Ingredients: fish, dried chili pepper (2-4 taels, depending on the ability to eat spicy food, not too little), Pixian douban (2-3 taels, the quality of the watercress must be good, must be fragrant, chopped), Sichuan peppercorns (a handful)

, garlic (cut into pieces), ginger slices, scallions (cut into sections), parsley (cut into sections), Sichuan pickled green vegetables, garlic sprouts (cut into sections) Method: 1. Heat the oil, about one pound of oil, the amount of oil

It must be large 2. Cool the oil slightly, add chopped bean paste, and stir-fry over low heat. 3. When the oil turns color, add the dried chili peppers, peppercorns, garlic, ginger slices, and green onions into the pot over medium heat.

After stir-frying for a few minutes, add the chopped Sichuan kimchi and stir-fry.

4. When it becomes fragrant, add water (preferably bone broth) and cook. Add salt according to taste, about three tablespoons (watercress and kimchi are salty, you can taste them as you add them. Don’t add too much, it will feel bland.

After adding it), add an appropriate amount of chicken essence and cook for about fifteen minutes.

After it's cooked, it's best to turn off the heat and let it cool down so that the flavor soaks more heavily into the soup.

5. Mix the fish fillets with egg white and a small amount of gravy.

After the pot boils again, add the fish heads and bones first, and finally the fish fillets. Once the fish fillets change color, turn off the heat and add parsley, garlic sprouts, etc.

In this way, a pot of cold pot fish is ready. After eating the fish, the pot can be reused several times. You can cook anything from yellow spicy diced, eel, and loin slices. Ha, these are all Chengdu’s favorite foods.

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Indeed, you can cook whatever you like with this pot of soup. If you like fish, you can eat it for three to five days. If you like spicy food, you can add some chili noodles in the fourth step.

Not only will the taste be spicier, but the color will also be brighter.

Information: Cold pot fish is actually a new way of eating hot pot. Since the fish has been processed and put into the bottom of the pot before being served, the fish can be eaten when it is served; after the fish is eaten, you can

Heat the bottom of the pot and continue to cook other dishes. The cold pot not only maintains the freshness of the fish, but also can cook other dishes. It can be said to be "two meals in one pot".

According to reports, cold pot fish was invented by gourmet Su Dongpo.

Cold pot fish used to be eaten by the Lower Riba people in rural areas, and the stew in it was mainly animal offal. If the dignitaries wanted to eat fish hot pot, they would go to the river to eat freshly caught fish.

But Su Dongpo felt that the hot pot method was too dry, so he ordered the cook on the ship to use hot pot ingredients as condiments, and put the fish in various condiments through the processes of frying, frying, stewing, and boiling. After the fish was cooked, the hot pot ingredients were added.

They put the fish into the pot together and when it was served to the table, the fish was cooked but the pot was still cold.

Su Dongpo's friend Wang Daoju was full of praise for this new method of hot pot fish.

After eating, Su Dongpo said: "The biggest difference between this dish and hot pot is that the pot is still cold when the dish is served, so let's call it 'cold pot fish'." So the cold pot fish spread like this.

The selection of ingredients for cold pot fish is very important. It is a selection of silver carp from the pollution-free waters of the upper reaches of the Yangtze River. They are all produced in the same year and the weight is strictly controlled at about 900~1250 grams. This kind of fish has tender meat and a particularly good taste.

In addition, because flowered silver carp is rich in essential fatty acids, lecithin and various trace elements necessary for the human body, traditional production techniques must be used to maintain this nutrition more completely.

The most important thing about cold pot fish is its seasoning. After the fish is slaughtered step by step on site, more than 20 kinds of raw materials are secretly made into aniseed ingredients, which are then mixed with various fresh ingredients such as ginger, green onion, etc., and are fried freshly in a single pot.

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It is said that due to the effective fusion of various flavors, this ensures the characteristics of "numbing, spicy, fresh, fragrant and tender" of cold pot fish.

When the fish is served on the table, it is served in a special iron pot.

You can choose spicy or sour soup, or you can choose mandarin duck soup.

These specially processed fish taste distinct, neither fishy nor dry, smooth and tender in the mouth, and have a long aftertaste. They are called "the first taste of Bayu".