How to make stew pot sauce

Many people like to eat stewed pot, especially in winter when the weather is cool. A pot of stewed pot rice is very delicious. Don’t underestimate the stewed pot. It is not easy to make authentic and delicious stewed pot, especially the method of making stewed pot sauce is very unique. Many people can make very good stewed pot as long as they can master the secret recipe of stewed pot sauce. The following is a brief introduction to the method of making stewed pot sauce.

Don't underestimate this small stewing pot , there is actually a lot going on inside it. It cleverly combines the stewing techniques of a dry pot, a soup pot and a hot pot. The key to its production lies mainly in the base oil, the preparation of the secret sauce and the preparation of the broth.

To make a high-quality stew pot, you need to start with the following points.

Boiling the bottom oil of the pot:

Ingredients: 750 grams of lard, 500 grams of raw chicken oil, 5 kilograms of cooking oil (boil scallions, ginger, celery, carrots, garlic, coriander stems, aniseed, white cardamom, bay leaves, peppercorns, cinnamon, and fennel with salad oil), 65 grams of peeled onion slices, 100 grams of scallion white segments, 5 grams of aniseed, 8 grams of cardamom, 5 grams of peppercorns, 3 grams of bay leaves, 5 grams of white cardamom, and 10 grams of Guangdong rice wine.

Preparation method: cut pork fat into thin slices, and cut raw chicken fat into thin slices; put a clean pot on fire, add 200 grams of cooking oil and heat it to 70% hot, put in pork fat, and simmer over low heat until the fat has all spit out oil, and remove the oil residue when it turns yellow; add 65 grams of peeled ginger slices, 100 grams of scallion segments, 5 grams of aniseed, 8 grams of cardamom, 5 grams of pepper, 3 grams of bay leaves, 5 grams of white cardamom, and 10 grams of Guangdong rice wine to 500 grams of raw chicken oil, mix well, put it in the steamer for 1 hour, and filter out the chicken oil; mix the cooking oil, boiled pork fat, and chicken oil while they are hot to make the stewing pot bottom oil.

Making the secret sauce:

Ingredients: 350 grams of seafood sauce, 1.5 kilograms of sweet noodle sauce, 300 grams of peanut butter, 500 grams of sesame paste, 200 grams of oyster sauce, 75 grams of Chu Hou sauce, 100 grams of soy sauce, 50 grams of white sugar, 30 grams of chicken powder, 75 grams of light soy sauce, 15 grams of wet starch, and 150 grams of cooking oil.

Preparation method: First, mix all kinds of sauces and seasonings together; heat the oil in a pan, turn to low heat, pour in the prepared sauce, stir constantly with a spoon, stir well until fragrant, thicken with wet starch, remove from the pan and put into a container.

Preparation of the broth:

Ingredients: 25 kg of water, 3 kg of large spine bones, two old hens (about 3 kg), 3 fresh crucian carps (about 0.5 kg), and two pig feet (about 650 grams).

Preparation method: Cut the above ingredients separately, blanch them, put them into a soup bucket, bring to a boil over high heat, then turn to medium heat and keep the soup boiling. Simmer for about 2 hours. When the soup turns milky white, turn to low heat and simmer for 2 hours to get the broth.

Preparation of seafood soup:

Ingredients: 2 kg of broth, 100 g of cut river crab, 15 g of dried shrimp, 5 g of scallop, 100 g of salt, 70 g of MSG, and 70 g of chicken powder.

Preparation method: Soak dried shrimps and scallops in warm water for a while; add broth to the pot, add chopped crabs, dried shrimps and scallops and simmer over low heat for 15 minutes; add salt, MSG and chicken powder, mix well, and pour into a container for later use.

Cut crab: Fresh crabs are cut into pieces and quickly frozen to make cut crabs. It can also be called frozen crab, which is easy to preserve.

Preparation of soy sauce:

Ingredients: 250 grams of seafood soy sauce, 300 grams of Flavored Soy Sauce, 150 grams of Maggi Sauce, 75 grams of fish sauce, 200 grams of straw mushroom soy sauce, 100 grams of scallion segments, 35 grams of ginger slices, 75 grams of Guangdong rice wine, 10 grams of white cardamom, 2 grams of bay leaves, 50 grams of chili peppers and water chestnut slices, and 250 grams of broth.

Preparation method: Heat 150 grams of oil in a pan, add scallion and ginger slices and fry until fragrant, then add cardamom and bay leaves and stir-fry until fragrant. Add the remaining ingredients and simmer for 15 minutes. Remove from the pan and pour into a bowl for later use.

Pot preparation procedure:

(Take grass carp as an example) This pot preparation procedure can be performed independently by the front desk waiter in front of the guests, so special training is required for the waiter.

Ingredients: 1.1 kg grass carp, 150 g potatoes, 150 g yam, 100 g celery, 100 g onions, 120 g carrots, 100 g scallion segments, 2 dates, 3 g wolfberries, 100 g garlic, 100 g stewing oil, 150 g secret sauce, 300 g seafood broth, and 75 g soy sauce.

Preparation method:

① Peel the potatoes and yam separately, and cut them into wood slices with a slanting knife; wash and cut the celery into strips; cut the scallion into water chestnut slices; remove the stems of the garlic and cut it into two cloves in the middle; soak the jujube and wolfberry in warm water; clean the grass carp, remove the head and tail, slice the fish horizontally with a knife, and split the head in the middle.

② Heat the stewing oil in the hot pot pot, put potatoes, yam, celery, onion, carrot, scallion segment, jujube, wolfberry and garlic in another pot, add seafood soup and stir well, then pour into the hot pot pot; add the cut grass carp and secret sauce and stir well, put the fish head on the side ingredients in the middle of the hot pot, arrange the fish meat neatly around the fish head, and pour the soy sauce into the hot pot from the side.

③ Cover the hot pot pot, place it on the induction cooker, adjust the heat to high 180℃~210℃, set the time to 12 minutes, and cook it after it is cooked. When stewing, you can put a piece of white paper on the induction cooker to prevent the pot from getting burnt.

After eating, remove the debris and add the broth to continue brothing or blanching fat beef, lamb, mutton balls, shrimp, various vegetables, fungi, soy products, pasta, etc.

The stew pot series of dishes can also stew deep-sea fish heads, flat fish, fat fish heads, Wuchang fish, soft-shelled turtle, Spanish mackerel, catfish, white eel, ox bone marrow, bullfrog, selected ribs, etc., the only difference is the knife skills.