As a famous dish in Hunan cuisine, its making method is very unique. A large granite rock is chiseled into a stone pot with ears, and the fish is cooked in the stone pot. Then, all kinds of condiments, mainly peppers, and some nourishing medicinal materials are added. In this way, after some complicated cooking procedures, a pot of "stone pot fish" is born. When the "stone fish" cooked in a stone pot is served, it will definitely make your mouth water. There is also an allusion to the famous origin of "Stone Fish". It is said that during the Kangxi period in the early Qing Dynasty, there was a small shop specializing in making a "stone fish" along the Xiangjiang River in Changsha, with a unique flavor. When Emperor Kangxi traveled incognito to the south of the Yangtze River, he tasted this dish in this small shop. He felt that it was delicious and pleasing to the eye, so he gladly picked up a pen and named it "Jinfu Fish". Since then, "Stone Fish" has become "Jinfu Fish", and this small shop has been named "Jinfulin". The emperor used to eat in "Jin Fulin", and his fame was of course different. From then on, "Jin Fulin" became famous all over the world. One of the biggest characteristics of Hunan cuisine is that it is mainly spicy, and "stone fish" is no exception. In the stone pot, the brown and fragrant fried fish is guiding your saliva to secrete rapidly, and the red pepper and other nutritious condiments trigger your strong appetite, which makes people feel "unable to stop". Even the fried fish skull is not spared. This restaurant is very business-minded. Although the dishes are mainly spicy, according to the needs of diners, there are "strong spicy", "light spicy" or "not spicy" flavors for diners to choose from. 2 Cooking method Editor Stone Fish The stone pot is made of natural stone, and the whole piece is polished into the shape of a pot. There are ears on both sides, which is bigger than the washbasin, round and thick, weighing 21 pounds. An empty slot is specially set in the middle of each dining table to place the stone pot, and the stone pot fish is heated by the gas stove in the empty slot. Before serving, the stone pot must be heated on the fire, which can take several minutes to several hours. Then put it on the gas stove of the dining table. The advantage of stone pot is that it is carved from natural organic minerals that are beneficial to human body and cooked. It will produce minerals such as calcium and zinc that are beneficial to the human body. The ingredients of stone fish are: ginger, garlic, pepper, pepper, bean paste and so on. These ingredients are first processed separately, then mixed, put together in a hot stone pot, and then added with broth, which is usually made of beef bones and simmered for several hours with low fire, that is, the broth is made. The taste of stone fish absolutely lies in its broth. The main ingredient of stone fish is grass carp, and the selection of materials is very particular. Stone fish fillets are very demanding, and the sliced fish looks long and thick and has a lot of weight. Fish fillets must be soaked in oil before they are put into the pot. At this time, the fish fillets are rolled up. If the fish selected is not fresh, then the fish fillets are straight. When the broth in the stone pot is heated until it rolls, add the fish fillets. The hot stone pot slowly cooked the fish fillets, and slowly the whole restaurant smelled fragrant. The shopkeeper 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 the guests, the store also provides many side dishes, such as soybean sprouts, white sprouts, mutton, radish, lotus root slices and so on. Guests can add side dishes after eating grass carp, or they can add side dishes while eating grass carp. The taste will not be affected. Grass carp slices are very fresh and tender, so you can put them in your mouth with chopsticks. As long as the chopsticks are gently shaken, the fish will break away from the fishbone and slide into your mouth. The rich spicy flavor is mixed with the delicate sweetness of the fish, and the taste is particularly enjoyable, and the fragrance at the entrance will last for a long time. Listen to friends at the same table, fish soup is the best to drink, taste, smooth and refreshing. The soup is really different from other Sichuan dishes, such as the soup of boiled live fish. After eating grass carp, this soup still keeps the taste just served-fresh