Chilled green pepper; Dried Zanthoxylum bungeanum (all dried Zanthoxylum bungeanum can be used); 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 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 off all the meat on both sides of the fish (refer to this method), and keep the head, tail and bones; Slice the fish, add salt, cooking wine, starch and pepper (egg white) and grab well to taste; Pour oil into the pot, the amount can be more. 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 cleaned fresh pepper and continue to stir-fry; Be careful not to fry the peppers 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 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 rinse. For a small family, you can first cook thousands of such dishes in the pot, taste them, and prepare the right amount of salt according to the salinity; Leave oil in the wok and stir-fry vegetables such as garlic sprouts and celery; Boil 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, you can turn off the fire and sprinkle a layer of Chili noodles on the surface of the fish; Add oil to the wok, add all kinds of dried peppers and stir fry; Even pepper, pepper and oil are poured on the surface of cold pot fish, and a little celery powder is added after crispy, so that it can be served.
four
Cold pot fish: Sichuan pots are rich in variety, which often makes serious people dizzy. Boiled fish, cold pot fish, perfume fish, fish hot pot ... are all spicy and fragrant. What is the difference? When it comes to specific differences, the masters in each store may not be transparent. From the bottom material, they have a formula, and each family has a person in charge. 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 vegetables after eating, so as to distinguish it from boiled fish without washing vegetables and fish hot pot with washing vegetables on the spot. Compared with self-help fish hot pot, cold pot fish does not need to be cooked all the time, so it can better control the tenderness of fish at first, and can effectively avoid overcooking; 2. Sliced fish: I also broke it with a knife this time. After practice, I don't think it is necessary. This kind of fish is relatively large, so it is more convenient and enjoyable to eat by cutting all the inclined slices directly in the hero fish pot. 3. Seasoning: The seasoning details of this fish pot are really difficult to quantify. For example, if you use a commercially available base material, there is basically no need to add salt. My homemade base is not so salty, so you need to add some salt. As for how much to add, it depends on how big your pot is, so the amount of water is different and the amount of salt is different. The remaining peppers and peppers depend on everyone's ability to eat spicy food. When we go to a restaurant, we have to let you choose slightly spicy, medium spicy and heavy spicy ~ and according to the usual habits, onions, ginger and garlic are harmless in such a heavy taste. The seasoning of Chinese food really depends mostly on experience, and there are too many factors in living images, so the dosage of copying mechanically is meaningless; 4. Bottom material: Before I made my own hot pot bottom material, I often cooked similar fish and fish dishes with common bottom materials in supermarkets. In order 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 materials on the market are also easy to use.
six
After eating the fish, you can also add potato powder and other side dishes you like to cook in the pot. This is actually a 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 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. 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. Later, after eating, Guo Moruo happily wrote a poem and praised: "In the golden mouth, nephrite is covered with rosy clouds, wine is used to relieve alcohol, cold pot fish, and Bayu is the first."
eight
In fact, cold pot is a Sichuan cooking method. Chicken, duck, goose, pig, fish, almost all the ingredients can be cold. Because fish is plump and tender, it has become the most used raw material in restaurants, among which wild silver carp is the best.