How to make barracuda?

The origin of "barracuda" dates back to the 1930s. At that time, Xu, a salt merchant in Zigong, Sichuan, cooked river fish with preserved vegetables handed down from his family, supplemented by various natural spices. The cooked fish tastes spicy and delicious, and the meat is tender and smooth. The cooked fish is selected from the flowing river fish in Jinsha River, without scales and thorns. This kind of fish likes to go to the river for food in autumn and winter, and the local dialect is "Suobian fish". As a result, the "Suobian Fish" has become a river and lake dish from the artesian well of the Millennium Salt Capital at that time, which is famous in Sanjiang.

Characteristics of suobian fish hot pot;

The color is red and bright, the aroma is overflowing, and the meat is tender and delicious, spicy but not dry.

Main ingredients:

Fresh barracuda1000g.

100g onion, 50g pickled ginger, 100g bullet pickled pepper, 100g single garlic, 50g pickled vegetable stalks, all hot pot bottom materials, 2g pepper, 10g refined salt, 100g cooking wine and 30g mash.

Specially recommended ingredients for scalding (5 persons):

Chicken gizzard 150g, cooked kidney slices 150g, meatballs 150g, cooked fat sausage 150g, spicy ribs 200g, ham sausage 100g, Flammulina velutipes 150g, etc.

Specially recommended dishes: 5 crispy watercress and Chili dishes.

Hot pot oil is made of dried pepper, pepper, spices and other raw materials. It not only has the functions of thickening the hot pot marinade, keeping the temperature of the soup marinade and nourishing the scalding raw materials in the hot pot, but also has the functions of enhancing color, fragrance, hemp and spice.

Ingredients: 3000 grams of dried Chili and 0/000 grams of dried Zanthoxylum bungeanum.

Accessories: Pixian watercress 2000g, onion 1000g, ginger 150g, garlic 150g, star anise 200g, cinnamon 100g, rhizoma kaempferiae 150g, Amomum tsao-ko 50g and nutmeg. 20g of fennel, 30g of fragrant leaves, 5g of Cao Ling15g, 50g of lawn mowing10g, 50g of rock sugar, 0g of rice wine juice100g, 25kg of cooked vegetable oil, 5kg of butter and 20kg of lard.

Specially recommended utensils: 100 cm x 100 cm stainless steel soup bucket.