Method and formula of fresh fish

Practice and formula of fresh fish and pot-stewed vegetables

Practice: Lu Wei: spicy.

"Now fishing for pot-stewed vegetables is also called fishing for pot-stewed vegetables, among which duck neck is the most famous, so it is also called fishing for duck neck. Mainly using brine as the main processing technology, with traditional Chinese medicine spices, the taste is spicy and sweet. Spicy taste can increase or decrease the use of pepper and pepper in a more personalized way. "

material

condiments

Pig head meat: 2000g duck neck:1000g.

Chicken wings:1000g chicken feet:1000g.

Duck head:1000g pig ear:1000g.

condiments

Dry Chili150g salt 250g

20g of star anise and 50g of ginger/kloc-0.

Stemona 12g fennel 12g

5 grams of licorice, 6 grams of old mouth.

Gardenia 15g citronella 12g

Fragrant fruit 25g Senecio scandens12g

25 grams of cinnamon and 200 grams of rock sugar.

Practice and formula of fresh fish and pot-stewed vegetables

List of ingredients for fresh fishing

150g dried pepper, 250g salt, 200g rock sugar, 150g ginger, 20g star anise, 12g white fennel, 5g licorice, 6g old fennel, 15g gardenia, 12g citronella and fragrant fruit.

2. Method of making fresh soup

30 kg broth method: chicken skeleton+broken bone+pig skin, boiled with a small amount of water, peeled and covered with blood foam. Then add water to boil, add green onions, ginger slices and kelp, and simmer until it turns white! Broth can be boiled repeatedly for three times and can be replaced.

3. Spices to remove bitterness

Angelica sinensis 40g, Angelica sinensis 40g, Siraitia grosvenorii 1 soaked in clear water 12 hours to remove the bitterness of traditional Chinese medicine spices.

Step 4: make halogen packaging

The above spices are crushed with a pulverizer, not too fine, because they can't give off fragrance, and then wrapped in gauze for later use.

5. Pickled braised pork ingredients

Thaw the frozen foods that need to be pickled, then put them together, mix them with salt, high-alcohol liquor, ginger slices and green onions, and let them stand for two hours.

6. Make fresh brine soup.

Use a clean iron bucket alone, and pour out the boiled 30 kg broth, as long as the soup is water. Add salt150g, chicken essence 400g, monosodium glutamate 200g, Gardenia15g, Huiwei Wang 50g, rock sugar 200g, chopped pepper150g, soybean oil1000g, and simmer for 30min.

7. Food curing operation

Heat the prepared marinated soup, add the meat products to be marinated, cook for 30 minutes on medium heat, turn off the heat, soak for-an hour, take out, and serve. According to my practice, Chili dishes don't need to be dried, and the taste itself is very good.