Baogong fish-a famous dish in Hefei, Anhui Province, and a traditional cold dish.
A black-backed crucian carp produced in Baohe, Hefei, is called Baogong Fish.
This dish is famous for being praised by Chairman Mao when he visited Hefei for an inspection.
The color of the dish is red, the flesh and blood are crispy and rotten, and they melt immediately in the mouth. Both crispy and fragrant flavors are in it.
It is a delicious dish that strengthens the spleen and appetites.
Baogong fish
By AracelyWelch
Recipe Recommendations
- small squid 500 grams
- lotus root section
- pig ribs appropriate amount
- rock sugar 50 grams
- onion appropriate amount
- Jiang 25 grams
- soy sauce 100 grams
- balsamic vinegar 25 grams
- yellow wine 50 grams
- sesame oil appropriate amount
Steps for Baogong fish
1
Prepare all the ingredients.
2
Remove the internal organs and scales of the small crucian carp and wash it, add 50 grams of soy sauce, 25 grams of rice wine, and 10 grams of green onion and ginger, marinate for 30 minutes.
3
Take a small bowl and add 50 grams of soy sauce, 25 grams of balsamic vinegar, 25 grams of rice wine, and 50 grams of rock sugar to mix well.
4
Put the washed meatless pork ribs in the simmering pot.
5
Then spread the peeled and thick-sliced lotus root slices across the bottom of the pot.
6
Add green onions and ginger slices.
7
Then arrange the small carp on top.
8
Pour the mixed sauce into the pan.
9
Add 150 grams of water and simmer over low heat for 4-5 hours.
10
After 5 hours, remove the pan to cool, take out the green onions and ginger, place the lotus root slices on the bottom of the plate, place the small crucian carp, and sprinkle with sesame oil.Baogong fish Make Tips
Be sure to simmer over low heat until it does not foam. In the end, the crucian carp bones are crispy and the meat is rotten, so you must wait for the fish to cool completely when starting the pot, otherwise it will break into the pot.