mandarin duck pot

Dashi Lu is the collective name for hot pot in Cantonese. The bottom of the pot is the most important role in Hong Kong-style hot pot. It is not simply cooked with seasonings. It is generally cooked with broth. Eating the two soups together is called a mandarin duck pot. After boiling the food, it is eaten with soy sauce. Among them, the bottom of the Hong Kong-style hot pot is characterized by numerous ingredients. Fat beef, carp, white eel, geoduck, raw oysters, fish paste, shrimp paste, salmon, as well as foie liver and frosted beef are all popular ingredients.
Hong Kong people pay great attention to the ingredients used in cooking when eating hot pot, especially meat, such as pork slices and beef slices. Pork slices only choose five parts of pork, while beef slices should choose snowflake beef and melt immediately in the mouth. Hong Kong people have rules when eating hot pot: drink soup first and then stew meat; stew beef freshly cooked 90% cooked, and the bottom of the pot has its own flavor.
There are so many types of hot pots in Hong Kong that it can be said that hot pots from all over the world gather together. However, the food most commonly eaten by Hong Kong people is still Guangdong. The hot pot spread to Hong Kong from Macau, of course, has Hong Kong characteristics already spread to Hong Kong.
The most distinctive one is the Drunken Chicken Pot: It uses half to one raw chicken, Huadiao wine and Chinese medicinal materials such as angelica, Beiqi, and wolfberry as the bottom of the pot. It is popular in Hong Kong and Guangdong.
Congee base hot pot: Congee made from rice is used to make hot pot soup base. It originated in Shunde, Guangdong.
Pig bone stew: It originated from Macau, but it has changed differently after spreading to Shenzhen and Hong Kong. Shenzhen's pork bone casserole has developed into soup-type casserole dishes, mainly eating pork bones alongside meat and sucking bone marrow; Hong Kong's eating method is closer to Macau, focusing on the bottom of the pot and ingredients, and has developed into hot pot. The method is to boil the pork bone (pig stick bone) together with other ingredients, and season with white pepper and coarse salt to form a creamy white hot pot bottom.
The one I am distributing now is an ordinary family version of Yuanyang Pot. Some people think that Hong Kong people don't eat spicy food at all. In fact, many Hong Kong people eat spicy food, and some people even enjoy spicy food.

Recipe Recommendations

buckwheat flour 50 g
chicken soup appropriate amount
garlic sprouts appropriate amount
pepper appropriate amount
Zanthoxylum japonica appropriate amount
chili oil appropriate amount
ginger slices appropriate amount
white vinegar appropriate amount
sesame oil appropriate amount
soy appropriate amount
coriander appropriate amount
garlic appropriate amount
sand tea sauce appropriate amount
oyster sauce appropriate amount

other
steamed
several hours
simple

Steps for mandarin duck pot

Make the soup base, stir-fry the pepper with salad oil (you can choose to use lard or butter according to your taste).

Stir fry the pepper over low heat to give the fragrance of pepper (you must not fry the pepper over high heat because it is easy to paste and will become bitter when it is paste).

Add spring onion, garlic slices, ginger slices, and pepper and stir-fry until fragrant (pepper is very spicy, add according to your taste).

Add spicy watercress and stir-fry until fragrant (keep low heat).

Add soy sauce and stir-fry to create the aroma (soy sauce must be stir-fried to be very fragrant).

Add the maltose, and boil the rock sugar until it bubbles over low heat (adding sugar also adds aroma, not sweetness, so only add appropriate amount).

Pour the stir-fried sauce into the pan, then pour in the old fire soup and add the ingredients for cooking the old fire soup (make chicken soup, then use pork bones and beef to make the old fire soup. The two soups are blended into the old fire soup to be used here.).

Bring the hot base to a boil.

Add mushrooms and cook.

Add the mushroom mushrooms and shredded onions, simmer slowly with the smallest heat to complete half of the red soup base.

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

Stir the shredded onions until the sweetness is fully released, that is, the onions become soft and transparent (it is best to use white onions, which are sweeter than purple onions).

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

Add small snowflake beef and snowflake pork slices (the so-called snowflake meat is meat with evenly distributed fat. It is of course best if you can use Japanese Kazuki beef, but you can use snowflake pork slices).

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

Pour into the other half of the hot pot.

Pour in Laohuo soup (which is a broth blended with pork bone soup and chicken soup).

Add a little bit of minced ginger and bring it to the bottom of the white pot. At this time, both soup bases are completed (also keep the center of the stove on a low heat to cook, in fact, just don't turn off the heat when boiling the red pot just now).

Put chicken fat or lard in a pan.

Add salt and beat the egg mixture evenly (after beating well, the eggs will produce sodium glutamate, which is very delicious).

Dip the fish in the egg liquid and dip evenly.

When frying in the pan, only medium to medium heat is needed to fry at this time (Some people will say that the fish can not be boiled directly in the pan, so the fish will not become old. In fact, this step has many meanings. First, the first step is to remove the fishy smell and enhance the freshness. The second is to fry it over medium to medium heat and then put it into the hot pot to cook it not only will it not get old, but will also make the fish very tender. The tender pan has the aroma of frying, which is very wonderful).

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

Fry until golden brown, pay attention to turning and observing from time to time.

Fry until golden brown and set aside (you can put it in a white pan or red pan and cook it).

Don't pour out the oil in the pan, add the garlic and stir-fry it until fragrant (the garlic does not need to be cut, but after it is stir-fried, use the back of the knife to pat it into mud for later use).

Put satay sauce in a bowl.

Add sand tea paste and peanut butter.

Add a little sesame oil.

Add coriander and

Then add the garlic you just patted.

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

Then, if you want to eat whatever you want, take a big photo.