Tangerine peel and abalone juice basin and preparation method thereof

Abstract

The invention belongs to the technical field of food production, and particularly relates to a dried orange peel and abalone juice basin and a preparation method thereof. The dried orange peel and abalone juice basin is prepared from the following raw materials: dried orange peel and abalone juice, pleurotus eryngii, dried flower mushrooms, conch slices, goose palms, dried scallops, fish maw, sea cucumbers, kadsura coccinea, abalones, braised pork, Fu Bag, lobster balls, fish tofu, pterocladus orientalis, hemlock shells and duck palms. According to the dried orange peel and abalone juice basin, the dried orange peel and abalone juice is adopted as a soup base, the taste is richer, health maintenance and flavor are combined, and the prepared dried orange peel and abalone juice basin is delicious in taste and further has the effects of cleansing the greasiness, stimulating the appetite, invigorating the stomach, promoting digestion and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of food production, and particularly relates to a tangerine peel and abalone sauce hot pot dish and a preparation method thereof. Background Art

[0002] It is said that the origin of the pot dish dates back to the late Southern Song Dynasty. It has a history of hundreds of years and has now become one of the most representative intangible cultural heritage foods in Guangdong. It is an indispensable dish for family gatherings, business banquets, and even reunion dinners. The traditional pot dish is served in a wooden or antimony basin. The whole family sits together and shares this delicacy, which symbolizes reunion, harmony, and happiness.

[0003] The new style of hot pot can be divided into Cantonese hot pot and Hakka hot pot according to the ingredients. Cantonese hot pot is mainly seafood, while Hakka hot pot is mostly wild delicacies. The common feature is that they are cooked by frying, boiling, deep-frying, stir-frying, grilling and other methods, such as cooking old-fashioned radish, braised mushrooms with oyster sauce, braised puff pastry with fermented bean curd, and bamboo-braised pork with taro branches, and then placed at the bottom of the pot and stacked up layer by layer. The Cantonese hot pot is topped with fried squid, fried eel, fried oysters, boiled shrimp and steamed abalone, while the Hakka hot pot is replaced with pork stuffed with oil tofu, braised pork with fresh bamboo shoots, hand-made beef balls, roast duck, goose and white-cut chicken.

[0004] Nowadays, people's attention to branded and local hot pot focuses on the combination of main ingredients, but the soup of hot pot is also the key to make hot pot more flavorful. In addition, modern people pay attention to health preservation, so how to combine health preservation and flavor has become a problem that needs to be solved in cooking food. Summary of the invention

[0005] Based on the above technical background, the main purpose of the present invention is to provide a tangerine peel and abalone sauce hot pot and a preparation method thereof, so as to overcome the shortcomings of the prior art.

[0006] In order to achieve the above-mentioned invention object, the technical solution adopted by the present invention includes:

[0007] The first aspect of the present invention is to provide a tangerine peel and abalone sauce hot pot, wherein the raw materials for preparing the tangerine peel and abalone sauce hot pot include: tangerine peel and abalone juice, king oyster mushroom, dried shiitake mushroom, conch slices, goose feet, scallops, fish maw, sea cucumber, black tiger shrimp, abalone, roasted pork, lucky bag, lobster balls, fish tofu, golden hook shark fin, skirt shell and duck feet.

[0008] Preferably, the tangerine peel and abalone sauce hot pot is made from tangerine peel and abalone sauce, king oyster mushroom, dried shiitake mushroom, conch slices, goose feet, scallops, fish maw, sea cucumber, black tiger shrimp and abalone.

[0009] Preferably, the tangerine peel and abalone sauce is made from abalone, chicken rack, chicken feet, old chicken, spare ribs, dragon bones, pig skin, pork belly, scallops, ham, dried shrimps, grass carp bones, chicken oil, scallions, ginger slices, tangerine peel, chicken powder, oyster sauce, chicken juice, rock sugar, scallop extract, MSG, dark soy sauce, corn starch, red yeast rice, beige gardenia water and water.

[0010] The second aspect of the present invention is to provide a method for preparing the tangerine peel and abalone sauce hot pot described in the first aspect of the present invention, the preparation method comprising the following steps:

[0011] Step 1, pre-treating king oyster mushroom, dried shiitake mushroom, conch slices, goose palm, scallop, fish maw, sea cucumber, black tiger shrimp and abalone;

[0012] Step 2: Add the pre-treated king oyster mushroom, dried shiitake mushroom, conch slices, goose feet, scallops, fish maw, sea cucumber, black tiger shrimp and abalone into the tangerine peel and abalone sauce, and then pour the tangerine peel and abalone sauce over the mixture.

