Cold pot fish

Method: Cook Taste: Spicy Difficulty: Beginner Number of people: 3 people Preparation time: 15 minutes Cooking time: <30 minutes

< p>Ingredients grass carp: 1 auxiliary ingredients mustard: 50g celery: 100g seasoning Pixian bean paste: 2 tablespoons pickled red pepper: 20g pickled ginger: 20g minced garlic: 50g green onion: 20g black bean hot sauce: 1 tablespoon soy sauce : 1 tablespoon Sichuan peppercorns: 15 grams dried chili: 20 grams salt: appropriate amount of sugar: 2 teaspoons of chicken essence: a little salad oil: 100 grams of broth: appropriate amount of cooking wine: appropriate amount of egg white: appropriate amount of starch: appropriate amount

The so-called cold pot For fish, the fish is cooked and served in a cast iron cauldron, and the fish is eaten first without lighting the fire. The fish is cooked just right and is kept warm in a thick iron pot. When eating, add chopped kohlrabi, fried soybeans, fried peanuts, minced dried chili peppers, chopped green onions, etc. to the fish soup for dipping. Wait until the fish is finished. , then turn on the heat and bring the fish soup to a boil for other dishes.

To put it bluntly, cold pot fish is still hot pot, but the fish has been cooked when it is served, and the pot is still cold. This can not only avoid cooking the fish but not mastering the heat, but also allow you to concentrate on tasting it without any distractions. Appreciate the taste of fish.

Cold pot fish usually eats the fish head of silver carp. Picky eaters only want the "clean fish head", which means only the fish head without fish meat. However, carnivorous people like us who have no pursuit often choose "Half fish head" or "whole fish head", that is, the fish head is connected to a section of the neck or even half of the body. In terms of price, "clean fish head" is the most expensive, and "whole fish head" is the cheapest.

1. Clean the fish, cut it into large pieces, and marinate it with pickled fish seasoning. Cut the fish head in half and cut the fish into slices. If it’s too troublesome, I just cut it into large pieces

2. Heat the wok and put in the oil until it is 80% hot (smoking). I use It is a LocknLock stainless steel pot that can be used for stir-frying or making hot pot. The heat preservation effect is also good. Add Pixian watercress and stir-fry until fragrant

3. Then add pickled pepper, pickled ginger, pickled mustard, and minced garlic. , green onion segments, dried chili pepper segments, and Sichuan peppercorns, stir-fry until fragrant

4. Add bone broth and bring to a boil. If there is no bone broth, boiling water can be used instead. The taste will be worse. Add soy sauce, salt, sugar, and chicken essence to adjust Good taste

5. After the soup boils, turn down the heat, cover and simmer for a while to release the flavor of the seasonings

6. Put the fish pieces into the soup and cook them Raw, turn off the heat, add celery segments and serve. When eating, use fish soup (skim off the oil if you are afraid of spicy food), add fried soybeans, minced mustard, coriander, chopped green onion, fried peanuts, and chopped peppers. And appropriate amount of salt and chicken essence for dipping. After eating the fish, you can rinse it with other dishes

Cooking Tips

1. You can buy ready-made cold pot fish seasoning in the market or use Pixian Douban Adding roasted fish seasonings etc. to prepare the base soup is much more convenient.

2. The seasoning for dipping the fish can be adjusted according to your favorite taste. You can also use traditional hot pot sesame oil and minced garlic for dipping.

3. When cooking fish, pay attention to the heat. Just cut it off and do not cook it for a long time.