Want to learn the authentic recipe of cold pot fish? An authentic way to make fish in a cold pan

One head of silver carp, more than 20 soaked red peppers, two tablespoons of cooking wine, one coffee spoon of chicken essence, one tablespoon of black beans, three chives, a small piece of ginger, half a garlic, and an appropriate amount of salt.

Method: 1. Wash and blow the fish head in half, connect the back of the fish head, soak the red pepper and chop it, chop the green onion, mince the ginger pieces, and chop half of the garlic.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle chopped pepper, minced ginger, salt, tempeh and cooking wine on the fish head.

4. Add water to the pot and bring to a boil, then put the fish head and bowl into the pot and steam it (about 10 minutes).

5. Spread the minced garlic and chopped green onions on the fish head and steam for another minute (the authentic method is to put the chopped green onions after getting out of the pot, I put them first in order to steam the fragrance of the green onions into the fish head.)

6. After taking out the bowl from the pot, put the oil on the fire and boil it until it is ten percent hot, shovel it and pour it on the fish head.

Fish head hot pot. Ingredients: Fish head.

Ingredients: green onion, ginger, garlic sprouts, dried chili, white pepper, Sichuan pepper, sauerkraut, tofu.

Method: 1. Stir-fry ginger, garlic and peppercorns;

2. Add the bean paste.

3. Add the fish head and stir-fry;

4. Add soy sauce, vinegar, cooking wine and sauerkraut;

5. Add hot water;

6. After boiling, put it into the hot pot, add a tablespoon of pepper noodles, remember to remember, because pepper has a strong fishy effect, you can add pepper noodles to the soup;

7. Add tofu and green garlic sprouts;

8. Boil, you can start!

Ingredients for spicy boiled fish: 1 fresh freshwater fish, 1 handful of soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 coriander.

Seasoning of spicy boiled fish: 1 large handful of Sichuan pepper, 1 large handful of dried chili pepper, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of pepper, 1 tablespoon of starch, 5 slices of garlic cloves, 10 slices of ginger, 6 sections of green onions, 50 ml of cooking wine, 1 tablespoon of Pixian bean paste, 1 tablespoon of chili powder, 1 egg white, 500 milligrams of water.

Production process: 1. Cut the fish fillets into thin fillets, then marinate them with pepper, egg whites, cooking wine, 5 slices of ginger, 3 green onions, starch and salt for 20 minutes.

2. Pour an appropriate amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.

3. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, then turn off the heat.

Summary. Hello, I'm glad this question was left to me. The authentic method of cold pot fish The so-called cold pot fish is to serve the fish in a cast iron cauldron after it is ready, and eat the fish first without lighting the fire.

The heat of the fish is just right, keep it warm in a thick iron pot, and when eating, use the fish soup to increase the chopped kohlrabi, fried fragrant soybeans, fried fragrant peanuts, dried chili peppers, chopped green onions, etc. The bottom of the pot is made of more than 20 kinds of raw materials, with a variety of fresh ingredients in a single pot stir-fried, is an effective fusion of various flavor types. When the fragrant cold pot fish is served, it is carefully repaid - this cold pot fish is really numb, spicy, fresh, fragrant, tender, layered, not fishy or dry, smooth and tender in the mouth, and has a long aftertaste.

Hello, I'm glad this question was left to me. The authentic method of cold pot fish The so-called cold pot fish is to serve the fish in a cast iron cauldron after it is ready, and eat the fish first without lighting the fire. The heat of the fish is just right, in the thick iron pot to keep the temperature and Qingwang, when eating, use the fish soup to increase the kohlrabi chopped, fried fragrant soybeans, fried fragrant peanuts, dried chili powder, green onions, etc.

The bottom of the pot is made of more than 20 kinds of raw materials, with a variety of fresh ingredients fried in a single pot, which is an effective fusion of various flavor types. When the fragrant cold pot fish is served, it is carefully repaid - this cold pot fish is really numb, spicy, fresh, fragrant, tender, layered, not fishy or dry, smooth and tender in the mouth, and has a long aftertaste.

Hello, I'm glad this question was left to me. The authentic method of cold pot fish The so-called cold pot fish is to serve the fish in a cast iron cauldron after it is ready, and eat the fish first without lighting the fire. The heat of the fish is just right, in the thick iron pot to keep the temperature and Qingwang, when eating, use the fish soup to increase the kohlrabi chopped, fried fragrant soybeans, fried fragrant peanuts, dried chili powder, green onions, etc.

The bottom of the pot is made of more than 20 kinds of raw materials, with a variety of fresh ingredients fried in a single pot, which is an effective fusion of various flavor types. When the fragrant cold pot fish is served, it is carefully repaid - this cold pot fish is really numb, spicy, fresh, fragrant, tender, layered, not fishy or dry, smooth and tender in the mouth, and has a long aftertaste.

