Shrimp and sea bass pot is a dish that combines the freshness of the sea and the sweetness of the river in one pot, and behind it is the long-standing seafood cooking wisdom of the Chinese nation. Tracing back to the ancient banquet recorded in the "Book of Rites and Internal Rules", the sea bass is the treasure on the banquet, and Du Fu's poem "people come and go on the river, but love the beauty of sea bass", which shows its historical status. And shrimp, as a gift from the ocean, has been recorded as early as "Erya", symbolizing abundance and auspiciousness. When the two meet, it is like a fishing boat singing at night, an ancient fisherman returned with a full load, cooked sea bass and fresh shrimp together, and created this dish, which has been passed down to this day and has become a delicious legend on the table of modern people.
Cooking Steps:
1. **Preparation Materials** (4 servings)
- Sea bass 1 about 750 grams
- 200g fresh shrimp
- Sliced ginger 15 grams
- 10 garlic cloves
- 2 shallots
- Shiitake mushrooms 50 g
- 1000 ml of water
- 2 tablespoons cooking wine
- Light soy sauce 1 tablespoon
- Salt to taste
- Ground white pepper a little
2. Wash the sea bass, remove the scales and internal organs, and cut it diagonally with a few knives to make it easier to absorb the flavor.
3. Wash the shrimp and remove the gut, soak the mushrooms and slice them, slice the ginger and garlic, and cut the shallots into sections.
4. Add water to the pot, add ginger slices and some green onions, bring to a boil over high heat, turn to low heat and simmer for 10 minutes.
5. Put the sea bass in a pot, add cooking wine, light soy sauce, cover with mushroom slices, and simmer for 10 minutes.
6. When the sea bass is half cooked, add the shrimp, sprinkle salt and white pepper to taste, and continue to simmer for 5 minutes until the ingredients are fully cooked.
Tips:
- Do not simmer the sea bass for too long to avoid the meat becoming loose.
- Make a few diagonal strokes on both sides of the fish for both aesthetics and to speed up the flavor during cooking.
- Fish and shrimp are seasoned separately, with the fish being the main seasoning and the shrimp being added at the end to ensure their respective flavors.
Fresh shrimp and sea bass pot, within a pot, the essence of sea and land gathers, and the color and flavor are complete. The sea bass has delicate flesh, the shrimp are sweet and springy, and the soup is clear and delicious, and each spoonful is a gentle soothing for the taste buds. Close your eyes and smell lightly, the salty freshness of the sea breeze and the sweetness of the mountain spring are intertwined, visually, the golden fish meat and the crystal shrimp contrast with each other; Audibly, the soup in the pot is slightly boiling, like waves lapping on the shore; To the touch, the tenderness of the fish and the elasticity of the shrimp form a symphony of texture.