Anhui cuisine -- Baogong fish

Anhui cuisine -- Baogong fish

Introduction:

"Baogong fish -- a famous dish in Hefei, Anhui Province, is also a traditional cold dish. Black backed crucian carp (Carassius auratus) from Baohe, Hefei, is called Baogong. This dish is famous for Chairman Mao's visit to Hefei. After eating it, he praised it. The dishes are red in color, crisp and rotten in flesh and bone. They melt in the mouth, with crisp and fragrant flavors. It's a delicious dish for invigorating the spleen and appetizing the stomach. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: remove the viscera of small crucian carp, wash the scales, add 50g soy sauce, 25g yellow rice wine, 10g green onion and ginger, marinate for 30 minutes.

Step 3: take a small bowl and add 50g soy sauce, 25g vinegar, 25g yellow rice wine and 50g rock sugar.

Step 4: put the cleaned pork ribs into the stewing pan.

Step 5: lay the peeled lotus root slices on the bottom of the pot.

Step 6: add scallion and ginger slices.

Step 7: put the small crucian carp on it.

Step 8: pour the mixture into the pot.

Step 9: add 150 grams of water and simmer for 4-5 hours.

Step 10: after 5 hours, cool the pot, take out the scallion and ginger, put the lotus root slices on the bottom of the plate, put in the small crucian carp, and pour in the sesame oil.

Materials required:

Small crucian carp: 500g

Lotus root: a festival

Pig ribs: right amount

Rock sugar: 50g

Scallion: right amount

Ginger: 25g

Soy sauce: 100g

Vinegar: 25g

Yellow rice wine: 50g

Sesame oil: appropriate amount

Note: be sure to simmer until it doesn't bubble. Finally, the crispy meat of crucian carp is rotten, so when you start the pot, you must wait for the fish to cool thoroughly, otherwise it will be broken in the pot.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor