Paste spicy fish hot pot base recipe, how to adjust the fish hot pot dipping sauce

Spicy fish hot pot base is a hot pot base made by stir-frying spices such as chili pepper and pepper until it is paste, then adding stock or water, and serving with various seasonings. It is characterized by its strong spicy taste, rich taste, and rich nutrition, making it a dish that is suitable for the whole family to share. The following is a detailed introduction to the recipe of the spicy fish hot pot base from the two aspects of the ingredient list and production steps.

1. Ingredient list:

1.Chili pepper: The main ingredient of the paste and spicy fish hot pot base is dried chili pepper. Dried chili peppers should choose varieties with red and bright color, full flesh and strong fragrance, such as Chaotian pepper and Erjingtiao.

2.Sichuan pepper: Sichuan pepper is the key to spicy taste, and varieties with bright color and strong hemp flavor should be selected, such as Dahongpao, Hanyuan Sichuan pepper, etc.

3.Spices: including star anise, cinnamon, grass fruit, bay leaves, cloves, etc., these spices can increase the aroma and depth of the base.

4.Bean paste: Bean paste is a commonly used seasoning in Sichuan and Chongqing, which can increase the umami and aroma of the base. You can choose Juancheng brand or other brands of bean paste.

5.Ginger and garlic: Ginger and garlic can increase the taste and aroma of the base, so you should choose fresh, plump ginger and garlic.

6.Stock or water: Stock or water is an important part of the base and can add umami and aroma to the base.

7.Seasonings: including salt, sugar, soy sauce, cooking wine, chicken essence, etc., these seasonings can adjust the taste and texture of the base.

Second, the production steps:

1.Prepare the ingredients: wash the dried chili peppers and cut them into small pieces; Rinse the peppercorns with water; Soak the spices in water to soften and set aside; Peel and mince the ginger and garlic and set aside.

2.Stir-fry the base: heat the pan with cold oil, when the oil temperature is heated to 50% hot, add the dried chili peppers and Sichuan peppercorns, and slowly fry them over medium-low heat until the color of the peppers and Sichuan peppercorns become darker and the fragrance overflows.

3.Add the bean paste: Remove the fried chili peppers and peppercorns, add the bean paste, and continue to stir-fry over medium-low heat until the bean paste is fragrant.

4.Add spices: Drain the soft spices, add them to the pot, and continue to stir-fry over medium-low heat until the spices are fragrant.

5.Add stock or water: Add an appropriate amount of stock or water according to personal taste, bring to a boil over high heat, turn to low heat and cook for 10-15 minutes to let the flavor of the spices fully release.

6.Seasoning: Add an appropriate amount of salt, sugar, soy sauce, cooking wine, chicken essence and other seasonings according to personal taste, and mix well to be used as a hot pot base.

7.Boiled fish: Add an appropriate amount of stock or water to the hot pot base, put the fish pieces into the pot and cook, and add onions, ginger, garlic and other seasonings to enhance the flavor according to personal taste.

8.Serve: Pour the cooked fish pieces and soup into the bottom of the hot pot, sprinkle with chopped green onions and coriander, and enjoy.

The above is the list of ingredients and production steps of the spicy fish hot pot base. It takes a certain amount of patience and skill to make a spicy fish hot pot base, but once you master these skills, you can make a delicious hot pot base that can be enjoyed by family and friends together.

Spicy fish is a local dish in Yunnan and Guizhou, which is spicy and rich, spicy and not dry, the fish meat is fresh and tender, fragrant and delicious. It is worthy of a special hot pot. Now for the learning of the food and beverage people who love to learn, we provide learning materials for reference.

Spicy fish. Base formulation.

The main raw materials, 100 grams of Pixian bean paste, 30 grams of old sauce.

Auxiliary seasoning, Ingredient A: 20 grams of ginger slices, 15 grams of garlic, 50 grams of pickled ginger slices, 50 grams of pickled chili peppers.

Ingredient B: Cardamom.

Cardamom. c: 5 grams of star anise, 4 grams of cinnamon, 2 grams of kaempfera, 1 gram of cloves, 1 gram of bay leaf, 3 grams of sand kernels, 3 grams of grass fruit, 30 grams of rock sugar, 10 grams of tempeh.

