Fish belly Tibetan mutton(yu fu cang yang rou )

Fish belly Tibetan mutton method:

Raw materials for making fish belly Tibetan mutton:

There are 700 grams of fresh carp, 200 grams of mutton, 50 grams of mushrooms, 30 grams of winter bamboo shoots, 20 grams of cucumber, 15 grams of red pepper, 10 grams of refined salt and soy sauce, 25 grams of cooking wine, 20 grams of vinegar and 20 grams of sugar.

Processing steps of fish belly Tibetan mutton:

Remove the bone of the washed carp and marinate it with seasoning; cut the mutton, bamboo shoots and mushrooms into rice grains, add seasoning and stir fry them in the pot and fill them into the belly of the fish; wrap the fish in pig net oil and bake them in the oven; cut the red pepper and cucumber into strips and place them on the belly of the roasted fish.

The characteristics of fish belly Tibetan mutton are as follows

It is said that Yiya, a famous dish in Shandong, was created by Yi Ya in the spring and Autumn period. In the north, carp is the freshest fish and mutton is the freshest meat. This dish is a combination of two kinds of fresh food, which makes it more delicious.

Fish belly Tibetan mutton

Fish belly Tibetan mutton is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. Beautiful appearance, ruddy color, crisp outside and tender inside, rich taste, not fishy, not smelly, welcomed by guests. In the north, carp is the freshest aquatic product, and mutton is the freshest meat. This dish is made of two kinds of fresh food, which are used together and roasted. The finished dish is glossy, crisp on the outside and tender in the inside.

Introduction to dishes

Fish belly Tibetan mutton

Cuisine: Shandong cuisine, northeast cuisine

Type: local characteristics

Basic features: in the north, carp is the freshest aquatic product, and mutton is the freshest meat. This dish is made by mixing two kinds of fresh food and baking them together. The finished dish is glossy, crisp on the outside and tender in the inside.

Ancient legend: it is said that the writing method of the word "Xian" in ancient times was originally three fish characters. Fish is the best of all, and three fish are even fresher. But Yiya's "fish belly Tibetan mutton" dish is more delicious than eating fish alone. Therefore, it was later changed from "fresh" to "fish" and "sheep".

Basic materials

Ingredients: 700g fresh carp, 200g mutton

Ingredients: 50g Lentinus edodes, 30g winter bamboo shoots, 20g cucumber, 15g red pepper, 10g refined salt and soy sauce, 25g cooking wine, 20g vinegar and 20g sugar

Production method

Marinate the whole carp with seasoning after eviscerating;

Cut the mutton, bamboo shoots and mushrooms into rice grains, add seasoning, stir fry them in the pot and fill them in the fish belly;

Wrap the fish in lard and place it in the oven;

Cut the red pepper and cucumber into thin strips and place them on the roasted fish belly.

Nutrients

Cholesterol: 160 mg

Carbohydrate: 22G

Protein: 157 G

Fat: 26G

Heat: 976 kcal

Another way

[raw materials]

1 fresh carp..... 1000g

Ginger... 10 grams

Congsishao wine 10 grams

Net mutton 180 grams

MSG... 5g

Shuifa mushroom 60 grams

Refined salt..... 8g

Jingdong bamboo shoots 60 grams

Sesame oil... 8g

60 grams of Haimi

Soy sauce... 10 grams

Red pepper... 2

Vinegar... 10 g

Cucumber... 50g

Thin sugar..... 10 g

Pork net oil 500 grams

Sweet flour sauce. 50g

Green onion... 10 grams

30 grams of peanut oil

[cooking method]

1. Scrape the scales and gills of carp, take out the viscera and wash them, then put them into the container, add 3G of refined salt, 2G of monosodium glutamate and 5g of Shaojiu to marinate and taste.

2. Wash the mutton, bamboo shoots and mushrooms, cut them into 2cm square pieces, and chop the green onion, ginger and sea rice. Put peanut sleeves into the frying pan. When the heat reaches 60%, saute the pan with chopped green onion and ginger. Then stir fry mutton, bamboo shoots, mushrooms and dried sea rice. Add refined salt, monosodium glutamate, soy sauce, vinegar, Shaoxing wine and sesame oil. When the heat reaches 60%, leave the pan to cool and put them into the fish belly.

3. Wrap the fish in lard oil, then spread the thin sugar on the surface and put it into the baking pan. When the oven temperature reaches 220 ℃, put it into the baking pan and bake for about 5 minutes. Lower the temperature to 180 ℃ and bake for another 10 minutes until it is done.

4. Put the roasted fish into the plate, cut the red pepper and cucumber into strips, decorate the fish, take the shredded green onion, and serve on the sweet sauce plate.

[process key]

The main feature of this dish is that the fish is scorched and shaped at high temperature, grilled at medium temperature until cooked, crisp outside and tender inside.

[flavor characteristics]

1. "Fish belly hides mutton" is said to be the first creation of Yi Ya, the imperial chef of Duke Huan of Qi in the spring and Autumn period. The combination of fish and sheep has been popular throughout the ages and has become the origin of the word "fresh". It is said that in ancient times, the word "Xian" was originally written with three fish characters. Fish is the best of all, and three fish are even fresher. But the fish belly Tibetan mutton dish created by Yi Ya is more delicious than fish meat alone. Therefore, it was later changed from "fresh" to "fish" and "sheep".

2. Chen Jiashu, a special cook of Zibo hotel in Zibo City, Shandong Province, the hometown of Qi State, made "fish belly Tibetan mutton" by collecting and excavating traditional techniques and adding various ingredients,

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Fu Cang Yang Rou