American-Chinese Cuisine
DISHES
Green Pepper Stone Pot Fish
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Detailed information
The main ingredient for Stone Pot Fish is grass carp, and selecting the right fish is crucial. The slicing technique for the fish fillets in this dish demands exceptional skill—only a master chef with precise knife skills can produce fillets that are not only long and thick but also impressively generous in quantity. Before the fish goes into the pot, each fillet must be gently drained in oil. At this stage, the fillets will naturally curl up; however, if the fish isn’t fresh and lively, the fillets will remain perfectly straight. Once the rich broth in the stone pot has been brought to a vigorous boil, the fish fillets are carefully added.
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Stone-pot fish, also known as Jinfu fish, is a famous dish in Xiang cuisine and a popular way of eating it, especially in Dazhou.
The main ingredient for stone-pot fish is grass carp, and selecting the right fish requires careful attention to detail.
The seasonings for stone-pot fish include: ginger, garlic, Sichuan peppercorns, chili peppers, broad-bean paste, and more.
Stone-pot fish, also known as Jinfu fish, is a famous dish in Xiang cuisine and a popular way of eating it, especially in Dazhou.
One of the hallmarks of "Stone Pot Fish" is its emphasis on "spiciness."
The main ingredient for stone-pot fish is grass carp, and selecting the right fish requires careful attention to detail.
The main ingredient for stone-pot fish is grass carp, and selecting the right fish requires careful attention to detail.
Stone-pot fish, also known as Jinfu fish, is a famous dish in Xiang cuisine and a popular way of eating it, especially in Dazhou.
American-Chinese Stone Pot Fish
One of the hallmarks of "Stone Pot Fish" is its emphasis on "spiciness."
The seasonings for stone-pot fish include: ginger, garlic, Sichuan peppercorns, chili peppers, broad-bean paste, and more.
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