Stone pot fish ingredients are: ginger, garlic, peppercorns, chili peppers, bean paste and so on. These ingredients are first processed separately, and then mixed, and then put into the hot stone pot together, add the soup, the soup is usually boiled with beef bones, and simmered on low heat for a few hours, that is, into the soup. Stone pot fish flavor absolutely lies in its soup.
Stone pot fish main material selection of grass carp, the selection of materials is very conscientious. Stone pot fish fillet knife law requirements are very high, knife work good master, cut out the fillet looks long and thick, the portion is especially much. Fish fillets in the pot before they must be drained with oil once. At this time the fish fillets are rolled up, if the selection of fish is not fresh, then the fish 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 restaurant 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 grass carp or while eating the grass carp. None of the flavors will be affected.
The slices of grass carp 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 fragrance of the long-lasting. Listening to friends at the table said that the fish soup is the best, taste a mouthful, smooth and refreshing, the soup is indeed different from other Sichuan dishes such as boiled live fish soup, after eating grass carp, this soup still maintains the flavor of the table just - fresh and tender.
Selected ingredients of stone pot fish: when a fragrant, fresh, spicy stone pot fish after eating net, in a few dishes, shabu-shabu, the flavor is both fresh, but also can be refreshing, light and easy to eat under the palate, in the shabu-shabu, the most delicious and distinctive shabu-shabu when it comes to the hand-pulled noodles, hand-pulled noodles on-site cooking, in front of us personally pull the noodles, and then put them into a stone pot, and slowly cook, the fish soup, coupled with vegetables, coupled with the hand-pulled noodles, the feeling is absolutely you can not imagine, it's a good feeling. The feeling is definitely beyond your imagination.
Raw materials;
Fresh fish I (1.5 - 2 kg) 300 grams of core chili pepper, 10 grams of red pepper, 30 grams of green pepper, 50 grams of bean mother, 40 grams of ginger, 50 grams of garlic cloves, appropriate amount of salt, 25 grams of rock sugar residue, 15 grams of monosodium glutamate, 8 grams of chicken essence, 3 grams of pepper, 50 grams of yellow wine, 60 grams of stalked ginger and green onion, 200 grams of hot pot red oil, 600 grams of cooked vegetable oil The meat and bone broth 1.5 kg 9 incense, fritillary, wood ginger, saffron, white kou, sand nuts, incense leaves, lingzhao, Chinese bellflower, lotus rice, cloves, fruit cane and other spices in moderation
Practice;
(1) will be a variety of spices and herbs to warm water soak for half an hour, placed in a stone pot with water, with the fire to decoction out of the flavor of the medicine. Strain the dregs and take the juice to be used.
(2) fish slaughter clean up, chopped into chunks, plus salt, yellow wine, stalks ginger onion marinade code flavor; another garlic, ginger pat broken. Bean mother and child with yellow wine to disperse.
(3) pot of oil hot, first under the ginger, garlic sautéed, continue to pile the chili pepper fried to pepper moisture gradually dry spit oil, spicy flavor out, and then under the mother of beans, red pepper, green pepper, yellow wine, etc. Stir-fried over low heat, mixed with fresh soup to the flavor of the simmering fire. Pouring people decoction stir, under the salt, sugar, yellow wine, pepper, chicken essence, monosodium glutamate and other seasoning, and then transferred to the hot pot pot.
(4) remove the code flavor of the stalk ginger and onion, the fish pieces of people in the hot pot pot, pouring _ seven hot pot red oil on the table, cook for 5-7 minutes, the fish break can be eaten. The fish is ready to be served after 5-7 minutes of boiling. [1]
Qiangzhai Stone Pot Fish
Qiangzhai Stone Pot Fish has an innovative way of eating that keeps up with the times and promotes a healthy diet, with no food additives added to keep the fish fresh and tasty, ensuring a healthy diet.