In fact, cold pot is a Sichuan cooking method. Chickens, ducks, geese, pigs, fish, almost all the ingredients can be cold in the pan, because the meat of the fish is fat and tender, the draft is the most used raw material in the restaurant, and the wild silver carp is the best. It is said that this cold pot fish that is not fishy or dry was created by the great writer Su Dongpo.

The cold pot, the two of them, Chrysostom, is called the cold pot! Hope mine can help you!

Introduction: Cold pan is a new way to eat hot pot. In layman's terms, you can eat it directly after it is ready, without heating it at high temperatures.

Moreover, there are many dishes made in cold pots, such as cold pot fish, cold pot chicken, and cold pot bullfrog. Among them, the taste of cold pot fish will be better, so most restaurants on the market will focus on cold pot fish. Cold pot fish is generally carp and silver carp, but you can also choose some other freshwater fish according to your preference to make cold pot fish.

The topic I want to share today is how to make the base of cold pot fish. <>

1. How to make the base material of cold pot fish?

Ready pickled peppers, Pixian bean paste, ginger, rattan peppers, red peppers, green onions, garlic. Soak the dried chili peppers in boiling water, then drain and cut them into shredded chili peppers for later use. Remove from the pot and add oil, then add green onions, ginger, garlic and other ingredients and stir-fry until fragrant.

Then put the Pixian bean paste, pickled peppers, dried chili peppers, etc. together and stir-fry. Add fennel, rock sugar, rattan pepper, red pepper, etc. and stir-fry over low heat for 30 to 40 minutes. It should be noted that it must be fried over low heat, if the heat is high, it is easy to scorch the excipients and affect the taste.

Then add an appropriate amount of water, add some salt, light soy sauce and other condiments to match the taste, as long as it is not salty or light. If you want the process to be less complicated, you can also directly use the hot pot base to make the base of the cold pot fish. It is to prepare green onions, ginger, garlic, peppercorns, and peppercorns.

Then heat the oil in the pan, pour in these accessories, stir-fry until fragrant, stir-fry the red oil, add water, and stir well. Add an appropriate amount of rock sugar, salt, pepper, and light soy sauce to make a delicious cold pot fish base. <>

2. How to make cold pot fish?

Prepare a tarpon, cold pot base, mustard, tempeh, ginger, green onion, garlic, coriander, dried chili, chaotian pepper, Sichuan pepper, peanuts, soybeans, cooking wine, chicken essence, monosodium glutamate, broth, salad oil, etc. Stir-fry the dried chili peppers and green peppercorns over low heat until fragrant, then add ginger, garlic and tempeh, and stir-fry over low heat until fragrant. Then scoop some of the base of the cold pot, put in the mustard slices, stir-fry evenly, then put the cooking wine, add the broth, chicken essence, boil over low heat, and sprinkle with monosodium glutamate.

After cleaning the tarpon fish, chop off the head and tail. <>

Change the fish meat into a flower knife, first put the head and tail of the fish in the pot and cook, and then put the fish fillets in the pot and cook for half a minute. Then before cooking, sprinkle some chives or coriander, peanuts, etc.

When making, the dried chili peppers should be soaked in boiling water and cut into pieces, then sprinkled with bean paste, chopped green onions, ginger slices, put the oil on the fire, stir-fry constantly, then add sand kernels, stir evenly and eat.

First of all, you should prepare some red oil and chili peppers, and you should also pay attention to the ratio of seasonings, you can also add some green onions, ginger and garlic, but also add some cold water, put in some sesame oil and light soy sauce and seafood base. You can also add some condiments according to your personal taste, so that the base material made is very good.

Soak the dried chilies in water and chop them into minced pieces. Heat the oil, add the dried chili peppers, fry the fragrance, add the garlic, ginger, lard, and then put in some hot pot base, so it is very good.

Ingredients: 500 g of base material, 80 g of ginger, garlic and green onion, 150 g of mustard slices, 150 g of sauerkraut, 20 g of chicken essence, 2 kg of fresh soup, kg of old oil, 1 kg of white juice soup, 50 g of celery and coriander.

Production: Boil the old oil until it is hot, add green onions, ginger and garlic and stir-fry until fragrant, then put in the mustard slices, sauerkraut, base, chicken essence, fresh soup and boil, pour in the white juice soup and boil, sprinkle with celery and coriander.

Preparation of base materials:

Ingredients: 2 kg of Pixian bean paste, kg of pickled pepper, kg of chili pepper, 1 kg of pickled ginger, 400 g of Sichuan pepper, kg of green onion, ginger and garlic, kg of rock sugar, 100 g of kaempfera, grass fruit and sand kernel, 50 g of cumin, 50 g of spirit grass, 200 g of white cardamom, 500 g of liquor, 5 kg of cooked vegetable oil, kg of chicken fat, 1 kg of lard.

