Bashu fish head hot pot
Peculiarity:
The nutritional value is very high, the taste is fresh and delicate, and you will never get tired of eating it for a long time.
Although this fish head hot pot continues the spicy characteristics of traditional Sichuan hot pot in practice, its spicy taste is relatively soft, so the umami of the fish head has not been affected, and it is very suitable for hotel chefs in areas where spicy food cannot be eaten in Jiangsu and Zhejiang.
Raw material:
1500 grams of silver carp head, 80 grams of celery, 100 grams of onion.
Cuisine:
Ham sausage, fish maw, crucian carp, lamb slices, potato chips, spinach, etc.
Seasoning:
450 grams of rapeseed oil, 200 grams of lard, 50 grams of minced ginger, 60 grams of minced garlic, 20 grams of mash, 30 grams of cooking wine, 10 grams of pepper, 100 grams of bean paste, 300 grams of dried chili peppers, 100 grams of pickled chili peppers, 20 grams of green onions, 10 grams of rock sugar, 8 grams of salt, 20 grams of monosodium glutamate, 20 grams of chicken essence, 50 grams of various spice powders (10 grams of sand kernels, 15 grams of good ginger, 5 grams of cumin, 10 grams of tangerine peel, 10 grams of star anise), 60 grams of dried green peppercorns.
Ingredients:
800 grams of pork stick bones, 300 grams of fish bones.
Oil dish preparation method:
Take a small bowl, add minced coriander, minced chives, minced mustard, crispy soybeans, water bean drum, monosodium glutamate, and 100 grams of hot pot soup.
Directions:
(1) Initial processing:
The fish head is chopped into pieces (generally the small fish head is divided into two, and the large fish head is divided into four); Wash the celery and cut into 4 cm long pieces; Wash the onion, cut into slices with a thickness of 0.3 cm, wash the spices and chisel them with a wooden mallet, boil the dried chili peppers in boiling water over high heat, change to low heat and cook for 10 minutes, remove and chop finely, soak the chili peppers and chop them finely.
(2) Boiling base:
Wash the wok, heat the rapeseed oil on the fire, burn it to ninety percent hot over medium heat, and then burn the lard over low heat until it is fifty percent hot when the oil does not foam, and then stir-fry the onion slices, celery segments, and green onion segments over low heat for 4-5 minutes (mainly to take its flavor), remove the onion slices, celery segments, and green onion segments, and then add minced ginger, minced garlic, bean paste, pickled chili, boiled chili powder, rock sugar, mash, cooking wine, pepper, spice powder, green peppercorns, and stir-fry over medium and low heat for 15 minutes.
(3) Soup:
Pork stick bones and fish bones are respectively put into boiling water and boiled on high heat for 5 minutes, take out the water control and put it into a stainless steel bucket, add 5 kg of water to boil over high heat, change to low heat and boil for 4 hours until the soup is white, at this time the soup is about 1.5 kg left.
(4) Stir-frying:
Put the boiled base into the hot pot, pour the boiled soup, season with salt, monosodium glutamate, and chicken essence and bring to a boil over high heat, put in the chopped and washed silver carp head (add 5 grams of salt in advance, 5 grams of monosodium glutamate, 10 grams of green onion and ginger slices, 15 grams of cooking wine and marinate for 15 minutes) and cook for 2 minutes on low heat, remove the fish head to eat, and then put other raw materials to eat.
Fish head hot pot technology production recipe
Fish head hot pot base
Raw material:
2500 grams of rapeseed oil, 1500 grams of butter and Pixian bean paste, 250 grams of dried chili peppers, 200 grams of garlic, 300 grams of green onions, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of ginger and star anise, 50 grams of kaempfera, cinnamon and cumin, 25 grams of grass fruit and comfrey, 10 grams of bay leaves and vanilla, and 5 grams of male cloves.
Directions:
(1) The rapeseed oil is first refined, and the butter is cut into small pieces; Pixian watercress finely chopped; After boiling the dried chili peppers in a pot of boiling water for about 2 minutes, remove them and twist them into puree, that is, they become glutinous chili peppers; Ginger slap broken; Garlic peeled into cloves; green onion knotting; crushed rock sugar; star anise, kaempfer, cinnamon broken into small pieces; The grass fruit is broken.
