Is there an authentic stone pot fish? Authentic stone pot fish practice

Materials: A piece of fish, a pound of bean sprouts, a few coriander, and a few secret red oil spicy sauces.

Preparation of stone pot fish:

1. Chop off the head and tail of the fish, stick the fish bone from the tail to slice the fish, then turn the fish over and use the same method to cut again, you can get two pieces of fish meat and one fish bone.

2. Remove the fish steak (that is, the fish bones) from the fish, and then slice the fish into thin slices, the fish fillets should be thicker than the boiled fish fillets, but not too thick.

3. The sizing part forgot to take a picture, at this time you can heat the oil, and when the oil is hot, starch the fish fillets by the way.

4. Wash the sliced fish fillets with water, squeeze them with your hands after washing, squeeze them dry, add salt, chicken essence, monosodium glutamate, a little water, and the egg white of an egg, and then beat it evenly in a clockwise direction, until you feel that there is a sticky feeling on your hands, and there is a layer of milky white translucent paste on the fish fillet, add a small amount of sweet potato starch and beat evenly. At this time, the oil is also hot, and the fish head, tail and fish bone fish steak that have been cut off before are fried in the oil pan until golden brown and removed.

5. After taking out the fish bones, fry the fish fillets, and then use the stock to mix in the spicy fish seasoning you bought, and then add some chicken essence, salt and pepper to taste. Find a larger container, use bean sprouts to cushion the bottom, put the tied fish bones and fish fillets, pour the mixed soup into it, and sprinkle with sesame seeds and coriander, and you can eat. When eating, you can cook and eat it like a hot pot, and you can also cook vegetables after eating fish.

Raw material; 1 fresh fish (-2 kg), 300 grams of stake pepper, 10 grams of red pepper, 30 grams of green pepper, 50 grams of bean mother and child, 40 grams of old ginger, 50 grams of garlic cloves, appropriate amount of refined salt, 25 grams of rock sugar residue, 15 grams of monosodium glutamate, 8 grams of chicken essence, 3 grams of pepper, 50 grams of rice wine, 60 grams of ginger and green onions, 200 grams of hot pot red oil, 600 grams of cooked vegetable oil, kilograms of meat and bone broth, houttuynia cordata, wood ginger, saffron, white cole, sand kernels, bay leaves, spirit grass, bellflower, lotus rice, cloves, fruit cane and other spices.

Method: (1) Soak all kinds of spices and herbs in warm water for half an hour, put them in a stone pot, add water, and decoction with a simmer to bring out the medicinal taste. Drain the juice and set aside.

2) Fish slaughter and clean up, chop into large pieces, add salt, rice wine, stemmed ginger and green onions to marinate to make the code taste; In addition, smash the garlic and ginger. The bean mother and child are dispersed with rice wine.

3) Heat the oil in the pot, first fry the ginger and garlic until fragrant, and then fry the pepper until the pepper water gradually dries and spits out the oil, and the spicy flavor comes out, then add the beans and children, red pepper, green pepper, rice wine, etc. Pour in the decoction and stir well, add salt, sugar, rice wine, pepper, chicken essence, monosodium glutamate and other seasonings, and then transfer to the hot pot basin.

4) Remove the stalk ginger and shallots, put the fish pieces into the hot pot basin, pour the hot pot red oil on the table, cook for 5-7 minutes, and the fish can be eaten when it is broken. Serve with a dish of flavor and meat and vegetarian shabu-shabu.

Tools Raw materials.

A grass carp or a black fish, green onions, ginger and garlic, an appropriate amount of oil.

1. The fish used in Tianxiang stone pot fish are grass carp and black fish. It is generally believed that sea bass is best suited for stone pot fish. Take grass carp, for example.

2. The practice of stone pot fish can be summarized in four words: shaking, slicing, pickling, and frying. Step 1:

Select the grass carp, kill it, wash it, remove the scales, gills, fins, and internal organs in the abdomen, and then split the middle of the fish in two, and start slicing the fish bones from the tail to the head of the fish, and cut the fish meat and the remaining fish steak and fish head horizontally into sections.

