Mandarin Duck Pot

Mandarin Duck Pot

1. Make the soup base, add oil to the salad oil (you can choose lard or butter according to your taste) and stir-fry the peppercorns.

2. Stir-fry on low heat to give out the aroma of Chinese pepper (Chinese pepper must not be fried on high fire because it is easy to paste, and it will become bitter when it is paste).

3. Add scallions, garlic slices, ginger slices, and stir fragrant chili (referring to chili is very spicy, add according to personal taste).

4. Add the spicy watercress and stir fry for a nice flavor (keep the fire low).

5. Add the dark soy sauce and stir fry to make it fragrant.

6. Then add maltose, boil rock sugar on low heat until bubbles (adding sugar also increases the flavor, not sweetness, so you can only put a moderate amount).

7. Pour the well-fried sauce into the pot, then pour the Lao Huo Liang Tang plus the ingredients for the Lao Huo Tang (Boil the chicken soup, then use the pork bones and beef to cook the Lao Huo Liang soup. The two soups are blended to be used here. The old fire soup).

8. Bring the hot bottom to a boil.

9. Add shiitake mushrooms and simmer.

10. Then add enoki mushrooms and shredded onion, simmer slowly with the smallest hearth, to complete half of the red soup base.

11. Next, make the white soup base and stir-fry the shredded onions in a frying pan.

12. The shredded onion should be sautéed until the sweetness is fully released, that is, the onion becomes soft and transparent (white onions are best, which are sweeter than purple onions).

13. Pour in the satay sauce (you must use the satay sauce from Hong Kong to have a Hong Kong-style flavor, other satay sauces taste different).

14. Add small sliced snowflake beef and snowflake pork slices (the so-called snowflake meat is meat with evenly distributed fat. Of course, it is best if you can use Japanese Wagyu beef, but as long as you can use sliced snowflake meat).

15. Let the slices of meat fully release the fat, blend with the aroma of satay sauce and the sweetness of onions.

16. Pour into the other half of the hot pot.

17. Pour in the old fire soup (the broth that is a blend of pork bone soup and chicken broth).

18. Add a little minced ginger and boil it is the bottom of the white pot. At this time, the two kinds of soup bases are finished (also keep the stove heart low to cook, in fact, just do not turn off the heat when you just boiled the red pot).

19. Put chicken fat or lard in a saucepan.

20. Add salt and beat the egg liquid evenly (the egg will produce sodium glutamate after fully beaten, which is very delicious).

21. The fish is soaked in egg liquid and spread evenly.

22. Fry in the pan. At this time, you will only need a medium and small fire to fry (some people will say that the fish can’t be boiled directly in the pan, so it’s not that the fish will become old. In fact, this step has a lot of meaning. , The second is to put it in a hot pot after being fried on a medium and small fire, not only will it not grow old, but it will also make the fish very tender, and the tender pot has a deep fried aroma, which is very wonderful).

23. Pay attention to the temperature. Medium and small fires are not medium fires, but slightly larger than micro fires, but smaller than medium fires.

24. Fry until golden brown, turn and observe from time to time.

25. Fried golden brown and ready for use (you can put it in a white pot or a red pot to cook and eat).

26. Don't pour out the oil in the pot, add the garlic and stir fragrantly (the garlic does not need to be cut, but only after fragrant, pat it into puree with the back of a knife).

27. Put the satay sauce in the bowl.

28. Put in shacha sauce and peanut butter.

29. Add a little bit of sesame oil.

30. Add cilantro,

31. Then add the garlic that was just taken.

32. Finally, add a little oyster sauce to complete the dipping sauce.

33. Then I want to eat something by myself, and take a group photo.

Tips:

There are usually many choices of Hong Kong-style hot pot dipping sauce. Generally, everyone will choose peanut sauce, shacha sauce, or satay sauce as the base and then add other seasonings according to their own taste.