Stone pot fish is one of the classic delicacies in Sichuan cuisine. It is characterized by spicy, spicy and rich taste. The preparation of stone pot fish is relatively simple. You only need to prepare the ingredients and seasonings and follow certain steps to cook.

Material preparation

The main materials for stone pot fish are fish and vegetables. The species of fish can be selected according to personal taste. Commonly used ones include grass carp, crucian carp, etc. For vegetables, you can choose onions, garlic sprouts, bean sprouts, etc. In addition, you also need to prepare ginger slices, garlic cloves, chili peppers, Sichuan peppercorns, cooking wine, salt, soy sauce, MSG and other seasonings.

Cooking steps

1. Fish processing: Remove the scales, gills and internal organs of the fish, wash and cut into pieces for later use.

2. Vegetable processing: Cut the onions into shreds, cut the garlic sprouts into segments, and wash the bean sprouts and set aside.

3. Seasoning processing: Put the ginger slices, garlic cloves, chili peppers, and Sichuan peppercorns into a bowl, add an appropriate amount of cooking wine, salt, soy sauce, and MSG, mix well, and make a sauce for later use.

4. Cooking process: Put the stone pot on the fire, add an appropriate amount of cooking oil, when the oil is hot, add the vegetables and stir-fry, then add the fish pieces and stir-fry until both sides of the fish pieces are cooked After it changes color, add the sauce, stir-fry evenly, add an appropriate amount of water, bring to a boil, then turn to low heat and simmer for about 10 minutes.

How to eat

After the stone pot fish is cooked, you can add an appropriate amount of chopped green onion, coriander, etc. as decoration to increase the beauty and taste. When eating, you can put the fish pieces and vegetables in a bowl and pour the soup on top. The soup of stone pot fish is rich and fragrant. It can be eaten with rice or noodles, or it can be drank directly as soup.