It comes from Sichuan,

Triple Door

Our teachers are all authentic.

Sichuan people

. Many cooking materials also come from Sichuan, and the cooking technology is of course pure Sichuan technology.

The stone pot of stone fish is made of natural stone and polished into the shape of a pot with ears on both sides.

basin

It's bigger, round and thick. The master said it weighs 20 Jin.

An empty slot is specially set in the middle of each dining table to place stone pots, and stone fish are put in the empty slot.

gas burner

Heat.

Before serving, the stone pot must be heated on the fire, which may take several minutes to several hours. Then put it on the gas stove at the dining table. The ingredients of stone fish are: ginger, garlic, pepper, pepper, bean paste and so on. These raw materials are processed separately, then mixed, put together in a hot stone pot and added with broth.

The taste of stone fish is definitely in its soup. Soup is made by stewing bones for more than ten hours, and bones must be fresh.

Bone soup

It must be done now, and it cannot be recycled. So we often can't eat stone fish in Sanmen.

The main ingredient of stone fish is perch, and the selection of materials is very particular. Such as silver carp, cannot be used as the main ingredient. Stone fish fillets are very demanding. A good master of knife work looks long and thick, and his weight is particularly high. Fish fillets must be soaked in oil before they are put into the pot. At this time, the fish fillets are rolled up. If the fish you choose is not fresh, then the fillets are straight. When the soup in the stone pot is heated to a boil, add the fish fillets.

The hot stone pot slowly cooks the fish fillets, and slowly the whole restaurant is fragrant. The shopkeeper said that if four stone pots are served at the same time, 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 sprout

、

Bud white

, mutton, radish, lotus root slices, etc. Guests can add side dishes after eating perch, or they can add side dishes while eating perch. The taste will not be affected.

The bass fillets are fresh and tender, and they are put into the mouth with chopsticks. Just shake the chopsticks gently and the fish will get rid of the fishbone and slide into your mouth. The rich spicy taste and the sweet taste of fish are intertwined, and the taste is particularly enjoyable, and the fragrance of the entrance will last for a long time.

I heard from my deskmate that fish soup is the best. Have a taste, fresh and refreshing. This soup is very different from other Sichuan dishes, for example.

White sauce fish

Our soup, after eating perch, still keeps fresh and tender taste. .