[0013] In step 1,

[0014] Preferably, the pretreatment of the Pleurotus eryngii comprises: frying the Pleurotus eryngii in oil at 160-190° C. until golden brown, then removing the Pleurotus eryngii and controlling the oil;

[0015] Preferably, the pretreatment of the dried shiitake mushrooms comprises: soaking the dried shiitake mushrooms for 20 to 25 hours, cleaning and removing the mushroom stems; boiling in cold water for 20 to 45 minutes, then adding bone soup, oyster sauce, rock sugar and salt, boiling for 3 to 6 hours, simmering over low heat after the water boils, draining the water and boiling in abalone sauce for 3 to 6 hours;

[0016] Preferably, the pretreatment of the conch slices comprises: soaking the conch slices in clean water for 1 to 3 days, changing the water every 10 to 15 hours, taking out the soaked conch slices, cleaning them, adding ginger, chopped green onion and wine, boiling them, then simmering them on low heat for 20 to 45 minutes, and baking them for 1 to 3 hours;

[0017] Preferably, the pretreatment of the goose feet comprises: cleaning the goose feet and removing the nails, boiling the goose feet with Huadiao wine, and then boiling the goose feet with abalone sauce for 3 to 5 hours after draining the water;

[0018] Preferably, the pretreatment of the fish maw comprises: cleaning the fish maw, heating it to 150-200° C. and steaming it for 0.5-2 hours until it becomes soft; then soaking it in cold water for 3-5 days, changing the water every 10-14 hours, and cutting off the head;

[0019] Preferably, the pretreatment of the sea cucumber comprises: soaking the sea cucumber in water for 1 to 3 days, boiling for 20 to 30 minutes, turning off the fire and baking for 2 to 4 hours, repeating this step three times until the sea cucumber is baked until soft, chilling the baked sea cucumber, soaking it in water at 5° C. for 10 to 14 hours, cutting the sea cucumber from the belly, cleaning it, rinsing it with water, and then soaking it in water at 5° C. for 2-3 days, changing the water every 10 to 15 hours;

[0020] Preferably, the pretreatment of the abalone comprises: cleaning the abalone, draining the water, boiling the abalone juice, adding the abalone, and baking for 3 to 7 hours.

[0021] In step 2, preferably, the tangerine peel and abalone juice is prepared by the following steps:

[0022] Step a, clean abalone, chicken frame, chicken feet, old chicken, spare ribs, keel, pig skin, flower belly, scallop, ham, dried shrimp, and grass carp bone, and then pre-treat, add water to the pre-treated abalone, chicken frame, chicken feet, old chicken, spare ribs, keel, flower belly, grass carp bone, pig skin, ham, dried shrimp, and dried shrimp to boil, then turn off the heat, stir-fry the soup residue until fragrant, put the stir-fried soup residue back into the soup again, boil again, turn off the heat, remove the soup residue, filter the soup base, and obtain an abalone soup base;

[0023] Step b, add tangerine peel, chicken powder, oyster sauce, chicken juice, rock sugar, scallop, monosodium glutamate, dark soy sauce, cornstarch and red yeast rice and gardenia water into the abalone soup base, stir evenly, boil, then add abalone, boil for 10 to 30 minutes and then bake for 3 to 6 hours to obtain tangerine peel and abalone juice.

[0024] In step a,

[0025] Preferably, the pretreatment of the scallops, ham and dried shrimps comprises: heating the scallops, ham and dried shrimps to 130-160° C. for aroma and drying;

[0026] Preferably, the pretreatment of the grass carp bones comprises: adding edible salt to the grass carp bones, applying it evenly and marinating for 5 to 20 minutes, rinsing the blood after marinating, picking up and draining the grass carp bones for later use; and then frying the drained grass carp bones at 180 to 220° C. until the bones are golden and dry;

[0027] Preferably, the pretreatment of the abalone, chicken rack, chicken feet, old chicken, spare ribs, keel and belly includes: frying the drained abalone, chicken rack, chicken feet, old chicken, spare ribs, keel and belly at 170-190° C. until golden and dry.

[0028] Preferably, water and ginger slices are added to the pretreated abalone, chicken frame, chicken feet, old chicken, spare ribs, keel, belly, grass carp bone, pig skin, ham, scallop and dried shrimp, and the mixture is boiled over high heat, then boiled over low heat for 0.5 to 2 hours, the heat is turned off, the soup residue is picked up and fried until fragrant, the fried soup residue is put back into the soup, and the soup is boiled over low heat for another 1 to 2 hours, and then the heat is turned off and the soup residue is picked up to obtain an abalone soup base.

[0029] In step b, preferably, the tangerine peel particles are prepared by the following steps:

[0030] Soak the dried tangerine peel in clean water for 10 to 15 hours, wash the dried tangerine peel after soaking, drain the water, add chicken oil to soak the surface, steam it in a steamer for 1 to 2 hours, and cut it into pieces.

