The practice of bacon eel hot pot, the practice of bacon hot pot

Look at the picture to cook: the ingredients for roasted eel with bacon in a dry pot.

Eel 1000 grams of bacon A small piece of onion, green and red peppers, Sichuan peppercorns, etc.

Look at the picture to cook: the steps of cooking eel with bacon in a dry pot.

Step 1: Put the bacon with fat and lean into the pot to refine oil;

Step 2: Stir-fry the dried red pepper until fragrant;

Step 3Add ginger and garlic, pour in the eel, stir-fry evenly;

Step 4Add salt, sugar, vinegar and cooking wine.

Light soy sauce and dark soy sauce add a little water, cover and simmer for five to eight minutes.

Step 5Add green and red peppers, pepper and an appropriate amount of oyster sauce, stir-fry evenly;

Step 6Before the soup is dry, add the chicken essence.

Season out of the pan; Step 7

The fragrant dry pot bacon eel is out of the pot!

Ingredients for eel hot pot:

5 kg of dried chili peppers (red bullets are the best, cut into two sections, remove seeds, the method is the same as glutinous chili peppers), 10 kg of butter, 15 kg of salad oil, 500 grams of green onions, 1 kg of ginger, 1 kg of garlic, 250 grams of cooking wine, 25 grams of cloves, 500 grams of shallots, ginger and garlic, 250 grams of liquor, 1 bottle of cooking wine, 750 grams of thyme, 100 grams of vanilla, 250 grams of cumin, 1 kg of cumin.

Spices for eel hot pot:

100 grams of cinnamon, 250 grams of grass fruit, 250 grams of sand kernels, 250 grams of white cardamom.

Spice noodles of eel hot pot:

20 grams of cloves, 150 grams of white cardamom, 150 grams of sand kernels, 100 grams of cinnamon, 50 grams of bay leaves, 150 grams of grass fruit, 100 grams of kaempfera, 100 grams of star anise, 100 grams of fragrant fruit. (Soak and wash first, then dry and beat into powder).

How to make eel hot pot:

1. Melt the butter in the pot, add salad oil, add spices and green onions, ginger, garlic (the oil temperature should not be too high at this time, otherwise the spices will be paste) boil over high heat, wait for the spices to dry, scoop up the rustling sound with a spoon (the oil temperature is about eighty), scoop up the spices (this spice can be used for the next time), take 22 kg of oil and pour it into the cut peppers, at the same time, the eel hot pot method adds cooking wine to the peppers, and the cloves are mixed to make crispy peppers.

2. There are 3 kg of oil left in the pot, add shallots, ginger and garlic to blanch, then take out and do not use, put in the crispy chili pepper and fry over medium heat for 20 minutes, turn to low heat and fry for another 20 minutes, add spice noodles and fry over low heat for 10 minutes, pour in the eel hot pot and fry the cooking wine over low heat for 4-5 minutes until there is no wine taste, then add thyme, wanlixiang, cumin, cumin and stir-fry for 3 minutes over low heat, turn off the heat.

[Material].

Preserved fish, cold salted water, tea oil, clear oil, green pepper, soy sauce, chicken essence, minced green garlic [Method].

1.Because it is pickled and then smoked, when eating, you must first cut it into pieces and soak it in cold salted water for about an hour, so that it will not be salty, and then boil it in boiling water, and you can basically eat it with peace of mind (it was originally made by relatives in the township themselves, and there were no carcinogenic things such as nitrate and pigments).

2.Stir-fry the preserved fish in roasted tea oil and steam for five minutes;

3.In addition, boil the oil and stir-fry the shredded green peppers, pour in the steamed fish, turn over a few times, spray the braised soy sauce (the color is beautiful), sprinkle the chicken essence, the green garlic leaves, and it is OK to get out of the pot.

This dish combines the smoky flavor of bacon with the freshness of eel in one pot, which is unique. When making, the eel is stirred fragrant to bring out the umami; Add the original soup and two soups of boiled bacon to simmer to increase the flavor of the meat, and the finished eel is delicate and the bacon is tendonous, and the taste of the two complements each other.

Batch prefabrication: 1The bacon is burned with a spray gun until the surface is blackened, scraped and cleaned to remove the remaining hair, the knife is changed into large pieces and then put in wide water to cook for about 15 minutes, skim off the foam, scoop the bacon into the container, and filter the water residue in the pot for later use.

2.Add the water to cook bacon in the container and submerge the ingredients, send it to the steamer to heat for 30 minutes, take out the bacon pieces, let the water in the container cool naturally, take the surface solidified lard into the pot and heat it until it melts, add the same proportion of cooked rapeseed oil after refining the water vapor and mix it well to make "garlic fried bacon"; The remaining bacon broth residue in the lower layer is retained.

Cooking process: 1Blanch the soaked sweet potato vermicelli and lettuce strips in boiling water, then drain and place in the bottom of the clay pot.

