Today is already Lapa Eight, in the blink of an eye there are still three weeks to go to the New Year, Chinese New Year's Eve meal to think about what to do? Today Xiaobian gives you a local dish in Shandong - bad fish fillets.
Originating from Shandong, the fish fillet is a veritable Lu dish with a smooth and tender fleshy texture and overflowing aroma, which is deeply loved by food consumers.
Every time I go down to the restaurant with friends, I will order this classic dish that is more famous in Shandong, and the bad is also the fragrant song plus the old wine of Shaoxing, after cooking, the fish fillet is delicious, the bad fish fillet uses local fresh yellow croaker, and after the slice is added to the batter, the meat is smooth and tender. In Shandong, this dish will be ordered every time a friend gathers or a family banquet, and I don't know that this famous dish has another story.
It is said that during the Longqing period, when Bingbu Shangshu returned to his hometown to visit his relatives, he once brought a chef to Kyoto, and just happened to meet Emperor Muzong Zhu Zaiyuan as his favorite concubine Heshou, Guo Shangshu recommended his own chef to preside over the imperial banquet, and the chef showed "eighteen cooking skills", and the Manchu Dynasty Wenwu was all happy.
Emperor Muzong's Emperor Zhu Zaiyuan did not wake up until the sun was three rods, but he still had a lingering aftertaste, and he was extremely impressed by this chef in Fukuyama. After many years, the cook had already returned to his hometown, and one day Emperor Muzong was in poor health, and remembered this famous dish of Chef Fukuyama, and the empress dowager immediately sent half a pair of luan drivers to greet him, and took the chef and two apprentices to the palace, and since then the chef's hometown has been called Luan Driving Zhuang by everyone.
This dish, which is sold in several large Lu cuisine restaurants in Beijing, will always be at the forefront. Anyone who has tasted it will be enchanted by the melodious smell and the smooth and tender fish fillets, and in an instant, the dancing basket will not stop until the plate is dry and the bowl is clean, huh! There are not many dishes that can be evocative for a lifetime, but "bad fish fillets" can mostly arouse people's appetite, and most of the people who eat this dish in restaurants are repeat customers.
"Bad fish fillet" is also very simple to make, the key to pay attention to two points, one is to have "bad juice", the other is to pay attention to the heat mastered when sliding fish fillets, as long as you master these two points, you will do it at home! Speaking of "fragrant bad", many stores regard it as their own secret seasoning, most of which is secretly passed on. As a result, outsiders won't know, and you won't be able to make this dish at home.
The fragrant brine is made of old wine and osmanthus brine, and the fish fillets are extremely delicious and tender after cooking. Although the scent is only a spice, it is indispensable in this dish and occupies a place.
Bad fish fillet after the first taste on like it, the unique taste of the bad taste makes the dish more delicious, just at the beginning of their own will not do, slowly after trying a few times, now the taste is more and more correct, will not pick the fish bones of friends if you like dragon fish can also be as simple and convenient as me with fish fillet cut fish fillet.
Preparation Method:
1. Thaw the dragon fish
2. Prepare ginger slices and lemon slices
3. Wash and cut the thawed fish fillet into a thin skin evenly and put it in a bowl with salt, ginger slices, lemon slices and highly white wine mix well and marinate for half an hour
4. Prepare green beans and soaked hair washed black fungus
5. Add the corn starch with water to dissolve into water starch, and prepare the bad brine
6. After the water in the pot is boiled, pour the seasoning together until the fillets change color and then fish up
7. Pour oil into the pot and add ginger slices to stir-fry
8. Pour boiling water
9. Bring black fungus and green beans to a boil over high heat
10. Pour in the fillets and add the cooking wine
11. Wait until boiling and add the bad brine
12. Try to taste seasoned with salt
13. Add a small amount of chicken essence
14. Turn off the heat after hooking with water starch (hook thin mustard)
15. Slippery is very delicious