How to make the jar fish hot pot and how to make the jar fish

Method: 1) Boil the old soup.

Ingredients: 2500 grams of pork cob bones, 1 old hen, 1 old duck, 1 pork knuckle, 250 grams of ham, 500 grams of flounder, 30 grams of ginger, 100 grams of green onions, 250 grams of cooking wine, 10 grams of star anise, 5 grams of triadow, 5 grams of cinnamon, 5 grams of cumin, 3 grams of grass fruit, 3 grams of sand kernels, 3 grams of cardamom, 3 grams of perilla, 5 grams of ginger, 5 grams of vanilla, 3 grams of grass rows, 5 grams of poria cocos, 10 bay leaves.

Preparation method: 1. Wash and break the bones of the pig stick; The old chickens are slaughtered and cleaned (leaving the chicken offal for other uses); After the duck is slaughtered, it is cleaned (leaving the duck offal for other purposes); Pork knuckle scraped and washed; Wash the ham and flounder separately. Then put the pig stick bones, old hen, old duck, pork knuckle, ham, flounder, etc. into a pot of boiling water and blanch them and remove them; Ginger slap broken; green onion knotting; In addition, star anise, triadow, cinnamon, cumin, grass fruit, sand kernels, cardamom, perilla, ginger, vanilla, pai grass, poria cocos, and bay leaves are packed into gauze bags to make spice bags.

2. Put the pig stick bones, old hens, old ducks, pork knuckles, ham, and flounder into stainless steel barrels, mix with water, add ginger and green onions, boil over high heat, skim off the foam, then add cooking wine, put in spice packets, turn to low heat and boil for 4 5 hours, and finally beat off all the slag to get the old soup.

2) After the old soup is boiled, it should be seasoned, and the old soup should be seasoned:

Ingredients: 100 grams of hoisin sauce, 100 grams of oyster sauce, 50 grams of fish sauce, 150 grams of Huadiao wine, 50 grams of rose wine, 100 grams of light soy sauce, 50 grams of dark soy sauce, 50 grams of Maggi fresh soy sauce, 100 grams of rock sugar, refined salt, chemical lard, chicken fat, salad oil.

Method: Put the wok on the fire, put in the salad oil, lard, chicken fat to heat, boil the rock sugar, add the hoisin sauce and oyster sauce and stir-fry, then add the refined salt, fish sauce, Huadiao wine, rose wine, light soy sauce, dark soy sauce and Maggi fresh soy sauce, after a little boiling, pour it into the stainless steel barrel filled with the old soup, and then boil for about half an hour.

3) After the old soup is well adjusted, you can make the "old soup fish hot pot" base, and make the hot pot base:

Ingredients: 10 grams of ginger slices, 20 grams of fried garlic, 50 grams of green onions, 3 grams of Huai Yam, 2 grams of Angelica dahurica, 3 grams of fresh Ganoderma lucidum, 5 grams of longan, 6 red dates, 3 grams of wolfberry, 3 grams of cooked sesame seeds, 1500 grams of old soup with good flavor.

Method: Put the above raw materials together in a casserole, and light it on the table with the alcohol stove.

People's love for fish is indescribable, mainly because fish symbolizes auspiciousness in traditional Chinese culture, and the fish on the table during the New Year represents people's lives every year. People in each region have their own unique way of eating fish, Hunan jar fish is a very delicious food, friends who like to eat fish come together to learn about the practice of Hunan jar fish.

1. [Spicy Jar Fish] As the name suggests: it is fish marinated in jars. The fish is tender and spicy, with a unique flavor, and can be steamed, fried, fried, and fried.

The memories left by my childhood are deeply ingrained, and when I grow up, I try to taste all over the world, but I don't seem to know the taste. Putting down the chopsticks, the dishes I loved when I was a child came to my heart, and the beautiful taste drifted away from time and space for more than ten years, but it was still fresh and vivid. There is a smell that has long been in the bottom of my heart, no matter how long and thick the dust is, it can't hide it!

For me, the jar fish represents the love and love of an era. My capable mother fried the fish in a little oil until it was crispy, so that I would not spoil it and not get bored when I took it to school for a week. In the cold winter, every day when it is time to eat, put a small piece of jar fish in the rice bowl, cover it with hot rice for a few minutes to make the fish hot, and then can't wait to turn out the piece of fish, and eat it carefully little by little, little by little.

2. Production materials: 1 bighead fish or grass carp about 3-5 catties, 200 grams of ginger, 150 grams of chili powder, 30 grams of white sesame seeds, 30-50 grams of salt [rice wine, five-spice powder appropriate amount].

