Shenmai fish

Practice of Shenmai Tuan fish:

Raw materials for making Shenmai fish

One live Tuan fish (about 500-1000g), 5 g ginseng, 10 g Huopu, 20 g Fumai, one egg, 50 g ham, 15 g ginger, 15 g green onion, 3 g salt, 15 g cooking wine, 1 g monosodium glutamate, 500 g chicken soup, and 50 g crude oil.

Processing steps of Shenmai Tuan fish:

Cut off the head and neck of the Tuan fish, drain the blood, put it in the basin and add boiling water for 3 minutes, then take it out, scrape off the black film on the back and skirt with a knife, then peel off the white clothes on the four feet, and cut off the claws, tail and abdominal shell. Remove the internal organs and mill them. Place the frying pan on the fire, add water and Tuan Yu, bring to a boil and simmer for about half an hour. Remove the butter in warm water, remove the back shell, abdominal nail and the thick bones of the nail limbs, wash them, cut them into 3cm square pieces and put them into a bowl. Cut the ham into small pieces, dice the oil and cover the fish. Put half of the seasoning (monosodium glutamate is not used for the time being), ginger rice and clear soup into the bowl. Wrap the Fumai and Huopu in cloth and put them into the soup. Beat ginseng into fine powder and sprinkle on it. Seal the bowl with wet cotton paper and steam for 3 hours until the fish is crispy. After the fish out of the cage, pick up the onion section, turn over the bowl, and remove the original fish

The characteristics of Shenmai fish are as follows

The fish is soft and rotten, smooth and sharp, with thick soup and rich egg flavor. It can nourish yin and blood, replenish qi and strengthen spleen.

Shenmai fish

Shenmai tuanyu is a famous dish, which belongs to Sichuan cuisine. The main raw materials are live tuanyu and ginseng. The ingredients are Huopu, Fumai and eggs. The main seasonings are salt, cooking wine and monosodium glutamate.

Dish description

Cooking category: stew Cuisine: Sichuan cuisine ingredients category: fish flavor: salty and fresh

Suitable season: Winter

Main material

Ingredients: a live round fish (about 500-1000g), 5g ginseng, 10g Huopu, 20g Fumai, one egg, 50g ham

Accessories: 15g ginger, 15g scallion, 3G salt, 15g cooking wine, 1g monosodium glutamate, 50g chicken soup and 50g raw oil

Production process

clean

Cut off the head and neck of the Tuan fish, drain the blood, put it in the basin and add boiling water for 3 minutes, then take it out, scrape off the black film on the back and skirt with a knife, then peel off the white clothes on the four feet, and cut off the claws, tail and abdominal shell. Remove the internal organs and mill them.

Stew with fire

Place the frying pan on the fire, add water and Tuan Yu, bring to a boil and simmer for about half an hour. Remove the butter in warm water, remove the back shell, abdominal nail and the thick bones of the nail limbs, wash them, cut them into 3cm square pieces and put them into a bowl. Cut the ham into small pieces, dice the oil and cover the fish. Put half of the seasoning (monosodium glutamate is not used for the time being), ginger rice and clear soup into the bowl. Wrap the Fumai and Huopu in cloth and put them into the soup. Beat ginseng into fine powder and sprinkle on it. Seal the bowl with wet cotton paper and steam for 3 hours until the fish is crispy. After the fish is out of the cage, remove the scallion, turn over the bowl, pour the original soup into the pot, use the remaining half of the seasoning and monosodium glutamate to taste, boil and beat to remove the foam, then beat an egg in the soup, boil slightly and pour it on the fish.

Core tips

A detailed introduction of Shenmai fish

The production method and category of Shenmai Tuan fish, production technology, main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, Shenmai Tuan fish practice, various nutrients, etc.

Materials for making Shenmai fish

Main ingredients: Live turtle (soft shelled turtle) one (about 500-1000g). Ginseng 5g, Huopu 10g, Fumai 20g, an egg, ham 50g. Ginger 15 grams, onion 15 grams, salt 3 grams, cooking wine 15 grams, monosodium glutamate 1 grams, chicken soup percussion grams, raw oil 50 grams.

Longitude: 104.06573486

Latitude: 30.65946198