginger 50g garlic 50g salt 15g monosodium glutamate 50g chicken essence 50g pepper 5g rice wine 75g sugar 15g mash 10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.

Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.