Rural mud fish hotpot seasoning and preparation method thereof
A technology of hot pot bottom material and loach, which is applied in the field of rural loach hot pot bottom material and preparation, which can solve the problems of strange smell, not easy to disperse, and bad taste
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[0032] The raw materials and weight ratios of the country mackerel hot pot base are: 150 grams of Pixian bean paste, 30 grams of green pepper, 30 grams of dried chili, 5 grams of star anise, 6 grams of cinnamon, 2 grams of grass fruit, and 6 grams of amomum , Bay leaf 3g, clove 3g, white cardamom 5g, angelica 3g, tempeh 15g, green onion 40g, ginger 40g, garlic clove 35g, pickled ginger 50g, pickled chili 100g, pickled green vegetables 50 grams of stems, 10 grams of rock sugar, 150 grams of lard oil, 300 grams of cooked rape oil;
[0033] Seasoning ingredients: 5 grams of salt, 100 grams of cooking wine, 2 grams of pepper, 3 grams of MSG, 40 grams of rice wine juice, 4 grams of coriander;
[0034] Preparation method: The preparation method is as follows: Step 1), 30 grams of dried chili, 5 grams of star anise, 6 grams of cinnamon, 2 grams of grass fruit, 6 grams of Amomum villosum, 3 grams of bay leaves, 3 grams of cloves, white cardamom 5 grams, 3 grams of Angelica dahurica, remov...
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