3. Step 2: Marinate. The fish is salted with table salt.

We can make the seasoning after the marinating time. Put the frying spoon on the heat, pour in the cooking oil, then put the bell pepper (cut into round sticks to remove the seeds), ginger slices, put them in the oil and fry them, take them out after frying until they are browned and fragrant, drain the oil and set aside.

4. Step 3: Start frying the marinated fish in the same pan as you just fried the bell pepper, and pay attention to wrapping the fish with egg whites when frying. The fish must be fried on the outside and tender on the inside.

5. Step 4: Prepare the stone pot. Put the washed bean sprouts on the bottom of the stone pot, put the fried fish on top of the bean sprouts one by one, and sprinkle with bell pepper and ginger slices.

Step 5: Pour oil into the wok and heat it, prepare minced garlic, Sichuan peppercorns, and minced green onions and put them in the oil pan to fry and stir-fry, wait for the color to change and pour them into the stone pot while hot.

Method; 1) Soak all kinds of spices and herbs in warm water for half an hour, add water to the stone pot, and decoction over a simmer to bring out the medicinal taste. Drain the juice and set aside.

2) Fish slaughter and clean up, chop into large pieces, add salt, rice wine, stalk ginger and onion pickled code to taste; In addition, smash the garlic and ginger. The bean mother and child are dispersed with rice wine.

3) Heat the oil in the pot, first fry the ginger and garlic until fragrant, and then fry the pepper until the pepper water gradually dries and spits out the oil, and the spicy flavor comes out, and then the beans and children, red pepper, green pepper, rice wine, etc. are fried over low heat until fragrant, mixed with fresh soup and boiled over a simmer to bring out the flavor. Pour the decoction and stir well, add salt, sugar, rice wine, pepper, chicken essence, monosodium glutamate and other seasonings, and then transfer it to the hot pot basin.

4) Remove the stalk ginger and onion of the code flavor, put the fish pieces in the hot pot basin, pour seven hot pot red oil on the table, cook for 5-7 minutes, and the fish can be eaten when it is broken. Serve with a dish of flavor and meat and vegetarian shabu-shabu.

Ingredients: silver carp, river shrimp, green beans, lemon slices, ginger shreds, green onions, green peppers, red peppers.

Excipients: salt, a little monosodium glutamate, rice wine, appropriate amount of starch, soup, shrimp oil marinade, light soy sauce, sugar.

Steps:1Cut the fish and wash it, cut the wavy knife on the front, and the small peony knife on the back, and then marinate it with seasonings. Wash the shrimp, starch and set aside. Blanch the green beans and other accessories with water.

2.Wash the stone pot, choose a good material for the stone pot, and then put a little water in the stone pot, **, and preheat it with a simmer. Remember to use a simmer.

3.The fish is scaled, dissected, and washed. There is no limit to the type of fish, and many fish can be made, such as silver carp or grass carp.

Remove the bones, and cut the fish into large, thin slices. Then put the fish fillets into the seasoning plate, stir in the secret seasoning of the Mandi stone pot fish, and mix well.

4.Red stir-fried stone pot fish bottom pot dish. The bottom of the stone pot fish pot is accompanied by soybean teeth, coriander, and fried with ginger, green onion, green pepper, red pepper and other auxiliary materials.

Pour out the water in the preheated stone pot, put the base and seasonings: cooking oil, salt, monosodium glutamate, rice wine, starch, soup, shrimp oil marinade, light soy sauce, and sugar, and heat them over medium heat.

5.Heat the oil in a pan until it is 70% hot and put in the fish head. Keep the oil temperature at 70% hot, slowly soak the fish head and remove it, and slowly soak the fish body in the same way, and then put it on top of the soybean sprout base in the stone pot.

