When it comes toSichuan cuisine,numbing, spicy, fresh, and aromatic are the main characteristics. Among them,"hot pot fish"is one of the representative dishes!"Hot pot fish" is also known as "River water cooks river fish", with tender and fresh fish meat,and crisp bean sprouts;its texture is smooth and slippery, oily but not greasy, spicy but not hot, numbing without bitterness. It makes one drool at the mere thought.How to make a delicious hot pot fish at home, its secrets of preparation, what should be noted when eating it, and which groups should avoid it? Let's explain everything in detail below.The Preparation Method for Hot Pot Fish

 

"Food is heaven for man" precisely describes the importance of food in people's lives. Whether it is a warm gathering with family or a lively get-together with friends, none can be separated from food.

When dining at Sichuan restaurants, hot pot fish is almost always on every table. Although its preparation seems simple, the process requires meticulous craftsmanship. Now let's learn together how to make it at home so that we can also savor the spicy and numbing flavors of Sichuan cuisine!The main ingredients:

A wholegrass carp,approximately 500 gramsof bean sprouts.Supporting ingredients: dried chili peppers, Sichuan peppercorns, ginger, garlic, green onions, oil, salt, MSG, cornstarch, cooking wine, and （orchopped chilis

）, raw egg white, pepper powder.The preparation process:1. Clean the fish and cut off the head and tail; slice the fish into pieces and separate the bones into another bowl using the same method for seasoning and marinating for 15 minutes.2. Blanch some bean sprouts in boiling water, then place them in a large dish with a little salt to taste (you can add other vegetables such ascucumber,lettuce,or cabbage based on personal preference).3. In a clean wok, use three times the usual amount of oil for stir-frying. Once heated, add 3 tablespoons of （or chopped chilis）and fry until fragrant, then add ginger, garlic, green onions, Sichuan peppercorns, dried chili flakes and red pepper powder over low heat.4. After the flavors have infused, add the fish head, bones, and slices; stir-fry over high heat for a few minutes. Add cooking wine, soy sauce, pepper powder, and salt and stir until well combined.5. When the water comes to a boil, continue boiling for 3-5 minutes, then remove from heat. Pour the hot soup and fish into the dish with bean sprouts.6. In another wok, pour in enough oil to submerge the fish completely (you can estimate this by looking at it). Heat until the oil is hot, then add Sichuan peppercorns and chili flakes over low heat.7. When the red color of the chilis changes, turn off the fire immediately, then pour the oil and spices into the dish with fish.The Secrets to Making Hot Pot FishHot pot fish is Sichuan cuisine's signature dish loved for its freshness and deliciousness.However, achieving the perfect taste lies in the quality of ingredients such as chili peppers and Sichuan peppercorns.

Dried red chilis: Hot pot fish uses a special variety called "bullet-head" dried red chilis. They are harvested from Chongqing after the Autumn Equinox; they are long, fleshy, colorful with few seeds, and sweet, with proper spiciness. These chilis do not turn black when heated.

Sichuan peppercorns: The Sichuan peppercorns used must be from Guizhou province for their distinctive aroma and persistent numbness.Key Points:1. Use just enough water to cover the fish slices; some should remain uncovered in the dish.2. Pre-cooking part of the Sichuan peppercorns and chili peppers before adding them can fully extract the red color from the chilis, making the oil bright red.

3. Marinate the fish thoroughly to enhance its flavor, but add only a little chicken essence for extra freshness.4. Avoid burning the Sichuan peppercorns or chili flakes; use low heat and be careful not to use high heat.5. The amount of oil used should submerge the ingredients in the dish completely (you can gauge this by looking at it).6. After eating all the fish, you can reheat the broth with tofu, vermicelli, or （mushroom），turning it into a hot pot.or you could start cooking directly in an electric hotpot after the initial preparation.Nutritional Value of Hot Pot FishApart from its great taste and aroma, hot pot fish also has certain nutritional benefits.

Eating more fish is very beneficial for health. Let's take a look at what nutrients are contained in it:1. The main sources of fish used are grass carp and catfish. In traditional Chinese medicine, grass carp is sweet and warming; it nourishes the stomach, harmonizes the middle burner, and relieves liver pain.2. Fish meat contains 17.9 grams of protein per 100 grams with 4.3 grams of fat, calcium (36 mg), phosphorus (173 mg), and more.3. Hot pot fish pairs well with tea to balance the heat; during winter, drinking at least 1000 ml of water daily can help alleviate spicy sensations.4. The heavy spiciness and numbing flavors may overstimulate your taste buds, causing excessive saliva and stomach acid production, leading to digestive issues if consumed frequently.5. The vegetables used are limited, mainly bean sprouts; avoid combining them withliver,as it can cause indigestion.