[0031] The beneficial effects of the present invention are:

[0032] (1) The tangerine peel and abalone sauce hot pot of the present invention uses tangerine peel and abalone sauce as the soup base, which has a richer taste and combines health preservation with flavor. The prepared tangerine peel and abalone sauce hot pot tastes delicious and also has the effects of relieving greasiness, stimulating appetite, and strengthening the stomach and digestion.

[0033] (2) The tangerine peel and abalone juice of the present invention is prepared by boiling tangerine peel, seafood, poultry and livestock. The tangerine peel is added to the soup to obtain the effects of regulating qi, drying dampness, strengthening the stomach, removing phlegm and relieving cough. It has good effects on spleen and stomach disharmony, edema and constipation, and has a certain effect on detoxifying crab and wine. At the same time, the hot pot prepared with the tangerine peel and abalone juice as the soup base is delicious and has the effects of relieving greasiness and promoting digestion. It is a rare natural health product with the same origin of medicine and food. DETAILED DESCRIPTION

[0034] The present invention will be described in detail below, and the characteristics and advantages of the present invention will become clearer and more distinct with the description.

[0035] The first aspect of the present invention is to provide a tangerine peel and abalone sauce hot pot, wherein the raw materials for preparing the tangerine peel and abalone sauce hot pot include: tangerine peel and abalone juice, king oyster mushroom, dried shiitake mushroom, conch slices, goose feet, scallops, fish maw, sea cucumber, black tiger shrimp, abalone, roasted pork, lucky bag, lobster balls, fish tofu, golden hook shark fin, skirt shell and duck feet.

[0036] Preferably, the tangerine peel and abalone sauce hot pot is made from tangerine peel and abalone sauce, king oyster mushroom, dried shiitake mushroom, conch slices, goose feet, scallops, fish maw, sea cucumber, black tiger shrimp and abalone.

[0037] The tangerine peel and abalone sauce is prepared from abalone, chicken rack, chicken feet, old chicken, spare ribs, dragon bones, pig skin, pork belly, scallops, ham, dried shrimps, grass carp bones, chicken fat, scallions, ginger slices, tangerine peel, chicken powder, oyster sauce, chicken juice, rock sugar, scallops, monosodium glutamate, dark soy sauce, corn starch, red yeast rice and gardenia water and water.

[0038] Tangerine peel: warm in nature, slightly bitter in taste, invigorates the qi and benefits the lungs. It can remove phlegm and detoxify alcohol.

[0039] The second aspect of the present invention is to provide a method for preparing the tangerine peel and abalone sauce hot pot described in the first aspect of the present invention, the preparation method comprising the following steps:

[0040] Step 1, pre-treating king oyster mushroom, dried shiitake mushroom, conch slices, goose palm, scallop, fish maw, sea cucumber, black tiger shrimp and abalone;

[0041] Step 2: Add the pre-treated king oyster mushroom, dried shiitake mushroom, conch slices, goose feet, scallops, fish maw, sea cucumber, black tiger shrimp and abalone into the tangerine peel and abalone sauce, and then pour the tangerine peel and abalone sauce over the mixture.

[0042] The above steps are described in detail below.

[0043] In step 1, the pretreatment of the Pleurotus eryngii includes: frying the Pleurotus eryngii in oil at 180° C. until golden brown, then removing the Pleurotus eryngii from the oil and controlling the oil for use.

[0044] The pretreatment of dried flower mushrooms includes: soaking the dried flower mushrooms for 20 to 25 hours, cleaning and removing the mushroom stems; boiling in cold water for 20 to 45 minutes, stirring at intervals, observing the water color, and removing floating foam; scooping out and putting into a soup pot, adding bone soup, oyster sauce, rock sugar, and salt, boiling for 3 to 6 hours, lowering the heat after the water boils, scooping out and rinsing in a cold river, draining the water, and boiling in abalone sauce for 3 to 6 hours.

[0045] Preferably, after soaking the dried shiitake mushrooms for 24 hours, clean them and remove the mushroom stems; boil them in cold water for 30 minutes, stir them at intervals, observe the water color, and remove the floating foam; pick them up and put them into a soup pot, add bone soup, oyster sauce, rock sugar, and salt, and boil them for 5 hours. After the water boils, turn down the heat and simmer slowly, pick them up and rinse them in a cold river, drain the water after rinsing them in the cold river, and then boil them in abalone sauce for 4 hours.

