The stone pot of stone pot fish is made of natural stone, polished into the shape of a pot, with ears on both sides, bigger than a basin, round and thick, weighing 20 pounds. Each table in the middle of a deliberately set up an empty slot, used to place the stone pot, stone pot fish on the empty slot in the gas stove heating. Before serving, the stone pots must be heated on the fire, which can take from a few minutes to a few hours. Then it is placed on the gas stove at the dining table. The benefit of the stone pot is that it is carved from organic ores that naturally contain organic minerals that are beneficial to the human body after cooking. It will produce minerals such as calcium and zinc that are beneficial to the human body.
Stone pot fish ingredients are: ginger, garlic, peppercorns, chili peppers, bean paste and so on. These ingredients are first processed separately, and then mixed, and then put into the hot stone pot together, add the soup, the soup is usually boiled with beef bones, and simmered on low heat for a few hours, that is, into the soup. Stone pot fish flavor absolutely lies in its soup.
Stone pot fish main material selection of grass carp, the selection of materials is very conscientious. Stone pot fish fillet knife law requirements are very high, knife work good master, cut out the fillet looks long and thick, the portion is especially much. Fish fillets in the pot before they must be drained with oil once. At this time the fish fillets are rolled up, if the selection of fish is not fresh, then the fish fillets are straight. When the stock in the stone pot is heated to a rolling boil, add the fillets.
The hot stone pot slowly cooks the fish, and slowly the whole restaurant becomes fragrant. The owner of the restaurant said that if there are four stone pots on the table at the same time, then the whole road will smell the aroma of stone pot fish. According to the different preferences of the guests, the restaurant also provides many side dishes, such as soybean sprouts, sprouted white, mutton, radish, lotus root slices and so on. Guests can add the side dishes after eating the grass carp or while eating the grass carp. None of the flavors will be affected.
The slices of grass carp are very tender, with chopsticks into the mouth, as long as the chopsticks gently shake, the fish meat from the fish spines slipped into the mouth, the rich spicy intertwined with the fine sweetness of the fish meat, the taste is particularly addictive, the entrance of the fragrance of the long-lasting. Listening to friends at the table said that the fish soup is the best, taste a mouthful, smooth and refreshing, the soup is indeed different from other Sichuan dishes such as boiled live fish soup, after eating grass carp, this soup still maintains the flavor of the table just - fresh and tender.
Selected ingredients of stone pot fish: when a fragrant, fresh, spicy stone pot fish after eating net, in a few dishes, shabu-shabu, the flavor is both fresh, but also can be refreshing, light and easy to eat under the palate, in the shabu-shabu, the most delicious and distinctive shabu-shabu when it comes to the hand-pulled noodles, hand-pulled noodles on-site cooking, in front of us personally pull the noodles, and then put them into a stone pot, and slowly cook, the fish soup, coupled with vegetables, coupled with the hand-pulled noodles, the feeling is absolutely you can not imagine, it's a good feeling. The feeling is definitely beyond your imagination.
Raw materials;
Fresh fish I (1.5 - 2 kg) 300 grams of core chili pepper, 10 grams of red pepper, 30 grams of green pepper, 50 grams of bean mother, 40 grams of ginger, 50 grams of garlic cloves, appropriate amount of salt, 25 grams of rock sugar residue, 15 grams of monosodium glutamate, 8 grams of chicken essence, 3 grams of pepper, 50 grams of yellow wine, 60 grams of stalked ginger and green onion, 200 grams of hot pot red oil, 600 grams of cooked vegetable oil The meat and bone broth 1.5 kg 9 incense, fritillary, wood ginger, saffron, white kou, sand nuts, incense leaves, lingzhao, Chinese bellflower, lotus rice, cloves, fruit cane and other spices in moderation
Practice;
(1) will be a variety of spices and herbs to warm water soak for half an hour, placed in a stone pot with water, with the fire to decoction out of the flavor of the medicine. Strain the dregs and take the juice to be used.
(2) fish slaughter clean up, chopped into chunks, plus salt, yellow wine, stalks ginger onion marinade code flavor; another garlic, ginger pat broken. Bean mother and child with yellow wine to disperse.