People Unsuitable for Eating Hot Pot FishSichuan cuisine is known for its numbing and spicy flavors, which stem primarily from chilis. Hot pot fish uses chilis as a key ingredient; though loved by many, not everyone can eat them:1. People with hemorrhoids: Chilli irritates the veins around the anus, aggravating symptoms.2. Patients with conjunctivitis or corneal ulcers: Eating spicy food may worsen these conditions.

3. Those taking traditional Chinese medicine should avoid eating chilis as they can interfere with medication effects.

4. People with chronic gallbladder inflammation, gallstones, and pancreatitis: Spicy foods increase stomach acid secretion which can exacerbate symptoms.

5. Cardiovascular disease patients: Excessive spiciness can lead to heart rate increases and possible acute heart failure or even death.6. Renal patients: Spices are excreted through the kidneys, potentially damaging kidney cells.

7. Pregnant women and new mothers: Eating chilis may cause oral ulcers, constipation, and other heat-related issues; it can also affect breastfeeding infants.8. Hyperthyroidism sufferers: Chilis exacerbate an already fast heart rate.

9. Underweight individuals should avoid chilis as they can worsen existing symptoms of dry mouth, irritability, and possibly lead to inflammation or even infections.This kind of Sichuan pepper has a special aroma and a strong, lasting numbing taste.

Cooking key points:

1 The amount of water for cooking the fish should not be too much; it should just barely cover the fish slices when they are placed in the pot.After cooking, some fish pieces will remain exposed outside the bowl.

2 Some Sichuan pepper and chili peppers should be stir-fried before cooking to fully extract the red pigment from them, giving the oil a bright red color during the cooking process.

3 The flavor of the fish meat is achieved through marination, so it's important not to consider additional seasonings later as with other methods; ensure thorough marination.A small amountof chicken essencecan be added to enhance the freshness of the fish meat.

4 Do not over-fry the Sichuan pepper or chili peppers, as they should be stir-fried in oil without using high heat to avoid burning and negatively affecting taste and health.

5 The amount of oil for stir-frying the Sichuan pepper and chili peppers depends on the size of the cooking container; ensure that after pouring into a large bowl, it will fully cover the fish and bean sprouts.

6 After finishing the fish meat, you can pour the broth back into the pot to cooktofuor vermicelli ormucunaand serve it as a water-boiled fish dish.You can also place the cooked fish directly into an electric hotpot after finishing and turn on the heat right away.The nutritional value of Sichuan-style boiled fishSichuan-style boiled fish not only offers great color, aroma, and taste but also has certain nutritional values.

Eating more fish is beneficial to health; everyone knows that!

Now let's look at the various nutrients contained in this dish.Next time you eat Sichuan-style boiled fish, you can console yourself: I'm not just satisfying my taste buds!1 The main sources of fish used for Sichuan-style boiled fish are catfish andbottlenose

fish.According to traditional Chinese medicine, catfish is sweet in taste and warm in nature, providing warmth to the stomach and harmonizing the center while also soothing liver qi and dispelling wind.Catfish meat is tender and finely textured. Each 100 grams contain 17.9 grams of protein, 4.3 grams of fat, 36 milligrams of calcium, 173 milligrams of phosphorus, 0.7 milligram of iron, as well as vitamins B1, B2, and niacin.Bottlenose fish is also sweet in taste and warm in nature, beneficial for replenishing middle qi and yang, promoting urination, and treating edema and swelling.2 The chili peppers, another main ingredient, have high nutritional value and are considered the "king of vegetables." They contain vitamins B and C, proteins, carotene, iron, phosphorus, calcium, sugars, and other components. While they can be beneficial when consumed in moderation, don't overeat them.3 Sichuan-style boiled fish is a high-protein and high-calorie dish; it's best to pair it with vegetables and fruits to avoid vitamin deficiency.

Balancing meat with vegetables improves the overall nutritional value and absorption of this dish.The precautions for eating Sichuan-style boiled fishWhile Sichuan-style boiled fish is delicious, its ingredients such as dried chili peppers and Sichuan pepper are spicy and hot. Although tasty, they should not be consumed in excess due to potential health risks:1 Salt hazard: The normal daily salt intake for a healthy person should be 3-5 grams, but the amount of salt in Sichuan-style boiled fish far exceeds this standard.

