First, make basic materials.
65438+ Pixian watercress chopped (or chopped); Ginger is broken; Pulverizing Illicium verum and Cinnamomum cassia; Grass is decisive; When the vegetable oil is cooked, let it cool.
2. Put the wok on fire, add cooked vegetable oil and lard to heat it, add ginger and garlic to saute until fragrant, add Zanba pepper and Pixian bean paste, turn the heat down and stir fry with a spatula for about 1.5 hours until the steam is almost dry, then add star anise, fennel, cinnamon and grass.
1, the basic base material mainly uses Bazin pepper to improve the spicy taste and color, and the dosage of Pixian watercress is less, not exceeding 20% of dry pepper; If there are too many watercress in Pixian county, it is easy to stick to the pot and burn when frying, which makes the color of oil and soup darker and bitter.
2. Adding lard can increase the flavor of fat, but the dosage should not be too much.
3. When frying the bottom material, you must use a small fire and the fire surface should be wide, and the oil temperature should be kept at about 30% heat. If the oil temperature is too high due to excessive firepower, the pot can be fried from the fire, and then fried on the fire after the oil temperature is lowered.
4. When cooking, you must constantly shovel the bottom of the pot with a spatula to avoid the material sticking to the pot. After the spices are put into the pot, they will be fried.
5. Zanthoxylum bungeanum contains a lot of volatile oil. Because its hemp flavor and fragrance are easy to volatilize after heating, pepper should be put into the oil pan at last, and it should not be fried for a long time, but should be fried evenly.
6, the purpose of the fire cover.
It is to use the waste heat of the bottom material to dissolve part of the fragrance of spices and part of the hemp fragrance of peppers into the oil.
7. The color of the substrate is reddish brown. If the color is too dark (black and red), it may be caused by excessive firepower or uneven shovel movement, and its taste is slightly bitter; Too light color (yellow-red) means that the frying time is not enough (the red pigment of pepper is not completely dissolved in oil), and the taste is dry but not fragrant.
8. It is best to use the fried base material after 1 ~ 2 days, and its color, spicy and fragrant are fully dissolved.
Second, boil soup.
Put pig bonzi bone, ox bonzi bone (completely broken), old hen and old duck into a stainless steel barrel, add clear water, add ginger slices and onion knots, pour cooking wine, boil over high fire, skim off the floating foam, turn to low heat, cover and keep it slightly boiling for about 1 hour, and take soup.
Note: When boiling soup, you need to use a small fire, so that the soup is clear and not turbid, and the bottom of the red soup hot pot made of it will not be too thick and sour.
Make the basic base material and refined butter into a mixture according to the ratio of 4: 1, then put 60% of the mixture and 40% of the broth into a stainless steel barrel, add the chopped pepper, cover the lid and cook for about 1 ~ 2 hours, add the refined salt, monosodium glutamate, chicken essence, crystal sugar and fermented glutinous rice juice, remove the residue with a fine colander and scoop it into a hot pot basin. You can burn the raw materials when you order the table.
After the mixture and broth are boiled for a long time, butter and vegetable oil are fully blended to produce a compound flavor with spices, and the spicy taste of pepper and the hemp taste of pepper in the basic base material can also be fully dissolved into the soup. Rock sugar and mash can also be added directly to the bottom of the pot before serving. You can also add a little chicken oil to the mixture to make it more fragrant.
Brief introduction to practice
Barracuda is a catfish that lives in Fuxi River in Zigong. In autumn and winter, it will swim around the river like a shuttle in droves, so the locals named them "barracuda". The barracuda is scaleless, spiny and tender. In 1930s, it became a famous local dish and became a household name after Xu's mother, who lived by the river, introduced it to people with her unique cooking method. In the production of barracuda, pickled special vegetables, various seasonings and hot pot are added. The cooked fish is spindle-shaped, tender and tender, spicy and delicious.
Features: bright red color, overflowing aroma, fresh and tender meat, spicy but not dry.
Ingredients:1000g fresh barracuda.
Seasoning materials: onion100g, pickled ginger slices 50g, bullet pickled pepper100g, single garlic100g, pickle stem 50g, all chafing dish ingredients, pepper 2g, refined salt100g, cooking wine/kloc-0.
Specially recommended ingredients for scalding (5 persons):
Chicken gizzard 150g, cooked kidney slices 150g, meatballs 150g, cooked fat sausage 150g, spicy ribs 200g, ham sausage 100g, Flammulina velutipes 150g, etc.
Specially recommended dishes: 5 crispy watercress and Chili dishes.