and tender. Selection of ingredients for stone fish: After eating a fragrant, fresh and spicy stone fish, serve several dishes and rinse them. The taste is delicious and refreshing, and it is easy to taste. Among the rinse materials, it is best to eat the distinctive rinse materials, such as hand-pulled noodles, hand-pulled noodles for on-site cooking, personally pulled noodles in front of us, and then put them in a stone pot, and slowly cook, fish soup and vegetables. Li Shuangquan Chuanxiang Stone Fish Fresh grass carp is first processed to kill fish: 1. When the grass carp enters the kitchen, the fish killer grasps the fish's eyes with the thumb and forefinger of his left hand, and enters the knife from the fish's base with the knife in his right hand, slashing forward. 2. When the fish scales are cleaned, then the belly is planed, centering on the fish's dividing wing, but it must be biased to one side, and the knife is inserted from the fish's jaw, and the mouth is forcibly opened until the fish's dirty mouth is scratched. 3, to viscera, the right hand and five fingers grasp all the viscera of the fish and pull it out at one time. Pull out the gill, buckle a complete gill with the middle finger of your left hand, and pull it out with your thumb at one time. Remember to pull it out from the upper end of the gill, otherwise it will loosen the ribs and make it difficult to clean them. Wash the fish: 1. Hold the fish gills with your left hand, put the steel ball into the abdominal cavity of the fish with your right hand, and vigorously wipe the fish's two chokes, which takes six times to go back and forth. Wash the fish for one minute. Li Shuangquan spicy oily fish chop fish: 1. Hold the fish head in the left hand and hold a knife in the right hand, cut the knife about one centimeter from the front of the tail base of the fish, and push it forward along the spine of the fish until the root of the fish head. 2. Split the fish head, remove half of it, turn over the fish, and slice off the other half in the same way. 3. Remove the fishbone, hold a knife in your right hand, and insert the knife at the joint of fish and fishbone. First, insert the knife into the fish at an angle of 41-51 degrees, then flatten it to an angle of 11-21 degrees to remove the fishbone. Finally, chop the fish chops, the required length is 5-6 cm, and the whole process takes 35 seconds. Sliced fish: 1. Keep a clean countertop, and there is no slip; 2. Put the fishbone-removed fish on the table of sliced fish, hold the knife with your right hand and the ridge with your thumb, hold the fish with the middle finger of your left hand, and slice the fish back and forth from the tail of the fish with your right hand in a balanced way, so that the fish slices become triangles with the same thickness. Generally speaking, the thickness of fillets is 1.4 cm and the length is 6 cm. Raw materials of clear soup stone fish: grass carp (about 1,811g), ginger slices (5g), onion segments (5g), mushrooms (21g), red dates (11g), medlar (5g), tomatoes (51g) and shallots (11g). Seasoning: 16g of salt, 15g of monosodium glutamate, 3g of chicken essence, 8g of pepper, 11g of cooking wine, one egg, 21g of starch, 2251g of clear soup and 151g of lard. Production: 1. Soak red dates and medlar in warm water, cut mushrooms into strips, blanch them in hot water, slice tomatoes, and cut shallots into sections for later use. 2. Scales, gills and internal organs of grass carp are removed, washed, head and tail are cut off, bones are removed, the fish is scraped into pieces with a length of 5cm and a thickness of 1.3cm, the fish head is split, the fish bones are cut into rhombic pieces with a length of 5cm, and washed clean. 3. Marinate fish heads and bones with 3 grams of salt, 5 grams of monosodium glutamate and 3 grams of chicken essence for 11 minutes, marinate fish fillets with 3 grams of salt, 5 grams of monosodium glutamate and 5 grams of cooking wine for 11 minutes, and size them with egg white and starch for later use. 4. Add lard to a wok, heat it to 61%, add onion and ginger slices, stir-fry until fragrant, pour in fish bones and fish heads, fry until fragrant, cook 5g cooking wine, pour in clear soup, boil over medium heat to remove floating foam, add 11g salt, 5g monosodium glutamate and 8g pepper to taste, and when the fish bones are ripe, take out the fish bones and fish heads and put them in a hot stone pot. 5. Slip the marinated fish fillets into a fish bone soup pot until cooked, then pour them into a stone pot with fish bones, and sprinkle with red dates, medlar, tomato slices, mushroom strips and shallots. Features: the soup is thick and white, salty and light, and rich in nutrition. Comments: Put fish bones in soup, the soup is delicious, and the fillets taste good. Jiuzhaimen stone fish 1. Cut the fish and wash it, with a wavy knife on the front and a small peony knife on the back, and then pickle it with seasoning. Wash the shrimps and size them for later use. Blanch green beans and other accessories with water respectively. 