Characteristics of the ingredients: Silver carp in the pollution-free waters of the upper reaches of the Yangtze River are selected, all of which were produced in the same year, and the weight is strictly controlled at 1.8-2.5 kg, and the fish meat is tender; The bottom of the pot is made of more than 20 kinds of secret ingredients with all kinds of fresh ingredients in a single pot.
Characteristics of food:
1. Kill fish: Cold pot fish is characterized by its freshness. There is an operation workshop separated by a glass curtain wall in the shop. Customers can choose fish through the glass, and they can also watch how the chef slaughters a live silver carp step by step in two minutes.
2. Tea-making: Go back to your seat, sit for a while, and you can enjoy the authentic East Sichuan tea ceremony. The tea teacher holds a long-billed teapot that is common in Sichuan, and rushes backwards to make tea. The hand-sick pot turns dripping water without splashing, and it shows kung fu when it is released and collected. Good!
3. Cold pot: The pot is made of good pig iron, and the pot is cold and the fish is hot.
Spicy index: ★★★★★
Hemp index: ★★★★★
Appreciation index: ★★★★★★★
Comments: the pot is cold and the fish is hot, spicy and delicious.
[Edit this paragraph] The origin of cold pot fish
Cold pot fish is actually a "piece of fish" that originated from fishermen's homes along the Yangtze River in Yibin and Luzhou, Sichuan. Although it was born in Yibin and Luzhou, it did not grow there, and was later introduced to Chongqing, and it did not form a "climate". It was only after it was transplanted to Chengdu a few years ago that it got great development and was favored by outsiders.
In fact, Chengdu's "cold pot" has existed for a long time, such as hot pot chicken, hot pot rabbit and other varieties before 10. Its preparation method is to put the cooked chicken and rabbit meat in the pressure cooker into the iron pot and serve them directly to the table. After the diners finish the dishes in the pot, they will order other raw materials to eat. This way of eating is very similar to hot pot and soup pot. Nowadays, catering operators seem to like selling concepts, and they can find an eye-catching name for every new catering phenomenon or variety. For example, the form of eating dishes in the pot without lighting it first is called "cold pot". The "cold" mentioned here is only relative. A few years ago, when the pieces of fish in Yibin were transplanted to Rongcheng, some delicious literati gave them the name of "cold pot fish", but unexpectedly, this cold pot fish became a hit. Everyone still remembers that in previous years, there were people waiting in line in front of stores every day, especially in front of those well-known enterprises, and the melon seeds that the diners knocked down every day were more than an inch thick. Of course, in those two years, many people followed the trend to operate cold-pot fish, so this cold-pot fish has sprung up in the streets of Rongcheng.
Why do Rongcheng diners who have been used to eating hot pot for a long time suddenly like cold pot fish? A boss who specializes in cold pot fish once said: Fish has high nutritional value and low fat. Eating fish is known as a man's gas station and a woman's beauty salon, so most people like to eat fish now. However, fish is easily broken when cooked, and it is difficult for diners to master the heat. This kind of cold-pot fish cooked in the kitchen can be eaten without too much hands-on, and its texture is very delicate, which may be one of the reasons why cold-pot fish was popular at first. The second reason is that cold pot fish has a special flavor, because when making cold pot fish, whether it is frying the bottom material or pouring hot oil after the fish is ripe, the raw material of green pepper will be used. Compared with red pepper, green pepper is very different in flavor, and the key lies in the word "fragrance". It is because of this special hemp flavor that cold pot fish can win the "heart" of diners. Third, although the original hot pot chicken and hot pot rabbit also have their own characteristics in flavor, they all need to use pressure cookers when making them. As we all know, the flavor characteristics of dishes cooked in pressure cooker will be discounted. So in these years, hot pot chicken and hot pot rabbit have gradually faded out of the sight of diners, and the flavor advantage of cold pot fish has also been highlighted. Of course, after the appearance of cold pot fish, many media stepped forward to add fuel to the flames, which objectively promoted and promoted the cold pot fish market.
What has to be mentioned here is that in the hot period of cold pot fish, Rongcheng has also seen derivatives such as "hot pot fish" and "warm pot fish", and their eating methods and forms are basically the same as those of cold pot fish, but few people patronize this kind of "borrowing light" variety. Indeed, diners seem to only recognize the word "cold". No wonder "fish in a cold pot is not cold, fish in a hot pot is not hot"!
