Fish fillet raw materials: ginger, onion, garlic, sugar, salt, chicken essence, Pixian watercress, a package of fish seasoning, silver carp method: 1, fish meat marinated with thicken powder, a little wine and pepper; 2. Stir-fry shallots, garlic, peppers, half a bag of Pixian watercress, a little sugar, a bag of fish seasoning and a proper amount of salt until golden brown; 3, add the right amount of water to boil, add chicken essence, cook fish on low heat, sprinkle with onions and celery, and you can. If you eat very spicy food, you can use a proper amount of oil. After cooking, add dried sea pepper and dried pepper and stir fry the fish. Features 1, spicy and fragrant, customers of all tastes can eat it. 2. Eating in winter can warm the stomach, which is the best choice for eating hot pot in winter. In fact, it is a "piece of fish" from the fishermen's homes along the Yangtze River in Yibin, Sichuan and Luzhou. 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". A few years ago, it was transplanted to Chengdu, and it developed greatly, and it was favored by foreigners.

In fact, the form of "cold pot" in Chengdu has existed for a long time, such as hot pot chicken and hot pot rabbit 10 years ago. Its preparation method is to put chicken and rabbit cooked in a pressure cooker into an iron pot and serve them directly on the table. Diners will order other ingredients after eating the dishes in the pot. 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 a striking name for each new catering phenomenon or variety. For example, eating food in a pot without lighting it first is called a "cold pot". The "cold" mentioned here is only relative. A few years ago, when Yibin's fish pieces were transplanted to Rongcheng, some delicious literati named them "cold pot fish", but unexpectedly, this kind of cold pot fish became popular. Everyone still remembers that in previous years, people waited in line in front of shops every day, especially in front of well-known enterprises. The melon seeds knocked down by diners were more than an inch thick every day. Of course, in those two years, many people followed the trend to operate cold pot fish, so this kind of cold pot fish appeared like mushrooms after rain in the streets of Rongcheng.

Why do Rongcheng diners who have been used to 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 content. Eating fish is called a gas station for men and a beauty salon for women, so most people like to eat fish now. However, fish is easily broken when cooking, and it is difficult for diners to master the heat. This kind of cold pot fish cooked in the kitchen can be eaten without much hands, and its texture is very delicate, which may be one of the reasons why cold pot fish was originally popular. 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 on the fish when it is mature, the raw material of green pepper will be used. Compared with red pepper, the flavor of green pepper is completely different, and the key lies in the word "fragrance". It is precisely because of this special hemp flavor that cold pot fish can win the "heart" of diners. Thirdly, although the original hot pot chicken and hot pot rabbit have their own characteristics in flavor, they all need to use pressure cookers when making. As we all know, the flavor characteristics of dishes cooked in pressure cooker will be greatly reduced. 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 came 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 during the hot period of cold pot fish, derivatives such as "hot pot fish" and "warm pot fish" also appeared in Rongcheng. Their eating methods and forms are basically the same as those of cold pot fish, but few people patronize this "borrowing light" variety. Indeed, diners seem to only recognize the word "cold". No wonder "cold pot fish is not cold, hot pot fish is not hot"!

Ingredients and operation of domestic cold pot fish

Material requirements: ginger, onion, garlic, sugar, salt, chicken essence, Pixian watercress (it is best to buy a bag of Juancheng brand in the supermarket), and a package of fish seasoning (there are many kinds in the supermarket: cold pot fish, spring fish, spicy and hot fish, etc.). ), and silver carp (depending on how many people eat, it's best to let them sell in the market).

Operation: Marinate the fish pieces with thicken powder, a little wine and pepper. Stir-fry half a bag of onion, garlic, pepper, Pixian watercress, a little sugar, a bag of fish seasoning and appropriate amount of salt until golden brown, add appropriate amount of water to boil, add chicken essence, cook the fish with low fire, turn the pan over, and sprinkle with onion and celery. If you eat very spicy food, you can use a proper amount of oil. After cooking, stir-fry dried sea peppers and dried peppers (don't Hu) and pour them on the fish.

Home-cooked cold pot fish

Ingredients: fish, dried peppers (2-4, depending on the ability to eat spicy, not too little), Pixian watercress (2-3, with good quality, which must be fragrant and chopped), peppers (a handful), garlic (sliced), ginger slices, green onions (cut into sections), parsley (cut into sections), Sichuan.

Practice: 1, the oil is hot, the oil should be about a catty, and the amount of oil must be large.

2. After the oil temperature is slightly cooled, add the cut 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, and 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. At the same time, add the right amount of chicken essence and cook for about fifteen minutes. It's best to turn off the fire and let it cool after cooking, so that the taste in the soup will be heavier.

5. Adjust the fillets with egg white and a small amount of thickener. After the pot is boiled again, add the fish head and bones first, and then add the fish fillets. Turn off the heat after the fish fillets change color, and add celery and garlic sprouts.

There was an issue of Sichuan cuisine last year, and I forgot which issue it was. Look for it yourself. sorry

Kill two silver carp, and the fishmonger will clean it up for you. After slicing, hang fish soup from head to tail, buy two packages of spicy and hot fish or cold pot fish ingredients, add oil and stir-fry ginger, add fish soup, boil the green onions, boil the fillets, roll them twice, and you can eat them later. Dipping the plate in water is more important, and adding more vinegar is delicious. Also radish, soybean, coriander, pepper, soy sauce, sugar and monosodium glutamate. Finally, use a spoonful of original soup in the pot, which is very delicious. Green vegetables, bean curd skin, green bamboo shoots, quail eggs and lotus roots can also be added. My classic side dishes, saliva ... Flammulina velutipes and vermicelli are also delicious, but they are mixed with soup. Finally, remember to add some salt. Both of them taste good.

Fish fillets should be seasoned and starched first, otherwise 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, add water (preferably bone soup) and bring to a boil. 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 fish fillets with egg white and a little thicken, boil the pot again, add fish heads and bones, and finally add fish fillets. After the fish fillets change color, turn off the heat and add some coriander.

The fragrant and mellow cold pot fish is ready. After eating fish, a pot of soup can also be cooked with noodles, and the taste is just as good. Do not believe, you try.

It is said that this cold pot fish that is neither fishy nor dry was created by Su Dongpo, a great writer. Cold pot, two people, in Jinkou, is called cold pot!

At that time, Su Dongpo went to Chongqing (then called Yuzhou) to visit his friend and celebrity Wang Daomin. Wang Daomin invited Dongpo to dinner and planned to eat hot pot on the boat. At that time, the hot pot eaten by Qianliba people was generally scalding the internal organs of animals. And those dignitaries, they mainly eat fish just caught in Jiang Fang. So Dongpo thought that the general 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, streaking and cooking. After the fish is cooked, put it in the pot with the hot pot. The fish was cooked when it was served, 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 a distinct hierarchy, no fishy smell and no dryness, and a smooth and tender population. Wang Daoji is full of praise. After eating, he asked Su Dongpo to give the 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."

Therefore, this dish has been handed down among the people. Later, Guo Moruo was full of praise after eating cold pot fish, calling it "the first taste of Bayu".

What is a cold pot? In other words, it will not ignite when serving.

This kind of fish is put in a special pot. When it reaches the table, it is cooked and ready to eat. 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 was served on the table, it paid the price carefully-this cold pot fish was really hemp, spicy, fresh, fragrant, tender, orderly, not fishy and not dry, with a smooth and tender entrance and a long aftertaste.