How is the base of the pot for stewing live fish in a charcoal iron pot?

Detailed introduction to the practice of wine-flavored iron pot fish Cuisine and efficacy: Lu cuisine Private cuisine Spleen appetizing recipes Malnutrition recipes.

Taste: Strange Taste Process: Other Ingredients for Wine-flavored Iron Pot Fish: Ingredients: 250 grams of turbot.

Excipients: 15 grams of water chestnuts, 30 grams of onion (white skin).

Seasoning: 75 grams of white wine, 15 grams of green onions, 15 grams of garlic (white skin), 15 grams of ginger, 15 grams of chili pepper (red, pointed, dry), 15 grams of chili paste, 10 grams of white sugar, 10 grams of fish sauce, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of starch (peas), 5 grams of sesame oil, 20 grams of egg white.

Teach you how to make wine-flavored iron pot fish, how to make wine-flavored iron pot fish to be delicious 1Slice the fish (flounder) into slices 4 cm long, cm wide and cm thick, add salt, monosodium glutamate, cooking wine, half an egg white and water starch to grasp well, put it in warm oil and put it into the disc; Peel and slice the onion and place it in a small dish. 2.

Green onions, ginger and garlic, minced red pepper, minced water chestnut, spicy sauce, sugar, salt, monosodium glutamate, 75ml of cold broth, and Sichuan pepper fish sauce are mixed into fish juice and put into a bowl for later use; 30g peanut oil in a small bowl.

3.A round Ssangyong cast iron pot with a diameter of 15 cm and a depth of 11 cm is heated and served together with the above ingredients.

4.First pour 30 grams of peanut oil and onion slices into the iron pot, add the fish slices to cook the fragrance, then pour in the fish juice, and finally pour in the wine. Tips for making wine-flavored iron pot fish:

If this dish is operated on the spot during the feast, it will increase the atmosphere, and after the lid is opened, the fragrance will be fragrant and the appetite of the guests will be greatened.

Material. A live fish, a piece of tofu, 200 grams of wide flour, a piece of pork skin, 15 grams of shredded green onions, 15 grams of shredded ginger, 5 dried chili peppers, 7 Sichuan peppercorns, 3 sticks of ingredients, 3 sticks of ingredients, 30 grams of bean paste, 10 grams of salt, 20 grams of sugar, 40 grams of oil, 5 grams of vinegar, 10 grams of cooking wine.

Method. 1.After the fish is cleaned up, separate it from the middle and set aside.

2.Pour 40 grams of oil into a pot and heat it, add shredded green onions, shredded ginger, and dried chili peppers and stir-fry until fragrant, then put in the peppercorns and ingredients, and then put in the cleaned fish, and fry on both sides.

3.When frying, add cooking wine and sugar. After frying, pour in an appropriate amount of water, boil over high heat, add the soaked wide flour, tofu pieces and meat skin, and then add salt, bean paste, vinegar, and more.

4.After boiling the pot again, start to remember the time, turn off the heat after 17 minutes, and finally sprinkle with chopped coriander, and a pot of live fish stew in Demoli is ready.

In the case of an iron pot, the charcoal fire is a little slower First of all, the base should be ginger, garlic, and it is best to add some orange peel, if you like, you can also add some marinade (to be less) Of course, you also need oil (you can add animal oil and vegetable oil, but vegetable oil should be less) The base can be without salt The second is the ingredients for live fish, which requires chili pulp, starch (that is, potato flour, which is used to ensure the texture of the fish), green onions (to be cut very short), monosodium glutamate, salt, wine, sesame oil (wine to be a little, others according to personal preference) Between you are the kind of iron pot in the countryside, first put the base, after the water is boiled, mix the live fish under it, and after the water is boiled again, you can add some sauerkraut (sour radish is the best), chives and start the meal in a few minutes! Hehe, if you like to eat chili peppers, you can fry them with oil after they are cooked (the chili peppers that have been oiled are very fragrant) - personal advice, hehe.

Harbin people said: If friends from other places don't like to eat Western food and Northeast cuisine, let's eat Molly stewed live fish. � 6.

Dalian: Salted Fish Cakes Salted fish cakes flowed from the local countryside to the cities, and are now available in all small restaurants and restaurants. The fish is a sea fish in autumn, there are stick fish and yellow flowers, the palm is long, and the ginger and shallots are salted ,..

Ingredients for the production points:

Grass carp, herring or carp, a piece of brine tofu, a handful of vermicelli, Chinese cabbage, a few slices of pork belly, a number of hazelnut mills or shiitake mushrooms, one to two potatoes Ingredients: two green peppers, small dry red peppers must be (afraid of spicy can be less), a green onion, a piece of ginger, half a head of garlic, salt, cooking wine, sugar, soy sauce, Sichuan pepper, star anise, cinnamon.

Production method: 1. Oiled. Wash the fish, open the knife, control the water and fry for three or four minutes in oil or high heat.

2. Mix the soup. Master the amount of salt according to your taste; Cut the green onion into sections, not chopping, to add beauty to the whole dish; Slice the ginger and peel the garlic. Place all ingredients in a mixing bowl and mix thoroughly. At this time, the hazelnut should be washed and soaked in water. Cut the potatoes into cubes and set aside.