6.Leave a little oil in the pot, put in the secret seasoning of the Mandi stone pot fish, hook the thin thickener, pour in the oil, use the natural stone pot, spring water as the accompaniment, steam cooking, straw hat as the cover, and the traditional stone pot fish in Yunnan only has the original soup taste of the Sichuan style innovation, the development of spicy flavor, rattan pepper flavor, sauerkraut flavor, the new strain of stone pot fish spring water steam stone pot fish was born.

Love to eat fish Try the spicy and fragrant Chuanxiang Pavilion "Sauna Fragrant Stone Pot Fish" Are you still eating boiled fish, you are already out. Now try the "Sauna Fragrant Stone Pot Fish" in the Chuan Xiang Pavilion. Stone pot fish is a representative work of the stone pot series of dishes, which has been circulated among the people for a long time.

The most unique method of making it is a stone pot hewn from a large granite stone, rich in minerals and trace elements. In the process of simmering, mineral nutrients penetrate into the fish, which is not only delicious, but also beneficial to human health. Therefore, this stone pot is not just beautiful, the fish is cooked in the stone pot, and then various condiments based on chili peppers are added, and some nourishing herbs are added, so that after a complex cooking process, a pot of stone pot fish was born.

The stone pot fish is not only delicious, but also has a legendary name, known as the sauna fragrant stone pot fish. There are four varieties of fragrant stone pot fish in the sauna: grass carp, silver carp and carp, these fish are all fleshy and delicious.

If you want to use three words to describe the stone pot fish, it must be "fresh", "tender", "smooth" three words are none other than the sauna fragrant stone pot fish to grasp the essence of these three points, and therefore well grasp the taste of all diners. Every bite of the fish will make you feel incomparably delicious and have an endless aftertaste, and choose a male fish with tender and few spines to enjoy it more happily without worrying about the fish bones. The whole pot of stone pot fish just looks like it makes people hang down the curtains, and it is not necessary to say that it tastes like a delicate meat and delicious soup, you can not underestimate this soup, which is made by more than ten kinds of Chinese herbal medicines, color, fragrance, taste and beauty are integrated, making people eat delicious and healthy.

Chuanxiangge stone pot fish joined the headquarters.

Huang Heshui is a layman, who prefers to eat food such as water, such as pig's trotters, sheep's trotters, stomach, large intestine, pig's head meat, ......In the eyes of the Yellow River, they are all delicacies, and I also like fish roe, fish bladder, and fish intestines

Ingredients: fish roe, fish intestines, fish bladder, green vegetables, salt, cooking wine, soy sauce, monosodium glutamate, chicken essence, pepper, sugar, starch, green onion, ginger, garlic, dried red pepper, salad oil.

Method 1Rinse the offal well. Mix the fish roe with eggs, starch and seasonings, bake it in a pan into fish roe cakes, then cut into diamond-shaped pieces, and fry in warm oil until golden brown.

2.Blanch the fish intestines and swim bladders in a pot of boiling water.

3.Add salad oil to the pot, put in the green onion, ginger, garlic and chili pepper, fry the fragrant, put the fish offal, save cooking wine, add the stock and seasonings, burn it over low heat to taste, hook the thin thickener, and drizzle the oil.

4.Heat the stone pot, put a little salad oil, blanch the greens and put them in the bottom of the pot, and put the cooked fish offal on top.

Ingredients: 750 grams of small cinnamon fish, 5 grams of tempeh, ginger, garlic and dried chili, and 3 grams of coriander. Seasoning: 15 grams of salt, 10 grams of monosodium glutamate, 100 grams of fresh soup, 1000 grams of salad oil.

Method 1: Slaughter the live osmanthus fish, remove the internal organs, wash and set aside, cut the dry pepper into sections, and slice the ginger.

2. Heat the oil in the pot until it is hot, soak the fish in low heat and fry for 20 seconds, fry the crisp, remove the oil, and set aside.

