Baofei Decoction(ba fei tang )

The method of Baofei decoction is as follows

Raw materials for making Baofei soup:

There are 500g live Spinibarbus, 15g cooked ham slices, 15g cooked lard, 10g Shuifa mushroom slices, 10g cooked spring bamboo shoots slices, 5g pea seedlings, 25g Shaojiu, 7g refined salt, 2G monosodium glutamate, 2G white pepper powder, 5g scallion powder, and 750g chicken clear soup.

The processing steps of Baofei decoction are as follows

1. Put the Spinibarbus back outward on the cutting board, hold the side skin of the fish belly with the left hand, cut the skin with a knife, push it outward to remove the skin, take out the liver (commonly known as fish lung), remove the gall and wash it. Then dig the viscera of the fish, remove the bone, take off two pieces of fish, tear off the mucous membrane in clean water, and wash the blood. Slice the fish meat and liver into two pieces and put them into a bowl. Add 2G refined salt, 5g chopped green onion and 5g Shaojiu. Mix well and marinate slightly.

2. Add chicken soup to the frying pan and bring to a boil. Add 20 grams of Shaoxing wine and 5 grams of refined salt and bring to a boil. Skim off the froth. Add ham slices, bamboo shoots slices, mushroom slices and pea sprouts. Add monosodium glutamate. After boiling, pour them into the soup bowl. Pour in a little lard and sprinkle with pepper.

The characteristics of Baofei decoction are as follows

Fish liver fat and tender, floating in the scene, delicate fish, soup taste, is the summer and autumn season.

Attention should be paid to the preparation of Baofei decoction

When cooking, you must first boil the chicken soup, and then put fish, fish liver, in order to maintain its fresh texture.

Baofei Decoction

Baofei soup is a famous traditional dish in Jiangsu Province, which belongs to Jiangsu cuisine. The liver of Baofei soup is fat and tender, floating on the soup surface. The fish meat is delicate, and the soup is clear and delicious. It is a seasonal dish in summer and autumn.

The main ingredients are 500g live Spinibarbus, 15g cooked ham slices, 15g cooked lard, 10g Shuifa mushroom slices, 10g cooked spring bamboo shoots slices, 5g pea seedlings, 25g Shaojiu, 7g refined salt, 2G monosodium glutamate, 2G white pepper powder, 5g scallion powder, and 750g chicken clear soup.

Production process

1. Put the Spinibarbus back outward on the cutting board, hold the side skin of the fish belly with the left hand, cut the skin with a knife, push it outward to remove the skin, take out the liver (commonly known as fish lung), remove the gall and wash it. Then dig out the viscera of the fish, remove the bone, take off two pieces of fish meat, tear off the mucous membrane in clean water, and wash the blood. Slice the fish meat and liver into two pieces and put them into a bowl. Add 2G refined salt, 5g chopped green onion and 5g Shaojiu. Mix well and marinate slightly.

2. Add chicken soup to the frying pan and bring to a boil. Add 20 grams of Shaojiu and 5 grams of refined salt and bring to a boil. Skim off the foam. Add ham slices, bamboo shoots slices, mushroom slices and peas. Add monosodium glutamate. After boiling, pour into the soup bowl. Pour in a little lard and sprinkle with pepper.

The origin of the name

Spotted fish grow in Mudu area of Taihu Lake. It is famous for its tender liver and delicate meat. Bangan soup is made of liver of spotted fish, ham, mushrooms, bamboo shoots and chicken clear soup. It has a unique flavor and tastes fresh. So why did "Bangan Decoction" become "Baofei Decoction"? Originally, there is a story here!

"Baofei Decoction" was formerly known as "banfei Decoction". As early as the Qing Dynasty, it was very popular in Suzhou to make all kinds of dishes with spotted fish lungs. In Sui Yuan Shi Dan, Yuan Mei of Qing Dynasty, there is a record about spotted fish dishes: "spotted fish is the most tender. Peel off the skin and remove the filth, divide the liver and meat into two kinds, simmer them in chicken soup, add three portions of wine, two portions of water and one portion of autumn oil. Add a large bowl of ginger juice and green onions to remove the fishy smell But at that time, this dish was not famous, just as a seasonal dish to taste.

During the Mid Autumn Festival in 1920s, Mr. Yu Youren, a famous calligrapher and KMT veteran, went to Taihu Lake with his wife to enjoy Guangxi. On the way home, he passed Mudu and went to the Shijia hotel in the town for dinner. In order to entertain Mr. Yu, the store specially made Daoban liver soup. I didn't expect that Mr. Yu had a special liking for this soup after eating. He praised it so much that he wrote an impromptu poem: "old osmanthus blossoms all over the world, you can see the flowers all over the Taihu Lake, and you can remember returning to the boat Mudu. Thank you for shijiabaofei soup.".

Fish liver is commonly known as "fish lung". At that time, for the word "barber" in the poem, someone wrote an article in the newspaper to satirize Mr. Yu for not distinguishing "spot" and "barber", which caused a lawsuit. Who knows, the newspapers fight, but the reputation of "Bangan soup" is getting bigger and bigger, and finally it becomes a famous delicacy in the north and south of the country. For a long time, not only "Bangan Decoction" has been replaced by "Baofei Decoction", but also this soup has become a popular dish.

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Chinese PinYin : Ba Fei Tang