(2) Put the wok on medium heat, pour in the rapeseed oil and heat it after the pan is boiled, put in the butter to boil, put in the ginger, garlic cloves, and green onion knots and stir-fry until fragrant, then add the Pixian bean paste and glutinous pepper, turn to low heat and slowly fry for about 60-75 minutes, until the watercress is steamed and dry, and the aroma is overflowing and the pepper is slightly whitish, pick out the green onion knot in the pot.
(3) Then add the above spices, continue to fry over low heat for about 15-20 minutes, until the color of the spices in the pot becomes darker, add rock sugar and juice, slowly boil over low heat until the water in the mash juice completely evaporates, remove the end of the pot from the fire, cover and bake until the raw materials in the pot are cooled, that is, the hot pot base.
Eight fish head dishes, all of which are signature dishes, can be collected
Chopped Pepper Fish Head
Ingredients: fish head, shallots, green onions, ginger slices, chopped pepper paste, salt, cooking wine, white wine, sesame oil. 1. Wash the shallots and garlic separately and mince them; Remove the fishy head, wash it, cut it in half into two parts connected by the skin, and dry the fish head with a kitchen paper towel. 2. Sprinkle chopped green onion and ginger slices evenly in the fish head, pour in an appropriate amount of cooking wine, and apply a layer of salt and oil inside and outside, marinate for about 10 minutes; Add white wine to the chopped pepper sauce and mix well for later use. 3. Place the marinated fish head with the skin facing upwards in a steaming tray and spread a layer of chopped pepper sauce on top; Fill the pot with water, boil the fish head over high heat, cover with a lid, and steam over high heat for about 9 minutes, not daring to steam for too long. 4. Remove the steamed fish head, scoop off excess water and sprinkle with chopped green onions. 5. Pour an appropriate amount of sesame oil into the pot, heat it and pour it on the fish head to taste. Geely kingfish head
Ingredients: Hualien fish head, crispy peanuts, cooked sesame seeds, cucumber, millet spicy, onion, ginger and shallot, garlic, pork rib sauce, Zhuhou sauce, barbecued pork sauce, hoisin sauce, oyster sauce, soy sauce, salt, cooking wine, pepper monosodium glutamate, chicken essence, old oil, fresh soup, salad oil, Sichuan pepper. 1. Cut the onion into cubes, remove the cucumber and cut into strips, cut the millet into spicy rings, and remove the head and tail of the garlic. 2. Chop the fish into pieces, add ginger and shallots, cooking wine, pepper, pork ribs sauce, zhuhou sauce, barbecued pork sauce, hoisin sauce, oyster sauce and salt and mix well. 3. Heat the oil pan until it is 30% hot, put in the marinated fish head, fry and shape and remove it, and the skin of the garlic is wrinkled. 4. Leave the bottom oil in the pot, add millet pepper, a little Sichuan pepper, oyster sauce, add water or fresh soup, soy sauce, fish head, cooking wine, pepper, a little salt, chicken essence, monosodium glutamate. 5. Take another stone pot, add salad oil, onion, cucumber, fish head and soup, simmer for 3 minutes and remove from heat. 6. Sprinkle ripe sesame seeds and puff pastry kernels. 1. Open the fish head and fry in hot oil for 2-3 minutes. 2. Add oil to the pot and stir-fry the ginger, shallots and garlic until fragrant. 3. Add the fish head, cooking wine, water, shiitake mushrooms, and boil thickly. 4. Add salt, add tofu slices and cook for 2-3 minutes. Can. Casserole fish head
1. Wash the head of the silver carp, cut it into pieces, put it in a basin, add salt, cooking wine, ginger slices, and green onion and marinate for 15 minutes; Cut the tofu into strips about 8 cm long and 2.5 cm wide, then put them in boiling water to remove the peculiar smell, cut the pickled vegetables into pieces, remove the stems of the wild peppers and chop them into fine pieces. 2. Put the pot on high heat, burn the lard until it is 70% hot, put in the fish head after the code flavor, fry the skin tightly and remove it. 3. Leave a little oil in the pot, put in the pickled greens, ginger slices, minced wild pepper, green onion and stir-fry until fragrant, put in the fish head, tofu strips, pepper, cooking wine and move to low heat, slowly cook until the soup is white and the meat is cooked, cook in monosodium glutamate and chicken essence, pick up the green onion and ginger slices and put them in the casserole, boil over high heat, pour in sesame oil, sprinkle with chopped green onions. Fish head hot pot
