Pan fish

Pan fish method:

Raw materials for pan fish

A live carp, Haimi, cornflakes, ginger, Shaojiu, soy sauce, refined salt, monosodium glutamate, scallion, chicken soup, dried mushrooms.

Pan fish production steps:

Production process:

Kill the live carp, remove the scales, gills and viscera, wash them, cut them obliquely into the head, tail and middle sections, put them in the boiling water pot, take them out and enlarge them in the sea bowl; wash the mushrooms, remove the pedicels, put them on the fish together with the sea rice, yulanpian, scallion and ginger; heat the frying pan, pour in the chicken soup, add soy sauce, refined salt, monosodium glutamate and Shaoxing wine, boil them and pour them into the sea bowl containing the fish, cover them Cover to prevent gas and water from entering. Steam for about 10 minutes.

Characteristics of pan fish:

The fish is tender and the soup is delicious.

Pan fish

Pan fish is a famous dish of tongheju restaurant in Beijing. It was created by Pan Zuyin, a senior official in the late Qing Dynasty. Pan Zuyin, a philologist, is said to have learned from the study of philology when he invented this famous dish.

Chinese vocabulary

essential information

Title: pan fish (pan fish)

Pinyin: P ā N Y ú

Explanation: it refers to the flounder separated in the middle, and refers to the death of a couple.

Detailed explanation

origin

Selected works of Zhaoming (Volume 23) three mourning poems by Pan Anren (Yue) in Jin Dynasty

The lingering fragrance is still on the wall. I feel so sad that I can't be surprised. Such as that Hanlin bird, two habitat once. If you swim in Sichuan fish, you will find a better way.

interpretation

"If you swim in Sichuan, you will find a better way." Li Shan quoted Erya in his annotation: "there are flounder in the East. It's no better than that." Later, "Pan Yu" was used to refer to the flounder in the middle of the road, which means that one of the couple died.

Application examples

In the elegy of Lu Shi, the wife of Cui Shilang, a heavenly official, written by Shen Quan of Tang Dynasty, "Pan Yu has been separated since then, and Chen Feng has just flown."

well-known dish

brief introduction

He thinks that the word "fresh" in Shuowen Jiezi (Chinese characters for explanation) is from "fish" to "sheep", which shows that fish and sheep are the two kinds of food with the best flavor. If they are made together, the word "fresh" will be synthesized, which should be the freshest flavor in the world. So he stewed fish with mutton soup and made pan fish. Another thing to say is that Pan Zuyin is a regular customer of guangheju restaurant in Beijing. He used to cook fresh carp, superior mushrooms, dried shrimps and other ingredients with chicken soup. He didn't add oil, and the taste was very delicious. The fish was also fresh and tender. Many people praised him for his fish dishes. Because he was familiar with the owner and chef, he passed on his fish making method to the chef of guangheju. In 1930, guangheju closed down, and its main chef turned to tongheju, which became a famous dish of tongheju. It is also said that the creator of "Pan Yu" is not pan Zuyin, but another pan bingnian surnamed pan. Although pan bingnian was also an academician, he was unknown and not famous as a philologist, so his right of invention was taken away by the officials of his city. The color of this dish is reddish, the meat is soft and tender, fresh and refreshing.

raw material

A live carp, Haimi, cornflakes, ginger, Shaojiu, soy sauce, refined salt, monosodium glutamate, scallion, chicken soup, dried mushrooms

Production process

Kill the live carp, remove the scales, gills and viscera, wash them, cut them obliquely into the head, tail and middle sections, put them in the boiling water pot, take them out and enlarge them in the sea bowl; wash the mushrooms, remove the pedicels, put them on the fish together with the sea rice, yulanpian, scallion and ginger; heat the frying pan, pour in the chicken soup, add soy sauce, refined salt, monosodium glutamate and Shaoxing wine, boil them and pour them into the sea bowl containing the fish, cover them Cover to prevent gas and water from entering. Steam for about 10 minutes.

Another way

[main and auxiliary materials]

Live carp... 1

Ginger slices... 3 G

Dried mushrooms... 5g

Shaoxing wine... 10 grams of Haimi... 3 grams

Refined salt... 2.5G

Chicken soup... 750 grams

MSG... 3.5g

Scallion... 7.5G

Soy sauce... 5g

[cooking method]

1. Remove the scales, gills and fins of the live carp, open the mouth, remove the internal organs, wash them with cold water, and cut them into two pieces obliquely. Wash the dried mushrooms, remove the pedicels and break them into small pieces.

2. Blanch the fish in boiling water, put them in a big bowl, add mushrooms, scallions, ginger slices, sea rice, Shaoxing wine, salt, soy sauce, monosodium glutamate, chicken soup, steam for more than 20 minutes, remove scallions and ginger slices, and then eat.

[process key]

1. Baiyangdian carp is the best choice for carp. Its back is blue gray, abdomen is white, and its meat is fat and fresh without fishy smell. When processing carp, you should pay attention to remove the blood tendons, otherwise the fishy smell is heavy.

2. When steaming, the fire is very hot and the gas is very urgent, and the steam can be cut off.

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