Production: Cook vegetable oil, chicken fat, lard to burn to seventy percent hot, add green onions, ginger, garlic to fry the fragrance, remove the green onions, ginger, garlic do not use, and then under the glutinous pepper, pickled pepper, bean paste (respectively), pickled ginger stir-fry evenly, put in rock sugar, fry over low heat until the water will be dry, then add the above spices and continue to fry for about 2 hours, when the aroma is overflowing, pour in the liquor, stir-fry evenly.

First prepare the dried chili, Pixian bean paste, and pickled chili, then crush the dried chili, put them in the pot together, and fry them for a while.

Prepare pickled peppers, bean paste, ginger, dried chilies, salt, monosodium glutamate, cumin, tangerine peel, thyme, these seasonings can make the base.

Although the "freshness" of live, chilled or frozen fish is different, they can all be used as ingredients for making fish pots, such as removing socks to marinate fish fillets, hang paste, and fry them to make dry pot fish or fish pots, and generally weaken the focus on the freshness of ingredients by aggravating the taste (such as spicy flavor, sour soup flavor is easy to sell, etc.).

Preparation of cold pan fish.

Raw materials for the production of cold pot fish base: 8 kg of Pixian bean paste, 10 kg of pickled pepper, 5 kg of glutinous chili, 4 kg of pickled ginger, 1 kg of old ginger, 1 kg of garlic, 3 taels of rock sugar, 50 grams of cumin, 20 grams of spirit grass, 200 grams of Sichuan pepper, 50 grams of star anise, 30 grams of bay leaves, 30 grams of fragrant fruit, 10 grams of grass cardamom, 15 grams of nutmeg, 20 grams of sand kernels, 40 grams of grass fruit, 400 grams of green onions.

Production method: first heat the pot, then pour in the chicken fat, stir-fry a few times and then pour in the lard, slowly boil the oil over low heat, then remove the oil residue, pour in the green onion slices, ginger slices, garlic slices, fry until the fragrance comes out, add salad oil in the pot, add green onions, ginger and garlic again and slowly boil over low heat, fry the green onions and ginger until slightly yellow, add pickled peppers and Pixian bean paste, keep stirring evenly, then add pickled ginger and glutinous chili peppers, continue to stir, then add the prepared spices and rock sugar, boil for about 20 minutes, until the spices are dryFinally, add a small amount of liquor. Finally, the spices are covered and simmered for about 10 hours to give full play to the fragrance.

Raw materials for making cold pot fish: fish (about 3 catties).

Ingredients: 3 kg of chicken fat, 1 kg of lard, 8 taels of vegetable oil, 80 grams of ginger slices, 80 grams of garlic slices, 80 grams of green onions, 15 grams of thirteen spices, 150 grams of sauerkraut, 200 grams of konjac, 100 grams of old oil, 150 grams of Sichuan pepper, 300 grams of starch, 100 grams of chopped green onions, 250 grams of pickled pepper, 100 grams of rattan pepper oil, 1 egg.

How to make:1Add a little salt and chicken essence to the fish fillet, then add egg white to continue to grasp and mix, and finally add starch to grasp evenly;

2.Add water, add a little salt, blanch the bean sprouts with water, and remove them for later use;

3.Stir-fry the green onion, ginger and garlic until fragrant, then add bamboo shoots and sauerkraut and stir-fry, then add water or stock and cold pot fish base, boil over low heat, put in the fish head and fish bones, remove and set aside after cooking;

4.Put the slurry fish fillets into the bottom water of the boiled fish head, cook over low heat until seven are ripe, and then remove them;

5.Add pepper and thirteen spices to the base water, blanch the konjac shreds and put them on the boiled fish fillets, and pour the soup into the fish after the soup is well flavored;

6.Add the salad oil and an appropriate amount of old oil, then add the prepared rattan pepper oil, pour in the onion and chopped green onion, stir-fry until fragrant and pour it on the fish.

Cold pan fish.

Cut the fish into pieces, you can also slice them, I think it's troublesome, cut it into large pieces, put ginger, green onions, marinate in cooking wine for ten minutes, and wash.

Marinate the washed fish in starch, egg whites, salt, monosodium glutamate, chicken essence and pepper for at least 10 minutes to absorb the flavor.

Stir-fry until fragrant, add bone broth or white water, add the fish head first, boil the base, boil the water for about 10 minutes.

Pour the fish pieces into the boiling base pot and cook on high heat for five minutes, the fish will melt in the mouth when it is just cooked and eaten, and the meat will not taste good for a long time.

Fill into a basin. Add chili noodles and peppercorn noodles to the pot, heat oil in a pot, pour the oil on the pepper noodles and peppercorn noodles when the oil is hot, put coriander on them, and you can eat.