? Tan fish head? Last name is Tan. Inventor Tan Chang 'an, among more than 400 similar hot pots in Chengdu, a gourmet paradise, leads the way? Tan fish head? With its hard-to-imitate creativity, it is proud of the tide.
? Tan fish head? The main ingredient, silver carp head, was chosen luckily. This kind of silver carp has a big and fat head, and its meat is prickly and less. As the saying goes, eating meat is not as good as eating fish, and eating fish is more expensive than eating fish head. Tan fish head? Therefore, it is a blessing of the times to continue the old and innovate.
? Tan fish head? Don't fall into the spicy taste of Sichuanese. Is special election different from peacetime? Pepper? Special pepper, special soil that must be planted, the altitude is only seven days a year. After harvest, after careful selection, put it in a jar and store it in a special way for more than one year before putting it in a pot. Tan fish head? Hot pot has bright spicy color, rich spicy flavor and soft spicy feeling, which is beneficial and harmless after eating. It can be said that people who like spicy food prefer spicy food, while those who are afraid of spicy food are not afraid of spicy food.
Besides? Tan fish head? Delicious, but also from the exclusive special bean hot sauce, selected 18 kinds of condiments? Oil dish? From the perspective of kitchen technology, each pot is fired separately ... in the development stage? Tan fish head? I am interested in inheriting the achievements of my ancestors, gathering the strengths of hundreds of families, and going it alone, adding thousands of joys with a meal of delicious food, the affection of friends, the meaning of parenting and the order of parenting. I want to boil out all the family, friendship and love with a pot of red.
Second, the choice of Tan fish head hot pot
1. Selection of pepper: Sichuan Province has a specific environment, with an altitude of about 500 meters, a warm climate and a large temperature difference between day and night, which is conducive to plant growth. Due to the unique natural environment here, this kind of pepper is rich in vitamins, iron, zinc and other beneficial elements, spicy and fragrant, mild in nature, and not easy to get angry after long-term consumption. Obviously different from other peppers, the best picking period of this kind of pepper is only seven days, and the spicy taste can not meet the requirements too early, but the seeds are fat and dry after being delayed.
2. Production of aniseed (watercress): Different from other Sichuan watercress, it is made by hand. Manual operation ensures that the plant fiber of pepper is not destroyed and the loss of nutrients is minimized; Picking and making peppers on the same day ensures the freshness of peppers. The watercress made that day was immediately put into a porcelain jar and sealed for one year before eating. During this period, under the action of anaerobic microorganisms, the watercress in the jar slowly fermented and became more mellow and nutritious.
Third, how to eat Tan fish head hot pot?
When eating fish, eat it in the order of fish lips, fish brain, fish scalp and fish, and taste the fish flavor and spicy taste with small ingredients. Pay attention to eating fast and slow, and stop smoking. Eat fish skin and fish carefully, and eat fish lips and fish brains quickly. When you inhale, you will stop in your mouth, soft and smooth, and you will feel Shu Tai running down your throat. When eating, I hope to add the remaining peppers from the spicy fish head to the hot pot to supplement the spicy taste.
Four. service guide
1, served with cold dishes and braised dishes, with special dishes such as duck tongue, rabbit waist, fat sausage and chicken feet with mountain pepper.
2. Use special homemade wine? Beautiful spring? Wine.
3, with Sichuan specialty snacks such as: (hemp ball, potato cake, pumpkin cake).