Production method: 1. Drain the water after the fish is slaughtered, go out, cut the fish into pieces, and marinate it with salt and rice wine for 24 hours (during which it needs to be turned over several times); (I like big-headed fish, the head can be made into chopped pepper fish head).

2. Drain the marinated fish and dry it in a ventilated place for 2 hours;

3. Cut the ginger into foam, mix the five-spice powder with chili powder and mix well;

4. Pour about 50 grams of rice wine into a fish bowl, pour in ginger, chili powder and sesame seeds and mix well; (No sesame seeds can be replaced by grinding more than peanuts into sesame seed-sized pellets).

5. Take a pickle jar and wash it, first rinse it with boiling water, dry it, load the fish with mixed condiments into the jar and compact, cover the jar cover, and finally mix it with the water along the jar, and store it in a closed space for about 7-10 days, that is, it becomes a jar of fish raw blank;

Ingredients: 1 bighead fish or grass carp about 3-5 catties, 200 grams of ginger, 150 grams of chili powder, 30 grams of white sesame seeds, 30-50 grams of salt, rice wine, appropriate amount of five-spice powder.

Production method: 1. Drain the water after the fish is slaughtered, go out, cut the fish into pieces, and marinate it with salt and rice wine for 24 hours (during which it needs to be turned over several times); (I like big-headed fish, the head can be made into chopped pepper fish head).

2. Drain the marinated fish and dry it in a ventilated place for 2 hours;

3. Cut the ginger into foam, mix the five-spice powder with chili powder and mix well;

4. Pour about 50 grams of rice wine into a fish bowl, pour in ginger, chili powder and sesame seeds and mix well; (No sesame seeds can be replaced by grinding more than peanuts into sesame seed-sized pellets).

5. Take a pickle jar and wash it, first rinse it with boiling water, dry it, load the fish with mixed condiments into the jar and compact, cover the jar cover, and finally mix it with the water along the jar, and store it in a closed space for about 7-10 days, that is, it becomes a jar of fish raw blank;

Ingredients: Caviar fish soaking two catties (a family of three can eat two meals).

Red peppers Three.

3 green garlic leaves.

Ginger garlic 4 cloves.

Tofu 8 pieces.

Cooking wine light soy sauce.

Oyster sauce dashi concentrate.

Tempeh sauce salt.

White sugar, Sichuan peppercorns.

The practice of the delicious fish roe fish bubble (fish offal) hot pot.

Rinse the fish roe bubbles you bought, be careful when rinsing, don't scatter the fish roe, and rinse off the blood and water debris on the surface a little.

Use the tip of a knife to puncture the fish bubbles and deflate them.

Marinate the fish roe with salt, ginger and cooking wine.

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Cut the red pepper into the tip of the horse's ear, cut the green garlic leaves into sections, cut the tofu into cubes, and slice the ginger and garlic for later use.

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Remove the oil from the pan and fry the fish roe in cold oil. Because it is cold oil, when you put the fish roe into the pot, you can put it calmly and smoothly. In the process of frying, you must fry slowly on low heat, do not paste the pan, you can use the bottom of the spatula to test the hardness of the roe pieces to judge the degree of frying, or slightly turn it up to see the color, and fry it on one side until it is golden, and then turn it over.

Fry the roe on both sides until golden brown, then set aside, then add the fish bubbles and fry them slightly with the remaining oil.

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Serve the fried fish roe aside.

Be careful not to break up the roe when frying, otherwise the small roe will explode and splash, just like a small bullet ......Clumps of roe do not splash. In short, please be careful with this step......

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After washing the pot, add a little oil, add Sichuan pepper, ginger and garlic slices, sharp peppers, green garlic, and tempeh paste and stir-fry until fragrant.

I use handsome guy tempeh, the taste is very complex Hunan taste, in fact, it doesn't matter, the old godmother is also very good

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Stir-fry the previously fried fish roe and stir-fry until fragrant.

In this step, large pieces of roe can be poked into small pieces with a spatula.

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Add the stock and add the tofu to the boil. If there is no stock, add boiling water and season with light soy sauce, oyster sauce, stock concentrate, and sugar. The amount of seasoning is adjusted according to different personal tastes, if you are not sure, remember to put less each time, add while trying the flavor, you can add more seasoning, and you can not take it out ......if you put too muchWhite sugar is used to enhance freshness, a little is enough, and the dish will not have a significant sweetness.

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Cook for five minutes and add half of the green garlic leaves to cook together.

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Cook for another 5 minutes and garnish with the other half of the green garlic leaves. In fact, you can eat it directly, but it can also be used as a hot pot base and put it in an electric hot pot.

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Feel free to match some hot pot side dishes, such as: lettuce, yellow sprouts, bean skin, bean shoots, etc., let's eat! The soup is rich, fragrant and warm and happy!

