Kirin perch is a famous Cantonese dish. The main ingredient is perch, and the ingredients are Jinhua ham, mushrooms and bamboo shoots. This dish is very particular in the presentation. Several ingredients are cut into slices and put together. The colors are different, uniform and orderly, like a unicorn wearing scales, so it is named.
Kirin is an animal in ancient myths and legends. It is shaped like a deer, has horns, and has scales all over its body. The ancients often used it as a symbol of good fortune and also used it as a metaphor for outstanding talents. Therefore, there are shining unicorns guarding the gates of royal palaces such as the Forbidden City and Summer Palace in Beijing. This dish is named because it looks like unicorn skin armor.
I didn't buy fresh bamboo shoots today, so I used ginger slices instead.
Kirin perch
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Kirin perch
1
Main ingredients: Perch, mushrooms, ginger, Jinhua ham and cabbage heart.
2
Slice the ham and blanch it in water to reduce salt.
3
Blanch cabbage in salt water.
4
Slice the bass, soaked mushrooms and ginger, and serve with the ham slices.
5
After the water boils, add to the pan and steam for 4 minutes, and steam for 1 minute.
6
Decant the fish soup, add starch, and pour on the fish slices.
7
Arrange the cabbage hearts and serve on a plate.