[0046] The pretreatment of conch slices includes: soaking the conch slices in clean water for 1 to 3 days, changing the water every 10 to 15 hours, taking out the soaked conch slices, cleaning them, adding ginger, chopped green onions and carved wine, bringing to a boil and then simmering on low heat for 20 to 45 minutes, and baking for 1 to 3 hours.

[0047] Preferably, the pretreatment of the conch slices includes: soaking the conch slices in clean water for 2 days, changing the water every 12 hours, taking out the soaked conch slices, cleaning them, adding ginger, chopped green onion and wine, bringing to a boil and then simmering on low heat for 30 minutes, and baking for 2 hours.

[0048] The pretreatment of the goose feet comprises: cleaning the goose feet and removing the nails, boiling the goose feet with Huadiao wine and rinsing them in a cold river, draining the water and boiling them with abalone sauce, and then baking them for 3 to 5 hours, preferably 4 hours.

[0049] The pretreatment of the scallops includes: using them directly after cleaning.

[0050] The pretreatment of the fish maw comprises: cleaning the fish maw, heating it to 150-200° C. and steaming it for 0.5-2 hours until it becomes soft; then soaking it in cold water for 3-5 days, changing the water every 10-14 hours, cutting off the head, and then using it.

[0051] Preferably, the pretreatment of the fish maw comprises: cleaning the fish maw, steaming it in a steamer at 180° C. for 1 hour until it becomes soft; then soaking it in cold water for 3-5 days, changing the water every 12 hours, cutting off the head, and then using it.

[0052] The pretreatment of the sea cucumber comprises: soaking the sea cucumber in mountain spring water for 1 to 3 days, boiling the sea cucumber in mountain spring water for 20 to 30 minutes, turning off the fire and baking for 2 to 4 hours, repeating the steps three times until the sea cucumber is baked until it is soft, supercooling the baked sea cucumber with iced mountain spring water, soaking it in mountain spring water at 5°C for 10 to 14 hours, cutting the sea cucumber from the belly, cleaning it, rinsing it with mountain spring water, soaking it in mountain spring water at 5°C and placing it in a fresh-keeping warehouse, soaking it for 2-3 days until the soaking is completed, and changing the water once every 10 to 15 hours with the mountain spring water.

[0053] Preferably, the pretreatment of the sea cucumber comprises: soaking the sea cucumber in spring water for 2 days, boiling the sea cucumber in spring water for 25 minutes, turning off the fire and baking for 3 hours, repeating this step three times until the sea cucumber is baked until soft, supercooling the baked sea cucumber with iced spring water, soaking it in spring water at 5°C and placing it in a fresh-keeping warehouse for 12 hours, cutting the sea cucumber from the belly and cleaning it, rinsing it with spring water, soaking it in spring water at 5°C and placing it in a fresh-keeping warehouse for 2-3 days until the soaking is completed, and changing the water once every 12 hours with spring water.

[0054] The pretreatment of the black tiger shrimp comprises: trimming whiskers and then cleaning before use.

[0055] The pretreatment of the abalone comprises: cleaning the abalone, draining the water, boiling the abalone juice and adding the abalone, and baking for 3 to 7 hours, preferably 5 hours.

[0056] In step 2, the tangerine peel and abalone juice is prepared by the following steps:

[0057] Step a, clean abalone, chicken frame, chicken feet, old chicken, spare ribs, keel, pig skin, flower belly, scallop, ham, dried shrimp, and grass carp bone, and then pre-treat, add water to the pre-treated abalone, chicken frame, chicken feet, old chicken, spare ribs, keel, flower belly, grass carp bone, pig skin, ham, dried shrimp, and dried shrimp to boil, then turn off the heat, stir-fry the soup residue until fragrant, put the stir-fried soup residue back into the soup again, boil again, turn off the heat, remove the soup residue, filter the soup base, and obtain an abalone soup base;

[0058] Step b, add tangerine peel, chicken powder, oyster sauce, chicken juice, rock sugar, scallop, monosodium glutamate, dark soy sauce, cornstarch and red yeast rice and gardenia water into the abalone soup base, stir evenly, boil, then add abalone, boil for 10 to 30 minutes and then bake for 3 to 6 hours to obtain tangerine peel and abalone juice.

[0059] In step a, the pretreatment of the scallops, ham and dried shrimps includes heating the scallops, ham and dried shrimps to 130-160° C. to make them fragrant and drying them for later use.

[0060] Preferably, the scallops, ham and dried shrimps are heated to 150° C. and dried for later use.

[0061] The pretreatment of the grass carp bones comprises: adding 1 jin of edible salt to 5 jin of grass carp bones, applying it evenly and marinating for 5 to 20 minutes, rinsing off the blood after marinating, picking up and draining the water for later use; then putting the drained grass carp bones into an oil pan, frying them at an oil temperature of 180 to 220° C. until the bones are golden brown and dry and fragrant, picking up and setting aside.

