Cold pot fish fillet

Overview

Cold pot dishes are Sichuan specialties. Common ones include cold pot fish, cold pot rabbit, and cold pot skewers. It refers to adding the ingredients after cooking the spicy seasoning. After eating, the cooked food is counted. When eating, it is eaten with a dipping saucer, which is somewhat similar to hot pot. Much simpler than hot pot. During the Chinese New Year, have a hot pot of cold pot dishes. Very classy. There are a variety of ready-made seasonings in supermarkets, which are very convenient to make.

Tags

• hot dishes
• home cooking
• preparing meals
• sichuan cuisine
• banquet dishes
• lunch
• dinner
• celery
• chicken essence
• chinese cabbage
• dried chili noodles
• dried chili pepper
• garlic
• green peppercorns
• malatang seasoning
• old soy sauce
• onions
• pickled ginger
• pickled pepper
• rapeseed oil
• spinach
• star anise
• starch
• fragrant leaves
• ginger
• grass carp
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Cut grass carp into thick slices.

   

2. 2 Use onion, ginger and garlic water, add cooking wine and white pepper to remove the fishy smell. Marinate with starch.

   

3. 3 Put oil in the pot, add all the ingredients and stir-fry until fragrant.

   

4. 4 Small fire flat.

   

5. 5 Add a handful of dried chili powder. Continue to stir-fry.

   

6. 6 Add the cold pot base ingredients and stir-fry.

   

7. 7 Just fry it to this level.

   

8. 8 Add an appropriate amount of water and remove the spices inside.

   

9. 9 While the water is boiling, remove the excess residue from the pot.

   

10. 10 Open water, light soy sauce, dark soy sauce.

    

11. 11 Place marinated fish fillets.

    

12. 12 Add dried chilies and bring to a boil over high heat.

    

13. 13 This fish fillet should not be cooked for too long, just cooked through.

    

14. 14 Turn off the heat and simmer for five minutes and add the chicken essence.

    

15. 15 Plate and pour over. Eight mature hot oil. You can place some of your favorite vegetables on the bottom of the pot. It needs to be cooked quickly, because this vegetable does not need to be cooked. I used spinach and Chinese cabbage.

    

16. 16 Just sprinkle with cilantro. When making a dipping sauce, I use spicy dry dish.