2. Wash the stone pot, choose the best material for the stone pot, then put a little water in the stone pot, fire and preheat it with slow fire. Remember to use slow fire. 3. Scale the fish, cut the fish, and then wash it. There are no restrictions on the types of fish. Many fish can be cooked, including silver carp or grass carp. Remove the spines, and the remaining fish body is free of fishbones. Cut the fish into large and thin pieces. Then, put the fish fillets into the seasoning tray, stir in the secret seasoning of Mandi stone fish and mix well. 4. Stir-fry stone fish with red sauce. The side dishes of stone fish pot bottom include soybean teeth and coriander, which are fried together with auxiliary materials such as shredded ginger, shredded onion, shredded green pepper and shredded red pepper. Pour out the water in the preheated stone pot, put the bottom material and the seasoning: edible oil, salt, monosodium glutamate, yellow wine, starch, soup, shrimp oil, soy sauce and white sugar into the stone pot, and heat it on medium heat. 5. Take the oil pan, heat the oil to 71% and put it in the fish head. Keep the oil temperature at 71% hot, slowly soak the fish head and take it out, and slowly soak the fish body in the same way, then put it on the bottom of the stone pot with bean sprouts. 6. Leave a little oil in the pot, put in the dense seasoning and thin thicken of the stone fish, pour in the bright oil, and finally pour the sauce on the fish, and surround the sides with accessories such as shredded ginger, shredded onion and shredded green pepper. 7. It's icing on the cake, so you don't have to do this at home-start another oil pan, add shrimps, slice them and put them on the plate. Put the soaked fish into the plate, too. Leave a little oil in the pot, add seasoning such as soup, salt, monosodium glutamate, white sugar, yellow wine, shrimp oil halogen, soy sauce, etc., thicken it and pour in bright oil. Finally, pour the sauce on the fish, surround the sides with accessories such as shredded ginger, shredded onion and shredded green pepper, and put the green beans in the middle. Modern people in Kangxi Stone Fish like the new and hate the old, and the catering fashion changes several times a year. A fashionable new way of eating has attracted countless people in Hangzhou, that is, the series of dishes of Ganlong Stone Fish in her mother's kitchen. Kangxi stone fish is a masterpiece of stone pot series dishes, which has been circulated among the people for a long time. Its making method is very unique: a stone pot chiseled from a large granite is rich in minerals and trace elements. In the process of slow stewing, minerals and other nutrients penetrate into fish soup, which is not only delicious, but also beneficial to human health, so this stone pot is not just beautiful. In the stone pot, the red soup and other nutritious condiments arouse your strong appetite and make people feel "unable to stop". It is not only beautiful, but also delicious, which is good for human health. This is the uniqueness of Kangxi stone fish. People who have eaten stone pot dishes are impressed by its magical fragrance, moderate spicy taste, warming stomach and clearing fire, removing poison and nourishing face, and "integrating color, taste and health care". In addition to Kangxi stone fish, the stone pot dishes in the maiden's kitchen include stone pot crispy melon bullfrog, stone pot shrimp fried eel, stone pot turtle, stone pot snake and so on. Its raw materials are all natural and green, and the trace elements in the stone pot have quietly played a nourishing role behind the praise of customers. This is the care of our mother's kitchen. Preferential measures: Enjoy 21% discount on the whole table of stone pot dishes (except aquatic products, seafood and drinks).