[0062] Preferably, the pretreatment of the grass carp bones comprises: adding 1 jin of edible salt to 5 jin of grass carp bones, applying it evenly and marinating for 10 minutes, rinsing off the blood after marinating, picking up and draining the water for later use; then putting the drained grass carp bones into an oil pan, frying them at 200°C until the bones are golden brown and dry and fragrant, picking up and setting aside.

[0063] The pretreatment of abalone, chicken rack, chicken feet, old chicken, spare ribs, keel and belly includes: putting the drained abalone, chicken rack, chicken feet, old chicken, spare ribs, keel and belly into oil, frying them at an oil temperature of 170-190° C. until they are golden brown and dry and fragrant, then taking them out and putting them aside for use.

[0064] Preferably, drained abalone, chicken rack, chicken feet, old chicken, spare ribs, keel and pork belly are put into oil, fried at 180°C until golden brown and dry, then removed and set aside.

[0065] Add water and ginger slices to the pre-treated abalone, chicken frame, chicken feet, old chicken, spare ribs, dragon bones, belly, grass carp bones, pig skin, ham, scallops and dried shrimps, bring to a boil over high heat, then simmer over low heat for 0.5 to 2 hours, turn off the heat, remove the soup residue for later use, add chicken oil to sauté scallions, then add the soup residue and stir-fry until fragrant, put the fried soup residue back into the soup, simmer over low heat for another 1 to 2 hours, then turn off the heat, remove the soup residue, sieve the soup base with a dense sieve to remove excess soup residue, and obtain an abalone soup base.

[0066] Preferably, water and ginger slices are added to the pretreated abalone, chicken frame, chicken feet, old chicken, spare ribs, keel, belly, grass carp bone, pig skin, ham, scallop and dried shrimp, and the mixture is boiled over high heat, then boiled over low heat for 1 hour, the heat is turned off, the soup residue is picked up for standby use, chicken oil is added to sauté scallions, the soup residue is then added and fried until fragrant, the fried soup residue is put back into the soup again, the soup is boiled over low heat for another 1.5 hours, the heat is turned off, the soup residue is picked up, and the soup base is sieved with a dense sieve to remove excess soup residue to obtain an abalone soup base.

[0067] In step b, tangerine peel, chicken powder, oyster sauce, chicken juice, rock sugar, scallops, monosodium glutamate, dark soy sauce, cornstarch and red yeast rice and gardenia water are added to the abalone soup base, stirred evenly, boiled, and then abalone is added, boiled for 20 minutes and then baked for 5 hours to obtain tangerine peel and abalone juice.

[0068] The tangerine peel particles are prepared by the following steps:

[0069] Soak the dried tangerine peel in clean water for 10 to 15 hours, wash the dried tangerine peel once to clean the dust on the surface, drain the water from the soaked dried tangerine peel, soak it in chicken oil, and steam it in a steamer for 1 to 2 hours.

[0070] Preferably, the dried tangerine peel is soaked in clean water for 12 hours, the soaked dried tangerine peel is washed once to clean the dust on the surface, the soaked dried tangerine peel is drained, chicken oil is added to soak the surface, and the dried tangerine peel is steamed in a steamer for 1.5 hours. The steamed dried tangerine peel is filtered to remove the chicken oil and impurities with a sieve, the dried tangerine peel sac is scraped off with a knife, and the scraped dried tangerine peel is cut into half-grain rice size for standby use.

[0071] Pour 600-800g of tangerine peel and abalone juice into the basin, spread 100-300g of pre-processed king oyster mushrooms, dried flower mushrooms, and 2-5 slices of conch fillets on the bottom of the basin; place 2-6 goose feet, 2-6 scallops, 2-6 fish maws, and 2-6 sea cucumbers along the edge of the basin; place 2-6 black tiger shrimps and 2-6 abalones in the middle; pour 100-300g of tangerine peel and abalone juice on the surface of the basin.

[0072] Preferably, pour 700 grams of tangerine peel and abalone juice into the basin, spread 200 grams of pre-treated king oyster mushrooms, dried flower mushrooms, and 4 slices of conch slices on the bottom of the basin; place 4 goose feet, 4 scallops, 4 fish maws, and 4 sea cucumbers along the edge of the basin in sequence; place 4 black tiger shrimps and 4 abalones in the middle; and pour 200 grams of tangerine peel and abalone juice on the surface of the basin.

[0073] Example

[0074] The present invention is further described below by specific examples, which are limited to illustrating the present invention but not to limiting the scope of the present invention. The food materials used in the examples of the present invention are all purchased.

