Spring Festival dinner hard dish series 7 - [milk white Ankang fish soup](chun jie jia yan xi qing ying cai xi lie qi nai bai an kang yu tang )

Spring Festival dinner hard dish series 7 - [milk white Ankang fish soup]

Introduction:

"The Spring Festival table must have a good soup, a good soup will make your holiday table more colorful. As a seaside person, I often drink all kinds of seafood soup. This time, I use Ankang fish, the ugliest fish in the deep sea, to make a milky Ankang fish soup. The meat of Ankang fish is very delicate, and the spines of the fish are all cartilage. So the stewed soup is milky white in color. The fish is soft, tender, smooth, and the fish bone is soft, crisp and refreshing. Coupled with the spicy taste of pepper, men drink this bowl of soup to wake up and appetizer; women drink it Children drink calcium tonic body, is really a bowl of good soup to protect health. Ankang fish is also known as a kind of deep-sea fish, which is known as the ugliest fish in the sea. It looks extremely ugly and has rough skin. We are locally known as "ugly old lady fish", which is one of the local fish. On the back of Ankang fish, there is a kind of light-emitting device. Whenever it swims, the light-emitting device is like an exquisite lantern, shining a piece of light in the deep sea. National geographic records that in the deepest Mariana Trench in the world, Ankang fish grow a lamp on their back whenever they encounter love. Scientists explain: because Ankang fish in love has blind spots in their eyes. With the deepening of love, the blind spots become bigger and bigger, so that their eyes can't see the road ahead. Therefore, they grow a lamp on their back instead of their eyes to make up for the lack of love, so as not to lose their way. In the Edo period of Japan, Ankang fish was the highest tribute, with the reputation of "eating Ankang in the East and puffer fish in the west". Fish is not only low in fat and calories, but also rich in vitamins A, D and E. 100 grams of fish contains 0.8 grams of fat, and only 87 calories; it is rich in nutrition and low in cholesterol, and has the effects of maintaining vision, treating cough and preventing liver diseases. It has antioxidant effect, and the colloid contained in it is a tonic for modern women's beauty and health. Ankang fish's back skin, abdomen skin and scalp are processed and made into "sea cucumber". Ankang fish has two parallel cylindrical muscle tendons at the junction of its head and spine, which is called "Dangui meat" and "saiganbei" after being dried. Although Ankang fish is ugly, it has a most auspicious name --- Ankang, which means peace and health. I wish my friends peace and health in the New Year

Production steps:

Step 1: main ingredient: 1 Ankang fish (5 jin)

Step 2: by-products: garlic, ginger, medlar seasoning: salt, cooking wine, white pepper

Step 3: clean the fish, remove the viscera and chop them into large pieces

Step 4: add water to the pot, blanch the Ankang fish in the pot, add salt and cooking wine to remove the fishiness

Step 5: blanch the fish and set aside

Step 6: make oil in the pot, stir fry garlic and ginger slices

Step 7: after the seasoning is fragrant, fry the fish in the pan

Step 8: when frying out the fragrance, then pour in the boiling water

Step 9: pour all the ingredients into the casserole

Step 10: stew in casserole over low heat for 1 hour. The stewed soup is milky white

Step 11: put Lycium barbarum into casserole, stew for 10 minutes, and finally add appropriate amount of salt and white pepper

Materials required:

Ankang fish: 1 (5 kg)

Garlic: right amount

Ginger slices: right amount

Wolfberry: moderate

Salt: right amount

White pepper: right amount

Cooking wine: moderate

Precautions: 1. When blanching the fish, you should cool the water in the pot, so that the fishy water in the fish can be removed; 2. When frying the fish, don't turn the fish frequently, or the fish will be easy to spread; 3. When stewing, don't add salt, and then add salt to taste.

Production difficulty: God level

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chun Jie Jia Yan Xi Qing Ying Cai Xi Lie Qi Nai Bai An Kang Yu Tang