Hot-pot condiment for pickled fish and preparation method of hot-pot condiment
The technology of hot pot base material and pickled fish is applied in the field of hot pot base material, and can solve the problems of improper aroma, bad aroma of hot pot base material, strange taste and the like
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[0021] The raw materials and weight proportions of the pickled fish hot pot bottom material are respectively: 40 grams of dried chili, 40 grams of dried Chinese prickly ash, 6 grams of star anise, 5 grams of cumin, 100 grams of wild pepper, 200 grams of pickled green vegetable stems, 20 grams of green onion, 20 grams of ginger slices, 20 grams of garlic cloves, 10 grams of rock sugar, 200 grams of pork oil;
[0022] Seasoning ingredients: 5 grams of salt, 5 grams of pepper, 30 grams of rice wine juice, 30 grams of egg white starch paste, 5 grams of chicken essence;
[0023] Preparation method: the preparation method is the following steps: step 1), add 200 grams of pig oil into the iron pot, heat; keep the temperature at about 70 ° C; add 40 grams of dried chili, 40 grams of dried pepper, 6 grams of star anise, 5 grams of cumin, 100 grams of wild pepper, 200 grams of pickled green vegetable stalks, 20 grams of scallion, 20 grams of ginger, 20 grams of garlic, 10 grams of rock ...
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