[Edit this paragraph] Ingredients and operation of family-style cold pot fish
Material requirements: ginger, onion, garlic, sugar, salt, chicken essence, Pixian watercress (preferably bagged Juancheng brand bought in the supermarket), a package of fish seasoning (there are many kinds in the supermarket: cold pot fish, spring water fish, spicy and hot fish, etc.), silver carp (depending on how many people eat, it is best to let them sell in the market)
Operation: Marinate the fish with thickening powder, a little wine and pepper. Stir-fry onion, garlic, pepper, Pixian watercress in half a bag, a little sugar, a bag of fish seasoning and a proper amount of salt until golden brown, add appropriate amount of water to boil, add chicken essence, cook the fish in low heat, turn over the pot, and sprinkle with onion and celery. If you eat very spicy food, you can use an appropriate amount of oil. After cooking, stir-fry dried sea pepper and dried pepper (don't be Hu) and pour it on the fish.
Home-cooked cold pot fish
Ingredients: fish, dried peppers (2-4, depending on the ability to eat spicy food, not too little), Pixian watercress (2-3, the quality of watercress is good, it must be fragrant and chopped), pepper (a handful), garlic (cut into pieces), ginger slices, green onions (cut into sections), parsley (cut into sections), Sichuan soaked.
Practice: 1, heat the oil, the oil should be about a catty, and the amount of oil must be large.
2. When the oil temperature is slightly cooled, add the chopped bean paste and stir fry over low heat.
3. After the oil is colored, pour the dried pepper, pepper, garlic, ginger slices and green onions into the pot and stir-fry for a few minutes, then add the chopped Sichuan pickles and stir-fry.
4. Add water (preferably bone soup) to boil after it smells, add salt according to taste, about three spoonfuls (watercress and kimchi are salty, so you can taste them while adding them. Don't put too much, and add it when it feels weak). At the same time, add a proper amount of chicken essence and cook for about fifteen minutes. After cooking, it's best to turn off the fire and let it cool, so that the taste will be heavier in the soup.
5. Adjust the fish fillets with egg white and a small amount of thicken. After the pot is boiled again, put in the fish head and bones first, and then put in the fish fillets. After the fish fillets change color, turn off the fire and add celery and garlic seedlings.
Last year, there was an issue of Sichuan Cuisine, but I forgot which issue it was. Look for it yourself. Sorry.
Kill two silver carps, and the fish peddler will clean them up for you. When the slices are ready, use a head and tail to hang fish soup, buy two packages of spicy and hot fish or cold pot fish ingredients, add oil and stir-fry with ginger, add fish soup, boil the green onions, boil the fish slices, roll them for two times, and you can eat them after a while. It is more important to dip the plate in water, and it is delicious to add more vinegar. Also want turnips, soybeans, coriander, pepper, soy sauce, sugar and monosodium glutamate. Finally, use a spoonful of the original soup in the pot, which is very delicious. You can also add vegetables, tofu skin, green bamboo shoots, quail eggs and lotus roots. My classic side dishes, saliva ... Flammulina velutipes and vermicelli are also delicious, but mixed soup, finally, remember to add some salt, these two things taste good.
Fish fillets should be flavored and starched first, or they will not be cooked easily. Boil them and heat the oil. Add the bean paste and stir-fry over low heat. After coloring the oil, pour the dried pepper, pepper, garlic, ginger slices and green onions into the pot and stir-fry for a few minutes, then add the cut Sichuan pickles and stir-fry; Stir-fry until fragrant, add water (preferably bone soup) and cook, at the same time add appropriate amount of salt and chicken essence, and cook for about 15 minutes; After the soup is cooked, it is best to turn off the fire and let it cool, so that the soup will be more delicious; Mix the fish fillets with egg white and a little thicken, boil the pot again, add the fish head and bones, and finally add the fish fillets. After the fish fillets change color, turn off the heat and add some parsley.
The thick and mellow cold pot fish is ready. After eating the fish, a pot of soup can also be cooked with noodles as you like, and the taste is just as good. Do not believe, you try.