3. Fish stew. After the fish has been oiled, pour out the excess oil, pour the prepared soup over the fish, and add the pork belly; Add boiling water, the amount of water is lower than the side of the big spoon, and simmer; After boiling the water for three to five minutes, reduce the heat to low and simmer for 20 minutes. Pay attention to the amount of water should not be too small, one is to stew for a long time, and the other is to have vermicelli in the back, and the vermicelli draught.

4. Feeding. After the fish has simmered for about 25 minutes, add the vermicelli, potatoes and hazelnut mill, keeping the vermicelli close to the bottom of the pan so that it does not stick. After 10 minutes, add the tofu and cabbage cut into large slices, the cabbage can be put in whole, and after five or six minutes, turn off the heat and remove from the pot.

Be sure to use a slightly larger basin to make it feel atmospheric.

Recipe for soup ingredients for stewed fish in an iron pot:

2 old hens, 3 kg of pig bones, 2 kg of pork ribs, 1 kg of duck feet, spice bag (20 grams of star anise, 25 grams of Sichuan pepper, 30 grams of cinnamon, 35 grams of sand ginger, 20 grams of tangerine peel, 15 grams of licorice, 30 grams of bay leaves, 15 grams of grass fruit, 10 grams of Angelica dahurica).

Production: Blanch these raw materials respectively and put them into the soup bucket, add 20 kg of water, boil over high heat, skim off the floating powder, turn to low heat and boil for 4 hours, take out the raw materials used in the soup, and then add 120 grams of salt, 200 grams of Northeast miso soup, 200 grams of soy sauce, 100 grams of balsamic vinegar, 20 grams of dried chili peppers, 75 grams of monosodium glutamate, and then boil out the fragrance.

Iron pot stewed fish is a delicacy, the main ingredients are carp (grass carp, Wuchang fish can be), tofu, etc., and the auxiliary materials are green onions, ginger, chili pepper, peppercorns, etc. Iron pot stewed fish belongs to Sichuan cuisine, with a fragrant and delicious taste and rich nutritional value.

1.Two crucian carp, clean up, cut some cuts on the fish, and apply flour all over to make it dry.

2.Stir-fry in an iron pan, add oil until the oil smokes lightly, turn down the heat to medium-low, and fry the fish until the surface is browned.

3.Prepare the sauce for cooking fish, including ginger slices, garlic slices, green onion segments, 1 3 light soy sauce, 1 3 dark soy sauce, 1 3 aged vinegar, the total amount is more than half a bowl, wait until the two sides of the fish are browned, add Sichuan pepper to the bottom of the pot and stir-fry until fragrant, pour in the cooking fish sauce, cover the pot to make it react violently.

4.Add an appropriate amount of sugar and salt, add water to the end of the fish, cover the pot, simmer over high heat, and simmer until the soup is only 1 3 of the original.

Cooking skills. I am not good at making fish, so I asked my mother and got the following points:

1. The biggest secret of frying fish non-stick is that the pan and oil are hot enough, and the surface of the fish is coated with a layer of flour, so that the fish and the pan will immediately produce a crispy skin as soon as they come into contact, and it will naturally not stick to the pan. Do not flip, wait for one side to fry on medium-low heat until browned and set, and then turn the other side; (Of course, there is no suspense in operating it with a fine kettle, and there is no need to worry about the fish skin sticking to the pan.) But this pot also has a 'shortcoming', I originally wanted to stick a circle of tortillas on the wall of the pot to have a 'one pot out', my mother said that the wall of your pot is too smooth, the tortillas will definitely not stick, and will slide into the pot into a boiled tortilla, so I had to give up).

2. Fry the fish with the remaining oil in the pot and fry the peppercorns, cook the sauce while it is hot, there will be some splashing at this time, so prepare the lid of the pot, pour in the sauce and cover the lid immediately, let the hot oil, fish, and sauce react violently, and the fragrance of this reaction will come out.

3. Use high heat to stew fish, so you might as well add more water at the beginning

Many families choose to use the iron pot to cook, the iron pot cooking has many benefits to the human body, the iron pot stewed fish is really nutritious and delicious, many people love to eat the iron pot stewed fish, the iron pot can not only replenish the human body's iron, but also save oil, when using the iron pot, the iron element will gradually emit out, no toxic elements, the sauce formula of the iron pot stewed fish Many people still don't know, what is the ratio of the iron pot stewed fish sauce formula? Let's take a look.

1. Northeast iron pot stewed fish sauce recipe.

1.500 grams of cumin, soybean seeds, and coriander seeds, respectively, put them in a hot iron pot, stir-fry over low heat until fragrant, take them out and roll them with a rolling pin, and mix them evenly.

2.3 cans of Meilin steamed pork (550 grams cans) are crushed with meat, then 5 kg of Xiangqi sauce and Northeast soybean paste, 5 bottles of perilla hot sauce, and 500 grams of oyster sauce are mixed well.