Fish chafing dish bottom material formula:
Ingredients: Pixian watercress 150g.
Auxiliary seasoning materials: dried pepper 100g, dried pepper 30g, ginger slice 25g, rock sugar 15g, fermented soybean 20g, cooked vegetable oil 100g, and lard 200g.
Proportion of spices: 5 grams of star anise, 3 grams of cinnamon, 3 grams of kaempferia kaempferia, and 2 grams of fragrant leaves.
Nourishing raw materials: licorice 1g, mint leaves 2g, yam 4g, aconite 1g, safflower 1g, cardamom 2g, clove 1g, and medlar 20g.
Bottom material making procedure:
1) Pre-cooking: Take 50g of dried chili, put it in a clear water pot, cook until the skin is soft, rinse it with clear water, and chop it into pieces, and it becomes Ciba chili. Put the remaining dried peppers and prickly ash into the pot, add a little cooked vegetable oil, bake with low fire, cool and chop with a knife, and then make into knife-edge peppers. All spices are ground into powder in the meat grinder, which is spice powder. Pixian watercress is slightly chopped. Take a clean medicine jar, put it into the tonic bag, add appropriate amount of water, first boil it with strong fire to remove all floating foam, then boil it with low fire to make a thick juice, and take out the Chinese medicine bag for later use.
2) stir-fry the base material: put the pot on medium fire, add cooked vegetable oil and lard, heat to 40% oil temperature, add Pixian watercress, Ciba pepper, rock sugar, lobster sauce and ginger slices, stir-fry with low fire until the watercress is crisp and fragrant, add spice powder, nourishing medicinal juice and knife-edge pepper, stir-fry until the aroma is overflowing, and take out the pot to obtain the base material.
Hot pot oil is made of dried pepper, pepper, spices and other raw materials. It not only has the functions of thickening the hot pot marinade, keeping the temperature of the soup marinade and nourishing the scalding raw materials in the hot pot, but also has the functions of enhancing color, fragrance, hemp and spice.
Ingredients: 3000 grams of dried Chili and 0/000 grams of dried Zanthoxylum bungeanum.
Accessories: Pixian watercress 2000g, onion 1000g, ginger 150g, garlic 150g, star anise 200g, cinnamon 100g, rhizoma kaempferiae 150g, Amomum tsao-ko 50g and nutmeg. 20g of fennel, 30g of fragrant leaves, 5g of Cao Ling15g, 50g of lawn mowing10g, 50g of rock sugar, 0g of rice wine juice100g, 25kg of cooked vegetable oil, 5kg of butter and 20kg of lard.
Specially recommended utensils: 100 cm x 100 cm stainless steel soup bucket.
Production procedure:
1) Pre-cooking: Boil the dried chilies in a clear water pot until they are soft, then take them out, rinse them with clear water, drain the water, and process them into fluffy peppers. Bake dried Zanthoxylum bungeanum in a pot over low heat until crisp. Illicium verum and Cinnamomum cassia are broken into small pieces, Amomum tsaoko, Amomum villosum and nutmeg are broken, and Angelica dahurica, Cinnamomum cassia, Cao Ling and Paicao are chopped. Rock sugar is beaten to the size of soybeans. Cut the butter into small pieces. Rinse all seasonings with clear water and drain.
2) Making hot pot oil: put butter in a soup bucket with medium fire, add cooked vegetable oil and butter, heat to 30% oil temperature, add onion, ginger and garlic, stir-fry with Pixian watercress, Ciba pepper, rock sugar and pepper, and stir-fry with low fire until the aroma is overflowing, and the water is quick-drying and spicy.
When the pepper turns slightly white, add cardamom, Amomum villosum, nutmeg, star anise, cinnamon, kaempferia kaempferia, clove, angelica dahurica, fennel, cinnamon leaf and vanilla, stir-fry until the watercress is crisp and fragrant, cook rice wine, stir-fry with low fire until the water in rice wine completely evaporates, move the soup barrel away from the fire, let it cool, and cover it with 12 hour.
Technical secrets:
1. When putting raw materials such as scallion, ginger, garlic, Pixian watercress, Bazin pepper and spices into the soup bucket, put them down slowly to prevent the pot from overflowing.
2. When frying, keep moving with a shovel to prevent the pan from sticking.
3. When using delicious raw materials such as chicken, duck, fish and so on as the main ingredients to make flavored hot pot, it is advisable to use less or no beef oil and use cooked vegetable oil, soybean oil or lard instead.
4. When making all butter chafing dish, all the grease is made of butter. When cooking pure oil chafing dish, all the oil is cooked vegetable oil.