Special fish hot pot

Many people like to eat fish, and it is very nutritious. The most common way to cook it is probably steaming fish, but the taste of steamed fish is relatively light. For those who like heavy flavors, you might as well try fish hot pot. Next, I will introduce to you the method of making special fish hotpot. The method is simple and easy to learn, and people can also make very delicious fish hotpot at home.

Basic base material

2000g dried chili peppers, 400g Pixian bean paste, 200g ginger, 500g garlic, 400g Sichuan pepper, 60g star anise, 20g Sannai, 50g fennel, 30g cinnamon, 20g grass fruit, 10g bay leaves, 5g cloves, 10g Piper longum, 500g lard, 5500g lettuce oil

Preparation method

1. Boil the dried chili segments in boiling water, then remove and drain, put into a blender and mince (or pound with a pestle and mortar) to make glutinous rice peppers; chop the Pixian bean paste (or mince); smash the ginger; break up the star anise and cinnamon; smash the cardamom; refine the lettuce oil and let it cool.

2. Place a large wok on the fire, pour in cooking oil and melted lard and heat up, add ginger and garlic to stir-fry, add glutinous rice pepper and Pixian bean paste, turn to low heat and stir-fry with a spatula for about 1.5 hours until the water vapor is almost dry, then add star anise, Sanwei, fennel, cinnamon, grass fruit, bay leaves, cloves, longan, etc., continue to stir-fry for about half an hour, until the aroma comes out and the color turns brown, then add Sichuan peppercorns and stir-fry evenly, remove from heat, cover and simmer, and after natural cooling, it becomes the basic base of the residue-free red soup hot pot.

Precautions

1. The basic base material is mainly made of Ciba peppers to enhance the spiciness and color. The amount of Pixian bean paste should be small, not exceeding 20% ​​of the dry peppers. If there is too much Pixian bean paste, it will easily stick to the pan and burn during frying, making the color of the oil and soup darker and blacker, and the taste bitter.

2. Adding melted lard can increase the fat flavor, but the amount should not be too much.

3. When frying the base ingredients, be sure to use a low heat and a wide fire surface, and the oil temperature should be kept at about 30% hot. If the oil temperature is too high due to excessive fire, you can remove the pan from the heat and fry it again after the oil temperature drops.

4. When frying, you must use a spatula to constantly stir the bottom of the pot to prevent the ingredients from sticking to the pot. Add the spices into the wok and stir-fry until they are fragrant.

5. Sichuan peppercorns contain a large amount of volatile oil components. Because their numbing taste and fragrance are easily evaporated after being heated, the Sichuan peppercorns should be put into the oil pan at the last and should not be stir-fried for a long time. Stir-fry until evenly mixed.

6. The purpose of removing from heat and covering the dish is to use the residual heat of the base material to dissolve some of the aroma of the spices and some of the numbing flavor of the peppercorns into the oil.

7. The best color for the base material is brown-red. If the color is too dark (black-red), it may be caused by excessive heat or uneven shoveling, resulting in sticking to the pan and burning, and the taste is slightly bitter; if the color is too light (yellow-red), it means that the frying time is not enough (the red pigment of the pepper is not fully dissolved in the oil), and the taste is dry and not fragrant.

8. The fried base material is best used after being left for 1 to 2 days, when its color, spiciness and aroma are fully dissolved.