3.Put 2500 grams of cooked lard and refined chicken fat in the pot, when it is hot, add 500 grams of green onion and ginger slices and fry until fragrant, filter out the residue, put in the adjusted sauce, boil for 15 minutes on low heat, put in the mixed spice crush, continue to boil over low heat for 15 minutes, and let it cool off from the fire.

Two. The benefits of using an iron pot at ordinary times.

1.Iron supplementation. In the process of using the iron pot to stir-fry, with the gradual heating of the iron pot, the iron element will be gradually released, generally does not contain toxic substances, people have eaten the iron pot fried vegetables, will absorb the iron element in it, which has certain benefits to the human body.

2.Long service life.

Things made of iron are generally more durable, of course, iron pots are no exception, as long as you take care of the iron pots and use them properly, you can use them for a long time.

3.When cooking, you will find that you use less and less oil.

Due to the long-term use of the iron pot, there seem to be oil molecules between the iron molecules, so after washing, the oil is looked at, but this effect is very large, so that the fried vegetables are heated evenly, and at the same time, it will save oil, which is really good.

Three. Precautions.

When brushing the pot after frying in an iron pot, brush it with an iron brush. Add a small amount of detergent and rinse with hot water, if you have too much, it will destroy the oil layer on the surface and it is easy to paste the pan.

Boil fish in an iron pot (with a special soup recipe for boiling fish and a recipe for secret fish soup sauce).

Features: Use the wooden halberd to burn the cast iron pot (wooden halberd, dialect, that is, a large piece of chopping wood), and then boil the big fish caught in the river, which is really unique.

Creativity: The iron pot boiled fish fully meets the needs of consumers to "eat healthy", with a rich variety of dishes, fish, meat, eggs, vegetables, and coarse grains with reasonable and comprehensive nutrition. The selection of materials starts from the source, no pollution, no pesticides, no fertilizers, no additives, no hormones; The environment pursues "restoration" and restores the original ecological life of the fifties and sixties as much as possible.

Coarse tea and light rice nourish the body, thin wine and vegetarian dishes make friends, the gross profit margin is not much, the customer wins from the volume, the business is good, and the profit is naturally big.

Iron pot boiled fish is suitable for the three northeastern provinces and Shandong, Beijing, Tianjin, Hangzhou, Shanghai and other places, the soup is good and tastes good, the live fish is slaughtered, cut off in the back, and the prepared soup, side dishes go down to the pot, covered, cooked with a wooden halberd fire, open the pot, first drink the soup and then eat the fish, the soup is delicious and delicious, the fish is fat, fresh and tender, smooth but not greasy, and the wine is suitable for the meal.

Iron pot boiled fish special soup recipe:

2 kg of pork broth, 1 kg of chicken broth, 500 grams of mutton broth and beef broth are mixed (mutton broth and beef broth play the role of increasing freshness and flavor, the quantity should be small, otherwise the smell will be larger).

Iron pot boiled fish soup seasoning:

5 grams of angelica angelica and bay leaves, 10 grams of longan, angelica, red dates, wolfberry, 18 grams of Sichuan pepper and dried bell pepper, 30 grams of green onions and green pepper rings, 40 grams of salt, 5 grams of pepper, 300 grams of secret fish soup sauce, 12 grams of sesame oil.

Secret Fish Soup Sauce Recipe:

100 grams of red oil Pixian bean paste, North Korean dog meat sauce, canned steamed pork, 10 grams of bone marrow extract, 1 kg of broth, 20 grams of salt, 10 grams of soy sauce, 50 grams of Coca-Cola, boiled over low heat.

Iron pot boiled fish hometown dipping sauce:

20 grams of minced ginger, minced garlic, minced apple, minced coriander, minced cooked peanuts, 50 grams of Coca-Cola, 5 grams of salt, 8 grams of monosodium glutamate, 10 grams of Maggi fresh soy sauce, 20 grams of soybean paste, 15 grams of red oil.

Iron pot boiled fish shabu:

200 grams of tofu, kelp, cabbage, shiitake mushrooms, oyster mushrooms, enoki mushrooms, and vermicelli (flexible selection according to customer needs).

Production method: 1) Put the special soup of the ground pot in the cast iron pot, light the firewood, boil the soup, put the grate, put 200 grams of small wowotou on the grate (8 people to eat) and the egg liquid stirred with shrimp paste, steam and take out the wowotou and steamed chicken cake (commonly known as shrimp paste stew, free of charge).

2) Put in the kilogram of clean fish meat (caviar and fish maw, etc.), boil for 25 minutes until cooked, and dip the fish meat in the pot with dipping sauce.

3) Then add the shabu-shabu sauce and cook.

Tips: 1. The fire power of the wood halberd is moderate, the iron elements in the cast iron pot are stable and non-toxic, the heat transfer of the pot wall is uniform, and the thermal conductivity is good. After the ceasefire, the residual temperature in the furnace is moderate, which can maintain the taste, temperature and texture of the fish pot.

2. When slaughtering, the blood is cleaned, and the fish meat with the fishy line is fresh but not fishy.