Stone pot fish stone pot selection of natural stone, the whole polished into the shape of the pot, both sides have ears, bigger than a basin, rounded and thick, the master said that a full 20 pounds.
Each table is set up in the middle of an empty slot, used to place the stone pot, stone pot fish is heated by a gas stove in the empty slot.
Before serving, the stone pots must be heated over a fire, which can take anywhere from a few minutes to several hours. Then it is placed on the gas stove at the dining table. The ingredients of stone pot fish include ginger, garlic, pepper, chili, bean paste and so on. These ingredients are first processed separately, then mixed, and added to the stock after being put together in the hot stone pot.
Stone pot fish flavor absolutely lies in its broth, soup is made from bones in the fire after more than ten hours of simmering, the bones must be fresh, bone broth must also be made, can not be recycled and reused. That's why it's a pity that you often can't eat stone pot fish in Mie Prefecture.
The main ingredient of the stone pot fish is perch, which is very delicate. Such as silver carp can not be used as the main ingredient, stone pot fish filleting knife requirements are very high, good knife master, cut out the fillet looks long and thick, the portion is particularly large. Fish fillets in the pot must be drained with oil before once. At this time, the fillets are rolled up, if the selection of fish is not fresh, then the fillets are straight. When the stock in the stone pot is heated to a rolling boil, add the fillets.
The hot stone pot slowly cooks the fish, and slowly the whole restaurant becomes fragrant. The owner of the restaurant said that if there are four stone pots on the table at the same time, then the whole road will smell the aroma of stone pot fish. According to the different preferences of the guests, the store also provides many side dishes, such as soybean sprouts, sprouted white, mutton, radish, lotus root slices and so on. Guests can add the side dishes after eating the sea bass or while eating the sea bass. None of the flavors will be affected.
The sea bass slices are very tender, with chopsticks into the mouth, as long as the chopsticks gently shake, the fish meat from the fish spines slipped into the mouth, the rich spicy intertwined with the fine sweetness of the fish meat, the taste is particularly addictive, the entrance of the aroma of the long-lasting. Listen to friends at the same table, fish soup is the best, taste a mouthful, smooth and refreshing, soup is indeed different from other Sichuan dishes such as boiled live fish soup, after eating sea bass, this soup also maintains the flavor of just on the table - fresh and tender.