(3) pot of oil hot, first under the ginger, garlic sautéed, continue to pile the chili pepper fried to pepper moisture gradually dry spit oil, spicy flavor out, and then under the mother of beans, red pepper, green pepper, yellow wine, etc. Stir-fried over low heat, mixed with fresh soup to the flavor of the simmering fire. Pouring people decoction stir, under the salt, sugar, yellow wine, pepper, chicken essence, monosodium glutamate and other seasoning, and then transferred to the hot pot pot.
(4) remove the code flavor of the stalk ginger and onion, the fish pieces of people in the hot pot pot, pouring _ seven hot pot red oil on the table, cook for 5-7 minutes, the fish break can be eaten. The fish is ready to be served after 5-7 minutes of boiling.
Qiangzhai Stone Pot Fish
Qiangzhai Stone Pot Fish has an innovative way of eating with the times, and advocates a healthy diet, without adding any food additives to maintain the freshness of the fish, ensuring a healthy diet.
Features; adhere to the use of large bones to simmer soup, soup white oil less, add a small amount of perilla, making a special aroma, fish slices but not oil, marinated fish with Chinese medicine ingredients, so that the fish slices lubricated cut not fishy plate on the table, so that the customer under their own pot.
Practice; choose the right size of the big head of fish, remove internal organs, slice off both sides of the fish, leaving the fish head fish bones, add a small amount of Chinese medicine marinade to be used, hot pot into the chicken oil ginger and garlic burst incense, add chili sauce and fish head fish bones stir-fried, in the pouring of bone broth to be boiled into the red oil, salt, chicken essence, monosodium glutamate (MSG), can be loaded into the stone pot, put on the perilla, parsley, you can set the pot to cook fee to eat.
Dipping sauce; hot sauce practice is to choose a good soy sauce, put garlic, millet pepper, peanut oil.
Jiuzhou Stone Pot Fish
Jiuzhou Stone Pot Fish eating method, first drink soup, then eat fish, and finally shabu-shabu, the soup contains natural stone pot to cook out the mineral elements, and equipped with traditional Chinese medicine powder, the man ate the stronger, the woman ate the more beautiful, the children ate the more intelligent, the elderly ate the more healthy. After eating the fish, the essence of the fish are integrated into the soup, so after eating the fish after the soup and its suitable for soup dishes, and healthy, and delicious.
Jiuzhou stone pot fish practice, live, slice, marinated, deep-fried, boiled, process-oriented operation, assembly line general practice, greatly adding blocks of stone pot fish on the table efficiency, otherwise you want to think of hundreds of fish a day is how to do it. Kitchen configuration of three people, respectively, set in the kill fish fillet fish, pickled fish, and adjust the soup on the post, like ID cards, fish cards, all the way to the end, will not be on the wrong table
The so-called "live": that is, it must be used to live fish, Jiuzhou stone pot fish is generally used grass carp, big head of fish, black fish as raw materials, why stone pot fish to Than, grilled fish, boiled fish, pickled fish, spicy fish to be hot, to be popular, and "live" has a lot to do with the stone pot fish are now killed now do, not to the other as frozen, or even have been sliced and put in the refrigerator, rely on heavy seasoning, sesame oil, chili pepper to enhance the flavor, or to cover the fish fishy taste. The stone pot fish want is "fresh", "live", "tender", "slippery".
The so-called "slice" is the slice of fish, slice of fish is a doorway, fish slice is not good, directly affecting the taste and appearance of the back, Jiuzhou stone pot fish fish fish slice is about a palm length, 0.5 centimeters thick, too thick can not be too thin can not be too thick, too thick is not flavorful, too thin and easy to crumble, the fish slice length is well controlled, with a deep-fried will be slightly rolled, looks very appetizing.
The so-called "pickled" is pickled fish, pickled fish pay attention to the control of seasoning and massage the strength of the fish, seasoning in accordance with the company's recipes to put on it, massage the strength of the fish must be pinpointed. Massage time is about 30 seconds, marinating time is about one minute.
The so-called "fried" is "over oil" Jiuzhou stone pot fish need to be over oil part of the fish head and fish, fish bones and fish tail is not required to be over oil, franchisee friends can depend on the situation, over oil is concerned about the oil temperature and time, oil temperature Control between 60-80 degrees, that is, seven, eight minutes of heat, the fish head can be fried 3-5 seconds, the fish must not exceed 3 seconds to see the ends of the fish slice slightly rolled, it is necessary to immediately start the pot, the blackfish meat can be a little longer.
