Chongqing cold pot fish old material boiling technology, the boss used this material to open a shop for more than 30 years, the first time open, character guarantee, unreservedly imparted, the taste is absolutely pure.
The origin of cold pot fish in Chongqing
Chongqing cold pot fish is actually a new food method evolved from Chongqing hot pot
Because the fish is processed and placed in the bottom of the pan before being served, the fish can be eaten when served
The novelty is that after diners have eaten the fish, they can also heat the soup base of the pot and then blanch other dishes
Therefore, the cold pot not only maintains the freshness and tenderness of the fish, but also can be served like a hot pot to eat other dishes, which can be described as one pot and two eats
How to eat cold pot fish in Chongqing
After the chef slaughters and washes the fish, he then cuts the fish off the large bones and cuts them into pieces, then slices the fish into large pieces, adds salt and white wine corn starch and kneads well
Then rinse with water, drain, pour into a basin, add salt, monosodium glutamate, sugar, pepper, egg whites and knead well, then sizing the starch code and setting aside
Heat the marinated fish in hot oil, pour it into the spiced soup base, burn the peppercorns in the pan, and drizzle the dried chili peppers on top
Chongqing cold pot fish base material production
The required raw materials are Pixian Douban 12 kg, pickled pepper 15 kg, fin rice chili pepper 7 kg, pickled ginger 8 kg, Peppercorn 3 kg, Green onion 3 kg, old ginger 2 kg, garlic 2 kg, rock sugar 0.5 kg
How to distribute fragrances
50 grams of mountain naphthalene, 50 grams of grass fruits, 50 grams of sand kernels, 100 grams of cumin, 30 grams of spirit grass, 100 grams of white cocoa, 70 grams of white site, 40 grams of incense, 50 grams of basil, 50 grams of orange peel, 1 bottle of white wine, 50 pounds of cooked vegetable oil, 10 pounds of chicken fat, 8 pounds of lard
Boil the soup
Heat the pot, add lard, fatty meat, ginger slices, garlic slices, sauerkraut, shallots stir-fry, scoop in a spoonful of base and stir-fry slightly, add beer, fresh soup, add squeezed vegetable slices, chicken essence, celery sections to simmer into the flavor, put in the oiled fish pieces, then put into the pot, the pot under the old oil a water scoop, add peppercorns, dried pepper simmer on the fish, sprinkle with coriander.
Recipe for dipping sauce at the bottom of the bowl
Crispy soybeans, garlic grains, cabbage granules, green onions, chopped coriander, flavored tempeh, red millet pepper rings, then add to the pot and serve
Chongqing cold pot fish base stir-frying process
Prepare a large vat and pour vegetable oil, chicken fat and lard into the bucket and heat it to 70 to 80%.
After the onion, the green onion is fried to dry out the aroma, fish out the don't, then fry the ginger and garlic until fragrant, soak the ginger and fry it dry, then add the rice dumpling pepper, pickled pepper, watercress (chop finely), and sauté over low heat until hydrated
Will dry when
Add the prepared spice crushes and continue to sauté the rock sugar for about 2 hours, pouring when the aroma overflows
Add white wine and sauté well.