Single fish rot(du yu fu )

Single fish rot method:

Raw materials for making sole fish rotting

Fresh river knife fish 250 grams, soy sauce 10 grams, egg white 1, onion 5 grams, sugar 10 grams, Shaojiu 15 grams, wet starch 10 grams, salt 1.5 grams, chicken soup 100 grams, monosodium glutamate 1.5 grams, ginger 2.5 grams, cooked chicken oil 65 grams.

Processing steps of single fish rotting

1. Chop the swordfish meat into fine mud, add 50 grams of water, mix well, and remove the dregs with a small pineapple. Then add 100 grams of water and salt, stir in one direction into a thicker fish paste. Beat up the egg white, add 15 grams of cooked chicken oil into the fish paste and mix well. Then, scoop the fish on the side of the plate one by one, turn it into a 3.3 cm in diameter and 8.3 cm in length, gently push it into 30% hot warm water, and heat it up to become fish rot. When the water is 80% to 90% boiling, turn over the rotten fish, put it into the pot and soak it in hot water.

2. Put 25g of cooked shredded chicken into a frying pan, put it on a high fire and heat it to 60%. Add shredded green onion and ginger and fry it into golden color. Then cook it with Shaojiu and soy sauce, pour it into chicken soup and boil it for 20 seconds. Remove shredded green onion and ginger and remove the rotten fish from hot water

The characteristics of single fish rot are as follows

In the late Qing Dynasty, "hongbinlou" restaurant in Tianjin was founded and opened. Its exquisite dishes such as "huodu yubai" attracted the rich and gentry of Tianjin to come and eat them. But the number of fish white is small, sometimes only a few males can be found from a lot of fish to get fish white, so it is difficult to respond to the market. The famous chefs of the shop have tried many times and finally come up with a new idea: peel the swordfish, cut it into fish mud, and make it into a tongue shape, which is called duyufu. As a result, it not only looks like fish white, but also has a false color. Because of its soft texture, like tofu, so named "fish rot". It is especially suitable for the elderly to eat.

Attention should be paid to making sole fish rot:

When cooking, the fish is cooked with low heat, and various seasonings are immersed in the fish. The color of the fish is red sauce, glossy, soft and tender, like tofu.

Single fish rot

In the late Qing Dynasty, "hongbinlou" restaurant in Tianjin was founded and opened. Its exquisite dishes such as "huodu yubai" attracted the rich and gentry of Tianjin to come and eat them. But the number of fish white is small, sometimes only a few males can be found from a lot of fish to get fish white, so it is difficult to respond to the market. The famous chefs of the shop have tried many times and finally come up with a new idea: peel the swordfish, cut it into fish mud, and make it into a tongue shape, which is called duyufu. As a result, it not only looks like fish white, but also has a false color. Because of its soft texture, like tofu, so named "fish rot". It is especially suitable for the elderly to eat.

Dish name

Single fish rot

practice

raw material

Fresh river knife fish 250 grams, soy sauce 10 grams, egg white 1, onion 5 grams, sugar 10 grams, Shaojiu 15 grams, wet starch 10 grams, salt 1.5 grams, chicken soup 100 grams, monosodium glutamate 1.5 grams, ginger 2.5 grams, cooked chicken oil 65 grams.

practice

1. Chop the swordfish meat into fine mud, add 50 grams of water, mix well, and remove the dregs with a small pineapple. Then add 100 grams of water and salt, stir in one direction into a thicker fish paste. Beat up the egg white, add 15 grams of cooked chicken oil into the fish paste and mix well. Then, scoop the fish on the side of the plate one by one, turn it into a 3.3 cm in diameter and 8.3 cm in length, gently push it into 30% hot warm water, and heat it up to become fish rot. When the water is 80% to 90% boiling, turn over the rotten fish, put it into the pot and soak it in hot water.

2. Put 25g of cooked shredded chicken into a frying pan, put it on a high fire and heat it to 60%. Add shredded green onion and ginger and fry it into golden color. Then cook it with Shaojiu and soy sauce, pour it into chicken soup and boil it for 20 seconds. Remove shredded green onion and ginger and remove the rotten fish from hot water

Tips

When cooking, the fish is cooked with low heat, and various seasonings are immersed in the fish. The color of the fish is red sauce, glossy, soft and tender, like tofu.

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Chinese PinYin : Du Yu Fu