Ingredients: fish head, ginger slices, chrysanthemum, tofu, kelp, garlic paste, broth, salt, chili pepper, red oil. 1. Chop the fish head in half, wash it, wash the kelp, and cut it into cubes with the tofu; chrysanthemum washed; Add the rest of the seasonings, ginger slices and garlic to the red oil. Cook well and set aside. 2. Put the pot on the fire, heat the oil, fry the fish head until golden brown on both sides, put it in the hot pot, and then pour red oil to make the bottom of the pot and cook the vegetables. 1. Remove the gills of the head of the silver carp, wash it, and cut it with a knife. 2. Put the skin of the head of the Hualien fish on the plate with the skin facing up, put in the green onion and ginger slices, and steam it over high heat for 12 minutes. 3. Heat oil in a wok, add pickled ginger, green pepper, red pepper, and tempeh and stir-fry until fragrant, and pour it on the steamed fish head.
Nourishing fish head soup
1. Soak gastrodia, Poria cocos and Chuanxiong in sea rice water for 4 hours, remove them, wash them and slice them; Add Poria cocos and Chuanxiong to boil 2 times to retain the juice; Slice the gastrodia after steaming, clean the fish head, draw 2 knives on each side of the fish head, drain the water, set aside, cooked pork belly, cooked chicken, cooked ham, and mushrooms are cut into slices. 2. Put the pot on the fire, add oil and cook to 170 degrees, put in the fish head and fry slightly; Put lard in another pot and cook until melted, add ginger slices and green onions and stir-fry until fragrant, then add fresh soup, fish head, Poria cocos Chuanxiong juice, gastrodia slices and cook for 10 minutes, then turn the fish head over, add cooking wine, pepper, salt, chicken slices, ham slices, pork belly slices, magnolia slices and mushroom slices to cook. Bake the fish head in a casserole 1, remove the gills and scales of the fish head, wash it, cut it into strips about 6cm long, and set aside. 2. Mix the fish head with salt, flavor powder, pepper and Huadiao wine, then pat on the cornstarch, fry in the pan until golden brown on both sides, and pour out. 3. Heat the casserole, add oil, add fresh ginger, garlic, shallots, and green onions, and then put the fried fish head and green and red pepper corners on top, cover the lid, bake over low heat for 3 minutes, and then pour Huadiao wine, and serve it while it is hot.
The first fish head hot pot in autumn is arranged~
There is an old Yang in Anxi, Xinjin, who has been dealing with him for 20 years.
If there are many Xinjin rivers, the fishery will be prosperous. Lu You's poem "The sunset tower looks at the railing, and the fishing sails reflect the sunset" depicts the fishing scene in Xinjin in the Song Dynasty. Water, the soul of Xinjin, nourishes this thousand-year-old water city. In the same way, water also nourishes the land of Anxi. Whether in ancient times or now, Anxi has deeply laid the brand of a fishing town.
Xinjin is blessed with a unique natural environment so that Anxi Town has become an important fishing town for fish production and fish farming since ancient times, and the years have accumulated, and there are fish to eat, and cooking fish has slowly become a must in Anxi, laying a solid foundation for the birth and development of Anxi fish head hot pot.
Among them, the 20-year-old store "Lao Yang Casserole Fish Village" features its own secret watercress dipping water with homemade white flour steamed buns, which makes diners who have eaten it have endless aftertaste.
"Come on"
20 years ago, Lao Yang of Anxi Town, Xinjin, accidentally brought back three clay casseroles from Yingjing County, Ya'an.
The casserole of Yingjing has a long history, with the characteristics of making the food evenly heated and the heat preservation effect is good, and Lao Yang, who loves cooking, has the idea of using a casserole to stew fish heads. When Lao Yang brought out the boiled casserole fish head to his relatives and friends to taste, everyone was full of praise after eating, and suggested that Lao Yang open a casserole fish village.
