The stone pot of Stone Pot Fish is made of natural stone, which is polished into the shape of a pot. It has ears on both sides. It is larger than a washbasin, round and thick, and the master said it weighs 20 kilograms. There is a specially designed empty slot in the middle of each dining table to place the stone pot, and the stone pot fish is heated using the gas stove in the empty slot. Before serving, the stone pot must be heated on the fire. This time can range from dozens of minutes to several hours. Then put it on the gas stove on the dining table.

The ingredients for stone pot fish include: ginger, garlic, pepper, chili, bean paste, etc. These ingredients are first processed separately, then mixed, put together into a heated stone pot, and then added with broth. The flavor of stone pot fish definitely lies in its broth. The soup is made from bones that have been boiled over a slow fire for more than ten hours. The bones must be fresh, and the bone soup must be freshly made and cannot be recycled. That’s why I regret that I often can’t eat stone pot fish in Sanchongmen.

The main ingredient of stone pot fish is sea bass, and the selection of ingredients is very particular. For example, silver carp cannot be used as the main ingredient. The cutting skills of stone pot fish fillets are very demanding. A master with good knife skills will make the cut fish fillets look long and thick, and have a lot of weight. Fish fillets must be drained with oil before being put into the pan. At this time, the fish fillets are rolled up. If the fish selected is not fresh, the fish fillets will be straight. When the stock in the stone pot is heated to boiling, add the fish fillets.

The fish fillets are cooked slowly in the hot stone pot, and the aroma slowly fills the restaurant. The shop owner said that if four stone pots are served at the same time, the whole road will smell the aroma of stone pot fish. According to the different preferences of customers, the store also provides many side dishes, such as soybean sprouts, sprouts, mutton, radish, lotus root slices, etc. Guests can add garnishes after eating the seabass, or while eating the seabass. The taste will not be affected.

The seabass fillet is very tender. Hold it to your mouth with chopsticks. With a slight shake of the chopsticks, the fish meat will be separated from the fish bones and slide into your mouth. The rich spicy flavor is intertwined with the sweetness of the fish meat. The taste is particularly satisfying and will stick in your mouth. The fragrance lasts for a long time. I heard from my friend at the same table that fish soup is the best. I took a sip and it was smooth and refreshing. The soup is indeed different from other Sichuan dishes such as boiled live fish soup. After eating the sea bass, the soup still retains the taste of freshly served - -Fresh and tender. .

"Stone Pot Fish" is a famous dish in Hunan cuisine. The preparation method is very unique. A large granite rock is used to cut a stone pot with two ears, and the fish is cooked in the stone pot. , and then add various seasonings mainly chili peppers and some nourishing medicinal materials. In this way, after a complicated cooking process, a pot of "stone pot fish" was born. When the "stone pot fish" cooked in a stone pot is served to the table, it will definitely make your mouth water.

Stone pot fish comes from Sichuan, and the chefs at Sanzhongmen are all authentic Sichuanese. Many cooking materials also come from Sichuan, and the cooking techniques are of course pure Sichuan techniques.

The stone pot of Stone Pot Fish is made of natural stone, which is polished into the shape of a pot. It has ears on both sides. It is larger than a washbasin, round and thick, and the master said it weighs 20 kilograms.

There is an empty slot in the middle of each dining table to place the stone pot. The fish in the stone pot is heated by the gas stove in the empty slot.

Before serving, the stone pot must be heated on the fire. This time can last from tens of minutes to several hours. Then put it on the gas stove on the dining table. The ingredients for stone pot fish include: ginger, garlic, pepper, chili, bean paste, etc. These ingredients are first processed separately, then mixed, put together into a heated stone pot, and then added with broth.

The taste of stone pot fish definitely lies in its broth. The soup is made from bones that have been boiled over a slow fire for more than ten hours. The bones must be fresh, and the bone soup must be freshly made. Recycle and reuse. That’s why I regret that I often can’t eat stone pot fish in Sanchongmen.

The main ingredient of stone pot fish is sea bass, and the selection of ingredients is very particular. For example, silver carp cannot be used as the main ingredient. The cutting skills of stone pot fish fillets are very demanding. A master with good knife skills will make the cut fish fillets look long and thick, and have a lot of weight. Fish fillets must be drained with oil before being put into the pan. At this time, the fish fillets are rolled up. If the fish selected is not fresh, the fish fillets will be straight. When the stock in the stone pot is heated to boiling, add the fish fillets.

The fish fillets are cooked slowly in the hot stone pot, and the aroma slowly fills the restaurant. The shop owner said that if four stone pots are served at the same time, the whole road will smell the aroma of stone pot fish.

According to the different preferences of customers, the store also provides many side dishes, such as soybean sprouts, sprouts, mutton, radish, lotus root slices, etc. Guests can add garnishes after eating the seabass, or while eating the seabass. The taste will not be affected.

The seabass fillet is very tender. Hold it to your mouth with chopsticks. With a slight shake of the chopsticks, the fish meat will be separated from the fish bones and slide into your mouth. The rich spicy flavor is intertwined with the sweetness of the fish meat. The taste is particularly satisfying and will stick in your mouth. The fragrance lasts for a long time. My friend at the same table said that the fish soup is the best. I took a sip and it was smooth and refreshing. The soup is indeed different from other Sichuan dishes such as boiled live fish soup. After eating the sea bass, the soup still retains the taste of freshly served - -Fresh and tender. .