What are the base ingredients for cold pot fish?

Cold pot fish is a very common way for people to eat fish. Fish is a very common seafood food in people’s daily life and it is also a very popular food, not only because fish tastes delicious, but also because fish is rich in protein and other nutrients. The recipe of the base sauce is a very important part of eating cold pot fish. Here we will introduce in detail the recipes of the base sauce for cold pot fish.

Features:

The fish is tender and has a strong flavor. It combines the characteristics of hot pot: "numbing, spicy, fresh, fragrant, tender and long aftertaste", and has distinct layers. It is neither fishy nor dry, and is smooth and tender in the mouth.

Preparation of soup:

raw material:

500 g base material, 80 g each of sliced ​​ginger, sliced ​​garlic, and sliced ​​scallion, 150 g of mustard tuber slices, 150 g of sauerkraut, 20 g of chicken essence, 2 kg of fresh soup, 1.5 kg of old oil, 1 kg of white sauce soup, 50 g each of celery and coriander segments.

Production:

Heat the old oil to 80% hot, add the scallion, ginger, and garlic and stir-fry until fragrant, then add the mustard tuber slices, sauerkraut, base ingredients, chicken essence, and fresh soup and bring to a boil over high heat, then pour in the white sauce and bring to a boil, sprinkle with celery and coriander.

Preparation of base material:

raw material:

2 kg of Pixian bean paste, 2.5 kg of pickled peppers, 1.25 kg of ciba peppers, 1 kg of pickled ginger, 400 g of Sichuan peppercorns, 0.25 kg each of onion, ginger, and garlic, 0.5 kg of rock sugar, 100 g each of galangal, tsaoko, and amomum, 50 g each of fennel and lingcao, 200 g of white cardamom, 500 g of white wine, 5 kg of cooked vegetable oil, 1.5 kg of chicken oil, and 1 kg of lard.

Production:

Heat the cooking oil, chicken fat and lard to 70% hot (cooker: 40458389), add the scallion, ginger and garlic and stir-fry until fragrant, then discard the scallion, ginger and garlic, then add the glutinous rice pepper, pickled pepper, bean paste (chopped separately) and pickled ginger and stir-fry evenly, add the rock sugar and stir-fry over low heat until the water is almost dry, then add the above spices and continue to stir-fry for about 2 hours. When the aroma is overflowing, pour in the white wine and stir well.

Dip recipe:

1 g crispy soybeans, 2 g crispy peanuts, 2 g cabbage cubes, 3 g each of chopped green onions and chopped coriander, 5 g diced green and red peppers, add 10 g of the soup in the pot, and add 1 g of MSG (one serving).

Directions:

Slice the fish, add salt, MSG, egg white and starch for seasoning and coating, then blanch in boiling water. Add the fish and the hot soup before serving.

Scope of application:

Ingredients suitable for hot pot include flower trotters, grass carp, bamboo shoots, soy products, and seasonal fresh vegetables.

Note:

1. When frying the base ingredients, the fire should not be too big, but a small fire. The slower the various seasonings are heated, the longer and more gradual the frying time, the better it will be for them to exert their effects;

2. Some people use pure vegetable oil when frying ingredients, which makes them feel fresh and non-greasy. As for whether to add some animal fats, it is just a personal opinion.

Cold pot fish

3. As for the problem that it is difficult to grasp the final effect of frying the base material, the heat can be controlled by low heat, but it is not easy to describe to what extent the base material is fried, so it is probably judged by experience, and secondly by time. Sichuan Cuisine Family here believes that some people who cannot grasp the situation should fry the base material a little more tender, which is much better than burnt.