"Yunnan steam stone fish," also called "Jinfu fish", is a famous dish in Hunan, unique production methods, with a large granite rocks have ears hewn stone pot, cook the fish on the stone pot fried, then, plus all kinds of pepper-based sauce, again with some tonic herbs made. Early Qing Dynasty Emperor Kangxi, Changsha Xiangjiang River, there is a small shop at doing a "Yunnan steam stone fish", unique flavor. Kangxi Emperor micro dose south, at this store tasted the dish, I feel very delicious, Long Yan Yue, it is pleased to pen the dish is named the "Jinfu fish." Since then, the "stone fish" will become "Jinfu fish", and therefore this shop was named "Jin Fulin." Yunnan steam stone fish the stone made from natural stone, polished piece from the pot shape, both sides have ears, bigger than the basin, rounded thick, a full 20 pounds heavier. Each one intermediate table specially set up an empty slot for placement Kamameshi. Benefits stone pot, and in so natural contains organic minerals beneficial to human body carved through cooking. Produce beneficial to human body calcium, zinc and other minerals. Yunnan steam stone fish seasoning are: ginger, garlic, pepper, chili, bean paste and so on. These condiments are processed first, and then mixed together into a good hot stone pot, add broth, boil bone broth generally use small fire slow boil for several hours, Serve soup. Yunnan steam stone fish flavor soup is that it's absolutely Yunnan steam stone fish the grass carp ingredient selection, choice of materials is very particular. Yunnan steam stone fish fillet knife is very high, a good chef knife, cut out the fish seem long, thick, weight is particularly high. Fillets with oil before wok must Lek over again. Then fillets are rolled up, if the choice of fish is not fresh, so the fish are straight, and so the broth is heated to a rolling stone pot, add fish. Yunnan steam attention to the practice of stone fish, live, sheets, pickled, fried, boiled, process-oriented operation, an assembly line approach, big plus block Yunnan steam stone fish and serve efficiency, or you want hundreds of fish a day It is how to do it yet. Kitchen configuration three men were set on killing the fish fillets, salted fish, soup and adjust positions, such as identity cards, like fish, all the way in the end, not at the meeting desk wrong so-called "live": that is sure to with fresh fish, stone fish generally used Yunnan steam carp, bullhead, blackfish as a raw material, why Yunnan steam than stone fish, grilled fish, boiled fish, pickled fish, spicy fish to be popular, to be popular, with "live" has a great relationship, Yunnan steam stone fish are killed are doing now, not like other frozen over, and even has a good piece in the fridge, by a heavy sauce, sesame oil, pepper to mention taste, or cover up the smell of fish. Yunnan steam stone fish want is "fresh" "live" "soft," "slippery." The so-called "sheet" is a piece of fish, slice the fish very doorway, fish pieces of good, direct impact to the back of the taste and appearance, Yunnan steam stone fish the fish pieces about a palm long, 0.5 cm thick, not too thick , not too thin, not too thick tasty, easily broken too thin, fish length control is good, with a bomb will be slightly curled, looks great appetite. The so-called "salted" is the salted fish, pickled fish sauce stress control and massage chewy fish, seasoning the recipes according to the company to put a good, chewy fish massage must figure out a good. Massage time is about 30 seconds, the curing time is about one minute. The so-called "bombing" is "oil" Yunnan steam stone fish need to have the oil portion, the head and fish, fish bones and fish is not required by law to oil, the franchisee friends as the case may be, the oil the emphasis is on the oil temperature and time, oil temperature control between 60-80 degrees, which is seven, eight hot, the head can be fried for 3-5 seconds, the fish must not be more than three seconds, see the fish ends slightly curled , it must immediately clean wok, blackfish meat can be a little a little long. The so-called "cooking" is the "soup tune" tone soup is relatively simple, according to the company to the formula, placed directly on the line, the soup can be placed in a stone pot boil, put together along with fish bones, and then the process of fish the soup boil, will serve a kind of deep flavor, people appetite.