Cold pot fish
Overview
Cold pot fish is said to have been invented by Su Dongpo, a great writer in the Song Dynasty. Gourmet Su Dongpo felt that hot pot was too dry, so he ordered the cook on board to use hot pot ingredients as condiments. The fish would be stir-fried, stir-fried, boiled and other processes, and various condiments were added in sequence. After the fish was cooked, it was put into the pot together with the hot pot ingredients. When it was served to the table, the fish was cooked but the pot was still cold. Later, Guo Moruo happily wrote a poem in praise of the two of them after eating it, saying: Between the two of them, inside the golden mouth, soft jade is covered with red clouds, mellow wine exchanges for a hangover, cold pot fish, the first taste in Bayu. Cold pot fish is divided into spicy and sour soup flavors.
Tags
Ingredients
Steps
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Kill the fish, separate the heads, and slice the meat into thick slices, not too thin, otherwise it will easily cook!
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Put the fish in a basin, add two spoons of soy flour, one spoon of bean paste, two spoons of cooking wine, ginger slices,
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Mix well and marinate for half an hour
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Then prepare the side dishes! The dishes can be prepared according to your own preferences
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Ingredients!
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Cut and prepare vegetables
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Boil the water and put the vegetables in the pot in order, putting the ones that are not easy to cook first and the ones that are easy to cook last!
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Pick up the vegetables and put them on the bottom of the basin!
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Heat oil in a pot, add bean paste, Sichuan peppercorns, chili peppers, garlic, ginger, hot pot base ingredients, sauté until fragrant, add water, bring to a boil and add fish heads and green onions first!
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When the fish head is cooked, add the fish meat! Do not cook the meat for a long time, otherwise it will become rotten!
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When cooked, remove from the pot and pour the fish into a basin with various vegetables! Add cilantro leaves! Serve to the table and enjoy!