Spices. 200 grams of cooked vegetable oil, 200 grams of pork oil.

Recipe for the bottom of the pot. Ingredients: 1500 grams of fresh grass carp.

Grass carp fillet. Seasoning: 200 grams of green onions, 15 grams of ginger slices, 50 grams of garlic, 60 grams of dried chili peppers, 25 grams of green peppercorns, 1 gram of pepper, 10 grams of refined salt, 30 grams of cooking wine, 50 grams of egg white paste, 3 grams of coriander, 3 grams of chicken essence, 2 grams of monosodium glutamate.

1000 grams of pork bone soup, 1000 grams of cooked vegetable oil.

Hot pot making program.

Prepare, chop the watercress, soak in water for Ingredient C, and crush the rock sugar.

Brown the cardamom with 50 grams of vegetable oil.

Stir-fry the base material: add pork oil and cooked vegetable oil to the pot on the fire, and burn it to 3 into material A and material C. Stir-fry the B sauce until fragrant, cool it and break the sauce with a meat grinder and set aside.

Code flavor, grass carp slaughter and slice, add refined salt, cooking wine, egg white paste and mix evenly to taste.

Fry the fish, fry the fish in vegetable oil until it is set and put it in the hot pot basin, and fry the green bamboo shoots, green vegetables, and bean sprouts with oil and put it in the hot pot basin.

To make the soup base, put oil in the pot, add green onions, sauce, and base materials to fry slightly, add the broth, add pepper, refined salt, and then put in the fried fish, side dishes, add chicken essence and monosodium glutamate to adjust the taste.

Garnish, add coriander, sesame seeds, tomato and you can.

4785 Readings.

Kunming East Land Bridge paste spicy fish practice.

Yunnan paste spicy fish tutorial.

The practice of dipping spicy fish.

The practice of spicy fish Qujing.

Spicy fish is a traditional famous dish with full color and flavor, belonging to Sichuan cuisine, this dish is spicy and salty, the meat is fresh and tender, and the paste and spicy taste is strong. To make this dish, you should choose fish with fewer spines. So how do you make spicy fish delicious? Let me share how to make this dish.

Ingredients: 1 carp, 10 dried red peppers, 1 piece of ginger, 4 slices of garlic, 5 chives, a spoonful of bean paste, a spoonful of vinegar, a spoonful of light soy sauce, and an appropriate amount of cooking wine salt.

Steps. 1.Tidy up the fish, remove the tendons, use a knife to make a flower knife on both sides of the fish, and then marinate evenly with salt and cooking wine for more than 20 minutes.

2.Chop the ginger and garlic, and chop the green onion for later use.

3.Wipe the fish dry with a kitchen paper towel, pat on a layer of dry starch, put oil in the pan and boil until it is 70% hot, fry the fish until golden brown, drain the oil and set aside.

4.Leave a small amount of oil in the pan, add the dried chili peppers to fry the crispy, remove the dried chili peppers from the fried crispy, and chop them.

5.Put oil in the pot and cook until it is hot, fry the bean paste over low heat until it is dark red, and fry the ginger and garlic until fragrant.

6.Add about a pound of soup or water, bring to a boil, add fish, soy sauce, vinegar, sugar, cooking wine, and change to low heat and slow burn.

7.When the soup is about to dry, chop the green onion, reduce the juice on medium heat, and put the fish on a plate after the juice is dry and oily.

8.Cook oil in a pot until it is 70% hot, then pour over the fish and serve.

04Hot pot is undoubtedly the least honed cooking method for chefs, as long as you prepare the necessary ingredients and hot pot dipping. In a certain way, the quality and taste of hot pot dipping materials determine the taste of all hot pots. If the taste of the hot pot dipping sauce is good, then the taste of the prepared sauce is good, more attractive, and more conducive to consumption.

So how do you make your own hot pot dipping sauce?

Homemade hot pot dipping sauce.

Ingredients: peanut butter, chili oil chili sauce, light soy sauce, green onion, ginger, sugar, vinegar, light soy sauce, peppercorn noodles, chicken essence.

