Cold pot fish is a famous dish in Sichuan cuisine, which originated in the Dongpo District of Sichuan. Cold pot fish, as the name suggests, is a pot
It is cold, but the fish inside is hot, and after cooking in a special pot, it is put in a cold pot and eaten on the table, so it is called cold pot fish.
Cold pot fish is generally made from silver carp. Cold pot fish is generally divided into spicy and sour soup flavor, and later after continuous extension, there are more rattan pepper flavor and spicy taste.
Preparation steps:
1, the fish is cleaned, then cut into large pieces, marinated with marinade;
2, the pot under the oil, heat after adding watercress stir-fry;
3. After that, add pickled pepper, pickled ginger, garlic, pepper and peppercorns and stir-fry;
4: Add the broth to a boil, then add the seasonings and reduce the heat to cook for a while;
5: Put the fish cubes in the soup and cook well, turn off the heat and add celery to the table.
Kexin Catering Training School, we do not limit the learning time of students, until they learn. Throughout the day, the ingredients are given to the students to practice hands-on, and the master guides the whole process next to them, so that the students can learn well and be satisfied. Everything is for the students to consider, we package food and accommodation, package materials, after learning to come back to review completely free. One-time fee, no cost will be incurred in the middle, sign a formal contract, so that students can learn with peace of mind and peace of mind.