"Stone Pot Fish" is also called "Golden Fortune Fish". It is a famous dish in Hunan cuisine. It is made in a unique way. A large granite rock is used to cut a stone pot with two ears, and the fish is cooked in the stone pot.
Then, it is made with various condiments, mainly chili peppers, and some nourishing medicinal materials.
During the Kangxi period of the early Qing Dynasty, there was a small shop on the bank of the Xiangjiang River in Changsha that was good at making "stone pot fish" with a unique flavor.
When Emperor Kangxi went to the south of the Yangtze River incognito, he tasted this dish in this small shop and felt that it was extremely delicious and delighted, so he happily named this dish "Golden Fortune Fish".
After that, "Stone Pot Fish" became "Jin Fu Fish", and this shop was named "Jin Fulin".
The stone pot of Stone Pot Fish is made of natural stone, which is polished into the shape of a pot. It has ears on both sides. It is larger than a washbasin, round and thick, and weighs a full 20 kilograms.
There is a specially designed empty slot in the middle of each dining table to place the stone pot, and the stone pot fish is heated by the gas stove in the empty slot.
Before serving, the stone pot must be heated on the fire. This time can range from dozens of minutes to several hours.
Then put it on the gas stove on the dining table. The advantage of the stone pot is that it is carved from natural organic minerals that are beneficial to the human body and then cooked.
It produces calcium, zinc, and other minerals that are beneficial to the human body.
The ingredients for stone pot fish include: ginger, garlic, pepper, chili, bean paste, etc.
These ingredients are first processed separately, then mixed, and put into a heated stone pot together, and then the stock is added. The stock is usually made from beef bones and simmered over low heat for several hours to make the stock.
The taste of stone pot fish definitely lies in its broth. The main ingredient of stone pot fish is grass carp, and the selection of ingredients is very particular.
The cutting skills of stone pot fish fillets are very demanding. If the master is good at cutting the fish, the fillets will look long and thick, and the portions will be particularly large.
Fish fillets must be drained with oil before being put into the pan.
At this time, the fish fillets are rolled up. If the fish selected is not fresh, the fish fillets will be straight.
When the stock in the stone pot is heated to boiling, add the fish fillets.
The fish fillets are cooked slowly in the hot stone pot, slowly filling the restaurant with a fragrant aroma.
The shop owner said that if four stone pots are served at the same time, the whole road will smell the aroma of stone pot fish.
According to the different preferences of customers, the store also provides many side dishes, such as soybean sprouts, sprouts, mutton, radish, lotus root slices, etc.
Guests can add garnishes after eating grass carp, or they can add garnishes while eating grass carp.
The taste will not be affected.
The grass carp fillet is very tender. You can put it into your mouth with chopsticks. With a slight shake of the chopsticks, the fish meat will slip away from the fish bones and slide into your mouth. The rich spicy taste is intertwined with the sweetness of the fish meat. The taste is particularly satisfying, and the fragrance in the mouth will last for a long time.
I heard from my friends at the same table that fish soup is the best. I took a sip and it was smooth and refreshing. The soup is indeed different from other Sichuan dishes such as boiled live fish soup. After eating the grass carp, the soup still retains the taste of freshly served -
-Fresh and tender.
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"Stone pot fish" is a famous dish. The preparation method is very unique. A large granite rock is used to cut a stone pot with two ears. The fish is cooked in the stone pot, and then it is topped with chili.
Various condiments and some nourishing medicinal materials were added. In this way, after a complicated cooking process, a pot of "stone pot fish" was born.
When the "stone pot fish" cooked in a stone pot is served to the table, it will definitely make your mouth water.
Selection of ingredients for stone pot fish: After eating the fragrant, fresh and spicy stone pot fish, add some vegetables and eat it in a rinse. It tastes very delicious and refreshing, and is light and easy on the palate.
Among them, the most delicious and unique shabu-shabu ingredient is undoubtedly the hand-pulled noodles. The hand-pulled noodles are cooked on the spot. The noodles are pulled in front of us, and then put into the stone pot, slowly cooked, fish soup, and vegetables are added.
Coupled with the hand-pulled noodles, the feeling is definitely beyond your imagination.
Edit this allusion "Stone Pot Fish" is also called "Golden Fortune Fish".
There is also an allusion to the origin of the fame of "Stone Pot Fish".
It is said that during the Kangxi period in the early Qing Dynasty, there was a small shop on the bank of the Xiangjiang River in Changsha that was good at making "stone pot fish" with a unique flavor.
When Emperor Kangxi went to the south of the Yangtze River incognito, he tasted this dish in this small shop and felt that it was extremely delicious and delighted, so he happily named this dish "Golden Fortune Fish".
After that, "Stone Pot Fish" became "Jin Fulin", and this shop was named "Jin Fulin".
The emperor had a meal in "Jin Fulin", and his reputation was naturally different. From then on, "Jin Fulin" became famous all over the world.
Now, this famous Xiangjiang dish "Stone Pot Fish" has been introduced to Guangzhou, so naturally it is a must-try.
"Stone pot fish" really deserves its reputation.
One of the biggest features of Hunan cuisine is that it is mainly spicy, and "stone pot fish" is no exception.
In the stone pot, the fried fish is causing your saliva to secrete rapidly. The red peppers and other nutritious condiments will trigger your strong appetite and make you feel like you can't stop.
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Even the sour fish skulls were not spared.
This restaurant has a very good business philosophy. Although the dishes are mainly "spicy", according to the needs of diners, the dishes have "strong spicy", "light spicy" or "not spicy" for diners to choose.
Edit this section Kangxi Stone Pot Fish Modern people like the new and dislike the old, and catering fashions change every year. Now a fashionable new way of eating has attracted countless Hangzhou people, and that is the Qianlong Stone Pot series of dishes from the family kitchen.
Kangxi stone pot fish is a representative work of the stone pot series of dishes and has been popular among the people for a long time.