Hot pot fish and cold pot fish have many similarities, are first cooked fish, poured into the hot pot pot, first eat fish, and then shabu-shabu, the flavor plate with the same is basically the same; but there is still a technical difference between the two: hot pot fish is to take the fish meat, and then season in the pot, mix with enough soup, cook the fish, and then pour into the hot pot pot. The cold pot fish is made of hot pot ingredients, and the fish is poured into the hot pot pot and served to the table through the process of frying, stewing and boiling, because the soup is less than the hot pot fish soup, although the fish is cooked, the pot is still cold. This is the origin of "cold pot fish". The most fundamental technical difference between the two is that the fish meat in the former is heated twice in the soup with an open flame, soaked to produce the flavor, and the hot pot base is fried in advance. Hot pot fish meat is tender, smooth, the taste is more mellow; and the latter is at the beginning of the use of stir-frying, stewing, boiling and other processes directly fried base, so that the fish is suddenly filled with this aroma, the fish is tender, the taste is relatively thick, the amount of oil used in the cold pot is correspondingly larger.
Let me compare the two from two examples:
Hot pot fish
raw material:
Fresh silver carp 2 kg.
seasoning:
Ingredient a (3 grams of pepper, 25 grams of garlic, 85 grams of shallots, 12 grams of dried peppers), b ingredients (Pixian bean paste 180 grams, ginger slices 20 grams, pickled pepper 200 grams, pickled ginger 120 grams, pickled sauerkraut slices 75 grams), c ingredients (hot pot base 200 grams, tempeh minced 25 grams, chicken essence, monosodium glutamate, white wine 12 grams each, salt 5 grams, wet starch 10 grams), salt 15 grams, white wine 20 grams, corn flour 80 grams, oil crispy soybeans 35 grams, cooking oil 750 grams.
Preparation Method:
(1) Slaughter the fish and smelt it, remove the fish meat, use a knife to slice into tiles about 2 cm thick; cut the fish bones into large pieces, open the fish heads, add salt and white wine for 10 minutes, and then pat the powder.
(2) Put the pot on the fire, pour in the oil to burn to 60% heat, first fry the incense in ingredient a, then fry the incense under the b ingredient, then put the fish bones and fish fillets into the pot, wait for the fish fillets to form and solidify, quickly add 2 kg of broth, and then put the c ingredients in turn, open the pot and pour into the hot pot basin, and finally sprinkle the oil crispy soybeans on the table.
Dry oil dish:
(6 grams each of chili noodles and cooked sesame seeds, 10 grams of crispy peanuts, 3 grams of monosodium glutamate, 5 grams of green onion and chopped coriander) Season with the original hot pot soup.
Cold pot fish
1 fresh grass carp (weighs about 2 kg).
Ingredient a (5 grams each of fine salt and monosodium glutamate, 8 grams of cooking wine, 1 egg white, 3 grams of corn starch), ingredient b (100 grams of dried chili pepper segments, 50 grams of peppercorns, 150 grams of garlic, 25 grams of ginger slices, 20 grams of green onion segments, 50 grams of parsley), c ingredients (8 grams of refined salt and monosodium glutamate, 6 grams of chicken powder, 10 grams of cooking wine), 100 grams of Pixian watercress sauce, 25 grams of Sichuan kimchi and garlic seedlings, 500 grams of salad oil.
(1) First use ingredient a to taste the fillets. Heat the pan with salad oil (the amount of oil can be appropriately larger), heat the oil, wait for the oil temperature to drop a little, put in the minced watercress sauce, stir-fry the incense on low heat, until the oil turns red, and then pour the b ingredient into the pot,
Stir-fry for a few minutes on medium heat, then add the cut Sichuan kimchi and stir-fry, after the aroma is all out, add the broth to boil (the broth should not be too much, about 1.5 kg), and then put in C ingredients in turn to taste, cook for about 15 minutes, so that the taste will be soaked heavier in the soup, sprinkle garlic seedlings out of the pot.
(2) When the pot is boiling, first add the purified fish head and fish bones to cook, and then fish up. Finally, add the fillets, after the fillets change color, turn off the heat, and add parsley, garlic sprouts, etc., and then pour into the hot pot pot.
Such a pot of cold pot fish is done, after eating the fish, you can cook eel, loin slices, blood tofu, blinds, cabbage, potatoes, gluten, etc., the saucer can be the dry oil dish of the hot pot fish. Through the above comparison, it is possible to distinguish hot pot fish from cold pot fish.
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