Method: 1. Pure Sichuan material:

Peanut butter (or peanut butter, first adjust it to thick and viscous with cold boiled water, then add the fried chili oil Sichuan hot sauce, light soy sauce king, sugar, vinegar, chicken essence, ginger and garlic, salad oil, and then adjust to thin viscousity.

This type of condiment has a Sichuan sweetness and is suitable for a variety of main ingredients such as vermicelli, water tofu, meat dishes, etc.

2. Oyster fuel:

Put cooking oil in the pot, add minced garlic and stir-fry to make it fragrant, then add sesame oil and stir-fry it again, then add a small amount of rice wine, sugar, chicken essence, and white pepper and stir.

This kind of condiment is suitable for people who do not eat spicy, and the attributes are matched with the main ingredients of live fresh such as beef, beef and mutton, live shrimp, oysters, and river mussels.

3. Chili oil and minced garlic:

Sichuan hot sauce is stir-fried into chili oil, add a small amount of sugar, light soy sauce, vinegar, chicken essence, and minced raw garlic and mix together.

This kind of condiment is spicy and fragrant, suitable for the taste of a variety of people, and the attributes match the main ingredients such as fish, loin, gizzard, chicken, vermicelli, Chinese cabbage, broccoli, and water tofu.

Homemade hot pot dipping sauce.

4. Peculiar flavors:

First, cut the pepper finely, add cooking oil to the pot and burn it until it is 90% hot, put in the Chaotian pepper powder and fry it thoroughly and pour it into the bowl, and then add other seasonings and stir it together until it is viscous.

This kind of condiment is mainly spicy, has a variety of tastes, and is suitable for a variety of meat dishes and other main ingredients.

5. Milk curd juice:

First, the red milk curd is damaged, add a small amount of cold boiled water and mix it into a thin viscous, then drain the crumbs with a clean sand cloth, put it in the pot and boil, add a small amount of sugar, chicken essence, pure grain wine, and salt and stir it.

This kind of condiment is suitable for the main materials such as fish and shrimp.

6. Sesame juice:

Peanut butter (or peanut butter, adjust to thick viscosity under the edge of cold boiled water, add a small amount of sugar, salt, light soy sauce, white pepper, chicken essence, green onion root, fragrant minced and salad oil and stir.

These condiments are suitable for oysters, fish, loin slices and a variety of river fresh.

Homemade hot pot dipping sauce.

7. Ginger water:

Peel and cut the ginger into minced pieces, add vinegar, white sugar, light soy sauce, salt, chicken essence, and then add cold boiled water and stir.

This kind of condiment is suitable for fish, shrimp, razor clams, large conch, scale, etc.

8. Hemp juice fuel:

Add a small amount of cold boiled water and stir with sugar, chicken essence and salad oil to serve.

This ingredient is compatible with a wide variety of hot pots.

Tahini dipping sauce.

1. Prepare the seasoning, a large bowl, and a spoon for eating.

2. Add 150 grams of sesame paste, 2 tablespoons of leek flowers, 3 pieces of tofu, 1 tablespoon of oyster sauce, 2 tablespoons of sesame oil, 2 tablespoons of light soy sauce and half a spoon of sugar to the bowl, start stirring with a spoon, stirring clockwise, and add 3 tablespoons of mineral water during the stirring process.

3. Finally, put chopped coriander, chopped shallots, and chili oil, which can be enough for 4 people.

Dipping sauce for seafood sauce.

1. Prepare a large bowl for 4 people, and use a spoon for meals.

2. Add 15 tablespoons of seafood soy sauce, 1 tablespoon of steamed fish soy sauce, 1 tablespoon of shrimp oil king, 1 tablespoon of fresh shellfish sauce, 1 tablespoon of Sichuan pepper oil, and stir well.

3. Then put millet spicy, chives, coriander, minced garlic.

4. Finally, add 5 tablespoons of boiled water, pour in a spoonful of hot oil, and you're done.

Spicy dipping sauce. 1. Prepare a large bowl and a spoon for eating.

2. Add 1 tablespoon of minced garlic, 1 tablespoon of millet pepper, 1 tablespoon of chili powder, 1 tablespoon of white sesame seeds to a bowl, pour in hot oil and mix well.

