Cold pot fish, in fact, is derived from the Sichuan Yibin, Luzhou Yangtze River fishermen's home "piece of fish". It was born in Yibin, Luzhou area, but did not grow there, and later was introduced to Chongqing, also did not form a "climate". Only after it was transplanted to Chengdu some years ago, it has been a huge development, which is favored by people outside. In fact, Chengdu's "cold pot" form a long time ago, such as 10 years ago, hot pot chicken, hot pot rabbit and other varieties of its system is, the chicken has been cooked in a pressure cooker, rabbit meat into the iron pot, directly on the table, to be eaten by diners after the pot of dishes, and then ignite the hot food other raw materials. This eating method is very similar to the hot pot, but also similar to the soup pot. Today's food and beverage operators seem to like to sell concepts, they are every new food and beverage phenomenon or varieties can find a name to pull the eyeballs, for example, the first to not light the fire can be fishing food in the form of dishes in the pot known as "cold pot". The term "cold" is relative. A few years ago, when the Yibin slice of fish transplanted to the city of Rongcheng, only by some delicious literati to give a "cold pot fish" name, but I did not expect is that this cold pot fish was a hit. We still remember, a few years ago, there are daily queues in front of each store waiting for food, especially in front of those well-known enterprises, waiting for food every day to knock down the melon shells have more than an inch thick. Of course, in those two years, there are also a lot of people who follow the trend of operating cold pot fish, so this cold pot fish is also like a spring in the city of Rongcheng streets and alleys sprung up. Why are long accustomed to hot pot hot pot diners in Rongcheng suddenly like the cold pot fish? A specializing in cold pot fish boss said this: fish has a high nutritional value, low fat, eating fish has a man gas station, women's beauty salon, so now most people like to eat fish. However, the fish is easy to break when cooking, diners are not easy to grasp the fire, this cold pot of fish by the kitchen first processed and cooked, without too many hands of diners can be eaten, and its texture is very tender, which may be one of the reasons for the popularity of cold pot of fish at the beginning of the cold pot of fish; and the reason for the second reason is that cold pot of fish with a certain special flavor, because of the production of cold pot of fish, whether it is frying the base material, or splashing the fish after the maturity of the hot oil, will be Green pepper is used as a raw material. Green peppercorns and red peppercorns compared to the flavor is very different, the key is still a "fragrant" word. Cold pot fish is precisely because of this special hemp flavor complement, so it can win the "hearts" of diners. Third, the original hot pot chicken, hot pot rabbit, although the flavor also has characteristics, but its production need to use pressure cooker. As we all know: the dishes cooked in pressure cooker, the flavor characteristics will be discounted. Therefore, over the years, hot pot chicken, hot pot rabbit also gradually faded out of the sight of diners, and cold pot fish flavor advantages also came to the fore. Of course, after the cold pot fish came out, many media came out to push the wave, objectively also played a role in promoting and promoting the cold pot fish market. It must be mentioned here is that in the cold pot fish hot period, Rongcheng also appeared one after another "hot pot fish", "warm pot fish" and other derivative varieties, its eating method and form is basically the same with the cold pot fish, but this kind of "borrowed light "varieties rarely patronized. Indeed, diners seem to recognize only a "cold" word like, no wonder "cold pot fish is not cold, hot pot fish is not hot" yo! Home-style cold pot fish ingredients and operations Material needs: ginger, onion, garlic, sugar, salt, chicken essence, PI County bean paste (preferably supermarkets to buy bags of azalea city brand), a package of fish seasoning (supermarkets there are many kinds of: what cold pot fish, spring fish, spicy fish and so on are similar), silver carp (according to the number of people who eat their own look at how much it's best to let the fish sellers in the market to help you cut into slices) Operation: fish plus gravy powder, a small amount of wine, pepper marinade. Marinate the fish with a little wine and pepper. Oil (a little more delicious) burn hot under the onion, garlic, pepper, Pixian half a bag of soybean, a little sugar, a package of fish seasoning, salt appropriate amount of stir-fried into a golden brown, add the right amount of water to boil open with chicken essence, under the fish cooked over low heat turn the pot, sprinkle with green onions, celery section on the ok. Eat especially spicy can additionally use a moderate amount of oil, cooked under the dry pepper, dry pepper stir fry (do not Hu) poured on the fish on the good. Homemade cold pot fish Raw materials: fish, dried chili peppers (2-4 two, depending on the ability to eat spicy, not too little), Pixian Douban (2-3 two, the quality of beans should be good, must be fragrant, chopped), pepper (a handful of), garlic (chopped), ginger, green onions (cut into sections), parsley (cut into sections), Sichuan pickled mustard greens, garlic cloves (cut into sections) Practice: 1, will be the oil is hot, the oil is about to be about a pound or so, the amount of oil must be large 2, oil Temperature slightly cooled a little into the chopped bean paste, stir fry on low heat 3, to oil color after the dried chili peppers, peppercorns, garlic, ginger, green onions, and poured into the pot on medium heat and stir fry for a few minutes, and then into the chopped Sichuan pickle stir fry. 4, after the aroma of water (preferably bone broth) simmering, according to taste plus salt, three spoons or so (bean curd and kimchi is salty, you can add the edge of the taste well, don't put too much, feel the light and then add a good), and at the same time add the right amount of chicken essence, cook for about fifteen minutes. Cooked, it is best to turn off the fire to let it cool, so that the flavor will be in the soup soaked more heavy. 