Name: 【food is Still Ring】mandarin Duck Hot Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1-2 pieces Pig bone stick; 1 Pheasant; Some Chives; Some spinach; Some parsley; Some potato; Some Sweet potato; Some Enoki mushroom; Some Agaricus bisporus; Some Fungus; Some Merlin Luncheon Meat; Some Tofu skin; Some Lamb Roll; Some Beef Roll; Some Pee Beef Balls; Some Mushroom Beef Balls; Some Sweet or not spicy; Some Chinese cabbage; a little crystal sugar; Both ends garlic; piece ginger; Some Jujube; Some Wolfberry; 300g Vegetable oil; A tablespoon Glutinous rice; a little Pig fat; a little Cooking Wine; 5 slices Bay leaf; 2 pcs Aniseed; 2g Fennel

【food is Still Ring】mandarin Duck Hot Pot

by Spring sister

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

I started to write blogs around 2002. At that time, I would write some travel notes and miscellaneous notes, but not many, mostly for the purpose of recording a deeply memorable experience or thought. I started writing a food blog in 2008. At that time, I just wanted to record my food and mood, using words and pictures, and then wait for my daughter to grow up and organize the food she had eaten as a child into a set of mother’s recipes. Into her hands. She adds her own delicacies and then continues to give it to her children. In this way, the home-made food is no longer passed on by word of mouth, but by the inheritance of text and pictures. When I first wrote a food blog, I didn’t know that there were people who were also blogging about food. Slowly, I realized that there were so many people in the same way, so I started to pay attention to them, their food, and their lives. Little bit. Later, by chance, I came to the world of food. On this platform, I met more people who love food and life. Food is an attitude and an attitude towards life. The number of my food blog posts has gradually increased since 2008, and my photography skills have gradually improved. Looking at my blog posts, I occasionally feel pleasing to the eye. Compared with the quality of earlier blog posts, I have taken a big step forward. Watching many foodies publish books, I also have a small dream, which is to gather my own food into a book one day, and make a beautiful recipe at my own expense to give to my children. Hey, it’s okay if someone is willing to help me out... a long way to go... calm... calm...

Winter has arrived. In the cold winter, outside the window, wrapped in silver, a family sitting around the steaming hot pot inside the window, eating and chatting to their heart's content, how happy it is to be...

This time, the mandarin duck hot pot boldly used Taiwan Niutou Brand Shacha Sauce and Thai Curry Paste to enhance the complex taste of the soup base and make it more mellow. "

【food is Still Ring】mandarin Duck Hot Pot

1. Boil three kilograms of pork bones in the broth, wash and smash them.

【food is Still Ring】mandarin Duck Hot Pot recipe

2. Wash the pheasant, chop and blanch it for later use.

3. Then put it in a pressure cooker, mix with about 3000 grams of water, put ginger, Chinese pepper, white pepper, black pepper, and boil first, after removing the foam, change to medium heat and press for 20 minutes. After the valve falls, turn on a small fire and continue to boil until the soup is white and flavorful. Add enough cold water at a time, never add cold water midway. If you really need to add water on the way, it is best to add boiling water or hot water.

4. The preparation of the bottom of the red soup pot (spicy hot pot) Chaotian pepper is first soaked in warm water to soften it. Put 300 grams of peanut oil in the pot (if there is butter, add 30 grams, and reduce the amount of vegetable oil accordingly), cut the fat into thin slices, heat the wok, add the fat to 70% of the heat, add the fat, and boil the pig oil. Fry the ginger slices into the pan, then add dried chili, turn to low heat, when the surface of the chili is fried dry, add trinaphthalene, old button, cumin, bay leaf and other spices to stir up the aroma, then add the watercress and continue to stir-fry the aroma and spit red oil.

5. Add the pork bone soup, boil it, and add some cooking wine, glutinous rice grains, chicken essence, rock sugar, tea sauce, curry paste, half-slapped garlic, turn to medium-low heat and slowly simmer. Add a portion of chicken nuggets. When the aroma is overflowing, you can scoop it into the hot pot and use it. Taste the taste halfway, add salt or lighten the soup according to the saltiness. If there is excess bottom material, you can put it in a container and put it in the refrigerator or keep it in the freezer, and use it next time.

6. White soup preparation Pour the pork bone soup into the hot pot, add sliced ginger, pepper, black pepper, jujube, wolfberry, salt, pepper, and chicken essence. After boiling, add chicken nuggets and mushrooms to bring out the umami flavor.

7. The boiled red and white soup base.

8. After adding the chicken nuggets and mushrooms, continue to boil until the chicken is fragrant and tender.

9. While cooking the chicken nuggets, prepare various hot vegetables. Cut the tofu skin into wide slices, pick and wash the vegetables and enoki mushrooms.

10. Red root spinach.

11. Cut potatoes and sweet potatoes into large thick slices.

12. Cut luncheon meat into thick slices.

13. Various meatballs.

14. Soak the fungus with warm water or boiling water.

15. Lamb Roll

16. Beef Roll

17. Dip the dish. 1) Red soup flavor plate: A. The simplest: sesame oil + a little minced garlic B. If you like, you can also add sesame seeds, ground peanuts, chives, red pepper oil, sesame paste, a little sugar, chicken essence

18. 2) White soup-flavored dish: A. Dilute the sesame paste with cold boiled water and make the sauce a little thicker. B. Mix the white fermented bean curd with a little cold boiled water and mix it with the sesame paste (there is no white fermented bean curd, red can be used) C. Add a little MSG and sugar D. If you like, you can also add green onion, ginger, garlic, leek flower sauce, peanut butter, shacha sauce, coriander, green onion, etc.

19. When everything is ready, let's start eating.