Chongqing stone pot fish cooking soup process is very delicate. Want fire boil, burn to a certain time after changing into the wick of the fire for a long time to cook. Fish and mutton originally belong to the same fishy things, how to make the combination of the two can remove the fishy flavor and can be the original flavor, fresh and tender taste interpretation, really need a certain skill, in addition to the drunken stone Xuan stone pot fish rigorous soup making process, the unique secret ingredients are also indispensable. Only in full accordance with the ancient method of operation can reflect the richness of the fish and the freshness of the lamb soup; too light is tasteless, too thick is fishy, the soup is wonderful in the slow work of the fire, the flavors of the reconciliation, fresh and fragrant, long and long. With the unique superior soup, Chongqing stone pot fish has a delicious foundation.
Shabu-shabu is a beautiful way of eating fish in a stone pot, and the first thing you need to know is the word "fresh". Fresh freshwater fish must be used to face the diners on-site live fishing, sliced into very thin slices, and then fed with a secret spice powder, the fish will immediately become crystal clear, the fishy atmosphere is also removed, and the rest is fresh and pure, broad and thick of the fish's own breath, and eat a kind of soft and tender and slippery feeling. The best thing about Drunken Rock's stone pot fish is that the fish slices don't crumble when cooked for a long time and don't get old when shabu-shabu, which is not something that can be done casually.
The fish can be served with as many ingredients as you like, such as lamb, spinach, tofu and seafood. Of course, the best accompaniment is the variety of mushrooms that grow naturally in the mountains, such as porcini mushrooms, chanterelle mushrooms, enoki mushrooms, matsutake mushrooms, and so on. Watching these rare mushrooms bathed in the essence of the sun and the moon, the mountains and rivers of the Hua in the stone pot rolling up and down, from raw to cooked this is a kind of enjoyment in itself, the taste is needless to say, and the freshness of fish and goat in one of the stone pot into the mountain treasures in the fragrance, fresh and delicious to the extreme.
Characteristics and nutritional value of Chongqing stone pot fish
Stone pot fish is a special snack based on the characteristic flavor of Sichuan cuisine, with a large granite rock chiseled into a stone pot with two ears, the fish will be placed in a stone pot to cook and fry, and then, coupled with a variety of condiments mainly chili peppers, coupled with a number of nourishing herbs, stone pots contain a large number of beneficial to the human body of the element of iron ions, has a cancer prevention, anti-aging, food and beauty, and also has a good reputation. It has the functions of anti-cancer, anti-aging, anti-wrinkle, gourmet beauty, moisturizing and so on. The fish stewed in the stone pot has the effect of bright eyes, nourishing the face and strengthening the brain. Drunken Stone Xuan Stone Pot Fish has the effect of prolonging life, strengthening tendons and body, removing toxins and nourishing the face, replenishing the middle and benefiting the qi, and appetizing the middle. People who have eaten stone pot dishes for its magical fragrance, spicy moderate, warm stomach and clear fire, remove poison and nourish the face, "color and taste of health care as a whole" features convinced.
Chongqing stone pot fish practice
1. Fish dissected and cleaned, front curved wave flower knife, reverse curved peony flower knife, and then marinated with seasonings. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how it works. The green beans and other accessories are blanched with water.
2. Wash the stone pot, the stone pot to choose a good material, and then put the stone pot with a little water, open the fire, preheat the fire. Remember to use a gentle fire.
3. The fish will be scaled and dissected, and then washed. There is no limit to the type of fish, many fish can be done, chub or grass carp can be. Remove the thorns, leaving the fish body is no fish spines, cut the fish meat into large and thin slices. Next, place the fish slices in a mixing bowl, stir in the secret Manti Stone Pot Fish seasoning, and mix well.
4. Red stir-fried stone pot fish base pot vegetables. Stone pot fish bottom pot vegetables accompanied by soybean teeth, cilantro, involved in ginger wire, green onion wire, green pepper wire, red pepper wire and other auxiliary materials together to fry. Preheated stone pot in the water poured out, the base and on the seasoning: cooking oil, salt, monosodium glutamate, yellow wine, starch, on the soup, shrimp oil brine, soy sauce, sugar, together inside the stone pot, heating over medium heat.
5. Start a frying pan, heat the oil to seventy percent and add the fish head. Keep the oil at 70% heat, slowly cook the fish head and pull out, and slowly cook the fish body in the same way, then put it on top of the soybean sprouts base in the stone pot.
6. pan, leave a little oil, put the full emperor stone pot fish secret seasoning, hook thin thickening, dripping into the oil, and finally pour the gravy on the fish, ginger, green onion, green and red pepper shredded and other auxiliary materials can be placed around the sides.
7. belonging to the icing on the cake, home can not be so oh - another frying pan, put the shrimp, paddle cooked on a plate. The fish will be soaked and put into the plate. Leave a little oil in the pot, put the soup, salt, monosodium glutamate, sugar, yellow wine, shrimp oil marinade, soy sauce and other seasonings, thin thickening, dripping into the oil. Finally, pour the gravy on the fish, ginger, green onion, green and red pepper shreds and other accessories around the two sides, green beans in the center.
Tips
The soup is usually boiled the night before, and the ingredients are made from chicken racks and more than 10 kinds of herbs.