Sliced fish Ingredients: ginger, green onion, garlic, sugar, salt, chicken essence, Pixian bean paste, fish seasoning a package, chub fish Practice: 1, fish plus gravy powder, a small amount of wine, pepper marinade; 2, oil burning hot under the green onion, garlic, peppercorns, Pixian bean paste half a bag of sugar, sugar, a package of fish seasoning, salt appropriate amount of stir-frying into a golden brown; 3, add the right amount of water to boil open and add chicken essence, under the fish cooked on low heat and turn the pot, sprinkle with scallions, celery section on ok. Eat especially spicy can additionally use a moderate amount of oil, cooked under the dry sea pepper, dry pepper stir-fry sprinkled on the fish on the good.　Characteristics 1, there are two flavors of spicy and fragrant, for a variety of tastes of customers to eat.　2, winter consumption can warm the stomach, is the best choice for winter hot pot. In fact, it is originated from Sichuan Yibin, Luzhou Yangtze River fishermen's home "slice of fish". It was born in Yibin, Luzhou area, but did not grow there, and then was introduced to Chongqing, also did not form a "climate". It was only after it was transplanted to Chengdu some years ago that it got a huge development, which was favored by people outside. \x0d\ In fact, Chengdu's "cold pot" form has been around for a long time, such as 10 years ago, hot pot chicken, hot pot rabbit and other varieties of the system is that the chicken, rabbit has been cooked in a pressure cooker into an iron pot, served directly to the table, to be eaten by diners after eating dishes in the pot, 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 called "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 the several well-known enterprises, waiting for food daily knocked down the melon shells have more than an inch thick. Of course, those two years there are also many is to follow the trend of operating cold pot fish, so this cold pot fish is also like a spring in hongcheng streets and alleys sprung up. \x0d\ Why is it that Hibiscus diners who have long been accustomed to scalding hot pots are suddenly attracted to cold-pot fish? A boss specializing in cold pot fish said something like this: fish has a high nutritional value, containing 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 "heart" 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 forward to push the wave, objectively also played a role in the cold pot fish market to promote and promote. \x0d\ here have to mention 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 are 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! \x0d\\\x0d\\\family style cold pot fish ingredients and operation \x0d\\x0d\materials needed: ginger, onion, garlic, sugar, salt, chicken essence, PI County Douban (preferably supermarkets to buy bags of Cuckoo City brand), fish seasoning package (supermarkets have a variety of: what cold pot fish, spring fish, spicy fish, etc. are almost the same), silver carp (according to the number of people who eat how much they do not do it, it is best to let the market). fish seller to help you cut into slices) \x0d\\\x0d\operation: fish with gravy powder, a little wine, pepper marinade. Oil (slightly more delicious) burn spicy under the onion, garlic, pepper, PI county bean paste half a bag, a little sugar, a packet of fish seasoning, salt appropriate amount of stir-fry into a golden brown, add the right amount of water to simmer open plus chicken essence, under the fish cooked over low heat turn the pot, sprinkle with green onions, celery section on the ok. Eat particularly spicy can additionally use a moderate amount of oil, cooked under the dry pepper, dry pepper stir fry (do not Hu) dripping on the fish on the good. \x0d\\\\x0d\\home made cold pot fish \x0d\\x0d\rawing materials: fish, dried chili peppers (2-4 two, based on the ability to eat spicy, can not be too little), Pixian Douban (2-3 two, the quality of the douban should be good, it must be fragrant, chopped), peppercorns (a handful of), garlic (cut into chunks), ginger, scallions (cut into segments), parsley (cut into pieces), Sichuan pickled bok choy, garlic cloves (cut into segments) \x0d\\\ x0d\ practice: 1, the oil will be hot, the oil about a catty or so, the amount of oil must be large \x0d\\\x0d\2, the oil temperature slightly cooled a little into the chopped soybean paste, stir-fry over low heat \x0d\\\x0d\3, to the oil on the color after the dried chili peppers, peppercorns, garlic, ginger, scallions, and poured into the pot of medium-high heat stir-fry a few minutes, and then put into the chopped sichuan kimchi stir-fry. \x0d\\\\x0d\4, there is a fragrance after adding water (preferably bone broth) simmering, according to taste plus salt, three spoons or so (bean curd and kimchi is salty, you can add the side taste well, do not put too much, feel the light and then add a good), and at the same time, add the right amount of chicken, cook for about fifteen minutes. After cooking, it is best to turn off the fire and let it cool down, so that the flavor will soak more heavily in the soup. \x0d\\\\x0d\5, season the fish fillets with egg white and a little gravy. When the pot boils again, put in the fish head and bones first, and finally put in the fish fillets, after the fish fillets change color, that is, turn off the fire, and put in the parsley and garlic cloves. \x0d\\\x0d\\ last year, there is an issue of "Sichuan Cooking", but I forget which issue, find it yourself, sorry \x0d\\\x0d\ point to kill two chub, call the fish seller to you packed, sliced, with a head and tail and miscellaneous hanging fish soup, buy two packages of spicy fish or cold pot fish ingredients, oil plus ginger fried, plus fish soup, scallions boiled, the water rolled, under the fish fillets, rolled two rolls on the good, cold A little while you can 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, a little monosodium glutamate. 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 mixed soup, the last under the, remember to add a little salt, these two things to eat flavor. \x0d\\\x0d\\ fish fillets should be first code taste, sizing, to not be easy to cook the old, cooking scattered will be hot oil, into the bean paste, stir fry on low heat; oil color after the dry chili, pepper, garlic, ginger, scallions, and poured into the pot of medium heat and stir fry for a few minutes, and then into the cut sichuan kimchi with stir fry; stir fry after the fragrance of the addition of water (preferably bone broth) simmering, while adding the right amount of salt, chicken essence, cook for about 15 minutes; soup After cooking, it is best to turn off the fire and let it cool, the soup will be more flavorful; use egg white and a small amount of gravy to season the fish fillets, bring the pot to a boil again, add the fish head and fish bones, and finally add the fish fillets, the fish fillets become colorful, turn off the fire and put some parsley. \x0d\\\\x0d\\\calm-colored cold pot fish is ready, after eating the fish, a pot of soup can also be cooked according to preference to eat noodles, the taste is just as good. If you don't believe me, try it. \x0d\\\\x0d\\ It is said that this non-fishy and non-dry cold pot fish was created by the great writer Su Dongpo. Cold pot, two people of, inside the golden mouth, is called cold pot also! \x0d\ At that time, Su Dongpo went to Chongqing (then known as Yuzhou) to visit his friend celebrity Wang Daoqi, Wang Daoqi invited Dongpo to dinner, in a river boat intended to eat hot pot. At that time, the hot pot eaten by thousands of Ba people, usually inside the hot mainly 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 fusion of 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 Daozhu ate a lot of praise, after eating, asked Su Dongpo to give this dish a name, Dongpo said: "This dish with the hot pot is the biggest difference is that the dish is served up pot is still cold, it is called cold pot fish." \x0d\ And so the dish was passed down in folklore. Later, Guo Moruo ate the cold pot fish was also full of praise, called "the first taste of Bayu". \x0d\\\x0d\\ What is cold pot? That is, it is not lit when it is served on the table. \x0d\\ This fish product is served in a special pot, and when it is brought to the table, the fish is already cooked and can be enjoyed immediately. The pot base of that pot is made of more than twenty kinds of raw materials secretly, with a variety of fresh materials single pot now fried and become, is an effective blend of various flavors. When the sizzling 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.