Fish fillets raw materials: ginger, onion, garlic, sugar, salt, chicken essence, Pixian watercress, one package of fish seasoning, silver carp method: 1, fish marinated with thickening powder, a little wine and pepper; 2. Stir-fry onion, garlic, pepper, half a bag of Pixian watercress, a little sugar, a bag of fish seasoning and a proper amount of salt until golden brown; 3, add the right amount of water to boil, add chicken essence, cook the fish with low heat, sprinkle with onions and celery, and it will be ok. If you eat very spicy food, you can use a proper amount of oil. After cooking, add dried sea pepper and dried pepper and fry them on the fish. Features 1, spicy and delicious, and customers of all tastes can eat it. 2. Eating in winter can warm the stomach, which is the best choice for eating hot pot in winter. In fact, it is a "piece of fish" from the homes of fishermen along the river in Yibin and Luzhou, Sichuan. Although he was born in Yibin and Luzhou, he did not grow there, and later he was introduced to Chongqing, and there was no "climate". Only after transplanting to Chengdu a few years ago did it get great development and be favored by foreigners. \x0d\ In fact, Chengdu's "cold pot" has a long history, such as hot pot chicken, hot pot rabbit and other varieties 10 years ago. Its preparation method is to put the chicken and rabbit cooked in the pressure cooker into an iron pot and serve them directly on the table. Diners will order other ingredients after eating the dishes in the pot. This way of eating is very similar to hot pot and soup pot. Nowadays, catering operators seem to like the concept of selling, and every new catering phenomenon or variety can find an eye-catching name. For example, eating food in a pot without first lighting it is called "cold pot". The "cold" here is only relative. A few years ago, when pieces of fish from Yibin were transplanted to Rongcheng, some delicious literati named them "cold pot fish". Unexpectedly, this cold pot fish became an instant hit. Everyone still remembers that a few years ago, people lined up in front of stores every day, especially in front of well-known enterprises. The melon seeds that diners knocked down every day were more than an inch thick. Of course, in those two years, many people followed suit and operated cold-pot fish, so this kind of cold-pot fish sprang up on the streets of Rongcheng. \x0d\ Why do Rongcheng diners who used to eat hot pot for a long time suddenly like cold pot fish? A boss who specializes in cold pot fish said: fish has high nutritional value and low fat. Eating fish is known as a gas station for men and a beauty salon for women, so most people like to eat fish now. But when the fish is cooked, it is easy to spoil, and it is difficult for diners to master the heat. This kind of cold pot fish cooked in the kitchen can be eaten without too much hands-on, and the texture is very delicate, which may be one of the reasons why cold pot fish was popular at first. The second reason is that cold pot fish has a special flavor, because when making cold pot fish, whether it is frying the bottom material or pouring hot oil after the fish is cooked, the raw materials of green peppers will be used. Compared with red pepper, green pepper tastes very different, and the key lies in the word "fragrance". It is precisely because of this special hemp flavor that cold pot fish can win the "heart" of diners. Thirdly, although the original hot pot chicken and hot pot rabbit have their own characteristics in flavor, they all need to use pressure cookers when making. As we all know, the flavor characteristics of dishes cooked in pressure cooker will be discounted. So in these years, hot pot chicken and hot pot rabbit gradually faded out of the sight of diners, and the flavor advantage of cold pot fish was also highlighted. Of course, after the appearance of cold pot fish, many media stepped forward to add fuel to the flames, which objectively promoted and promoted the cold pot fish market. \x0d\ What I have to mention here is that during the hot period of cold-pot fish, derivatives such as "hot-pot fish" and "warm-pot fish" appeared in Rongcheng one after another, and the eating methods and forms were basically the same as those of cold-pot fish, but few people patronized this "borrowing light" variety. Indeed, diners seem to only recognize the word "cold". No wonder "cold pot fish is not cold, hot pot fish is not hot"! \ x0d \ x0d \ Ingredients and operation of family-style cold-pot fish \ x0d \ x0d \ Material requirements: ginger, onion, garlic, sugar, salt, chicken essence, Pixian watercress (preferably bagged Juancheng brand bought in supermarket) and a package of fish seasoning (there are many kinds of cold-pot fish and spring water in supermarket). Stir-fry half a bag of onion, garlic, pepper, Pixian watercress, a little sugar, a bag of fish seasoning and a proper amount of salt until golden brown, add a proper amount of water to boil, add chicken essence, cook the fish over low heat, turn the pan over and sprinkle with onion and celery. If you eat very spicy food, you can use a proper amount of oil. After cooking, stir-fry dried sea peppers and dried peppers (don't Hu) and pour them over the fish. \x0d\\x0d\ Home-cooked cold pot fish \x0d\\x0d\ Ingredients: fish, dried peppers (2-4 Liang, depending on the ability to eat spicy food, not too little), Pixian watercress (2-3 Liang, the quality of watercress is good, you must cut it), and peppers (one handful). Practice: 1. Hot oil, the oil is about a catty, and the oil quantity must be large \ x0d \ x0d \ 2. When the oil is a little cool, add the chopped bean paste and stir-fry over low heat \ x0d \ x0d \ 3. After coloring the oil, add dried pepper, pepper, garlic and ginger slices. \x0d\\x0d\4。 