2.Cut the pre-prepared bacon into large slices about 2 mm thick, blanch in boiling water for about 10 seconds to remove excess salt, remove and drain. The eels are slaughtered and cleaned, the bones are removed, and the knife is changed to a section about 5 cm long, and the blood water is flushed.

3.Take a clay pot and put in 50 grams of pre-made sweet potato vermicelli and 50 grams of lettuce strips. 4.

Cook the rapeseed oil in the pot until it is hot, stir out the fat with 200 grams of bacon slices, pour in 200 grams of eel segments, 50 grams of ginger shreds and fry until the aroma escapes, scoop in 150 grams of bacon soup and 150 grams of second soup and boil, add 5 grams of God of Wealth oyster sauce, 5 grams of monosodium glutamate, 5 grams of chicken essence, 3 grams of dragon brand soy sauce, 3 grams of salt to taste, cover and simmer for about 3 minutes, sprinkle 10 grams of fresh red millet pepper and 10 grams of perilla leaves and boil well, pour them into a clay pot with sweet potato powder and lettuce strips, garnish with a little green onion and bright red millet pepper rings to go away.

Technical key: Although the bacon is boiled, steamed and blanched, it still retains some of its salty flavor and will flow into the soup during cooking, so special attention must be paid to the amount of salt used when seasoning to avoid oversalting the finished dish.

Eel hot pot is quite nutritious, but the method will be a little troublesome, so what is the method of eel hot pot?

The eel is slaughtered, cut open from the back, the bones are removed, the internal organs are removed, the head and tail are chopped, washed, and cut into slices 7 cm to 8 cm long. The pork tenderloin is cut diagonally into large, thin slices according to the texture of muscle fibers, and a very thin layer of water starch is stacked. Pork liver, pork kidneys to bitter gallbladder, kidney, fascia, etc., pork liver cut into willow leaves, pork kidneys into thin slices, with water to rinse away the blood.

The pork belly is cleaned and cut into slices. Remove the green leaves from the green onion and cut into knots. Remove the green leaves from the garlic seedlings and leave the stalks.

Wash the pea sprouts, spinach, cabbage, and parsley, and cut the cabbage into strips. Scrape off the coarse skin and slice the lotus. The above ingredients are divided into two plates and placed around the hot pot.

Put the wok on the fire, boil the vegetable oil until it is hot, fry the bean paste and tempeh until fragrant, then stir-fry the chili pepper to color, add lard to heat, fry the ginger until fragrant, pour in the mash juice and cook for a few minutes, add the fish soup to boil, beat off the foam, boil for a few minutes, scoop it into the hot pot and serve it, light the fire, add salt and monosodium glutamate, boil the green onion section, garlic sprouts, coriander, and you can eat it after the flavor.

Eel roast meat is a very delicious dish, so what are the methods of eel roast meat?

Wash the pork belly, blanch it in cold water, remove it, cut it into small pieces, get out of the oil pan, add ginger slices, put in the pork belly and stir-fry, add cooking wine when the meat is oiled, light soy sauce, dark soy sauce, add water, cover the meat with water, change the pot after boiling, and turn to low heat. The yellow eel is asked to be dealt with by the seller, rinsed repeatedly in the water at home, cut into small pieces, slices of ginger, and peeled off the garlic one by one.

Start another oil pot, add ginger, put yellow eel and garlic, add cooking wine, light soy sauce, and dark soy sauce in turn when the yellow eel changes color, put it in a meat pot after boiling (the meat has been burned for about 30 minutes at this time), add rock sugar; After the fire boils, turn to low heat, wash the golden cauliflower, stir-fry quickly, add a little white wine, light soy sauce, salt, and chicken essence out of the pot; Turn to high heat for 30 minutes to reduce the juice, add a little chicken essence, put the meat and yellow eel in the pot into the pot, and go back to the surrounding area to add goldenrod.

Preparation of braised dried fish with bacon.

1.Wash the green and red peppers and green onions and set aside.

2.Salt vegetables for later use.

3.Dried fish set aside.

4.Wash the bacon and cut it into thin slices and set aside.

5.Wash the dried fish in warm water and cut into knots.

6.Cut the salted vegetables into small pieces and soak them in water to remove some of the salty taste.

7.Slice the ginger and garlic, cut the green onion into flowers, and cut the green and red peppers into rings for later use.

8.Put a little oil in the pan, add the bacon and stir-fry the oil.

9.Add ginger and garlic slices and stir-fry until fragrant.

10.Add the dried fish, stir-fry in cooking wine.

11.Stir-fry until the dried fish absorbs the oil and softens.

12.Add dried chili peppers and Sichuan peppercorns to burst until fragrant.

13.Add the soaked salted vegetables and stir-fry.

14.Add an appropriate amount of water, cover and cook over medium heat for about 10 minutes, and the soup will decrease.

15.Add the green and red peppers and stir-fry well.

16.Add the chicken broth mix, reduce the oyster sauce and sprinkle with chopped green onion and stir-fry well.