2 Oil hazard: Oil contains large amounts of calories and fat. Excessive oil consumption can lead to overconsumption of fats in the body.Reheating oil produces harmful carcinogens and destroys nutrients within the fish, making it difficult for the human body to absorb necessary nutrition.

3 Chili hazard: Eating too much chili can cause heatiness and irritate the digestive tract, easily leading to hemorrhoids, ulcers, constipation, and skin infections.

Eating Sichuan-style boiled fish may also result in sore throat, dryness, phlegm production, and fever. Drinking

chrysanthemum tea

can help mitigate these effects, especially during the winter when at least 1 liter of water should be consumed daily to cool down.4 Intense flavor hazard: The intense spicy and numbing taste of Sichuan-style boiled fish greatly stimulates the taste buds, increasing saliva and gastric juice production. This can cause increased gut motility, leading to excitement and a sense of addiction, making people want more of it.This is why some people indulge in eating this dish periodically.

5 Complementary food hazard: The side dishes in Sichuan-style boiled fish are limited, usually only bean sprouts (bean sprouts should not be eaten withpig liver).Overconsumption of cola or beer along with the spicy fish can lead to overindulgence and exacerbate the spiciness.Those unsuitable for eating Sichuan-style boiled fishSichuan cuisine is known for its numbing, spicy, fresh, and fragrant flavors. The key ingredient is chili peppers, which are spicy, hot, and rich in vitamins. However, not everyone can eat them:1 People with hemorrhoidsThe stimulation from capsaicin exacerbates the condition.Moreover, consuming more chili peppers may worsen constipation, making the condition worse.

2 Patients with conjunctivitis or corneal ulcersEating chilies can cause heatiness and aggravate the condition. The stimulation from capsaicin causes mucosal swelling and erosion, increasing stomach movements which can lead to abdominal pain and diarrhea, affecting recovery of digestive functions.

3 Those taking traditional Chinese medicineThe consumption of chili peppers may affect the efficacy of the medication; therefore, avoid eating spicy foods while taking traditional Chinese medicines.4 Patients with chronic cholecystitis or gallstonesDue to the stimulation from capsaicin, increased gastric acid secretion can cause contraction of the cystic duct sphincter, leading to difficulty in bile drainage and potentially triggering cholecystitis and biliary colic.5 Cardiovascular disease patients

The consumption of chili peppers significantly increases blood flow, heart rate, and heartbeat. Large amounts over a short period can lead to acute heart failure or even sudden death.

6 Renal disease patientsCapsaicin is excreted through the kidneys and may damage renal cells; severe cases may result in kidney function changes leading to kidney failure.7 Pregnant women and new mothers

Consuming chili peppers can lead to oral ulcers, dry stool, and other heatiness symptoms. It can also affect the health of the infant through breast milk.

8 Hyperthyroidism patientsDue to faster heart rates, consuming chili peppers may exacerbate their condition.

9 Underweight individuals

These people often have dry mouth, bitter taste, irritability, and easily angered emotions. Consuming chili peppers can worsen these symptoms and even lead to bleeding, allergic reactions, and inflammation severe enough to cause infections.Due to the irritation from capsaicin, mucosal congestion and edema occur, along with increased gastric motility, leading to abdominal pain and diarrhea, which also affect digestive function recovery.

3, Those taking traditional Chinese medicine

Capsaicin intake can affect the efficacy of Traditional Chinese Medicine (TCM), so those taking TCM should avoid eating spicy foods while on treatment.

4, Patients with chronic cholecystitis, cholelithiasis, and pancreatitis

The irritation from capsaicin causes an increase in gastric acid secretion. Excessive gastric acid can lead to gallbladder contraction, spasm of the sphincter of Oddi, causing difficulty in bile excretion, thereby.

5, Patients with cardiovascular and cerebrovascular diseases

Due to capsaicin increasing circulating blood volume, heart rate accelerating, and tachycardia, a large intake over a short period can lead to acute heart failure or even sudden death.

6, Kidney disease patients

Capsaicin is excreted through the kidneys; it damages the renal parenchymal cells. Severe cases may result in changes in kidney function, including kidney failure.

7, Pregnant women and lactating mothers

Consuming spicy foods can lead to symptoms such as mouth ulcers and constipation in these groups, and can also affect infants through breastfeeding.

8, Hyperthyroidism patients

Given their already fast heart rate, eating spicy food will further speed up the heartbeat, making their condition more noticeable.

9, Slim individuals should not eat chili peppers

Slim people often have dry throat, bitter mouth, irritability, and anger. Eating chili peppers can exacerbate these symptoms and may lead to bleeding, allergies, and inflammation, potentially causing abscesses and infections in severe cases.