In cooking "Cantonese cuisine", live fresh food and game are the main raw materials. These include seafood, lake fresh, river fresh, as well as artificially raised poultry, various meats, and wild, flying in the sky, running on the ground, swimming in the water, four-legged, two-legged, one-legged, and non-legged, etc. The raw materials used are very wide. In short, there have been no uncooked materials in Lingnan since ancient times. Of course, many raw materials have long been banned in countries, such as pangolin, civet, python, snake, bear's paw, goose, deer, etc., which have long been invisible in Cantonese cuisine banquet recipes! Otherwise, Cantonese cuisine can be said to be a collection of Chinese cuisine, a collection of delicacies from mountains and seas, and rare treasures.
In classic Cantonese cuisine, there are many things that only old chefs can take care of, and young people have never even seen them! Nowadays, high-end restaurants are mainly focused on Yan's abalone fins. It is estimated that it will not be long before bird's nest and shark fin will no longer be seen!
There is a saying in "Cantonese cuisine" that no fish can be eaten. Today, we will make a fish called "Shangtang Kirin Fish". The main methods are as follows;
Cheerfish served in soup
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Cheerfish served in soup
1
First cut off the fish head and chop it vertically in the middle of the head and neck, but do not cut it so that the fish head can still stand upright.
2
Cut off the fish tail 3 centimeters from the fish tail meat, remove the large bones in the fish tail, and separate the fish tail meat from left to right so that the fish tail can stand upright.
3
Remove the large bones of the fish.
4
Cut the two pieces of meat on the left and right of the fish into five sections with the oblique knife.
5
Marinate the fish and add a little rice wine first.
6
Sprinkle a little salt.
7
Sprinkle a little white pepper.
8
Sprinkle a little more chicken powder.
9
Add spring onions and ginger into the fish, grab well, and marinate for 10 minutes.
10
After marinating, divide the fish into plates and put together the head and tail.
11
Insert Jinhua ham and winter bamboo shoot slices between two pieces of fish, one piece of ham and winter bamboo shoot for each group.
12
Put green onions and ginger on the fish, and sprinkle with a little onion oil. If you have pork fat slices, you don't need to sprinkle with onion oil. Just spread the fat slices on the fish with a few slices.
13
Bring the water in the pan to a boil, and place the fish plate on the steaming rack in the pan.
14
Cover the lid and steam over high heat for 7-10 minutes, depending on the size of the fish.
15
After steaming the fish, pick out the onions and ginger.
16
Place the heart of cabbage that flies through the water on the fish.
17
Start another pot, pour the soup into the pot and bring to a boil.
18
Sprinkle in minced ham and season with salt, chicken powder and pepper.
19
Pour the soup on the fish, sprinkle with a few chives and serve on the table.Cheerfish served in soup Make Tips
Characteristics of this dish: beautiful color, light onion aroma, smooth and tender fish, and delicious soup. Warm tips: 1. To make this fish, it is best to use live fish. Traditionally, mandarin fish or grouper are generally used. Perch, grass carp, and black fish can be used. 2. If you don't have chicken soup, you can make fish with scallion oil. After steaming the fish, put some shredded onions on top and drizzle with hot scallion oil. 3. The heat of steaming fish must be grasped well. It must not be steamed too old or undercooked. This depends on the size of the fish. Generally, one and a half pound of fish can be steamed for seven or eight minutes, and the bigger ones are ten minutes for reference! This Cantonese dish "Kirin Fish in Soup" with a large fried spoon is ready. Its production method is relatively simple for friends to refer to!