The so-called "cooking" is "adjusting the soup" adjusting the soup is relatively simple, in accordance with the company's recipe, directly put on the line, the soup can be put into the stone pot first boil, together with the fish bones into the process of frying the fish, the soup on the boil, a On the table will have a strong flavor, let a person's appetite.
Li Shuangquan Chuanxiang stone pot fish
Fresh Grass Carp Primary Processing
Kill Fish:
1, when the grass carcass fish into the back of the kitchen, the fish killers with the left thumb and forefinger to grasp the eyes of the fish, the right hand holding a knife from the root of the fish into the knife, the knife forward to scrape Lin.
2, when the fish scales to the net, after the beginning of planing the abdomen, to the fish's water-splitting fins as the center, but must be biased on one side, from the jaw of the fish into the knife, and forcefully cut has been the mouth, rowing to the mouth of the fish's discharge until the dirty mouth.
3, to remove the viscera, the right hand five fingers grasp all the fish's viscera forcefully one-time pull off.
Pulling gills, with the left hand middle finger buckle a complete gill, while the thumb force a one-time pulling net, remember to pull from the upper end of the gills or else it will be the fish ribs buckle scattered and difficult to go net.
Washing fish:
1, the left hand buckle the gills, the right hand with a steel wire ball into the fish's abdominal cavity, rubbing the fish two choking, back and forth need six times can be.
Washing fish time one minute. Chopped fish:
1, left hand holding the head of the fish, the right hand holding a knife, from the tail base of the fish in front of a centimeter or so under the knife, along the spine of the fish sawing forward to the root of the fish head until.
2. Split the head of the fish and remove half of it, turn the fish over and slice off the other half in the same way.
3. To remove the spines, hold the knife in your right hand and enter the knife at the point where the fish meat meets the spines, first making the knife enter the fish meat at a 40-50 degree angle, then flattening it to a 10-20 degree angle and slicing the spines off.
Finally, chop the fillet, requiring a length of 5-6 centimeters, and the whole process takes 35 seconds. Fish filleting:
1, keep a clean work surface, and no slip shall prevail; 2, put the fish meat to remove fish spines on the fish filleting table, the right hand holds the knife and the thumb presses the knife spine, the left hand's middle three fingers presses the fish meat, the right hand force balanced by the end of the fish to the top of the fish back and forth filleting, so that the fish slices become triangular, thin and thick uniformity.
Generally the fillets are 0.4 centimeters thick and 6 centimeters long.
Stone Fish in Clear Soup
Raw materials: grass carp about 1800 grams, ginger 5 grams, 5 grams of green onion, 20 grams of mushrooms, 10 grams of jujubes, 5 grams of wolfberries, 50 grams of tomatoes, 10 grams of green onion.
Seasoning: 16 grams of salt, 15 grams of monosodium glutamate (MSG), 3 grams of chicken essence, 8 grams of pepper, 10 grams of cooking wine, an egg, 20 grams of starch, 2250 grams of broth, 150 grams of lard.
Production:
1, will be red dates, goji berries with warm water soak soft, mushrooms cut strips, with hot water once, tomato slices, small onions cut into segments to be used.
2, grass carp scales, gills and viscera, wash clean, chopped off the head and tail, boneless, the fish meat razor blade into 5 cm long, 0.3 cm thick slice, fish head split, fish bone chopped into 5 cm long diamond-shaped block, rinse clean.
3, fish head, fish bones with 3 grams of salt, 5 grams of monosodium glutamate (MSG), 3 grams of chicken essence marinade for 10 minutes, fish slices with 3 grams of salt, 5 grams of MSG, 5 grams of wine marinade for 10 minutes, with egg whites and cornstarch on the batter to be used.
4, frying pan into the lard burned to 60% hot, into the onion joints, ginger slices stir-fried, poured into the fish bones, fish head frying in medium heat, cooking 5 grams of cooking wine, pouring into the broth, with medium heat to boil to a small fire to beat the floating foam, add 10 grams of salt, 5 grams of monosodium glutamate, 8 grams of pepper seasoning, to be ripe when the bones of the fish, fish bone, fish head, and put it into the burning hot stone pot.
