San-shredded fish is a traditional folk delicacy in Wenzhou. It is said that during the Daoguang period of the Qing Dynasty, someone took a boat to Fujian to do business and found many yellow fish with shiny scales next to the fishing boat. It turned out to be yellow croakers caught by fishermen. So the fish was decapitated, peeled, and dug out, and then the fish was chopped into pieces and placed on the ship's side. The fish was beaten into pancake-like discs with a wooden mallet, and placed on the boat to dry. The fisherman on the boat shredded these "fish slices" to make soup, but he didn't expect them to be extremely delicious. From then on, the fisherman followed this method and made a knock fish to tell everyone. Over time, fishing became a dish for every household. Wenzhou fishing was passed down and became one of the famous Ou dishes. The "Three Sliced Fish" is made by adding three shredded silk and clear soup. The soup is clear, mellow, tender and smooth, with harmonious color and unique flavor.
Mianyu is the most commonly used fish in Wenzhou. It tastes delicious and has a lot of meat without fine thorns. Therefore, Wenzhou people often use it to make fish balls, fried fish, etc., and of course it can also be made from yellow croaker. I remembered that when I was a child, my father often asked me to help him knock fish, and there were special fish hammering hammers. If he didn't have tools, he would use a beer bottle instead. Now there are ready-made fish skins on the market, and few people make them at home. I miss the taste of my hometown very much, so today I bought a relatively large fish-free section, which made it more convenient to pick up the fish!
Wenzhou fish soup
Recipe Recommendations
- tapioca starch appropriate amount
- shredded carrot appropriate amount
- onion appropriate amount
- pepper appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Wenzhou fish soup
1
Wash the fish-free section
2
Remove the bones and take the fish for later use. Because it is a big fish, you just need to cut it and get ready fish
3
Take a packet of tapioca starch, or regular starch
4
Sprinkle a little starch on the chopping board, take a piece of fish and wrap it with starch.
5
Take out a beer bottle and wash it, rub some starch on it, beat the fish and fish into thin slices, usually into round slices
6
Fully knocked fish fillets
7
Bring cold water to the boil in the pan, add the shredded fish slices, and then remove them and place them in cold water. When cooking, cut them into strips.
8
The traditional three strands in Wenzhou should be carrots, steamed mushrooms, and shredded green vegetables. Today, I will use them locally, including shredded carrot, shredded bamboo shoots, mushroom slices, and spinach leaves
9
Remove the oil pan, stir-fry shredded carrots and shredded bamboo shoots first, then add mushroom slices and stir-fry, add water, add salt, sugar, and cooking wine, and then add a few slices of spinach leaves
10
Pour in the chopped shredded fish and bring to a roll, then add pepper powder and turn off the heat, add chicken essence and green onion