How to make cold pot fish:

Steps

1 Process spice powder

Take 150 each of white cardamom, bay leaf and Amomum villosum Grams, 200 grams each of cinnamon, allspice, nutmeg, galangal, and galangal, 50 grams of kaempferol, 30 grams of cloves, 100 grams each of spikenard, pepper, and thyme, 250 grams each of star anise, and fennel, mix, beat into spice powder.

Step 2: Fry the base ingredients

Take a large pot, first pour an appropriate amount of salad oil into the frying pan, pour out the oil, and then pour in the oil (it is better to use rapeseed oil) , if you mix rapeseed oil and chicken oil, the stir-fried base will be more fragrant) 25 kilograms, heat to 60% heat, add 500 grams each of Sichuan peppercorns and Yangjiang black beans, and 2 kilograms of finely chopped pickled ginger, finely chopped 2.5 kilograms of soaked red pepper, stir-fry until fragrant, add 25 kilograms of Sichuan Xingxing brand red oil bean paste, stir-fry with a spoon, switch to low heat when the oil in the pot boils, after 30 minutes, when the bean paste turns deep red, add it again Add 250 grams of high-strength liquor, 200 grams of rock sugar and the spice powder processed in step 1. Continue to stir-fry for 20 minutes, turn off the heat, remove from the pot and pour into a stainless steel bucket. Remove the excess red oil from the upper layer and reserve it for step 3, then cover it and store it for 3-5 days before use.

Step 3 Processing old oil

Put 25 kilograms of salad oil in the pot. After it is cooked over high heat, add the red oil filtered out in step 2, add 1 kilogram of sesame oil, Pour 500 grams of Sichuan pepper oil into Ma De and stir evenly until the oil turns red and bright and transparent.

Step 4: Process the fish

Generally speaking, grass carp or silver carp with tender meat are often used to make cold pot fish. The weight of a fish should be controlled at about 1500 grams for the best taste. . After killing the fish, wash it, separate the body and head, and cut the head in half. Slice the fish into slices with a thickness of 5mm-7mm, and then mash. Use a knife to chop the fish bones into 3 cm wide pieces, then add salt and cooking wine to marinate.

Step 5: Make the finished product

Take a wok, add 400 grams of base ingredients and stir-fry until fragrant, pour in 2.5 kilograms of fresh soup, 30 grams of ginger slices, 100 grams of mustard slices, and konjac Bring 300 grams of white tofu slices or strips to a boil, add 20 grams each of MSG and peppercorns, 25 grams of chicken essence, 15 grams of chicken powder, 10 grams each of chicken juice and white pepper to taste. Add the fish head first and wait until the fish head is almost cooked. When the fish bones are cooked, add the fish fillets evenly and push them gently with a spoon. When the fish fillets are mature, turn off the heat and pour the soup and ingredients into the hot pot basin. Add 500 grams of oil into the wok again, heat it up, pour it over the fish fillets, sprinkle with coriander and serve. After eating the fish, light the fire and eat other dishes.