[0075] Example 1

[0076] Step 1: Boil abalone soup base:

[0077] Prepare the meat for the soup base: 500 abalones, 1.2 pounds of chicken racks, 1.6 pounds of chicken feet, 3 pounds of old chicken, 2 pounds of spare ribs, 1.5 pounds of dragon bones, 1.5 pounds of pork skin, 1 pound of pork belly, 150 grams of scallops, 1 pound of ham, 100 grams of dried shrimps (baked and dried separately in an oven), 5 pounds of grass carp bones (dried separately); auxiliary ingredients: 1.5 pounds of chicken oil, 1 pound of scallions, 100 grams of ginger slices, and 60 pounds of water.

[0078] Wash the meat and put it into the pot, add clean water to soak the meat, add Erqu boiling water and boil for 5 minutes, remove the meat, skim off the foam, remove the meat and drain the water, and pack the pig skin separately;

[0079] Heat the scallops, ham and dried shrimps in an oven to 150°C and bake until fragrant and dry for later use;

[0080] Add 1 jin of edible salt to 5 jin of grass carp bones, spread evenly and marinate for 10 minutes. After marinating for 10 minutes, rinse off the blood and drain the water for later use. Then put the drained grass carp bones into the oil pan, fry them at 200℃ until the bones are golden and dry, then pick them out for later use.

[0081] Put the drained abalone, chicken rack, chicken feet, old chicken, spare ribs, keel, and belly into the oil pan at 180℃ and fry until the meat is golden brown and fragrant. Remove and set aside. Do not fry the pig skin.

[0082] Add 60 kilograms of water to the soup pot, add the fried abalone, chicken rack, chicken feet, old chicken, spare ribs, dragon bones, belly, grass carp bones, pork skin, as well as the roasted ham, scallops, and dried shrimps, then add the ginger slices and bring to a boil over high heat, then simmer over low heat for 1 hour.

[0083] Turn off the heat after simmering for 1 hour, scoop out the soup residue and set aside. Boil off the water in the pot, add chicken oil to sauté the scallions, then add the soup residue and stir-fry until fragrant and dry. Put the fried soup residue back into the soup pot and simmer on low heat for another 1.5 hours. After 1.5 hours, turn off the heat and scoop out the soup residue. Use a fine sieve to sift the soup base to remove the excess soup residue to get the abalone soup base.

[0084] Step 2: Soak the tangerine peel

[0085] Soak the dried tangerine peel in clean water for 12 hours, wash the dried tangerine peel once to clean the dust on the surface, drain the soaked dried tangerine peel, add chicken oil to soak the surface, and steam it in the steamer for 1.5 hours.

[0086] Use a sieve to filter out the chicken oil and impurities from the steamed tangerine peel, scrape out the tangerine peel sac with a knife, and cut the scraped tangerine peel into half-grain-sized pieces for later use.

[0087] Step 3: Seasoning with abalone sauce

[0088] Take 1 jin of abalone soup base, add 25g tangerine peel, 1.5g chicken powder, 31g oyster sauce, 1.5g chicken juice, 1g rock sugar, 0.5g scallops, 0.25g MSG, 10g dark soy sauce, 18g corn starch, 10g red yeast rice and gardenia water, stir well and bring to a boil;

[0089] Add the cleaned and drained abalone, boil for 20 minutes, and bake for 5 hours to get the tangerine peel and abalone sauce.

[0090] Step 4: Pre-processing of main ingredients

[0091] Soak the sea cucumber in spring water for 2 days, boil it in spring water for 25 minutes, turn off the heat and bake it for 3 hours (repeat this step three times until the sea cucumber is baked until it is soft), cool the baked sea cucumber with iced spring water, soak it in spring water at 5°C and place it in a fresh-keeping warehouse for 12 hours, cut the sea cucumber from the belly, clean it, rinse it with spring water, soak it in spring water at 5°C and place it in a fresh-keeping warehouse for 2-3 days until it is fully soaked (change the water once every 12 hours with spring water);

[0092] After soaking the dried shiitake mushrooms for 24 hours, clean them and remove the stems; boil them in cold water for 30 minutes, stir them at intervals, observe the water color, and remove the foam; remove them and put them into a soup pot, add bone soup, oyster sauce, rock sugar, and salt, and boil them for 5 hours (turn down the heat after the water boils), remove them and rinse them in a cold river, drain the water, and then boil them in abalone sauce for 4 hours;

[0093] After cleaning the fish maw, steam it in a steamer at 180℃ for 1 hour until it is soft. Then soak it in cold water for 3-5 days (change the water every 12 hours), cut off the head, and it is ready to use.