With the support of relatives and friends, Lao Yang opened a casserole fish village in Anxi Town, named "Xinjin Lao Yang Casserole Fish Head", which has continued to grow to this day.
"Expected"
Lao Yang's casserole fish head is delicious, not only because the fish head is stewed in a casserole, but the most critical and core of it is the pot base and dipping sauce made with Lao Yang's secret bean paste.
When I went to visit Lao Yang's casserole, Lao Yang was working in his "bean paste studio". As soon as I walked into this small house where the bean paste was stored, I saw nearly 30 large jars lined up along the wall, and some small barrels sat in front of them, which seemed to have been filled, and the room could still smell the smell of chili peppers and oil. The next thing is to wait for the fermentation to be completed, and Lao Yang personally "reviewed".
The bean paste made by Lao Yang, the upper layer of the material, is made in strict accordance with the formula, through multiple processes and long fermentation, every step, every link, Lao Yang has personally done it, and has devoted great effort.
"The store has been open for more than 20 years, and the bean paste is fermented once a year, about 10,000 catties at a time, which is the amount of a year. Fermentation usually starts around August every year. The longer this sauce ferments, the better. Lao Yang introduced.
It is the base made with the secret bean paste and the dipping sauce stir-fried with vegetable oil, peanuts, minced garlic and chopped green onion that makes the fish head in the casserole delicious. It is no exaggeration to say that the bean paste is the soul of the fish head in the casserole.
"Taste"
Before the fish head is put into the pot, Lao Yang's ancestral secret bean paste is put into the pot, and boiled with green onions, ginger, coriander, etc. to make a base. The color of the base is bright red, the soup is rich, and the fragrance is tangy.
After the base is boiled, add the fish head over high heat and then low heat, and simmer for about 10 minutes before serving. The fish is boiled in the pot, and the ingredients are "eagerly awaited" outside the pot.
The first round of fish heads is distributed according to the number of people, want to eat more? Wait for the second round!
The aunt helped to put the fish heads into their respective bowls, and the journey of tasting the delicious food began.
The tender fish meat is dipped in a special dipping sauce, and the fish melts in the mouth, with a full taste, spicy but not dry, and a fragrant mouth, which makes people have a great appetite and can't stop.
At this time, it was the turn of Lao Yang's homemade steamed buns.
Lao Yang said that the steamed buns are steamed at 3 o'clock every morning, each steamed bun is full and strong, tear the steamed bun and sandwich the fish meat full of dipping sauce in the middle, one bite down, the fragrant glutinous steamed bread plus the tenderness of the fish meat plus the spicy and delicious bean paste, the taste is complex and rich, so that the tip of the tongue has a new experience.
....................................................
Xinjin has been hot recently, and it takes some courage to go out to eat, especially hot pot. But Lao Yang's diners here are never absent, and in addition, there is also a master who sells braised goose.
The master said that how many years has Lao Yang's casserole fish head been opened, how many years has he been selling here, he and Lao Yang have long become friends, and the fish head hot pot and braised goose have also become a wonderful match.
After 20 years, the "Xinjin Laoyang Casserole Fish Head" has become an indispensable delicacy in Xinjin culinary food culture after Yang Mingqing's excellence in updating and improving.
The intangible cultural heritage on the tip of the tongue, which one do you love about Anxi fish head hot pot?
recently
2024 Niitsu Anzai
The 12th Fish Head Hot Pot Food Consumption Season
It has been opened in the town of Anxi
Water is the soul of Shinjin
gave birth to this thousand-year-old city
Xinjin Anxi is known as the "land of fish and rice" and "fish warehouse".
Anxi fish head hot pot has become
Xinjin's first gastronomic intangible cultural heritage
Let's walk into Ancy together today
Look at the endless water of the Min River
What kind of fishing village delicacy will be nourished
01
Fisherman's Courtyard
Named "the most beautiful hot pot in Chengdu" of the fisherman's courtyard, is a fish-head hot pot based on the characteristics of the farmhouse, its ancient building was built in the Qing Dynasty Guangxu period, in the Qingdai brick courtyard to eat fish head hot pot, has a unique flavor.
