Chilled green pepper; Dried Zanthoxylum bungeanum (all dried Zanthoxylum bungeanum can do); Dried peppers; Chili noodles; Onions; Ginger; Garlic; Salt; Starch; Yellow rice wine (or cooking wine); Pepper; Basic spices (such as star anise, fragrant leaves, fennel, etc. ) are all suitable;
Cold pot fish is a traditional dish of Han nationality and belongs to Sichuan cuisine. Originated in Yibin, Sichuan. It is said that it was invented by Su Dongpo, a great writer in the Song Dynasty.
Practice and steps of cold pot fish
1
Shave all the meat on both sides of the fish (refer to this method), and keep the head, tail and bones; Slice the fish and add salt, cooking wine, starch and pepper (egg white) to taste evenly; Pour more oil into the pot. First, add onion, ginger, garlic and spices. Pour in homemade base material (or commercially available base material), depending on personal taste, the amount can be more or less; Stir-fry evenly, add the cleaned fresh pepper and continue to stir-fry; Be careful not to fry the pepper too much, and then add enough water or broth after the taste is enough; Cold pot fish is a dish that the whole pot is moved to the table to eat, so finally, the ingredients in the wok should be poured into the hot pot to continue cooking;
2
Add fish head, fish bone, fish tail, etc. Pour in yellow rice wine and start a fire; After the whole pot is boiled, if there are floating impurities, you can first filter them with a filter spoon and skim them off; The food in the shop is the last dish to rinse. For small families, you can cook thousands of such dishes in the pot first, taste them, and add the right amount of salt according to the salinity; Leave oil in the wok and stir-fry vegetables such as garlic sprouts and celery; Cook in a soup pot for at least 15 minutes and then add vegetables;
three
After boiling again, you can add delicious fish fillets one by one; When all the fillets are discolored and broken, turn off the fire and sprinkle a layer of Chili noodles on the surface of the fish; Add oil to the wok and stir-fry all kinds of dried peppers and peppers; Pour pepper, pepper and oil evenly on the surface of cold pot fish, add a little celery powder after crispy, and you can eat it.
four
Cold pot fish: Sichuan pot is rich in variety, which often confuses serious people. Boiled fish, cold pot fish, perfume fish, fish hot pot ... are all spicy. What is the difference? When it comes to specific differences, the masters in various stores may not be able to say that they are transparent. From the bottom material, they have a formula, and each family has its own head. It doesn't matter which is more original and authentic, only which is better and which is more suitable.
five
Tip: 1. My understanding of cold pot fish is a way to eat fish in hot pot, which is to help you cook the fish just right, serve it on the table, and then rinse the dishes after eating, so as to distinguish it from boiled fish that does not rinse vegetables and fish hot pot that washes vegetables on the spot. Compared with self-help fish hot pot, cold pot fish does not need to be cooked all the time, which can better control the tenderness of fish at first and effectively avoid overcooking; 2. Sliced fish: I broke it off with a knife this time. After practice, I don't think it is necessary. This kind of fish is relatively large, and the hero fish pot directly cuts all the inclined slices, which is more convenient and more enjoyable to eat; 3, seasoning: the seasoning of this fish pot details is really difficult to quantify. For example, using commercially available base materials, basically no need to add salt. My homemade base is not so salty. You need to add some salt. As for how much to add, it depends on how big your pot is, so the amount of salt varies with the amount of water. The remaining peppers and peppers depend on everyone's ability to eat spicy food. When we go to a restaurant for dinner, we have to let you choose slightly spicy, medium spicy and heavy spicy ~ and onions, ginger and garlic are harmless in such a heavy taste according to the usual habits. The seasoning of Chinese food really depends mostly on experience, and there are too many vivid factors, so the dosage of copying mechanically is meaningless; 4. Bottom material: Before I make my own hot pot bottom material, I often make similar fish and fish dishes, using the common bottom material in supermarkets. To avoid advertising suspicion, I don't recommend specific brands. In fact, several brands I used were quite good, and the diners at that time were also amazed. It can be seen that the bottom material on the market is also very easy to use.
six
After eating the fish, you can also add your favorite side dishes such as potato powder to the pot, which is actually fish hot pot.
seven
Cold pot fish is a traditional dish of Han nationality and belongs to Sichuan cuisine. Originated in Yibin, Sichuan. It is said that it was invented by Su Dongpo, a great writer in the Song Dynasty. Su Dongpo, a gourmet, thought that the way of eating hot pot was too dry, so he ordered the chef on board to use hot pot as seasoning, and put the fish into various seasonings through frying, frying and cooking. When the fish is cooked, put it in the pot with the hot pot. When it was served, the fish was cooked, but the pot was still cold. Later, after eating it, Guo Moruo happily wrote a poem praising: "In the golden mouth, nephrite is covered with rosy clouds, wine is used to relieve hangover, and cold pot fish is the first in Bayu."
eight
In fact, cold pot is a cooking method of Sichuan cuisine. Chicken, duck, goose, pig, fish, almost all the ingredients can be cold. Fish is the most used raw material in restaurants because of its tender meat, among which wild silver carp is the best.