Have you ever eaten stone pot fish, how to make stone pot fish delicious How to make stone pot fish

You ask me like this, I can only have or not. Good luck with your business.

I've eaten it, and it tastes okay.

What the hell, haven't eaten it!! 1

<>1. Ingredients: half a fish for 3 people. Excipients: 1 spoonful of light soy sauce, 5 Sichuan peppercorns, 4 green onions, appropriate amount of oil, appropriate amount of water, 1 spoonful of oil, 1 spoonful of cooking wine, 1 soup of salt, 1 spoonful of sugar, 1 spoonful of starch, 1 garlic, 4 slices of ginger, 3 millet peppers.

2. How to make stone pot fish: remove the head of the fish, wash the others, and cut into pieces. Light soy sauce, oil, cooking wine, salt, sugar, and starch are added in turn. Stir well and marinate for 20 minutes. Garlic, ginger slices, Sichuan pepper, millet pepper, green onion white cut into sections, green onion leaves.

3. Heat the pan and put oil (the oil needs to be submerged under the pot). Add garlic, ginger, millet pepper. Garlic chili pepper stir-fry to bring out the fragrance. Add the fish pieces and fry until browned on both sides (do not use marinated broth).

4. Pour in an appropriate amount of water. After boiling, add a little light soy sauce and old wine, stir-fry evenly, and add the green onion. XO a tablespoon of abalone paste, salt, chicken essence. Sprinkle with green onions. Remove from the pan.

"Stone pot fish" is also called "Jinfu fish", is a famous dish in Hunan cuisine, the production method is unique, a large granite rock is used to hew a stone pot with ears, the fish is placed in the stone pot to cook, and then, plus all kinds of condiments based on chili peppers, and some nourishing herbs are made. During the Kangxi period in the early Qing Dynasty, on the bank of the Xiangjiang River in Changsha, there was a small shop that was good at making a "stone pot fish", which had a unique flavor. When Emperor Kangxi went down to the south of the Yangtze River, he tasted this dish in this small shop, and felt that the taste was incomparably delicious, and he was very happy, so he happily named this dish "Jinfu Fish".

Since then, "Stone Pot Fish" has become "Jinfu Fish", and this small shop has been named "Jinfulin".

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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.

Fish boiled in a stone pot (any fish will work).

The practice of pot fish can be summed up in four words: shaking, slicing, marinating, and frying.

Step 1: Select the grass carp, kill it, wash it, remove the scales, gills, fins, and abdominal organs, and then split the fish core in two, stick the fish bone heart piece from the tail to the fish head, and cut the fish meat and the remaining fish steak and fish head horizontally into sections.

Step 2: Marine. The fish is salted. At the time of marinating, we will be able to organize the seasoning.

Step 3: Stir-fry the spoon, pour in the cooking oil, then fry the bell pepper (cut into round sticks to remove the seeds), ginger slices, and fry in oil.

Step 3: Fry the marinated fish in the oil pan with the bell pepper, and wrap the fish with egg whites when frying. The fish must be fried on the outside and tender on the inside.

Step 4: Move 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, and sprinkle bell pepper and ginger slices.

Step 5: Pour oil into the wok and heat it, put the minced garlic, peppercorns, and minced green onions into the oil pan and fry them with stir-frying, wait for the color to fade, and then pour them into the stone pot while they are hot.

In this way, a pot of family version of orthodox stone pot fish is out of the pot.

1. Nutritional value: Stone pot fish is a special snack based on the characteristic flavor of Hunan cuisine, with a large granite rock hewn into a stone pot with two ears, the stone pot contains a large number of iron ion elements that are beneficial to the human body, and has the functions of anti-cancer, anti-aging and wrinkle-removal, gourmet beauty, and emollient. The fish stewed in a stone pot has the effect of brightening the eyes, nourishing the skin, and strengthening the brain.

2. Stone pot fish is also called Jinfu fish, it is a famous dish in Hunan cuisine, the production method is unique, a large granite rock is used to hew a stone pot with ears, the fish is placed in the stone pot to cook, and then, plus all kinds of condiments based on chili peppers, and some nourishing herbs are added.

3. During the Kangxi period in the early Qing Dynasty, on the bank of the Xiangjiang River in Changsha, there was a small shop that was good at making a "stone pot fish", which had a unique flavor. When Emperor Kangxi went to the south of the Yangtze River, he tasted this dish in this small shop, and felt that the taste was incomparably delicious, and he was very happy, so he happily named this dish "Jinfu Fish Zhenglu". Since then, "Stone Pot Fish" has become "Jinfu Fish", and this small shop has been named "Jinfulin".