[0094] Soak the conch slices in clean water for two days (change the water every 12 hours), remove the soaked conch slices, clean them, add ginger, chopped green onions and wine, bring to a boil, then simmer for 30 minutes, and bake for 2 hours;

[0095] Wash the abalone and drain the water. Bring the abalone sauce to a boil and add the abalone. Bake for 5 hours.

[0096] Clean the goose feet and remove the nails, blanch them with Huadiao wine, rinse them in cold water, drain the water, boil them with abalone sauce and bake them for 4 hours;

[0097] Trim the whiskers of black tiger shrimp and clean them before use;

[0098] Deep fry the king oyster mushrooms at 180℃ until golden brown, remove and drain the oil for later use;

[0099] Wash fresh scallops and use them directly.

[0100] Step 5: Place the main ingredients

[0101] Pour in 700 grams of tangerine peel and abalone sauce, put 200 grams of king oyster mushrooms, dried flower mushrooms, and 4 slices of conch slices on the bottom; place 4 goose feet, 4 scallops, 4 fish maws, and 4 sea cucumbers along the edge of the pot; place 4 black tiger shrimps and 4 abalones in the middle; pour 200 grams of tangerine peel and abalone sauce on the surface of the pot.

[0102] Example 2

[0103] The tangerine peel and abalone sauce hot pot was prepared in a manner similar to that of Example 1, except that: 600 g of tangerine peel and abalone sauce was poured into a pot, 100 g of pre-treated king oyster mushrooms, dried flower mushrooms, and 2 conch slices were spread on the bottom of the pot; 2 goose feet, 2 scallops, 2 fish maws, and 2 sea cucumbers were placed in sequence along the edge of the pot; 2 black tiger shrimps and 2 abalones were placed in the middle; and 100 g of tangerine peel and abalone sauce was poured on the surface of the hot pot.

[0104] Example 3

[0105] The tangerine peel and abalone sauce hot pot was prepared in a manner similar to that of Example 1, except that: 800 g of tangerine peel and abalone sauce was poured into a pot, 300 g of pre-treated king oyster mushrooms, dried flower mushrooms, and 5 conch slices were spread on the bottom of the pot; 6 goose feet, 6 scallops, 6 fish maws, and 6 sea cucumbers were placed in sequence along the edge of the pot; 6 black tiger shrimps and 6 abalones were placed in the middle; and 300 g of tangerine peel and abalone sauce was poured on the surface of the hot pot.

[0106] The present invention has been described in detail above in conjunction with specific implementations and exemplary examples, but these descriptions cannot be understood as limiting the present invention. Those skilled in the art understand that, without departing from the spirit and scope of the present invention, a variety of equivalent substitutions, modifications or improvements may be made to the technical solution of the present invention and its implementation methods, all of which fall within the scope of the present invention. The scope of protection of the present invention shall be subject to the attached claims.

Claims

1. A tangerine peel and abalone sauce hot pot, characterized in that: The raw materials for preparing the tangerine peel and abalone sauce hot pot include: tangerine peel and abalone sauce, king oyster mushroom, dried shiitake mushroom, conch slices, goose feet, scallops, fish maw, sea cucumber, black tiger prawns, abalone, roasted pork, lucky bag, lobster balls, fish tofu, golden hook shark's fin, skirt shell and duck feet.

2. The tangerine peel and abalone sauce hot pot according to claim 1, characterized in that: The tangerine peel and abalone sauce hot pot is prepared from tangerine peel and abalone sauce, king oyster mushroom, dried shiitake mushroom, conch slices, goose feet, scallops, fish maw, sea cucumber, black tiger shrimp and abalone.

3. The tangerine peel and abalone sauce hot pot according to claim 1, characterized in that: The tangerine peel and abalone sauce is prepared from abalone, chicken rack, chicken feet, old chicken, spare ribs, dragon bones, pig skin, pork belly, scallops, ham, dried shrimps, grass carp bones, chicken fat, scallions, ginger slices, tangerine peel, chicken powder, oyster sauce, chicken juice, rock sugar, scallops, monosodium glutamate, dark soy sauce, corn starch, red yeast rice and gardenia water and water.

4. A method for preparing the tangerine peel and abalone sauce hot pot according to any one of claims 1 to 3, characterized in that: The preparation method comprises the following steps: Step 1, pre-treating king oyster mushroom, dried shiitake mushroom, conch slices, goose palm, scallop, fish maw, sea cucumber, black tiger shrimp and abalone; Step 2: Add the pre-treated king oyster mushroom, dried shiitake mushroom, conch slices, goose feet, scallops, fish maw, sea cucumber, black tiger shrimp and abalone into the tangerine peel and abalone sauce, and then pour the tangerine peel and abalone sauce over the mixture.

