The ingredients of stone fish are: ginger, garlic, pepper, pepper, bean paste and so on. These ingredients are processed separately, then mixed, put together in a hot stone pot, and then added with broth, usually beef bones, and simmered for a few hours on low fire, which is the broth. The taste of stone fish is definitely in its broth.
The main ingredient of stone fish is grass carp, and the selection of materials is very particular. Stone fish fillets are very demanding, and the sliced fish looks long and thick, with a large weight. Fish fillets must be soaked in oil before they are put into the pot. At this time, the fish fillets are rolled up. If the fish you choose is not fresh, then the fillets are straight. When the soup in the stone pot is heated to a boil, add the fish fillets.
The hot stone pot slowly cooks the fish fillets, and slowly the whole restaurant is fragrant. The shopkeeper said that if four stone pots are served at the same time, the whole road will smell the aroma of stone pot fish. According to the different preferences of the guests, the store also provides many side dishes, such as soybean sprouts, white sprouts, mutton, radish, lotus root slices and so on. Guests can eat grass carp and add side dishes, or they can eat grass carp and add side dishes. The taste will not be affected.
Grass carp slices are very tender and can be held in your mouth with chopsticks. Just shake the chopsticks gently and the fish will get rid of the fishbone and slide into your mouth. The rich spicy taste is mixed with the delicate sweetness of fish, and the taste is particularly enjoyable, and the fragrance will last for a long time. According to my deskmate friend, fish soup is the most delicious, smooth and refreshing. Soup is really different from other Sichuan dishes, such as soup cooked with live fish. After eating grass carp, this soup still keeps the taste just served-fresh and tender.
Choice of ingredients for stone fish: Eat a delicious, fresh and spicy stone fish, serve several dishes and rinse. It's delicious and refreshing, and it's easy to taste. Among the sauces, it is best to eat special sauces, such as Lamian Noodles, the hand who cooks on the spot, Lamian Noodles, Lamian Noodles in front of us personally, and then put them in a stone pot and cook them slowly to make fish soup and vegetables.
Raw materials;
Fresh Fish One (1.5-2kg) 300g of core pepper, red pepper 10g, green pepper 30g, Douniangzi 50g, ginger 40g, garlic cloves 50g, salt, rock sugar residue 25g, monosodium glutamate 15g, chicken essence 8g, pepper 3g and garlic cloves 50g.
Practice;
(1) Soak all kinds of spices and medicinal materials in warm water for half an hour, then put them in a stone pot, add clear water, and decoct them with slow fire to get the medicinal taste. Filter residue and get juice for later use.
(2) Slaughter the fish, chop it into large pieces, and add salt, yellow wine and onion ginger for curing. In addition, garlic and ginger are mashed. Bean and mother are scattered with yellow wine.
(3) Heat the oil in the pot, first stir-fry the ginger and garlic, then stir-fry the peppers, and then stir-fry the soybeans, red peppers, green peppers, yellow rice wine, etc. when the moisture of the peppers is gradually dried out. Use low fire, mix with fresh soup and cook with slow fire until it tastes good. Pour in the decoction, stir well, and season with salt, sugar, yellow wine, pepper, chicken essence and monosodium glutamate.
(4) Take out the shallots, put the fish pieces into the hot pot basin, pour the hot pot red oil on the table, and cook for 5-7 minutes. Side dishes and meat dishes. [ 1]
Qiangzhai stone fish
Qiangzhai stone fish has an innovative eating method that keeps pace with the times and advocates a healthy diet. While keeping the fish delicious, it does not add any food additives to ensure a healthy diet.
Features; Insist on using bone soup. There is little white oil in the soup, and a small amount of perilla is added to make it emit a special fragrance. When marinating fish, traditional Chinese medicine ingredients are added to make the fish fillets smooth and not fishy, so that customers can serve them and cook them themselves.
Practice; Select bighead carp with proper size, eviscerate, slice the fish on both sides, leave fish bones on the head, add a small amount of traditional Chinese medicine for pickling, add chicken oil, ginger and garlic to the hot pot, add Chili sauce and fish bones on the head, stir fry, add red oil, salt, chicken essence and monosodium glutamate to the soup, then put it in a stone pot, add perilla and coriander, and cook it in the pot.
Dip in sauce; The way to make hot sauce is to choose the best soy sauce and add garlic, millet pepper and peanut oil.
Jiuzhou
Jiuzhou stone fish is eaten in a very special way. Drink soup first, then eat fish, and finally wash vegetables. The soup contains mineral elements boiled in natural stone pot, and is equipped with traditional Chinese medicine powder. The stronger men eat, the more beautiful women eat, the smarter children eat and the healthier the elderly eat. After eating fish, the essence of fish is integrated into the soup, so the soup after eating fish is healthy and delicious.
Jiuzhou
Jiuzhou
Jiuzhou stone fish pays attention to live, cut, marinate, fry, cook, assembly line operation, which greatly increases the efficiency of serving stone fish. Otherwise, how do you think hundreds of fish are made in a day? There are three people in the kitchen, who are assigned to the positions of killing fish fillets, pickling fish and mixing soup. Fish brand is like ID card, it will follow all the way to the end, so as not to get on the wrong stage.
The so-called "live" means that fresh fish must be used. Jiuzhou stone fish generally takes grass carp, bighead carp and snakehead as raw materials. Why is stone fish more popular than grilled fish, boiled fish, pickled fish and spicy fish? It has a lot to do with "living" Stone fish are now killed and cooked, not frozen like other fish, or even put in the refrigerator. Stone fish want "fresh", "live", "tender" and "slippery".
The so-called "fish fillet" is the cut fish, which is very doorway. Whether the fish fillet is good or not directly affects the taste and shape of the back. The slice of Jiuzhou stone fish is about a palm long, 0.5 cm thick, too thick, too thin, too thick and tasteless, too thin and easily broken. The length of the fish fillets is well controlled, and they will curl slightly when fried, which looks very appetizing.
The so-called "pickling" is pickled fish. Fish with pickled vegetables pay attention to the control of seasoning and the strength of massaging fish. Just put the seasoning according to the formula given by the company, and the strength of massaging the fish must be handled well. The massage time is about 30 seconds, and the pickling time is about one minute.
The so-called "frying" means "oiling" Jiuzhou stone fish. There are parts that need oiling, such as head and fish, fish bones and fish tails. Franchisee friends can depend on the situation. Oil temperature and time are important for refueling. The oil temperature is controlled between 60 and 80 degrees, that is, seven or eight minutes of heat. The head can be fried for 3-5 seconds, and the fish must not be oiled for more than 3 seconds.
The so-called "cooking" is "mixing soup". Mixing soup is easier. Just put it directly according to the formula given by the company. Soup can be boiled in a stone pot and put together with fish bones. Then, in the process of frying fish, the soup will boil, and it will have a strong fragrance as soon as it comes up, which will greatly increase people's appetite.