Yangfang Tibetan fish(yang fang cang yu )

Method of storing fish in Yangfang

Raw materials for making Tibetan fish in Yangfang

750 grams of rare mutton, 500 grams of live crucian carp, 3 grams of pepper, 7.5 grams of salt, 20 grams of Shaojiu, 20 grams of green onion, 15 grams of ginger, 2 grams of monosodium glutamate, 15 grams of sesame oil.

Processing steps of Yangfang Tibetan fish

Rub the mutton with prickly ash, refined salt, Shaojiu, onion and ginger, marinate for 6 hours, then put it into the water and wash it. Kill and cure the crucian carp. Put a knife on both sides of the fish's surface. Wash the fish with water in the water pan. Spread refined salt and Shaojiu. Cut the side of the lamb with a knife and hide the fish. Add water, salt, Shaoxing wine, onion, ginger and pepper to the pot. Bring to a boil and simmer until the mutton is crisp. Add monosodium glutamate and drizzle with sesame oil.

The characteristics of Yangfang Tibetan fish are as follows

The mutton is crisp and fragrant, and the fish inside is fresh and tender.

Yangfang Tibetan fish

Yangfang Tibetan fish belongs to Jiangsu cuisine, which is known as the first dish in Chinese traditional classical dishes, and has a history of 4300 years. "Yangfang cangyu", the oldest famous dish, is still popular in some restaurants in Xuzhou, Jiangsu Province. Some people make it into mature food. "Yangfang cangyu" is also called "taocai" and "ertaocai" in modern times. The method is to put the fish in the cut large pieces of mutton, add seasonings to cook, steam and stew, and its taste is delicious. Because the combination of fish, fresh sheep and fresh, its taste is more fresh. The mutton is crisp and fragrant, and the fish inside is fresh and tender.

allusion

Xuzhou, known as Pengcheng in ancient times, is the place where Pengzu got his surname. Zhen Keng was "granted Pengcheng, so he was called Pengzu". According to historical records, Pengzu is the leader of great pengguo and a great sage in ancient China. He lived for 800 years and is recognized as the originator of Chinese culinary circles and Chinese health preservation. It is said that 4300 years ago, Xiding, the youngest son of Pengzu, liked fishing, but Pengzu was afraid that he would drown. One day, Xiding caught a fish. For fear of his father's reproach, Yang's mother hid the fish in a mutton pot that was being cooked. Pengzu felt very delicious when tasting the mutton. When he found out the reason, he did the same, so that "Yangfang cangyu", the "best dish in the world", has been handed down to this day It is the source of the word "fresh" and a famous dish with Xuzhou characteristics.

raw material

Main ingredients: 1000g fresh mutton (rib) and 600g mandarin fish.

Ingredients: 50g cooked ham, 4 mushrooms, 100g rape heart.

Seasoning: 5g refined salt, 40g ginger salt juice, 10g cooking wine, 40g prickly ash, 2 star anise, 12g tangerine peel, 50g ginger, 30g cooking wine, 1500g mutton soup.

Making method

1. First, boil the mutton until it's broken, and trim it on all sides. Then push a hole from the side with a flat knife, wipe evenly with ginger salt juice (20g), and marinate slightly. Scal the mandarin fish, remove the internal organs, wash, remove the bone fins, slice the fish into large pieces, wipe with ginger and salt juice (20g), marinate the fish bones (spare) for use.

2. Fill the pickled mandarin fish fillets into the mutton hole, smooth it and seal with bamboo sticks. Steam and slice the ham, remove the stem of the mushroom, wash the vegetable heart and blanch the water.

3. Put the pot on the fire, pour in the original soup, put in the fish bone, cook for 5 minutes, see the soup is white, remove the fish bone, pour the soup into another place. Stop for a moment and pour into a casserole. Add salt, cooking wine, ginger, tangerine peel and star anise to the soup. Bring to a boil and skim the foam. Simmer until crisp. Add ham, mushroom and vegetable heart.

Characteristics of dishes

The ancients believed that fish and sheep were the most "fresh" food in the world, and cooking these two kinds of food together was more fresh, so the famous dish "Yangfang cangyu" came into being. It is unknown who invented this dish, but it has something to do with the legendary character "Pengzu". This person's surname is Zhen and his name is Keng. He was born in the Xia Dynasty. It is said that he lived 767 years old. Some people say that he lived more than 800 years old. In ancient times, Pengzu was the symbol of longevity. Peng Zushan spoon, and presented to Yao, deeply praised by Yao. It is estimated that Peng Zu can make both soup and vegetables. We might as well think that "Yangfang Tibetan fish" was invented by Peng Zu or his descendants.

Xuzhou was named Pengcheng in ancient times. Pengcheng state was granted by Emperor Yao to Pengzu, so this dish has a lot to do with Pengzu. Peng Zu has studied soup. Soup stresses a fresh word, so he also stresses "fresh" in the dishes. He cooks sheep and fish together, thinking that they are the freshest and fresher. The ancient Chinese character "fresh" comes from the famous dish "Yangfang cangyu", which is also a highlight of Peng Zu's diet culture.

nutritive value

Yangfang Tibetan fish belongs to Jiangsu cuisine, which is known as the first dish in Chinese traditional classical dishes, and has a history of 4300 years. "Yangfang cangyu", the oldest famous dish, is still popular in some restaurants in Xuzhou, Jiangsu Province. Some people make it into mature food. "Yangfang cangyu" is also called "taocai" and "ertaocai" in modern times. The method is to put the fish in the cut large pieces of mutton, add seasonings to cook, steam and stew, and its taste is delicious. Because the combination of fish, fresh sheep and fresh, its taste is more fresh. The mutton is crisp and fragrant, and the fish inside is fresh and tender.

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Latitude: 30.65946198

Chinese PinYin : Yang Fang Cang Yu