Fat king fish with milk(nai zhi fei wang yu )

Fat king fish with milk

Raw materials for making fat king fish with milk:

One fat king fish (about 100g), 50g lean pork, 10g scallion, 10g ginger, 5g coriander, 5g refined salt, 1.5g white pepper, 1000g chicken clear soup and 100g cooked lard.

Processing steps of milk fat king fish:

1. Remove the gills and viscera of the fish. After cleaning, use a knife to cut small lancets on both sides of the fish. The lean pork is cut into one inch long, half inch wide and one minute thick chicken crowns.

2. Heat the frying pan on a high heat, add the cooked lard, and when it is 70% hot, add the hot chicken clear soup. After boiling, add the fish, meat, green onion and ginger, cover the pan, boil the soup into milk, add salt and white pepper, and pour out of the pan into the soup bowl. When serving, bring a small plate of coriander with you.

The characteristics of milk fat king fish are as follows

The soup is thick like milk, the fish is tender and delicate, and the taste is very fresh.

Fat king fish with milk

Fat king fish with milk is a Suzhou dish of Anhui cuisine. It is a delicious dish made of fat king fish with various seasonings. FEIWANG fish has four characteristics: fresh, tender, smooth and refreshing. It is rich in protein and is especially suitable for nourishing.

Cuisine

Chinese Anhui cuisine, Anhui cuisine. The dishes with regional characteristics in Northern Anhui are influenced by the eating habits of the Central Plains.

characteristic

The soup is thick like milk, the fish is tender and delicate, and the taste is very fresh.

raw material

One fat king fish (about 1000g), 50g lean pork, 10g scallion, 10g ginger, 5g coriander, 5g refined salt, 1g white pepper, 1000g chicken clear soup, 100g cooked lard.

Cooking

1. Remove the gills and viscera of the fish. After cleaning, cut the small lancets on both sides of the fish with a knife. The lean pork is cut into one inch long, half inch wide and one minute thick chicken crowns.

2. Heat the frying pan over a high heat. Add the cooked lard. When it is 70% hot, heat the chicken clear soup. After boiling, add the fish, meat, green onion and ginger. Cover the pan. Boil the soup into milk. Add salt and white pepper. Pour out the pan into the soup bowl. When serving, bring a small plate of coriander with you.

Historical allusions

FEIWANG fish, also known as huaiwang fish and Huiwang fish, is rare in China. It is produced in the water area tens of miles long in Fengtai County, Huainan, anzheng. It is the top grade of fish. Liu An, the king of Huainan in the Western Han Dynasty, liked to eat fat king fish. At a banquet with many ministers, because there were too many people and too few fish, the chef mixed them with other fish. Liu An was very angry and said, "I can't live without fat king one day." this shows how much fat king fish is favored. Later, this dish entered the folk areas of Bengbu and Hefei, and was simmered in chicken soup with milk. It became a unique dish of Anhui cuisine.

Flavor characteristics

FEIWANG fish, also known as Huiwang fish and huaiwang fish, is a famous product of Huaihe River. It is the best from Fengtai gorge pass to Heilongtan. According to Fengtai County records: in the Western Han Dynasty, someone dedicated the fish to Liu An, king of Huainan. Liu An named it "Huihuang" and often praised the fish for its delicious taste at banquets. Huainan king likes to eat "Huihuang", which is handed down to the people. People call Huihuang "huaiwang fish". In modern fish culture, it is also called "huiwangyu". Shouxian has the same pronunciation of "Hui" and "Fei", so the local people call it "feiwangyu"

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Chinese PinYin : Nai Zhi Fei Wang Yu