For the entries of Da Chao Shao Shao, choose the fourth dish in Group A to make "more than every year". This dish is made by a double-cooked and double-flavored method, and the raw material is "mandarin fish". The preparation method is to fry the head and tail, and brew the middle and steam it. The taste is, the head and tail is the traditional sweet and sour taste, also called lychee acid. The middle section is smooth and salty. After the dish was finished, the sauce at the head and tail was red, and the middle section was white. Therefore, it was originally called "Belly Flower Fish". It came from Emperor Kangxi's "Thousand Sages Banquet". Because the emperor had eaten it, Kangxi named it "Gongmen Xian Fish". The meaning is: "Good luck is at hand, good luck is at hand, and there is more than enough every year."
(Note: Due to the limited space and words, please refer to my blog post for a detailed introduction of its allusions. Thank you!)
Thousands of old people present fish at the palace gate
By LoriSchumm
Recipe Recommendations
- mandarin fish 一条 900 grams
- wolfberry 18 capsules
- coriander leaves several pieces
- shangtang 200ml
- chicken powder 3 grams
- yellow wine 20ml
- salt 3 grams
- white pepper 1 grams
- soy sauce 5 grams
- Zhenjiang vinegar 15 grams
- white sugar 20 grams
- scallion appropriate amount
- cooking oil appropriate amount
- sweet and sour
- grilled
- half an hour
- senior
Steps for Thousands of old people present fish at the palace gate
1
One mandarin fish, soup, chicken powder, salt, rice wine, white pepper powder, Zhenjiang balsamic vinegar, soy sauce, white sugar.
2
First cut off the head of the mandarin fish and chop it in the middle seam of the head with a knife to make it easier to straighten the head.
3
Chop off the tail at one-third of the fish body and remove the midbone of the tail for later use.
4
Break the middle section of the fish in half and remove the middle bone.
5
Cut the middle section of the fish into six slices.
6
Marinate the fish slices with rice wine, salt, pepper, chicken powder, and onion and ginger for 15-20 minutes.
7
Use a steel spoon to scrape off the meat of the fish bones and make fish paste.
8
First chop the scraped fish steak with a knife, and then smash the fish into fish paste with the back of the knife.
9
After chopping the fish paste, add rice wine, salt, pepper, chicken powder, and chopped green onion and ginger into it and mix well. Then add appropriate amount of chicken soup and stir hard.
10
Put rice wine, salt, pepper and ginger into the fish head and tail to marinate.
11
Pat the marinated fish slices with a little dry starch, squeeze the fish paste, and use your fingers to dip the egg liquid to smooth the fish paste.
12
Garnish with goji berries and cilantro leaves.
13
Dip the marinated fish head and tail with dry starch, and then wrap it in the starch paste.
14
Add the fish heads and tails at 60% heat at the oil temperature and fry them until done, then increase the oil temperature and fry them again, frying the skin to a golden yellow color and placing it into a plate.
15
Steam the brewed fish meat on the drawer and steam it for six to seven minutes over high heat.
16
Heat a stir-fry spoon on fire, add a little oil to stir-fry the chives and ginger, and pour into the soy sauce and cook in the pan.
17
Add appropriate amount of water to boil, pour a little rice wine and salt into it, and then pour in Zhenjiang balsamic vinegar.
18
Boil the soup again, add sugar, thicken with water starch, and pour in minced garlic after gelatinizing the sauce.
19
Pour the sauce on the head and tail of the fish.
20
Add stock to another pan and bring to a boil. Season with salt and pepper
21
Thicker with appropriate amount of water starch, add appropriate amount of onion oil after the sauce is gelatinized.
22
Pour the sauce on the brewed fish and the dish is ready.
23
Pour on the sauce and the dish is ready.
24
Finished product drawing display.Thousands of old people present fish at the palace gate Make Tips
Features of this dish: The appearance is bright and colorful, with distinct red and white colors. The head and tail are crispy with a sweet, sour, and slightly salty flavor, while the belly is light, savory, tender, and smooth. This dish is most suitable for the elderly and young children.
Warm Tips:
1. Be sure to choose live fish or fresh fish for this dish; otherwise, there will be a fishy smell, the flesh will be loose, and the texture will be somewhat inferior.
2. When cooking, timing is essential. It is recommended to use two burners simultaneously; this is quicker and ensures quality and texture. Preparation for this dish takes a bit longer, but the actual cooking is very quick, requiring only 10 minutes.
3. For the sauce on the fish head and tail, traditional methods are recommended for the best flavor. Ideally, do not add ketchup. The sweet and sour sauce made with high-quality soy sauce and Zhenjiang vinegar has the most authentic taste. This is known as the traditional sweet and sour sauce method. It is similar to West Lake Vinegar Fish but with a slightly stronger sweet and salty flavor—it tastes amazing!
The fourth competition dish from Big Wok, "Abundance Year After Year," is now complete. Experts and friends are invited to provide valuable feedback