4. Features: Stone pot fish is a special snack based on the characteristic flavor of Hunan cuisine, which is characterized by many varieties, complete tastes, good quality and low price, and stone pot contains a large number of iron ion elements that are beneficial to the human body. It has the effect of brightening the eyes, nourishing the skin, and strengthening the brain, carefully formulated by the company's technical development personnel for many years, refined with unique formulas and medicinal materials, the formula is superior but not expensive, and the aftertaste is long, the more you eat, the more you want to eat and wonderful, it has been adopted by hundreds of stone pot fish restaurants, and enjoys the reputation of "Yangtze River water, stone pot fish", and has now been popular in more than 20 provinces and cities, which can be called a unique ancient and modern place.

Summary. The practice of stone pot fish can be summed up in four words: shaking, slicing, pickling, and frying.

Step 1: Select the grass carp, kill it, wash it, remove the scales, gills, fins, and abdominal organs, and then split the middle of the fish in two, and start slicing the fish bone 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. Step 2:

Pickled. The fish is salted with table salt. We can make the seasoning after the marinating time.

Step 3: Put the frying spoon on the heat, pour in the cooking oil, then fry the bell pepper (cut into round sticks to remove the seeds), ginger slices, and fry them in oil. Step 4:

Use the same pan you used to fry the bell peppers to start frying the marinated fish segments, taking care to coat the fish segments with egg whites when frying. The fish must be fried on the outside and tender on the inside. Step 5:

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 6:

Pour oil into the wok and heat it, prepare the minced garlic, Sichuan pepper, and chopped green onion together and put them into the oil pan to fry and stir-fry, wait for the color to change, and then pour it into the stone pot while hot.

Hello, I would like to ask you how to make fish in a stone pot.

The practice of stone pot fish can be summed up 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. Step 2: Marine.

The fish is salted with table salt. When it takes us to make the dressing, we can make the seasoning. Step 3:

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. Step 4: Start frying the marinated fish in the same pan as you just fried the bell peppers, taking care to coat the fish with egg whites when frying.

The fish must be fried on the outside, Zheng Chong, scorched on the inside, and tender. Step 5: 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 letter one by one, and sprinkle bell pepper and ginger slices. Step 6: Pour oil into the wok and heat it, prepare the minced garlic, Sichuan pepper, and minced green onion together and put them in the oil pan to fry and stir-fry, wait for the color to change, and then pour it into the stone pot while it is hot.

Stone pot fish method: 1 Cut a few knives on the fish and cut the onion into pieces.

2Pour in oyster sauce, light soy sauce, a pinch of salt, cooking wine, dried pepper, and grasp well with your hands.

3 Slice the potatoes, cut the onion into cubes, cut the green onion into rings, cut the ginger into slices, prepare a few cloves of garlic.

4Heat the oil, add the noodled fish, fry and remove.

5. Put the potatoes in the pot, fry them slightly, and remove them.

6Heat the oil, add ginger, garlic, Sichuan pepper, bean paste, oyster sauce, sesame oil, cooking wine, potato slices and onion.

7Add the fried fish, stir-fry, coat with sauce and remove from the pan.

Pro-3, grasp the heat and pay attention to safety when doing it.

Stone pot fish is a famous delicacy that is not cooked in a regular pot, but in a stone pot. The stone pot fish is not as difficult as you think, as long as the main ingredients and ingredients are prepared, you can make it by following the steps. Want to know the nutritional value of fish and how to make it?

Our Chinese food culture is really broad and profound, and different regions will be accompanied by different cuisines, and different cuisines have different styles. Today I bring you this dish, which is from the flavor of Hunan, a famous dish in Hunan cuisine, and its name is called stone pot fish. However, in general, the authentic stone pot fish is cooked on a special granite stone, so that it collides with the aroma of the stone, giving us an extraordinary experience.

But in order to be simple, in fact, such a medicinal dish can be made at home in a very simple way, and there is no need to set up a stone pot. Of course, this fish is very spicy, and it feels really good to eat it in the spring when everyone's taste buds are just opened. On the other hand, it is a very famous medicinal dish, in which a variety of nourishing herbs are placed in the middle, so the taste of wild stone pot fish is even more delicious.

Next, I will introduce to you how to make a simple stone pot fish.