Qiyang pen fish

Qiyang pen fish method:

Raw materials for making Qiyang pen fish:

Fresh pen fish 1, weighing about 1000 grams, 30 grams of red pepper, 100 grams of cooked lard, 40 grams of cooking wine, 3 grams of refined salt, 1.5 grams of pepper, 40 grams of green onion, 15 grams of ginger, 25 grams of soy sauce, 10 grams of wet starch, 250 grams of miscellaneous bone soup, 10 grams of sesame oil.

The processing steps of Qiyang pen fish are as follows:

1. Cut the pen fish into 4 cm long and 2 cm wide dominoes. Shredded red pepper and ginger. Cut the scallion into sections and the rest into scallion.

2. Put the frying pan on high heat, add lard to 80% heat, stir fry the fish, add red pepper, shredded ginger, scallion, refined salt, cooking wine and soy sauce, stir fry for 1 minute, add miscellaneous bones and simmer for 2 minutes until the soup is slightly dry, then add monosodium glutamate, lard and scallion, thicken with wet starch, pour in sesame oil and sprinkle with pepper.

The characteristics of Qiyang pen fish are as follows

Pen fish is a famous specialty of Wuxi in Qiyang County, Hunan Province. It is said that Su Dongpo, a famous writer of the Song Dynasty, once passed by Qiyang. The magistrate of Qiyang invited him to flood the Wuxi river at night and hold a banquet on the boat. Mr. Dongpo was attracted by the beautiful scenery here. When he was about to write a poem, the gust of wind blew and the pen fell into the water of the Wuxi River, which immediately turned into countless swimming fish with bright colors and brush like strokes. In ancient times, it was said in a poem: "the east slope of heaven does not leave words, and the magic pen turns into a treasure on the table." Qiyang pen fish got its name from this. The pen fish is also called Paralichthys olivaceus because of its round yellow body and bamboo like shape. The pen fish, which is made by frying and stewing, has the delicacy of mandarin fish, the sweetness of black carp, the oil moistening of eel and the fresh fragrance of loach. It is a famous local traditional dish.

Qiyang pen fish

Qiyang Biyu is a famous traditional dish in Hunan Province, which belongs to Hunan cuisine. It is produced in the area of Wuxi in Qiyang area of Hunan Province. It looks like a brush. Its meat is tender and nutritious. It is known as "a treasure on the table". Hunan cuisine is tender, sweet and delicious, oily but not greasy, and full of fragrance.

raw material

Fresh fish liver oil stick (weight about 1000g), ginger 15g, red pepper 30g, scallion 20g, soy sauce 25g, Shaojiu 5g, refined salt 1.5g, monosodium glutamate 1g, wet starch 10g, fresh soup 250g, pepper 1.5g, sesame oil 10g, cooked lard 100g

Production process

1. Kill pen fish, wash, drain and cut into 4 cm long and 2 cm wide dominoes. 2. Remove the seeds of red pepper and shred with ginger. Cut the scallion into sections, cut the scallion leaves into scallion flowers. 3. Stir fry the fish with red pepper, ginger, scallion, Shaoxing wine, refined salt and soy sauce. Add the fresh soup and simmer for two or three minutes until the soup is tight. Then add MSG, 30 g lard and scallion. Thicken with wet starch, pour in sesame oil and sprinkle with pepper.

Historical allusions

It is said that Su Dongpo, a great writer of the Song Dynasty, once passed through Qiyang and was attracted by the local landscape. The magistrate of Qiyang specially invited him to visit Wuxi river at night and hold a banquet on the boat. Su Dongpo was very excited. When he was about to write a poem, his brush was suddenly swept away by a whirlwind and fell into the river, turning into countless colorful fish with pen like shape. The ancients said in a poem, "the east slope of heaven does not leave words, but the magic pen turns into a treasure on the table." Qiyang pen fish got its name from this.

Longitude: 104.06573486

Latitude: 30.65946198