Hot-pot condiment for pickled-radish sliced fish and preparation method of hot-pot condiment
A technology for hot pot base material and fish hot pot, which is applied in food preparation, food science, application and other directions, and can solve problems such as irregular aroma, easy foaming, and strange taste.
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[0033] The raw materials and weight proportions of the sour radish sliced fish hot pot bottom material are respectively: 150 grams of Pixian bean paste, 6 grams of star anise, 2 grams of cloves, 7 grams of cinnamon, 4 grams of grass fruit, 3 grams of kale, and bright red millet pepper 170 grams, 40 grams of fresh pepper, 25 grams of green onion, 20 grams of ginger slices, 30 grams of pickled peppers, 20 grams of paozi ginger slices, 100 grams of garlic cloves, 10 grams of tempeh, 15 grams of rock sugar, 250 grams of pork oil, 150 grams of cooked vegetable oil gram;
[0034] Seasoning ingredients: 5 grams of salt, 50 grams of cooking wine, 3 grams of pepper, 20 grams of rice wine juice, 5 grams of monosodium glutamate, 100 grams of dry fine starch;
[0035] Preparation:
[0036] Step 1), 6 grams of star anise, 2 grams of cloves, 7 grams of cassia bark, 4 grams of grass fruit, and 3 grams of kale are made into powder respectively to obtain hot pot base powder;
[0037] Step ...
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