Introduction: Our stone pot fish is a dish. There are four steps to make it. Let's introduce it to you separately.

　　步骤1、鱼片上浆。取黑鱼1条（重约1千克）宰杀取肉，带皮片成厚0.5厘米的片，用流动水略微冲洗，吸干水分后先加入盐5克、香料粉20克、高度白酒10克拌匀，腌制15分钟后控干水分，再加入蛋清和淀粉各30克抓匀，朝一个方向搅打上劲。鱼头洗净，加入葱、姜、料酒各10克略微腌制。

　　Step 1. Sizing fish fillets. Take one black fish (weighing about 1 kilogram) and slaughter the meat. Rinse the skin slices into 0.5 cm thick slices with flowing water, then add 5 grams of salt, 20 grams of spice powder and 10 grams of high-level liquor to absorb the water. Marinate for 15 minutes and then control the dry water. Then add 30 grams of egg white and starch to grab them evenly and stir in one direction. Wash the fish head and marinate slightly with 10 grams of scallion, ginger and cooking wine.

　　步骤2、初步熟处理。锅内放入色拉油，烧五六成热时，放入鱼头，小火浸炸色泽浅黄，捞出控油。待油温降低到五成热时，放入鱼片，小火略微浸炸（鱼片油炸后再煮制，味汁更容易渗透到鱼肉中，且鱼肉久煮不烂）。

　　Step 2: Preliminary ripening treatment. Put salad oil into the pot. When it is heated to 560%, put fish head in it. Soak in low heat until light yellow. Remove the oil. When the oil temperature drops to 50% heat, add fish fillets and fry them slightly over low heat (fish fillets are fried and then boiled, and the sauce is easier to penetrate into the fish, and the fish can not boil rotten for a long time).

　　步骤3、预热石锅。将石锅1个洗净，倒入色拉油10克，用文火预热。

　　Step 3: Preheat the stone pot. Wash 1 stone pot and pour 10 grams salad oil into it. Preheat with gentle fire.

　　步骤4、成菜。锅中放入熟猪油200克、特制红油250克，大火加热四成热时，放入姜片、大葱段、蒜瓣各20克，改成中小火炒色泽微发黄，加入秘制石锅鱼酱200克，小火炒香后倒入鱼头、鱼肉和高汤1千克，中火烧入味，待汤汁烧原来2/3时，放盐4克、鸡精20克、白糖2克调味，出锅倒入石锅内，撒入青花椒5克、干灯笼辣椒20克，用烧八成热的色拉油20克炝香，撒上炒香的芝麻5克、香菜10克点缀即可。

　　Step 4: Prepare vegetables. Add 200 grams of cooked lard and 250 grams of special red oil into the pot. When the fire is heated to 40% heat, add 20 grams of ginger slices, scallion slices and garlic cloves, then stir-fry over medium or small heat until the color is slightly yellowish. Add 200 grams of fish sauce in a secret stone pot. After stir-frying over small heat, pour 1 kilogram of fish head, fish meat and soup into the medium heat. When the soup sauce is heated to 2/3, add 4 grams of salt, 20 grams of chicken essence and 2 grams of white sugar to flavor. Pour it into a stone pot. Sprinkle 5 grams of green pepper and 20 grams of dried lantern pepper. Stir in 20 grams of hot salad oil. Sprinkle with 5 grams of fried sesame and 10 grams of coriander.

　　香料粉配比：白豆蔻、小茴香各40克，红豆蔻、香菜籽、肉豆蔻、草果各20克，山柰、砂仁、桂皮、香叶、胡椒碎、陈皮各60克，八角、孜然各80克，排草、丁香、花椒、甘草各30克，毛桃、干辣椒、灵草、荜拨、青果、木香各10克，香茅草5克混合后放入粉碎机内粉碎。

　　Fragrance powder ratio: 40 grams for white nutmeg, 40 grams for fennel, 20 grams for cardamom, coriander seed, nutmeg and straw, 60 grams for kaempferia, amomum, cinnamon, balsam peel, pepper, orange peel, 80 grams for anise and cumin, 30 grams for row grass, clove, pepper, liquorice, 10 grams for peach, dried pepper, lingcao, hibiscus, green fruit and wood incense, and 5 grams for citronella mixture, then put into the crusher. 。

　　秘制石锅鱼酱配方：锅内放入色拉油7500克烧六成热，放入切碎的泡椒12包（2千克/包）和泡生姜3包（2千克/包），中火炒100分钟，加入冰糖250克、豆豉1千克、醪糟2瓶（400克/瓶），小火煸炒泡椒九分干时，放入用高度白酒泡软的花椒250克，小火炒制5-10分钟，离火即可。

　　Secret Stone Pan Fish Sauce Formula: Add 7,500 grams of salad oil to 60% heat, 12 packs of chopped pickled pepper (2 kg/bag) and 3 packs of pickled ginger (2 kg/bag), stir-fry for 100 minutes over medium heat, add 250 grams of ice sugar, 1 kg of soybean sauce and 2 bottles of mashed grains (400 g/bottle), stir-fry small heat until the pickled pepper is 9 minutes dry, add 250 grams of soft pepper soaked in high-alcohol, stir-fry in small heat for 5-10 minutes, leave. Fire can be done.

　　特制红油配方制作：

　　Formulation of special red oil:

　　1、颜色红亮、肉质饱满的干灯笼椒500克先用开水煮大约10分钟，捞出控水，用绞肉机绞成辣椒泥。

　　1. 500 grams of red and fleshy dry lantern pepper are boiled in boiling water for about 10 minutes, then the water is controlled and the minced chilli paste is minced with a meat grinder.

　　2、锅中加入色拉油5千克，烧到四成热时，下入大葱、姜片各250克炸金黄，再放入辣椒泥和香料（八角、花椒各50克，白豆蔻、香叶、山柰、草果各20克，罗汉果2个，丁香5克），中火熬制90分钟，待香味溢出后再改小火加热30分钟，离火放凉后过滤即可。

　　2. Add 5 kg salad oil into the pot and fry 250 grams of scallion and ginger slices until golden brown when 40% heat is reached. Add 50 grams of capsicum paste and spices (anise and pepper, 20 grams of white nutmeg, vanilla leaves, kaempferia, strawberry, 2 grosvenoring nuts and 5 grams of cloves) and cook for 90 minutes on medium heat. After spilling the fragrance, heat it for 30 minutes, then cool off the fire and filter it.