This dish appears at banquets at the official residences of the Tang Dynasty. After being introduced to the folk, the milk stuffed fish gradually transformed into milk soup pot fish, becoming a traditional xi'an dish that has endured for a long time.
Ingredients: 1 fresh carp (weighing about 1000 grams), ham sausage, shuifa shiitake mushrooms, shuifa magnolia slices 50 grams each, coriander segments 10 grams, green onion segments, ginger slices 5 grams each
Seasoning: 1 tbsp cooking wine, 1 tsp salt, 1/2 tsp white pepper, (1) 3 cups milk broth, 3 tbsp salad oil, 1 small dish of ginger vinegar sauce
Preparation Method:
The fresh carp is scraped off the scales, the gills are dug out, the fishing line is removed, the abdomen is disemboweled, the internal organs are removed, and the water is rinsed. The head of the fish is cut off, and the body of the fish is cut in half along the spine, each half is cut into tiles with a slashing knife.
Ham sausage, shuifa shiitake mushroom, and shuifa magnolia slices are cut into rectangular pieces respectively.
Heat salad oil in a wok until 70% hot, add the fish head and the cut fish pieces and fry until the fish is golden brown.
Add cooking wine, green onion and ginger slices, stir-fry well, pour in the milk broth and bring to a boil over high heat.
Add the sliced shiitake mushrooms, sliced ham and magnolia slices, add salt, (2) Simmer on high heat for 5 minutes.
Pour all the stewed fish soup into the hot pot and serve it to continue simmering.
When eating, add white pepper and coriander segments, and the fish is eaten with ginger vinegar sauce
Production tips
(1) The quality of the milk soup is the key to the success of this dish. A good milk soup is carefully simmered from chicken, pork bones, fish bones, etc., and is white and fragrant.
(2) Cook the fish until eight ripe before serving.
(3) This dish should use copper hot pot, if it is home-cooked, it is also possible to use a general hot pot.
Selected from the book "Every Year There Are Fish", all rights reserved.