It is said that this cold pot fish which is neither fishy nor dry was created by Su Dongpo, a great writer. Cold pot, two people, in the golden mouth, is called cold pot!
At that time, Su Dongpo went to Chongqing (then called Yuzhou) to visit his friend and celebrity Wang Daomin, who invited Dongpo to dinner and planned to eat hot pot on a boat. At that time, the hot pot eaten by Qianliba people generally scalded the internal organs of animals. And the dignitaries eat mainly the fish that has just been caught on the Jiangfang. So Dongpo felt that the general way of eating hot pot was too dry, so he ordered the cook on board to use hot pot as seasoning, and put the fish into various seasonings through the processes of frying, frying, streaking and boiling. After the fish was cooked, it was put into the pot together with the hot pot. When it was served, the fish was cooked, but the pot was still cold. The practice of cold pot fish is very special, which not only combines the characteristics of hot pot "hemp, spicy, fresh, fragrant and long aftertaste", but also has distinct layers, no fishy smell and no dryness, and a smooth and tender population. Wang Daoji was full of praise. After eating, he asked Su Dongpo to give this dish a name. Dongpo said, "The biggest difference between this dish and hot pot is that it is still cold when served, so it is called cold pot fish."
As a result, this dish has been handed down among the people. Later, Guo Moruo ate cold pot fish and was full of praise, calling it "Bayu's first taste".
What is a cold pot? That is, it does not ignite when serving.
This fish is served in a special pot. When it reaches the table, the fish is cooked and ready for immediate consumption. The bottom of that pot is made of more than 20 kinds of raw materials in secret, with all kinds of fresh ingredients, and it is fried in a single pot, which is an effective fusion of various flavors. When the delicious cold pot fish is served, it pays off carefully-this cold pot fish is really hemp, spicy, fresh, fragrant, tender, well-organized, not fishy and not dry, with a smooth and tender entrance and a long aftertaste.
In fact, cold pot is a Sichuan cooking method. Chicken, duck, goose, pig, fish, almost all materials can be cold-cooked. Because the meat of fish is plump and tender, it has become the most used raw material in restaurants, among which wild silver carp is the best.
Silver carp is one of the four major freshwater cultured fish in China. Silver carp meat is soft and tender, with high water content and many thorns. The belly of silver carp is rich in fat, the meat is soft and smooth, and the taste is extremely delicious. Cold pot fish Chongqing hot pot workshop selects silver carp from pollution-free waters. Its meat is tender and rich in essential fatty acids and various trace elements. In addition, there are some silver carp.
Cold pot fish is divided into spicy taste and sour soup taste. When it comes up, there is a special large iron pot weighing more than ten kilograms. When it comes to the table, the pot is cold, whether it is spicy or not. Eating cold pot fish pays attention to drinking soup first. Everyone should drink a small bowl of fragrant tomato fish soup first. The soup is rich in flavor and has a fresh and sweet taste of tomatoes. After drinking the soup, you can choose the spicy and non-spicy method according to your own taste. Pick up a spoon to decorate the spicy soup, pour it into a bowl filled with coriander, soybeans and peanuts, and start to taste the fresh and smooth taste of fish.
To make the authentic cold pot fish flavor, we must choose Sichuan raw materials, such as pepper, pickled pepper, pepper, pepper, bean paste and other spices, each with its own characteristics and different combinations, which can give birth to ever-changing flavors.
Red pepper: The colorful and short pickled peppers are slightly spicy and sour, which can make the dishes more sour and appetizing.
Green pepper: Zanthoxylum bungeanum is the root cause of numbness. Green pepper is more fragrant and hemp than red pepper, and it is necessary to make cold pot dishes. Kimchi, garlic and green onions are all necessary materials for cooking cold pot fish.
The origin of "Suobian Fish" dates back to the 1930s. At that time, Xu, a salt merchant in Zigong, Sichuan, cooked river fish with preserved vegetables handed down from family, supplemented by various natural spices. The cooked fish tasted spicy and delicious, and the meat was tender and smooth. The cooked fish is selected from the flowing river fish in Jinsha River, which has no scales and thorns. This fish likes to go to the river for food in autumn and winter, and the local dialect is "Suobian". As a result, "Suobian Fish" has become a river and lake dish beside the artesian well in the Millennium Salt Capital at that time, and it is famous in Sanjiang.