5. The preparation method according to claim 4, characterized in that: In step 1, The pretreatment of the Pleurotus eryngii comprises: frying the Pleurotus eryngii in oil at 160-190° C. until golden yellow, then removing the Pleurotus eryngii and controlling the oil; The pretreatment of dried flower mushrooms includes: soaking the dried flower mushrooms for 20 to 25 hours, cleaning and removing the mushroom stems; boiling in cold water for 20 to 45 minutes, then adding bone soup, oyster sauce, rock sugar and salt, and boiling for 3 to 6 hours. After the water boils, turn down the heat and simmer slowly, drain the water and boil in abalone sauce for 3 to 6 hours; The pretreatment of conch slices includes: soaking the conch slices in clean water for 1 to 3 days, changing the water every 10 to 15 hours, taking out the soaked conch slices, cleaning them, adding ginger, chopped green onion and wine, boiling them, then simmering them for 20 to 45 minutes, and baking them for 1 to 3 hours; The pretreatment of the goose feet comprises: cleaning the goose feet and removing the nails, boiling the goose feet with Huadiao wine, and then boiling the feet with abalone sauce for 3 to 5 hours after draining the water; The pretreatment of the fish maw comprises: cleaning the fish maw, heating it to 150-200° C. and steaming it for 0.5-2 hours until it is soft; then soaking it in cold water for 3-5 days, changing the water every 10-14 hours, and cutting off the head; The pretreatment of the sea cucumber comprises: soaking the sea cucumber in water for 1 to 3 days, boiling for 20 to 30 minutes, turning off the fire and baking for 2 to 4 hours, repeating the steps three times until the sea cucumber is baked until it is soft, chilling the baked sea cucumber, adding water to soak and soak at 5° C. for 10 to 14 hours, cutting the sea cucumber from the belly, cleaning it, rinsing it with water, and then soaking it in water at 5° C. for 2-3 days, changing the water once every 10 to 15 hours; The pretreatment of the abalone comprises: cleaning the abalone, draining the water, boiling the abalone juice, adding the abalone, and baking for 3 to 7 hours.

6. The preparation method according to claim 4, characterized in that: In step 2, the tangerine peel and abalone juice is prepared by the following steps: Step a, clean abalone, chicken frame, chicken feet, old chicken, spare ribs, keel, pig skin, flower belly, scallop, ham, dried shrimp, and grass carp bone, and then pre-treat, add water to the pre-treated abalone, chicken frame, chicken feet, old chicken, spare ribs, keel, flower belly, grass carp bone, pig skin, ham, dried shrimp, and dried shrimp to boil, then turn off the heat, stir-fry the soup residue until fragrant, put the stir-fried soup residue back into the soup again, boil again, turn off the heat, remove the soup residue, filter the soup base, and obtain an abalone soup base; Step b, add tangerine peel, chicken powder, oyster sauce, chicken juice, rock sugar, scallop, monosodium glutamate, dark soy sauce, cornstarch and red yeast rice and gardenia water into the abalone soup base, stir evenly, boil, then add abalone, boil for 10 to 30 minutes and then bake for 3 to 6 hours to obtain tangerine peel and abalone juice.

7. The preparation method according to claim 6, characterized in that: In step a, The pretreatment of the scallops, ham and dried shrimps comprises: heating the scallops, ham and dried shrimps to 130-160° C., baking and drying; The pretreatment of the grass carp bones comprises: adding edible salt to the grass carp bones, applying it evenly and marinating for 5 to 20 minutes, washing away the blood after marinating, picking up and draining the grass carp bones for later use; and then frying the drained grass carp bones in oil at 180 to 220° C. until the bones are golden and dry and fragrant; The pretreatment of the abalone, chicken frame, chicken feet, old chicken, spare ribs, keel and belly comprises: frying the drained abalone, chicken frame, chicken feet, old chicken, spare ribs, keel and belly at 170-190° C. until they are golden, dry and fragrant.

8. The preparation method according to claim 6, characterized in that: In step a, Add water and ginger slices to the pretreated abalone, chicken rack, chicken feet, old chicken, spare ribs, dragon bones, belly, grass carp bones, pig skin, ham, scallops and dried shrimps, and cook over high heat, then simmer over low heat for 0.5 to 2 hours, turn off the heat, scoop out the soup residue and stir-fry until fragrant, put the stir-fried soup residue back into the soup, simmer over low heat for another 1 to 2 hours, then turn off the heat and scoop out the soup residue to obtain an abalone soup base.

9. The preparation method according to claim 6, characterized in that: In step b, the tangerine peel particles are prepared by the following steps: Soak the dried tangerine peel in clean water for 10 to 15 hours, wash the dried tangerine peel after soaking, drain the water, add chicken oil to soak the surface, steam it in a steamer for 1 to 2 hours, and cut it into pieces.