Stone pot fish is a representative work of the stone pot series of dishes. Its preparation method is unique. It is made of a large piece of granite and is rich in minerals and trace elements. During the slow stewing process, mineral nutrients penetrate into the fish, which not only tastes delicious, but is also beneficial to human health. If you had to use six words to describe stone pot fish, it would have to be "fresh and tender", "crispy skin" and "smooth meat".

1. Ingredients preparation:

1 grass carp, 1 box of tofu with fat, Sichuan peppercorns, vine peppers, star anise, green onions, garlic slices, onions, peppers, carrots, bean paste , cumin powder, hot pot base, light soy sauce, cooking wine, salt, chicken essence, starch, egg white, dried chili pepper, chopped green onion and rapeseed oil in appropriate amounts. 2. Cooking steps:

1. Scale the fresh fish, cut it open and wash it,

shave the fish bones and meat,

cut the fish into pieces into large, thin slices. Then

Stir vigorously with salt and cooking wine until the fish fillets feel smooth. This process takes about 3 minutes.

Then add starch and egg white, and marinate again. Do not use excessive force. Just feel sticky. This process takes about 2 minutes.

2. Heat the pot, pour in an appropriate amount of rapeseed oil and fry until cooked. Fry the fish bones until brown. Add Sichuan peppercorns, vine peppers and star anise and stir-fry until fragrant. Add green onions and garlic slices and stir-fry for a while. , then add onions, peppers, carrots and bean paste and stir-fry together. Finally, add boiling water, add hot pot base ingredients and light soy sauce and cook for 5 minutes. Remove all ingredients from the soup, leaving only the soup for later use.

3. Bring the stone pot to a simmer, cut the fat tofu into thick slices, place it in the stone pot to preheat for about 3 minutes, add a little water to the stone pot, just don’t burn the pot, don’t put too much (Tofu also comes out of water). Note that it must be preheated over a slow fire.

4.

While the stone pot is preheating, start another pot, add water and bring to a boil. Add the marinated fish fillets to the pot quickly. Be careful and do not exceed the total limit. 2 minutes, otherwise the fish will become old and affect the taste. Then

Put the fish fillets into the stone pot, pour the cooked soup into the stone pot, turn on low heat, and boil the stone pot fish.

5. Add minced ginger and garlic, dried chili peppers, cumin powder, chicken essence, chopped green onion and vine pepper to the pot in sequence, then pour in the fried rapeseed hot oil.