Features; adhere to the use of large bones to simmer soup, soup white oil less, add a small amount of perilla, making a special aroma, fish slices but not oil, marinated fish with Chinese medicine ingredients, so that the fish slices lubricated cut not fishy plate on the table, so that the customer under their own pot.
Practice; choose the right size of the big head of fish, remove internal organs, slice off both sides of the fish, leaving the fish head fish bones, add a small amount of Chinese medicine marinade to be used, hot pot into the chicken oil ginger and garlic burst incense, add chili sauce and fish head fish bones stir-fried, in the pouring of bone broth to be boiled into the red oil, salt, chicken essence, monosodium glutamate (MSG), can be loaded into the stone pot, put on the perilla, parsley, you can set the pot to cook fee to eat.
Dipping sauce; hot sauce practice is to choose a good soy sauce, put garlic, millet pepper, peanut oil.
Jiuzhou Stone Pot Fish
Jiuzhou Stone Pot Fish eating method, first drink soup, then eat fish, and finally shabu-shabu, the soup contains natural stone pot to cook out the mineral elements, and equipped with traditional Chinese medicine powder, the man ate the stronger, the woman ate the more beautiful, the children ate the more intelligent, the elderly ate the more healthy. After eating the fish, the essence of the fish are integrated into the soup, so after eating the fish after the soup and its suitable for soup dishes, and healthy, and delicious.
Jiuzhou stone pot fish
Jiuzhou stone pot fish
Jiuzhou stone pot fish practice to pay attention to, live, slice, marinated, deep-fried, boiled, the process of operation, the general practice of assembly line, greatly adding blocks of stone pot fish on the table efficiency, otherwise you want to think of a day of hundreds of fish is how to do it. Kitchen configuration of three people, respectively, set in the kill fish fillet fish, pickled fish, and adjust the soup on the post, like ID cards, fish cards, all the way to the end, will not be on the wrong table
The so-called "live": that is, it must be used to live fish, Jiuzhou stone pot fish is generally used grass carp, big head of fish, blackfish as raw materials, why stone pot fish to Than, grilled fish, boiled fish, pickled fish, spicy fish to be hot, to be popular, and "live" has a lot to do with the stone pot fish are now killed now do, not to the other as frozen, or even have been sliced and put in the refrigerator, rely on heavy seasoning, sesame oil, chili pepper to enhance the flavor, or to cover the fish fishy taste. The stone pot fish want is "fresh", "live", "tender", "slippery".
The so-called "slice" is the slice of fish, slice of fish is a doorway, fish slice is not good, directly affecting the taste and appearance of the back, Jiuzhou stone pot fish fish fish slice is about a palm length, 0.5 centimeters thick, too thick can not be too thin can not be too thick, too thick is not flavorful, too thin and easy to crumble, the fish slice length is well controlled, with a deep-fried will be slightly rolled, looks very appetizing.
The so-called "pickled" is pickled fish, pickled fish pay attention to the control of seasoning and massage the strength of the fish, seasoning in accordance with the company's recipes to put on it, massage the strength of the fish must be pinpointed. Massage time is about 30 seconds, marinating time is about one minute.
The so-called "fried" is "over oil" Jiuzhou stone pot fish need to be over oil part of the fish head and fish, fish bones and fish tail is not required to be over oil, franchisee friends can depend on the situation, over oil pay attention to the oil temperature and time, oil temperature Control between 60-80 degrees, that is, seven, eight minutes of heat, the fish head can be fried 3-5 seconds, the fish must not exceed 3 seconds to see the ends of the fish slice slightly rolled, it is necessary to immediately start the pot, the blackfish meat can be a little longer.
The so-called "cooking" is "adjusting the soup" adjusting the soup is relatively simple, in accordance with the company's recipe, directly put on the line, the soup can be put into the stone pot first boil, together with the fish bones into the process of frying the fish, the soup on the boil, a On the table there will be a strong flavor, let a person's appetite.