Practice of Tanyutou Hotpot

Formula and production technology of secret spices, soup and old oil in fish head hot pot

Production of Tanyutou Hotpot (a dose of spices);

Boil the sheep bone soup until it is milky white, take 50g of cardamom, 20g of fennel, 20g of pepper and cumin 10g, 25g of houttuynia cordata, 25g of perilla leaf and 3g of clove, put them into the boiled sheep bone soup, boil them for 15min, then pour them into a hot pot, and add 5g of boiled old oil 100g.

Refining formula of chafing dish oil:

80kg of butter, 70kg of vegetable oil, 0/0kg of Pixian watercress/kloc-0, 2kg of douchi, 0.5kg of fermented grains (juice removed), 0.5kg of pepper/kloc-0, 7kg of dried pepper (seeds removed), cooking wine 1 bottle and liquor/kloc.

Refining method of hot pot oil;

First, put stainless steel vats on high fire, put oil (butter or vegetable oil), then add garlic slices, ginger slices and onion segments, stir-fry until the taste is dry, then take them out, add watercress and stir-fry until the oil is bright, then add all seasonings, then add lobster sauce, fermented grains and processed Bazin pepper, stir-fry until fragrant, and then add white wine, cooking wine and old oil, and wait for 5 minutes.

Matters needing attention in refining process:

1. Before frying, whether it is butter or vegetable oil, cook it with high fire until it is 70-80% ripe, then turn down the heat and let the oil temperature drop to 30%, then add ginger, onion and garlic. The purpose of this is to prevent high-temperature oil from rapidly expanding due to the volatilization of raw material moisture to produce a large amount of steam, and the oil overflows the barrel surface, causing waste and safety accidents.

2. When cutting watercress, it should be at the best temperature of 40% to 50% oil temperature, so as to be fragrant. The degree of douban frying is also the best, tender and tender, raw douban, turbid, black and bitter when it is old.

3. The collocation of spices should be accurate, too much will stir up, make the oil taste medicinal, and make the hot food bitter and tasteless.

4. After the ingredients are put down, they must be simmered for at least one and a half hours to two hours, otherwise the fragrance will not be boiled, and the color of the old hot pot oil will be red and bright.