Add water (preferably bone soup) after the fragrance, and add salt according to the taste, about three spoonfuls (douban and kimchi are salty, so you can taste them while adding them, not too much, and then add them when you feel weak). At the same time, add a proper amount of chicken essence and cook for about fifteen minutes. It's best to turn off the fire and let it cool after cooking, so that the soup will taste stronger. \x0d\\x0d\5。 Mix fish fillets with egg whites and a little thickener. After the pot is boiled again, add the fish head and bones first, and then add the fish fillets. Turn off the heat after the fish fillets change color, and add celery and garlic sprouts. \x0d\\x0d\ There was an issue of Sichuan cuisine last year, and I forgot which issue it was. Find it yourself. I'm sorry \ x0d \ x0d \ killed two silver carp, and the fishmonger will help you clean it up. Slice it, buy two packages of spicy hot fish or cold pot fish with head and tail, and mix the fish soup. Dipping the plate in water is more important, and adding more vinegar is delicious. And turnips, soybeans, coriander, pepper, soy sauce, sugar and monosodium glutamate. Finally, use a spoonful of the original soup in the pot, which is very delicious. Vegetables, bean curd skin, green bamboo shoots, quail eggs and lotus roots can also be added. My classic side dish, saliva ... Flammulina velutipes and vermicelli are also delicious, but mixed soup, remember to add some salt at last, both of them taste good. \ x0d \ x0d \ Fish fillets should be seasoned and starched first, otherwise they will not be cooked easily. Cook them and heat the oil. Add the bean paste and stir-fry over low heat. After the oil is colored, pour the dried pepper, pepper, garlic, ginger slices and green onions into the pot and stir-fry for a few minutes, then add the cut Sichuan cuisine and stir-fry; Stir-fry and add water (preferably bone soup) to boil, while adding appropriate amount of salt and chicken essence, and cook for about 15 minutes; After the soup is cooked, it is best to turn off the fire and let it cool, so that the soup will be more delicious; Mix the fish fillets with egg white and a little thickening, boil the pot again, add the fish heads and bones, and finally add the fish fillets. Turn off the heat after the fish fillets change color and add some coriander. \ x0d \ x0d \ strong cold pot fish is ready. After eating fish, a pot of soup can also be cooked as you like, and it tastes just as good. Do not believe, you try. \x0d\\x0d\ It is said that this kind of cold pot fish which is neither fishy nor dry was created by Su Dongpo, a great writer. Cold pot, two people, in Jinkou, called cold pot! \x0d\ At that time, Su Dongpo went to Chongqing (then called Yuzhou) to visit his friend and celebrity Wang Daomin, who invited Dongpo to dinner and planned to eat hot pot on the boat. At that time, the hot pot eaten by eight people in a thousand miles was generally scalding the internal organs of animals. And the dignitaries eat mainly fish just caught in Jiang Fang. So Dongpo thought that the general way of eating hot pot was too dry, so he ordered the cook on board to use hot pot as seasoning, and put the fish into various seasonings through the process of frying, frying, streaking and cooking. When the fish is cooked, put it in the pot with the hot pot. When it was served, the fish was cooked, but the pot was still cold. The practice of cold pot fish is very distinctive, which not only combines the characteristics of hot pot "hemp, spicy, fresh, fragrant and long aftertaste", but also has distinct layers, no fishy smell and no dryness, and a smooth and tender population. Wang Daoji is full of praise. After eating, he asked Su Dongpo to give the dish a name. Dongpo said: "The biggest difference between this dish and hot pot is whether it is served cold or not, so it is called cold pot fish." \x0d\ So, this dish has been circulated among the people. Later, Guo Moruo ate cold pot fish and was full of praise, calling it "the first taste of Bayu". \ x0d \ x0d \ What is a cold pot? That is, there is no ignition when serving. \x0d\ This kind of fish product is packed in a special pot. When it reaches the dining table, the fish is cooked and can be eaten immediately. The bottom of that pot is made of more than 20 kinds of raw materials in secret, and all kinds of fresh ingredients are fried in a single pot, which is an effective fusion of various flavors. Delicious cold pot fish served, calculated carefully, is worth the money-this cold pot fish is really hemp, spicy, fresh, fragrant and tender, with distinct layers, no fishy smell, no dryness, smooth and tender entrance and long aftertaste.