How to make fish head in stone pot

Sangxiang stone pot fish is a special snack based on Sichuan cuisine. The practice of stone pot fish head is characterized by various styles and. The stone pot contains a large amount of iron ions which are beneficial to the human body and have anti-cancer effects. Anti-aging wrinkles, beauty and cosmetic, moisturizing and other effects. Fish stewed in stone pot has the effects of improving eyesight, beauty, and brain health, as well as longevity, strengthening muscles and fitness, scorpion venom beauty, tonifying qi, and appetizing.

The seasonings for stone pot fish include: ginger, garlic, pepper, chili, bean paste, etc. These ingredients are first processed separately, then mixed, put into the hot stone pot together, and then add the broth. The broth is usually made from beef bones and simmered over low heat for several hours to make the broth. The taste of stone pot fish definitely lies in its soup.

The main ingredient of stone pot fish is grass carp, and the selection of ingredients is very particular. The knife skills required for stone pot fish filleting are very high. A chef with good knife skills can make the fillets look long and thick, with a lot of filling. The fish fillets must be drained with oil before being put into the pan. At this time, the fish fillets are rolled up. If the fish selected is not fresh, the fish fillets will be straight. When the broth in the stone pot is heated to boiling, add the fish fillets.

The boiling stone pot slowly cooks the fish fillets, and slowly the whole restaurant is filled with the aroma. The shop owner said that if four stone pots were served at the same time, the whole street would be filled with the aroma of stone pot fish. According to the different preferences of the customers, the store also provides many side dishes, such as bean sprouts, white sprouts, lamb, radish, lotus root slices and so on. Guests can add side dishes after eating grass carp, or add side dishes while eating grass carp. The taste will not be affected.

The grass carp slices are very tender. Use chopsticks to pick them up and put them into your mouth. Just shake the chopsticks lightly and the fish meat will slide into your mouth, free from the fish bones. The rich spicy flavor is intertwined with the delicate sweetness of the fish meat. The taste is particularly satisfying and the fragrance lingers for a long time. I heard from my friends at the same table that the fish soup is the best. I took a sip and it was smooth, tender and refreshing. The soup is indeed different from other Sichuan dishes such as the soup of boiled live fish. After eating the grass carp, the soup still retains the taste of when it was first served - fresh and tender.