3. Put the bottom oil in the pot and boil it until it is hot, then add ginger, tempeh, garlic and dried chili peppers and stir-fry over high heat until fragrant, add fresh soup, salt and monosodium glutamate, put the cinnamon fish and coriander segments, turn to low heat and cook for 1 minute, and put it into the hot stone pot.

Trick features.

The outside is charred and the inside is tender, dry, fragrant, salty and spicy.

Fish in a stone pot in clear consommé.

Ingredients: about 1800 grams of grass carp, 5 grams of ginger, 5 grams of green onions, 20 grams of shiitake mushrooms, 10 grams of red dates, 5 grams of wolfberry, 50 grams of tomatoes, 10 grams of shallots.

Seasoning: 16 grams of salt, 15 grams of monosodium glutamate, 3 grams of chicken essence, 8 grams of pepper, 10 grams of cooking wine, 1 egg, 20 grams of starch, 2250 grams of clear soup, 150 grams of lard.

Preparation: 1. Soak the red dates and wolfberries in warm water to soften, cut the mushrooms into strips, blanch them with hot water, slice the tomatoes, and cut the shallots into sections for later use.

2. Remove the scales, gills and internal organs of the grass carp, wash them, chop off the head and tail, remove the bones, cut the fish meat spatula into 5 cm long and thick cm pieces, split the fish head, cut the fish bones into 5 cm long diamond-shaped pieces, and rinse them well.

3. Marinate the fish head and bones with 3 grams of salt, 5 grams of monosodium glutamate, and 3 grams of chicken essence for 10 minutes, and marinate the fish fillets with 3 grams of salt, 5 grams of monosodium glutamate, and 5 grams of cooking wine for 10 minutes, and starch with egg white and starch for later use.

4. Put the lard in the wok and burn it until it is 60% hot, fry the green onion knots and ginger slices until fragrant, pour in the fish bones and fish head and fry them over medium heat, cook 5 grams of cooking wine, pour in the clear soup, boil over medium heat and change to low heat to remove the foam, add 10 grams of salt, 5 grams of monosodium glutamate, 8 grams of pepper to taste, and when the fish bones are ripe, take out the fish bones and fish heads, and put them into the hot stone pot.

5. Put the marinated fish fillets into the fish bone soup pot and cook them, then pour them into the stone pot with fish bones together with the soup, and sprinkle with red dates, wolfberries, tomato slices, mushroom strips, and shallots.

Characteristics: The soup is thick and white, salty and light, and rich in nutrition.

Comments: Put the fish bones to make soup, the soup is delicious, and the fish fillets taste good.

How to make the answer:1Remove the head of the silver carp, debone and change the knife, split the fish head for later use, change the fish meat into large slices, clean it with water, add a little salt 2 grams, monosodium glutamate 2 grams, chicken essence 2 grams, and 10 grams of liquor to grasp well until the fish slurry is out, and then add a small amount of Andover (Yan meat powder) 5 to continue to grasp well, about 10-15 minutes, and then sprinkle in dry starch and mix well for later use;

2.Heat the pan, add butter and rapeseed oil, pour in carrots, garlic slices, green onions, ginger slices, celery, onions, coriander and boil after boiling the butter over low heat, then add the spices and chili peppers put together, boil the fragrance over low heat, fry the ingredients dry, add Pixian bean paste and continue to boil over low heat to make the fragrance, turn off the heat and filter out the spicy oil;

Ingredients: Angelica Angelica (25g), White Kom (20g), Cuminel (30g), Tangerine Peel (20g), Sand Kernel (20g), Sichuan Pepper (30g), Lemon Slices (20g), Bay Leaf (40g), Cinnamon (30g), Star Anise (40g), Onion (200g), Celery (150g), Carrot (100g), Green Onion (150g), Ginger Slices (150g), Garlic Slices (200g), Pixian Bean Paste (4 kg), Butter (2 kg), Rapeseed oil (5 catties), coriander (100 grams), dried chili peppers (1 catty), millet peppers (1 bag).

The above are the production methods and materials.

Hope it helps, thank you.