Wuling fish in original sauce(yuan zhi wu ling shui yu )

Wuling water fish in original sauce

Raw materials for making Wuling water fish with original juice:

Two Wuling live water fish (weighing about 2000 grams), 300 grams of pork, 50 grams of cooked ham, 25 grams of mushroom, 50 grams of cooked lard, 5 grams of refined salt, 2 grams of monosodium glutamate, 100 grams of cooking wine, 2.5 grams of pepper, 50 grams of yellow vinegar, 25 grams of green onion, 25 grams of ginger, 50 grams of garlic and 15 grams of chicken oil.

Processing steps of Wuling water fish with original juice:

1. Wash the streaky pork, cut it into 1cm thick pieces and wash it in boiling water. Cut the ham into 3 cm square pieces. Wash the mushrooms and slice them. Wash garlic. Cut the scallion into sections, cut half of the ginger into rice grains, add vinegar to make juice, and beat the rest of the scallion and ginger.

2. Kill and wash the water fish, scald it in a boiling water pan, take it out, rub off the film, then cut it open from the abdomen to remove the internal organs, remove the bone, chop off the head and claw tip, and then cut it into 4cm pieces, put it in a bowl, marinate it with wine and refined salt for about 15 minutes, take it out and squeeze out the water.

3. in the casserole, padded into the bamboo grate and put in the cracked onion, ginger, pork, garlic, ham, mushrooms and water fish. Then add wine, pepper, salt and water. Cover with a pan, boil on a big fire, skim the foam, and simmer on a small fire for about 30 minutes until the water fish is rotten.

Wuling fish in original sauce

Wuling fish in original sauce is a famous traditional dish with complete color, fragrance and flavor, belonging to Hunan cuisine. Wuling raw fish is mainly made of streaky pork and mainly cooked. The fish from Wuling Town, Changde County, Hunan Province were selected. This dish is crisp, fragrant, original, thick and delicious.

Use of raw materials

Ingredients: 2 Wuling live water fish (weighing about 2000 g), 300 g pork, 50 g cooked ham and 25 g mushroom.

Seasonings: 50g cooked lard, 5g refined salt, 2G monosodium glutamate, 100g cooking wine, 2.5G pepper, 50g yellow vinegar, 25g green onion, 25g ginger, 50g garlic, 15g chicken oil.

Introduction of raw materials

Aquatic fish is a traditional and valuable aquatic product in China. Since ancient times, it has been famous for its delicious and nourishing food, and is deeply loved by the Chinese people. It is a kind of high protein, low fat, nutritious high-grade nourishing food with high nutritional value.

Streaky pork, also known as "three-layer meat", is located in the abdomen of pigs. There are a lot of adipose tissue in the abdomen of pigs, including muscle tissue,

Fat and thin interval, so called "streaky". This part of lean meat is also the most tender and juicy. The proportion of the front part of the belly near the front leg is the most perfect. The fat and lean meat are interwoven, and the color is pink. Ham is a famous specialty in Jinhua, Zhejiang Province. Zongze, a famous anti Jin general, was born in Yiwu, Jinhua, Zhejiang Province. He once brought his home pickled pig leg to song qinzong. The salted pig leg is full of color, fragrance and taste. Because of its bright red color, song qinzong gave it the name of "ham". From then on, the salted pig leg became a tribute. Ham is the hind leg of a pig. Jinhua Ham should have been made from the hind legs of Jinhua Liangtouwu. However, since Jinhua Liangtouwu is almost extinct, the standard ham now should be made from the common salted legs (that is, the legs salted in the cold storage). Jinhua, Dongyang, Lanxi, Yiwu, Wuyi, Pujiang and Yongkang are rich in ham, all of which belong to Jinhua and are collectively referred to as Jinhua ham. There was a time when Lanxi was the most, but now Dongyang is the most.