5, the marinated fish slices into the fish bone soup pot to slide cooked, and then with the soup poured into the padded fish bone stone pot, sprinkled with jujubes, goji berries, tomato slices, shiitake mushroom strips, scallion segments can be.
Features: The soup is thick and white, salty and light, and rich in nutrients.
Comments: put the fish bones in the soup, the soup is fresh, the fish fillets taste good.
Jiuzhaimen stone pot fish
1. fish dissected well washed, front curved wave flower knife, reverse curved peony flower knife, and then marinated with seasonings. The shrimp is cleaned, battered and ready to use. 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 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, stock, 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 fish out, and slowly cook the fish body in the same way, and then put it into the stone pot soybean sprouts base on top.
6. pot to 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.
KangXi stone pot fish
Modern people like the old and new, catering fashion a few changes a year, a fashionable new way of eating attracted countless Hangzhou people, that is, the mother's kitchen Qianlong stone pot series of dishes.
The Kangxi stone pot fish is a masterpiece of the stone pot series of dishes, in folklore for a long time. Its production method is very unique: with a large granite chiseled stone pot, rich in minerals and trace elements, in the process of slow stewing over a gentle fire, minerals and other nutrients penetrate into the fish soup, not only flavorful, but also crucially beneficial to human health, so this stone pot is not just a good-looking.
Inside the stone pot, the red soup, and other nutritious spices, just like this trigger your appetite, people have a "can't stop" feeling.
Not only does it look good, but it also tastes good, and eating it is good for your health, which is the unique feature of KangXi stone pot fish. People who have eaten stone pot dishes are for its magical fragrance, spicy moderate, warm stomach and clear fire, remove poison and nourish the face, "color and taste of health care in one" features convinced.
Besides KangXi stone pot fish, the stone pot dishes of Niang's Kitchen also include stone pot crispy melon bullfrog, stone pot shrimp eel, stone pot turtle, stone pot snake and so on. Its raw materials are all natural and green, together with the trace elements of the stone pot, behind the customer's praise, quietly play a nutritional nourishing effect.
This is how Nyonya Kitchen cares for us. Preferential measures: 20% discount on the entire table of dishes wherever stone pot dishes are ordered (except aquatic products, seafood and liquor).
Yunnan stone pot fish
Stone pot fish is one of the very well-known Yunnan snacks, especially in this era of national food culture is more so! So how exactly is the fresh and delicious stone pot fish made?
Main ingredients: chub, river shrimp, green beans, lemon slices, ginger, green onion, green pepper, red pepper
Accessories: salt, a little monosodium glutamate, yellow wine, the right amount of cornstarch, broth, shrimp oil marinade, soy sauce, sugar.
Practice steps:
1. Fish dissected and cleaned, front curved wave flower knife, reverse curved small 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. Blanch the green beans and other ingredients in water.
2. Wash the stone pot, stone pot to choose a good material, and then put the stone pot with a little water, open the fire, preheat over moderate heat. Remember to use the fire.
3. Scale the fish and then dissect the fish, and then wash it. 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 into large and thin slices. Next, place the 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 pot bottom accompanied by vegetables with soybean teeth, cilantro, involved in ginger, green onion, shredded green pepper, shredded red pepper and other auxiliary materials together to stir-fry. The preheated stone pot of water poured out, the base and on the seasoning: cooking oil, salt, monosodium glutamate, yellow wine, starch, stock, shrimp oil brine, soy sauce, sugar, together inside the stone pot, medium heat heating.
5. Start a frying pan, heat the oil to seventy percent, add the fish head. Keep the oil at 70% heat, slowly cook the fish head and fish out, and slowly cook the fish body in the same way, then put it into the stone pot on top of the soybean sprouts base.
6. pot to stay a little oil, put the full emperor stone pot fish secret seasoning, thickening, dripping into the oil, the use of natural stone pots, spring water as a support, steam cooking, straw hat for the cover, and the traditional stone pot fish in Yunnan only soup flavor Chuan faction innovation, the development of spicy, vinegar pepper flavor, pickled cabbage flavor, stone pot fish, a new strain of steam stone pot fish was born.