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First, it is necessary to process the appropriate amount of fish bubbles, and change the knife with an appropriate amount of fish roe.

2. Then wait for the appropriate amount of water to boil and then put the appropriate amount of seasoning.

3. Then put an appropriate amount of fish bubbles and an appropriate amount of fish roe into the pot, and blanch it until it is about eight ripe and take it out.

4. Then heat the oil in the pot and add an appropriate amount of ginger, an appropriate amount of minced garlic, an appropriate amount of millet pepper, an appropriate amount of hot pot base, an appropriate amount of wild pepper, and an appropriate amount of yellow lantern and stir-fry until fragrant.

5. Then add a small half spoon of white vinegar, an appropriate amount of beer, an appropriate amount of oyster sauce, an appropriate amount of soy sauce, an appropriate amount of steamed fish soy sauce, and an appropriate amount of salt.

6. After that, pour in an appropriate amount of fish roe and fish bubbles, bring to a boil over high heat, turn to low heat and simmer for about five minutes.

7. Then add an appropriate amount of celery, an appropriate amount of perilla, and finally sprinkle an appropriate amount of pepper, and the green onion can be eaten.

Raw materials: a pound of fish roe (sold in the sales market, and the three of them are similar, but then they need to be served with more hot pot side dishes).

Wash the roe and remove the skin and blood clumps as much as possible. Drain some water, then pour some rice wine, pour a little vinegar, add a little salt and chicken essence and stir and set.

Seasoning: 1. Cut two or three green chili peppers (to be spicy) into sections.

2. Cut the pepper into a prismatic large area.

3. Clean the garlic leaves and cut them into inch segments.

4. Wash the fried tofu slightly and drain it to reserve.

5. Pick and tie the shallots into bundles.

6. I chose some of the most fragrant cabbage moss.

Practice. First: First pour in a little more oil, burn red, then pour the green chili segments into the fried thoroughly, and then put in the garlic leaves to fry slightly to make the fragrance, these two things are immediately out, and the oil is still left in the pot.

At this time, the oil has some spicy taste, second: then pour the fish roe into the pot, let the oil go fried and fried, you can cover the lid and wait for two or three minutes before rolling, if it is not fried, the drier and more fragrant the better. If you feel that the oil is insufficient during the whole process, you will put the fish roe out, put the new oil in and burn it red and fry it again, and then stir-fry it after the rotten lead, and add some salt and chicken essence slightly in the whole process.

Other garlic and ginger can be added at will according to their respective preferences.

Third: When the fish roe is fried, it basically looks cooked, and the smell from the pot is also very fragrant, so that the water comes in, about half of the pot of water is on the line, and the green chili pepper and garlic are poured into the same cooking.

Fourth: In the whole process of cooking, if you want to have a stronger and more complicated taste, you can boil the big bone broth in advance to make caviar soup, and you can also use a variety of soup base seasonings sold in the mall. It is recommended to be a little more traditional, and the taste of the customized soup base is very good.

Fifth: When the soup is well cooked and the color of the tea soup changes to a happy pale yellow, it can be served out as a bottom pot.

According to the understanding of the method of caviar hot pot, in the case of eating caviar hot pot, this kind of hot pot can be prepared in the above way, but in the case of making caviar hot pot, it is also important to pay attention to the preparation of soup, so that the prepared caviar hot pot will be more delicious, which needs to be noted.

Fish roe soaked in hot pot".

Materials. Ingredients.

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Perilla. <>

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Celery. <>

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Fish bubbles. <>

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Fish roe. Accessories.

Wild pepper. Green onion.

Yellow lanterns. Millet spicy. Ginger. Garlic.

Wine. White vinegar.

Beer. Oyster sauce.

Salt. Steamed fish in soy sauce.

Soy sauce. Pepper.

The practice of soaking fish roe in hot pot.

Prepare wild pepper, yellow lantern, spicy millet, minced ginger and garlic, chopped green onion, celery, and perilla.

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Each of the fish bubbles is chopped and fried with a knife, and the large pieces of fish roe are changed to knives.

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Water open ginger, green onions, cooking wine, white vinegar.

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Put in the fish bubble and fish roe, blanch until seven or eight are mature, remove the fishy smell and take it out.

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Heat the oil in the pot and add ginger, minced garlic, millet pepper, hot pot base, wild pepper and yellow lantern and stir-fry until fragrant.

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1/2 teaspoon of white vinegar, beer, oyster sauce, soy sauce, steamed fish soy sauce, salt.

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Pour in the fish roe and fish bubbles, bring to a boil over high heat, turn to low heat and simmer for three to five minutes.

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Add celery, perilla, pepper and green onions.

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Picture of the finished product of caviar hot pot.

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