Tricholoma: natural edible fungus, divided into white mushroom, fragrant mushroom, green leg mushroom, chicken scratch mill, black mushroom and other varieties. The meat is tender and mellow, and tastes delicious. It has a good reputation as the meat among the vegetables. The main producing areas of Tricholoma are Dongwu banner, Xiwu banner, Abaga banner, Hulunbuir City, Tongliao and other grassland areas in Ximeng.

Production process

1. Wash the streaky pork, cut it into 1cm thick pieces, and wash it in boiling water. Cut the ham into 3 cm square pieces. Wash the mushroom and slice into pieces. Wash garlic. Cut the scallion into sections, cut half of the ginger into rice grains, add vinegar to make juice, and beat the rest of the scallion and ginger.

2. Kill and wash the water fish, scald it in a boiling water pan, take it out, rub off the film, then cut it open from the abdomen to remove the internal organs, remove the bone, chop off the head and claw tip, and then cut it into 4cm pieces, put it in a bowl, marinate it with wine and refined salt for about 15 minutes, take it out and squeeze out the water.

3. put the bamboo in the casserole and put in the cracked ginger, pork, garlic, ham, mushrooms and water fish. Then add wine, pepper, salt and water. Cover it with a pan, boil it on a big fire, skim the foam, and simmer on a small fire for about 30 minutes until the water fish is rotten.

4. Take out the water color and turn it into a deep plate. Remove the green onion, ginger and pork. Put the original soup of the stewed fish on the fire and bring it to a boil. Add monosodium glutamate, pepper and green onion to thicken it. Pour over the fish and pour in chicken oil. Serve with 2 small plates of ginger vinegar.

dietary nutrition

Water fish contains easily absorbed blood iron, natural forms of vitamin B12, folic acid, vitamin B6, etc., which play an important role in iron absorption, a lot of zinc which plays an important role in human growth and hormone metabolism, and a lot of calcium which plays an important role in bone and tooth growth. In addition, turtle also contains a lot of phosphorus, fat, carbohydrates and other nutrients.

In addition to muscle tissue, streaky pork is also mixed with some connective tissue and fat. After long-time heating in 70 ℃ - 100 ℃ water, it releases natural gelatin, which can absorb a large amount of soup and make the meat soft and tender. At the same time, these gelatin can separate myofibrils, prevent myofibrils from gathering and make the meat crisp. After fat is decomposed from adipocytes, it penetrates between myofibrils and inside myofibrils, which can prevent the condensation of proteins in myofibrils due to excessive heating and dehydration.

Ham:

1. The ham has bright color, distinct red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious and delicious;

2. Ham is rich in protein, moderate fat, more than ten kinds of amino acids, vitamins and minerals;

3. Ham production goes through winter and summer. After fermentation and decomposition, all kinds of nutrients are more easily absorbed by the human body. It has the functions of nourishing stomach and body fluid, benefiting kidney and strengthening yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

dried mushroom:

one Mushroom rich in trace element selenium is a good selenium supplement food. After drinking mushroom soup for several hours, the selenium content and hemoglobin in blood will increase, and the activity of glutathione peroxidase in blood will be significantly enhanced. It can prevent peroxide damage to the body, reduce the increase of blood pressure and blood viscosity caused by selenium deficiency, regulate the work of thyroid and improve immunity ；

2. Tricholoma contains a variety of antiviral components, which have a good effect on adjuvant treatment of diseases caused by virus;

3. Tricholoma is a good diet and beauty food. It contains a lot of plant fiber, which can prevent constipation, promote detoxification, prevent diabetes and colorectal cancer, and reduce cholesterol content. Moreover, it belongs to low calorie food, which can prevent obesity.

matters needing attention

The fish from Wuling Town, Changde County, Hunan Province is selected. Its color is pure yellow, its meat is fat and tender, and its taste is very delicious. Dead water fish are poisonous and inedible. Turtle smell, cooking, to wash more cooking, add onion, ginger, etc. The fish should be eaten while it is hot. The dishes are cold and then heated. It is hard to swallow the fishy smell.

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Chinese PinYin : Yuan Zhi Wu Ling Shui Yu