Butterflies crossing the river(hu die guo he )

Butterfly crossing method:

Raw materials for making butterflies cross the river:

There are 500g net fish, 20g cabbage, 25g Lentinus edodes, 25g winter bamboo shoots, 25g ham, 100g cabbage heart, 100g coriander, 250g bean sprouts, 1250g chicken clear soup, 3G refined salt, 2G monosodium glutamate, 0.5g pepper, 5g scallion, 25g ginger, 10g Shaojiu, 25g vinegar, 15g chili oil and 25g cooked lard.

Steps of making butterfly crossing the river:

1. Wash the fish, slice it into thin slices with an inclined blade along the lines, put it into a bowl, marinate it with 0.5g refined salt, 5g scallion, 5g ginger and Shaojiu juice for about 10 minutes, take it out, put it into two porcelain plates and place it in butterfly shape. Wash the heart of Chinese cabbage and bean sprouts in a dish. Shred the remaining ginger, add vinegar, chili oil and pepper to a small dish. Cut the bamboo shoots into comb shaped slices, ham and mushrooms into slices. Wash the coriander.

2. Put chicken clear soup, 1.5g refined salt, monosodium glutamate and cooked lard into a wok. Add ham, asparagus shoots and mushrooms to boil. Pour them into a stainless steel soup pot and serve them with a small alcohol stove, including fish fillets, bean sprouts, vegetable heart, coriander plate, ginger, vinegar, chili oil and pepper powder.

Characteristics of butterfly crossing the river:

The fish is tender and the soup is delicious. It's hot and delicious.

Butterflies crossing the river

Butterfly crossing the river, also known as butterfly floating sea, is one of the characteristic traditional dishes in Yueyang City, Hunan Province, belonging to Hunan cuisine. It's named because the fish fillets look like butterflies after being scalded. Yueyang area cooks use hot pot instead of folk Seven Star stove, and first make fresh juice from chicken soup, fish head, fish bone and fish skin, pour it into hot pot (stainless steel soup pot with small alcohol stove can also be used), when eating, put the fish fillets into boiling hot pot, scald them, pick them up and dip them in seasoning. This dish is very popular, and has become one of the dishes in "baling whole fish mat". The dishes are beautiful in shape, and the fish fillets are tender and delicious. They are cooked and eaten now, and the atmosphere is warm..

Recipe name

Butterflies crossing the river

Cooking materials

Ingredient: 1 piece of fish (about 1000g).

Accessories: 2 eggs, 30 grams of millet pepper, 15 grams of carrot, 20 grams of green pepper.

Seasoning: 50g tea oil, 8g refined salt, 6G monosodium glutamate, 4G chicken essence, 10g cooking wine, 5g pepper, 10g ginger, 10g chives, 10g wet starch and 800g fresh soup.

Cooking technology

1. Kill and wash the salamander, cut the meat into thin slices, add refined salt, cooking wine, egg white and wet starch for sizing; place the fish head and tail at both ends of the plate, place the fish fillets in the middle, and then put two egg yolks into the fish fillets; chop the fish bones into pieces.

2. Cut carrots into elephant eyes, green peppers into rings, ginger into diamond shaped slices, and chives into sections.

3. Put the tea oil in the pan, heat it up, stir fry the fish bone and ginger slices until fragrant, pour in the soup, add the refined salt, monosodium glutamate, millet pepper, carrot and green pepper, cook until the soup is thick and white, take out the fish bone, put it into the dry pan, sprinkle with pepper and chive, bring the sashimi to the table, then rinse and eat.

Characteristics of dishes

It has beautiful appearance, tender and delicious fish fillets. It's ready to eat, and the atmosphere is warm.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hu Die Guo He