Chongqing cuisine, no matter how to say, it belongs to the Sichuan cuisine! And the bean paste is one of the soul of Sichuan cuisine, especially in the home cooking and spicy boiled dishes inside, the bean paste is an indispensable component.

The fact is that these three types of fish are basically similar in flavor, and they are all spicy and heavy dishes!

The differences between them are:

1: Cold pot fish has less soup and more oil! It is similar to hot pot eating in itself! The difference with hot pot is that the fish is eaten without firing and various side dishes are added to shabu-shabu after the fish is finished.

Frying the base material when another bubble pepper and bubble ginger into the Chongqing side of the part of the master does not add. It is presented in front of the diners, is only to see the fish and fried pepper, and do not see the steam out! But in fact the internal temperature is very high! Although the name is "cold pot fish", but it is "face cold heart hot" model.

2: Boiled fish is the most classic spicy dish, and the ingredients on the bottom can be mixed and matched. After replacing the bean flower, it will be transformed into "bean flower fish", it is so simple ......

"Boiled fish" and "bean flower fish

Next, let's talk about how to make "cold pot fish"

The first thing you need to do to make cold pot fish is to make a base, just like you need a hot pot base to make hot pot.

If you're making a small amount, you don't need to go through all the trouble and just follow the same method as you would for poached fish. Need to change the place is to add pepper and pickled ginger into the frying material, fish boiled fish soup drowned half of the fish fillets can be, frying oil to the old oil, the amount of oil to be sufficient! First sprinkled with ginger and garlic rice, add dry pepper and dry chili pepper frying oil, must be fried fragrant! As shown in the picture below.

The next first cold pot of fish base and soup simmering method (hot pot eating method), for reference only!

Base material:

Pixian bean petals 8 pounds, 10 pounds of pickled peppers, pattypan peppers 5 pounds, 4 pounds of pickled ginger, peppercorns 1.5 pounds, 2 pounds of green onions, 1 pound of ginger, 1 pound of garlic, half a pound of icing sugar, sennet, caojiao, sand nuts 4 two, cumin, Lingzhao 2 two, cardamom 8 two, half a pound of white wine, 20 pounds of cooked vegetable oil, 6 pounds of chicken oil, 4 pounds of lard

Base material production

Cooked vegetable oil, chicken fat, lard burned to seventy percent heat, under the ginger, garlic, onion stir-fry flavor, fishing ginger, garlic, onion not used, and then under the patty cake chili peppers, pickled peppers, bean curd (respectively, chopped fine), pickled ginger stir-fry, stir-fry uniformly, into the rock sugar stir-fried over low heat until the moisture will be dry, under a variety of spices continue to stir-fry for about 2 hours, the aroma of the overflowing when poured into the white wine, stir-fry evenly into the.

Soup base materials:

Base 1 catty, about 50 grams of ginger and garlic slices, 80 grams of scallions, 150 grams of sliced mustard greens, 150 grams of sauerkraut, 20 grams of chicken essence, 4 pounds of fresh broth, 3 pounds of old oil, 2.4 pounds of white soup stock, celery, parsley, 50 grams of each section

Soup production:

The oil will be burned to eighty percent of the old heat, into the ginger, garlic, scallions, stir-fry! After the aroma, put the sliced mustard greens, pickles, base, chicken essence, fresh broth boil over high heat and pour into the white juice soup ingredients boil, sprinkle celery and parsley can be

Eating method:

Fish head fish bone chopping marinade, fish slicing marinade sizing. Separately into the boiling water blanch through, and then put into the seasoned soup base can be served.