3. Add 5 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, half a tablespoon of sugar, 1 tablespoon of oyster sauce, and finally add some coriander and chopped green onion to garnish, stir well.

Ingredients: sesame paste, red oil hot sauce, light soy sauce, green onion, ginger, sugar, vinegar, soy sauce, Sichuan pepper powder, monosodium glutamate.

1. Authentic Sichuan material:

Sesame paste (or peanut butter, first mix it into a thick paste with cold boiled water, then add the fried red oil Sichuan hot sauce, light soy sauce, sugar, vinegar, monosodium glutamate, minced green onion and ginger, sesame oil, and then mix into a thin paste.

This seasoning is rich in Sichuan spicy flavor and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes, etc.

2. Oyster sauce:

Put vegetable oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce to continue to fry thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.

This kind of seasoning is suitable for people who do not eat spicy food, and it should be dipped in mutton, beef, live shrimp, clams, river mussels and other live and fresh main ingredients.

3. Red oil garlic paste:

Stir-fry the red oil in Sichuan hot sauce, add a little sugar, light soy sauce, vinegar, monosodium glutamate, and raw garlic paste and mix together.

This kind of seasoning is spicy and fragrant, suitable for the taste of a variety of people, and should be accompanied by fish, loin, gizzard, chicken slices, vermicelli, cabbage, spinach, tofu and other main ingredients.

Ingredients: a grass carp, dried chili peppers, paste chili noodles.

2. Ingredients: vegetable oil, minced ginger and garlic, pepper, green garlic, celery, a little sugar, salt, monosodium glutamate, chicken essence, a little pepper granules, cooking wine, and an egg.

3. Production method: 1. Slaughter the fish cleanly, remove the fish fillet or cut it directly, and add salt, monosodium glutamate, chicken essence, pepper, eggs, and cooking wine.

Note: The fish pieces should be large in size, so the salt should be slightly salty in the yard, and the salt flavor of the boiled fish pieces is just right.

2. Add oil to the pot, add pepper, ginger and garlic, pat and weave fragrant, add fish pieces and fry until it changes color, add water to just submerge the fish, add salt, monosodium glutamate, chicken essence, green garlic, celery, Sichuan pepper oil, and mix salty, fresh, hemp and fragrant. Cook and set aside.

3. Wash the pot, add oil to the pot and burn the oil to 8 hot, evenly sprinkle the paste chili noodles on the fish, pour a little sesame oil, a little green onion evenly sprinkled on the fish, sprinkle a little pepper granules, dry chili peppers, glue the oil evenly on the fish, and sprinkle the coriander on the incense.

The recipe of the fish hot pot base is characterized by freshness, fragrant, tender and spicy and multiple flavors. The method is also more novel, and it is currently very popular, and it is a fashionable hot pot with the most limelight in hot pot. Different from the traditional hot pot, it is a new fish hot pot that has been improved.

Ingredients: Blended oil 250g butter 150g bean paste 150g red dried chili pepper 25g ginger 10g garlic seeds 20g green onion 20g mash juice 50g samanai 10g cinnamon bark 10g cumin 10g grass fruit 5g bay leaf 5g vanilla 5g clove 5g method Step 1Heat the blended oil; Burn in butter; Blanch the red peppers in a pot of boiling water for 5 minutes, remove and drain.

Crush the ginger; Crush the garlic seeds; Cut the green onion into sections; Crush the spices such as star anise, samanai, cinnamon, etc. 2.Mix medium heat, add ginger, garlic seeds, green onion and stir-fry for 20 minutes, then add bean paste and freshly boiled and drained red pepper, and slowly stir-fry over medium-low heat, and the fragrance will overflow in about 30 minutes.

3.Then add the spices and stir-fry, then put in the mash juice and continue to stir-fry over low heat, slowly fry again over low heat for 10 minutes, then turn off the fire, cover and cool to form a base. 4.

Boil with chicken bones, pork bones, and beef bones, add ginger and green onions, and put about 100g of base into about 1 liter of thick soup, and then put in fish fillets and favorite hot dishes.