Grilled Fish Recipe Preparation Sharing
Core Technology Production Process
I. Secret Old Oil
Ingredients:
2500g Sunflower Oil, 1000g Vegetable Oil, 1000g Lard, 500g Beef Tallow, 750g Dried Chili Peppers, 150g Red Chili Peppers, 750g Pixian Doubanjiang, 100g Fermented Black Beans, 20g Beef Essence, 20g Chicken Essence, 15g Sugar, 10g Sichuan Peppercorns, 20g Glutinous Rice Porridge, 150g Rice Wine, 250g Ginger, 250g Garlic, 250g Green Onion.
Spices:
15g Star Anise, 6g Crescent Mace, 4g Clove, 15g Ginger, 10g Cinnamon, 10g Apple, 20g Small, 10g White Ginger, 20g Lychee, 5g Old Knot, 15g White Knot, 10g Sweet Flag, 8g, 5g Sand Root, 10g Dried Orange Peel.
Production Process:
1. Dried chili peppers cooked in water to form chili paste, using a machine to make into a puree.
2. Sunflower oil + Vegetable oil + Lard + Beef tallow + Ginger + Garlic + Green onion. Cooked to six-layer oil temperature, when green onion, ginger, garlic is fried to color, remove the residue, when the oil temperature drops to 40% put in chili paste, small fire fried 1-2 hours, then add Pixian Doubanjiang to fry fragrant.
3. Spices added to water, soaked to soften, put into the pot and add rice wine about frying for 30 minutes.
4. Add fermented black beans, Sichuan peppercorns, sugar, glutinous rice porridge, about frying for 10 minutes, then add beef essence and chicken essence.
5. Cover and seal for 24 hours to use.
Precautions:
1. The firepower cannot be too large, cannot fry it.
2. Do not use a rusty iron pot, it is best to use a stainless steel pot.
3. When storing, put it into a stainless steel barrel with a lid.
II. Secret Fresh Fragrant Paste Production Process:
1. Fresh Fragrant Sauce Preparation:
(1) Ingredients: 500g Chili Peppers in Adobo, 150g Sesame Paste, 200g Peanut Paste, 40g Chili Oil, 100g Garlic Bulbs, 30g Sichuan Peppercorn Powder, 80g Flavor Enhancer, 1 packet of Special Fresh No. 1, 50g Ginger, 50g Green Onion, 80g Onion.
(2) Chop the chili peppers, garlic, ginger, green onion, and onion into fine pieces.
(3) Mix all kinds of sauces evenly.
(4. Sunflower oil into the pot heated poured into the steps of the sauce fried fragrant, then add Special Fresh No. 1, sugar, salt, to make it.)
2. Fresh Fragrant Soup Preparation:
(1) Two fish heads, 500g/head.
(2) Add 30g melted lard, 30g sunflower oil to the pot, boil and add 50g sliced ginger, put in fish head fried until 70% cooked, then put in 50g green onion, 10g Sichuan peppercorns, then drip 5g chili oil, add 5kg water to boil, turn to small fire to simmer for 35 minutes, add appropriate amount of salt, flavor enhancer.
3. Fresh Fragrant Paste Preparation:
Put the fresh fragrant soup into the above fresh fragrant sauce, simmer, make into a paste agent.
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