Strolling through the lotus pond in the courtyard, the scenery is beautiful, and the poetry and painting scenery between the lotus leaves of the fish play is beautiful.
The fish head hot pot here uses a big and meaty silver carp, and each pot is a live fish caught and caught, which is lively and fresh "board".
The bottom of the pot is fried with pure rapeseed oil, plus secret bean paste, Hanyuan peppercorns, and two wattles from Muma Mountain, which are fresh and spicy; The dipping dish is also not particular, it is also bean paste, and the dipping dish also adds more seasonings such as tempeh, garlic paste, millet spicy, etc., and the taste is richer.
The way to eat the fish head is quite particular, after the fish head is put into the pot, it should be boiled on high heat for 5 minutes, and then simmered on low heat for 2 minutes, so that the fragrance of the bottom of the pot can penetrate into the fish head.
After enjoying the blissful pleasure brought by collagen, the tender meat is wrapped in a rich soup, and the fragrance fills the entire mouth.
On weekends and holidays, there are also activities to touch the fish and play in the water, the children roll up their pants and jump into the water, feel the fish swimming dexterously at their feet, and catch the fat fish with their little hands, and a sense of accomplishment arises spontaneously.
02
Houyuan Manor
Eating fish head hot pot at Houyuan Manor, you can have a whole new choice: red soup, clear soup, and sauerkraut, allowing you to taste three different flavors.
The base and bean paste of the red soup fish head hot pot are secretly made by the chef, and the smooth and delicious fish head is combined with the garlic and bean paste in the dipping sauce, which makes people appetite and is the most classic choice.
The clear soup fish head hot pot is known for its freshness, tenderness and fragrance, and is characterized by the fresh flavor of the soup and the smooth and tender meat, which is suitable for the elderly, children and people who cannot eat spicy food.
The bottom of the sauerkraut pot is a combination of the traditional sauerkraut fish cooking method and the fish head hot pot, and the sauerkraut and millet pepper collide together, which is sour and spicy, and the taste is also extremely delicious.
03
Pretty fish head hot pot restaurant
Pretty fish head, where is "pretty"?
First of all, the environment of this hot pot restaurant is very "pretty", with gurgling water, green trees, and a unique open corridor forming a beautiful dining environment for Qiaoyutou.
Not only the environment is "pretty", but also the taste is "pretty". The ecological silver carp that are caught on demand are used, and each one has a big and round head, fresh and fat, without the slightest earthy smell.
The cauldron with a diameter of one meter is the "artifact" of stir-frying the hot pot base, and the red oil and hot sauce in the pot wafts out of the fragrance, and the fish head also becomes spicy and fragrant because it is soaked in red oil, which makes people salivate.
04
Red casserole fish head
Hongyun casserole fish head has a quiet environment, there is a vast area of natural fishing ground, and the fish in the hot pot are freshly caught and killed from the fish pond.
The fish head and the hot pot are skillfully integrated, the fat fish head is fragrant and soft, mixed with dipping sauce, every bite is very satisfying!
The rich aroma of hot pot fills the air, making people smell its fragrance before they meet it, which arouses people's appetite.
05
Lao Yang Casserole Fish Village
Laoyang Casserole Fish Village, which is the originator of Xinjin Casserole Fish Head, has been open for more than ten years.
The fish head stewed in the special casserole is particularly delicious, spicy and refreshing, with endless aftertaste, and the base is boiled with secret bean paste, accompanied by a dipping sauce mixed with vegetable oil, peanuts, minced garlic and chopped green onions, which makes the taste of the fish head even more delicious.
This more than 10-year-old restaurant features its own watercress dipping water with homemade white flour steamed buns, which makes every diner who has come to eat praise again and again.
Anxi's delicious fish head hot pot is simply too many to count
In the hearts of many Xinjin people
Fish head hot pot is a delicacy of youth
It is also the nostalgia of adulthood
Come to Xinjin Anxi to eat fish head hot pot once
Immerse yourself in the food and the scenery
Make unforgettable and delicious memories