5, with egg white and a small amount of gravy seasoned fish fillets. When the pot boils again, first into the fish head fish bones, and finally into the fish fillets, fish fillets brown, that is, turn off the fire, and put parsley and garlic and so on. Last year, there is an issue of "Sichuan Cooking", but I forget which issue, find it yourself, sorry Point to kill two chub, ask the fish seller to pack up for you, sliced, with a head and tail and miscellaneous hanging fish soup, buy two packages of spicy fish or cold pot fish material, oil and ginger fried, plus fish soup, onion boil, water rolled, under the fish fillets, rolled two rolls on the good, cold for a while on the eat. Dipping dish is more important, add a little more vinegar to taste. Also want big head of cabbage, soybean, coriander, and pepper, soy sauce, sugar, MSG a little. Finally, a spoonful of soup in the pot, very fresh and fragrant. You can also add with vegetables, tofu skin, green bamboo shoots, quail eggs, lotus root are good, my classic side dishes, mouth watering ...... enoki mushrooms and fans are also tasty, but the mixed soup, the last under, remember to add a little salt, these two things to eat flavor. Fish slices to first code taste, sizing, not easy to cook old, cooking scattered will be hot oil, put the bean paste, stir fry on low heat; oil color after the dried chili peppers, peppercorns, garlic, ginger, scallions, and poured into the pot on medium heat and stir fry for a few minutes, and then put into the cut sichuan kimchi stir fry; stir fry after the aroma of water (preferably bone broth) simmering, and at the same time, add the right amount of salt, chicken, cooking for 15 minutes or so; soup cooked, it is best to turn off the fire to let the When the soup is done, turn off the heat and let it cool down, the soup will be more flavorful. Season the fish fillets with egg white and a little gravy, bring the pot to a boil again, add the fish head and bones, and then add the fish fillets, turn off the heat when the fish fillets change color and put some parsley on them. When the fish is brown, turn off the heat and add some parsley. The fish is now ready in a cold pot. After eating the fish, you can cook noodles in the soup as you like. If you don't believe me, try it. It is said that Su Dongpo, a great writer, created this fish in a cold pot, which is not fishy and not dry. Cold pot, two of them, inside the Golden Mouth, is also known as cold pot! At that time, Su Dongpo went to Chongqing (then known as Yuzhou) to visit his good friend Wang Daoqi, Wang Daoqi invited Dongpo to dinner, in a river boat intended to eat hot pot. At that time, thousands of people ate hot pot, generally hot inside the main animal offal. And the dignitaries they ate mainly in the river boat to eat freshly caught fish. So Dongpo felt that the general hot pot eating method is too dry, it instructed the ship's cook with hot pot material as a condiment, the fish by bursting, frying, rippling, simmering and other processes, successively into a variety of condiments, fish cooking before even the hot pot material together with the pot, served on the table, the fish has been cooked, but the pot is still cold. Cold pot fish practice is very special, both the integration of the hot pot "numb, spicy, fresh, fragrant, long aftertaste," the characteristics of the layered, not fishy and not dry, the population is smooth and tender. Wang Dao矩吃得赞不绝口，吃完后，就请苏东坡给这道菜取一个名字，东坡就说："This dish with the hot pot is the biggest difference is the dish end up pot is still cold, it is called cold pot fish." Thus, this dish has been passed down in folklore. Later, Guo Moruo ate the cold pot of fish is also full of praise, called "the first taste of Bayu". What is cold pot? That is, on the table without lighting the fire. This fish product with a special pot, served to the table when the fish has been cooked, can be enjoyed immediately. The bottom of the pot is made of more than twenty kinds of ingredients, with a variety of fresh materials single pot fried and become, is an effective blend of various flavors. When the fragrant cold pot of fish served up, savor - this cold pot of fish is really numb, spicy, fresh, fragrant, tender, layered, not fishy, not dry, smooth and tender mouth, long aftertaste. In fact, cold pot is a Sichuan cooking method. Chicken, duck, goose, pig, fish, almost all the materials can be cold pot, due to the meat of the fish is fat and tender, become a neighborhood restaurant with the most raw materials, among which the wild chub is the best. Chub is one of the four major freshwater farmed fish in China. Chub meat is soft and tender with high water content and many spines. Chub belly rich in fat, soft and smooth meat, taste very fresh. Cold pot fish Chongqing hot pot workshop selected non-polluting waters of the chub, its meat is tender, rich in essential fatty acids and a variety of trace elements. In addition, chub has a certain Cold pot fish is divided into spicy flavor and sour soup flavor. Come up with a special weighing more than ten kilograms of large iron pot to contain, served to the table, the pot is cold, whether to eat spicy or not spicy. Eat cold pot fish preaching first soup, each person first to drink a small bowl of fragrant tomato fish soup, soup flavor is rich, with a fresh tomato sweet flavor. After drinking the soup, only according to their own taste to choose between spicy and non-spicy method, pick up a spoon to fill some spicy soup, poured into the bowl of cilantro, soybean, peanuts, began to taste the tender and smooth taste of the fish. To make authentic cold pot fish flavor, you must use the raw materials of Sichuan, chili peppers, pickled peppers, peppercorns, peppers, soybean paste and other assorted spices, each with its own characteristics, different combinations, can give birth to a thousand variations of taste. Red chili peppers: Brightly colored, fat and short, these peppers are mildly spicy with a sour aroma, making the dish more refreshingly sour and appetizing. Green pepper: pepper is the root cause of the feeling of numbness, green pepper is more fragrant than red pepper more numb, do cold dishes necessary, pickles, garlic, scallions are concocted cold pot fish necessary materials.

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