"Unicorn fish in soup"(yue cai shang tang qi lin yu )

"Unicorn fish in soup"

Introduction:

"In the cooking of Cantonese cuisine, fresh and game are the main raw materials. This includes seafood, Lake fresh, river fresh, as well as artificially raised birds, all kinds of meat, and wild, flying in the sky, running on the ground, swimming in the water, four legged, two legged, one legged, and leg free, etc. the raw materials used are very extensive. In a word, Lingnan area has been without cooking materials since ancient times. Of course, many raw materials have been banned in many countries, such as pangolin, civet, python, snake, bear's paw, wild goose, deer and so on, which have long been absent from Cantonese cuisine! Otherwise, Cantonese cuisine can be regarded as a collection of Chinese food, a collection of delicacies and treasures. In the classic Cantonese cuisine, many things can only be taken care of by the teacher Fu. Young people have never even seen them! Now the high-end restaurant highlights is mainly to swallow abalone wings. It is estimated that before long, the bird's nest and shark's fin will be gone! There is a saying in "Cantonese cuisine" that fish is not a feast. Today, we will make a fish called "Shangtang Qilin fish". The main methods are as follows:

Production steps:

Step 1: first cut off the head of the fish, and then cut it vertically in the middle part of the head and neck, but do not cut it, so that the head can still stand upright.

Step 2: cut off the fish tail at 3cm of the fish tail, remove the big bone in the fish tail, and separate the fish tail from the left and right, so that the fish tail can stand up.

Step 3: remove the big bones.

Step 4: cut the two pieces of meat on the left and right into five sections.

Step 5: marinate the fish and add a little yellow rice wine first.

Step 6: sprinkle a little salt.

Step 7: sprinkle a little white pepper.

Step 8: sprinkle a little more chicken powder.

Step 9: put scallion and ginger into the fish and marinate for 10 minutes.

Step 10: after marinating, code the fish and put the head and tail together.

Step 11: put Jinhua ham and winter bamboo shoots into the middle of two pieces of fish, one piece for each group.

Step 12: put scallion and ginger on the fish and drizzle with a little scallion oil. If you have pig fat meat slices, you don't need to drizzle with scallion oil. Just spread the fat meat slices on the fish.

Step 13: bring the water to a boil and put the fish plate on the steaming rack.

Step 14: cover the pan and steam over high heat for 7-10 minutes, depending on the size of the fish.

Step 15: after the fish is steamed, pick out the onion and ginger.

Step 16: place the vegetable heart flying over the water on the fish.

Step 17: start another pot, add the soup and bring to a boil.

Step 18: sprinkle in chopped ham and mix with salt, chicken powder and pepper.

Step 19: pour the soup on the fish, sprinkle a few shallots and serve.

Materials required:

Live Bass: 750g

Jinhua ham: 40g

Winter bamboo shoots: 40g

Minced ham: 15g

Chives: 10g

Vegetable heart: 80g

Soup: 100ml

Salt: 2G

Chicken powder: 2G

Yellow rice wine: 20g

Pepper: a little

Scallion: 25g

Ginger slices: 20g

Onion oil: right amount

Note: this dish features beautiful color, light onion flavor, smooth and tender fish, delicious soup. Warm tips: 1. To make this fish, it's best to use live fish. Traditionally, mandarin fish, grouper, perch, grass carp and black fish are used. 2. If you don't have chicken soup, you can make fish with scallion oil. After the fish is steamed, put some scallion shreds on it and sprinkle with hot scallion oil. 3. Steamed fish must grasp the fire, must not steam old or under fire immature, this depends on the size of the fish, generally a catty and a half of the fish steamed seven or eight minutes can, larger ten minutes, for reference! This kind of Cantonese dish with a large stir fry spoon, Qilin fish in soup, is ready. Its production method is relatively simple, for your reference!

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Shang Tang Qi Lin Yu