Many Restaurant Owners Complain About the Secret Old Oil and Fish Sauce for Baking Fish - The Secret Lies in Incorrect Brewing Methods
Ingredients:
sesame oil 2500g, lard 1000g, rapeseed oil 1000g, beef tallow 500g, dried chili peppers 750g, red pepper flakes 150g, Sichuan doubanjiang 750g, fermented broad beans 100g, sugar 15g, sweet rice wine 20g, scallion, ginger, garlic each 250g.
Spices:
star anise 15g, cubeb 6g, clove 4g, ginger 15g, cinnamon 15g, cassia bark 10g, citronella 20g, fennel 20g, fragrant ginger 10g, Chinese apple 20g, old dry goods 5g, white dry goods 15g, camphor 10g, 8g, cumin 5g, tangerine peel 10g.
Methods:
1Add dried chili peppers with water to make chili paste, use a machine to grind into a puree.
2Sesame oil, lard, rapeseed oil, beef tallow, scallion, ginger, garlic, stir-fry to six-tenths of hot oil, when scallion, ginger, garlic turns dark, beat out the puree, when the oil temperature drops to four-tenths of hot, put in chili paste, small fire fry 1-2 hours, put Sichuan doubanjiang to stir-fry fragrant.
3Soak spices in water, immerse to soften, put into the pot, add flower liquor to stir-fry for about 30 minutes.
4Add fermented broad beans, flower pepper, sweet rice wine, sugar to stir-fry.
5Cover and seal, stand for 24 hours to use.
Notes:
1The fire cannot be too large, it cannot be fried.
2Do not use iron pots, it is best to use stainless steel pots.
3When storing, put it in a stainless steel barrel.
The recipe for fragrant oil:
Ingredients:
dried chili peppers 500g, sesame paste 150g, peanut paste 200g, chili oil 40g, garlic cloves 100g, flower pepper powder 30g, MSG 80g, special fresh 1 pack, ginger 50g, fragrant scallion 50g, onion 80g, tomato 50g, tomato sauce 30g, seafood sauce 30g, bone broth sauce 30g, chicken essence 100g, sesame oil 500g, white sugar 20g, salt 20g.
Methods:
(1) Chop the dried chili peppers into small pieces, chop garlic cloves, ginger, fragrant scallion, onion into small pieces.
(2) Mix the various sauces and stir-mix.
(3) Sesame oil into hot pot, add chopped dried chili peppers, garlic cloves, ginger, fragrant scallion, onion, then add the mixed sauce, add special fresh 1, white sugar, salt to make.
Fragrant oil recipe:
1Fish heads two (each 500g).
2Put the pot, add pig fat 30g, sesame oil 30g, stir-fry into hot, put ginger 50g into the fish head to fry until it turns into seven-tenths of hot, put fragrant scallion 5g, flower pepper 10g, then put oil 5g, add boiling water 10, boil to small fire for 35 minutes, add appropriate amount of salt, MSG to get ready.
Fragrant oil paste:
Put fragrant oil into fragrant oil, make it into a paste.
Baked fish special oil:
Spices:
star anise 10g, cubeb 10g, clove 5g, cinnamon 6g, cassia bark 10g, cassia leaf 10g, citronella 8g, fragrant ginger 15g, Chinese apple 6g, white dry goods 6g, sand ginger 20g, Chinese peach 20g, white citronella 8g, purple grass 15g, cumin 5g, tangerine peel 5g, sandalwood 10g, fragrant grass 5g, Sichuan cypress 5g, Chinese elm 15g, sandalwood 10g, fragrant grass 5g.
Ingredients:
sesame oil 4500g, rapeseed oil 1000g, lard 250g, beef tallow 250g, chicken fat 250g, dried chili peppers 750g, red pepper flakes 50g, Sichuan doubanjiang 750g, fermented broad beans 100g, chicken 250g, pork 250g.
Production method:
1Cut the spices into blocks, use hot water to add to soak for 3 hours.
2Put dried chili peppers into water to boil for 40 minutes, drain and dry, use a machine to make chili paste.
3Sesame oil, rapeseed oil, lard, beef tallow, chicken fat, scallion, ginger, garlic, stir-fry to six-tenths of hot oil, when scallion, ginger, garlic turns dark, take out and clean.
4When the oil temperature drops to four-tenths of hot, put in chili paste, small fire fry for 1 hour, put Sichuan doubanjiang, fry for 15 minutes, then cool to four-tenths of hot, then put into dry spices, at the same time add sesame oil 500g fried chicken particles, pork particles, stir-fry in the pot for 30 minutes.
5Put fermented broad beans and flower pepper in again, stir-fry for 15 minutes, cover and seal for 48 hours.
6All heated, oil separates.
Notes:
1The fire must be small, to prevent burning.
2When frying, if the pot is smoking green, it means the moisture has dried up, if you want to continue, add appropriate amount of boiling water.
This article is edited by BigS
