However, the gourmet Su Dongpo thought that the way of eating hot pot was too dry, so he ordered the chef on board to use hot pot as seasoning, and put the fish into various seasonings through frying, frying and cooking. After the fish is cooked, put it in the pot with the hot pot. The fish was cooked when it was served, but the pot was still cold. This new practice of hot pot fish made Su Dongpo's friend Wang Daoli eat it with great praise. After eating, Su Dongpo said: "The biggest difference between this dish and hot pot is that the pot is still cold when it is served, so it is called' cold pot fish'." So cold pot fish spread like this.
Cold pot fish usually eat the head of silver carp, and picky diners only want a clean head, that is, only the head has no fish, while meaty people like us often choose a half head or a whole head, that is, the head is connected to a fish neck or even pulled half-way. The clean head is the most expensive and the whole head is the cheapest. In fact, it is very convenient to cook cold pot fish at home. You can eat both fish and hot pot, and have the best of both worlds. If you don't like the ingredients, you can buy several packages of cold pot fish and diving fish seasoning in the supermarket, and you can get this dish in 10 minutes. Convenient and delicious!
Materials for making cold pot fish:
Ingredients: a fresh fish (you can choose a fish head or a whole fish, and it is best to choose a tender fish);
Accessories: celery 1 00g, Pixian watercress (chopped) 2 tbsps (30ml), pickled pepper (chopped) 20g, pickled ginger (sliced) 20g, pickled mustard tuber 50g, minced garlic 50g, onion 20g, douchi1tbsps (65433.
Marinated fish seasoning: cooking wine, salt, egg white, starch.
How to make cold pot fish How to make cold pot fish in Chengdu cuisine;
1, clean the fish, cut into large pieces and marinate with pickled fish seasoning. The fish head is cut in half, and it is best to cut the fish into pieces. If it is troublesome, you can cut it directly into large pieces.
2. Heat the wok, put the oil to 80% heat (smoke), and add Pixian watercress to stir fry.
3. Add pickled pepper, pickled ginger, pickled mustard tuber, minced garlic, onion, dried pepper and pepper and stir-fry until fragrant.
4. Add bone soup and boil. If there is no bone soup, you can use boiled water instead, but the taste will be worse. Add soy sauce, salt, sugar and chicken essence to adjust the taste.
5. After the soup is boiled, turn to low heat, cover it and cook for a while, so that the fragrance of the seasoning can be released.
6. Cook the fish pieces in the soup until they are raw, turn off the fire, pour the soup with fish into a hot pot, put the celery pieces on the table, and when eating, add fried soybeans, pickled mustard tuber, coriander, chopped green onion, fried peanuts, chopped pepper, appropriate amount of salt and chicken essence to the fish soup. After eating the fish, you can wash other dishes.
Characteristics of cold pot fish:
1, the selection of cold pot fish is very important, it is silver carp selected in the pollution-free waters of the Yangtze River. This kind of fish is tender and tender, and it tastes very good. In addition, because silver carp is rich in essential fatty acids, lecithin and various trace elements, traditional production technology must be adopted to maintain this nutrition more completely.
The most important thing of cold pot fish is its seasoning. After the fish is slaughtered step by step at the scene, more than 20 kinds of raw materials are secretly made into aniseed, and then mixed with various fresh ingredients such as ginger and onion, and fried in a single pot.
When the fish comes out of the table, it is put in a special iron pot. It's not imported yet. It's delicious and appetizing. Take out the fragrant and tender fish head and fish, and add seasonings of various flavors. This cold pot fish is eaten in the mouth, with distinct layers, smooth and tender entrance, hemp, spicy, fresh, fragrant and tender, and a long aftertaste.
Tips for making cold pot fish:
1, you can buy ready-made cold pot fish seasoning in the market or use Pixian watercress and grilled fish seasoning to prepare the base soup, which is much more convenient.
2. The seasoning of squid can be adjusted according to your favorite taste, or you can dip sesame oil and garlic in traditional hot pot.
3. Pay attention to the heat when cooking fish. You can open it, but you can't cook it for a long time.