How to make cold pot fish?

1. Ingredients operation

Ginger, onion, garlic, sugar, salt, chicken essence, Pixian douban (preferably the bagged Juacheng brand bought in the supermarket), fish seasoning A pack (there are many kinds in the supermarket: cold pot fish, spring water fish, spicy fish, etc. are all the same), silver carp (you can decide according to the number of people eating it, it is best to ask the fish seller in the market to help you You cut it into slices)

2. Method

1. After cleaning 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 troublesome, I just cut it into large pieces.

2. Heat the wok, add oil and heat it until it is 80% hot (smoking). I use a Lock and Lock stainless steel pot, which can be used for stir-frying or making hot pot. The heat preservation effect is also good. Add Pixian bean paste and stir-fry until fragrant.

3. Add the pickled chilies, pickled ginger, mustard, minced garlic, green onions, dried chilies and Sichuan peppercorns and 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 the taste.

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

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

3. Cold pot fish is a famous traditional Han dish that is full of color, flavor and flavor. It belongs to the Jianghu cuisine of the Chongqing style of Sichuan cuisine and originated in Chongqing. Guo Moruo was full of praises after eating it. After hearing the allusion that Wang Daoju, a famous official in Chongqing, invited Su Dongpo to eat fish, he opened the word Daolengguo and it happened to be "two people, inside the golden mouth", so he wrote a poem "two people inside the golden mouth, soft" Jade covered with red clouds, mellow wine to replace a hangover, cold pot fish, the best taste of Pakistan.

IV. Note

1. To make the authentic cold pot fish flavor, raw materials from Sichuan must be used, such as chili, pickled pepper, Sichuan pepper, pepper, bean paste, etc. 2. Various Each spice has its own characteristics and different combinations can produce ever-changing flavors.

3. Red peppers: Brightly colored, fat and short pickled peppers are slightly spicy and sour, making dishes more sour and appetizing.

4. Green Sichuan peppercorns: Sichuan peppercorns are the source of the tingling sensation. Green Sichuan peppercorns are more fragrant and numbing than red Sichuan peppercorns. They are a must-have when making cold pot dishes. Kimchi, garlic and green onions are all used in cold pot fish. necessary materials.

5. Fish: The fish must be killed live, washed and filleted, and the processing can be completed within a few minutes so that the fillets can be smooth, fragrant, tender and not rotten.

6. Do not reheat it after serving it, otherwise the heat will be over and the taste of the fish fillets will be compromised.