# Autumn/Winter Soup Dish 1/4 #
Tuanjie Lake store has a particularly popular "open stove vinegar pepper mandarin fish", especially in autumn and winter, half dish and half soup, sour and spicy, hot and hot. One pot less can be used, and more people can continue the soup. Ordering a few cold dishes, a pot of "open stove vinegar pepper mandarin fish", and finally eating a "crispy" roast duck is really a good meal.
"Open stove vinegar pepper mandarin fish" is originally Shandong Jiaodong taste. Jiaodong fishermen eat fish very homely, hit the fish, scoop a scoop of water, boil the fish, fish soup boiled white. Add vinegar and pepper, sprinkle sesame oil, sprinkle with shredded shallots and coriander to taste.
Shandong cuisine is divided into two major genres: Jiaodong Gang and Jinan Gang. Both gangs make good use of pepper and vinegar. Jiaodong stir-fried dishes will use pepper, vinegar will also be cooked, seasoned with sesame oil. Onions and coriander are regulations, and even more indispensable. Jinan Gang cuisine has a unique "vinegar slip" flavor type, mainly vinegar, salty and fresh as a supplement, vinegar mellow and appetizing. In Jinan cuisine, there are many "off-the-shelf" dishes, which must be seasoned with vinegar, and then accompanied by sesame oil, coriander and green onions to cover up their dirty smell.
The "vinegar pepper fish" entered the rice village and slowly refined. Changed from marine fish to mandarin fish. Mandarin fish are the best fish in Beijing, and are generally only available at large tables. The taste has also been stereotyped, becoming the famous "vinegar pepper" flavor type in Shandong cuisine.
"Vinegar pepper" flavor, to use "two soup" (head soup mixed with water boiling), soup thick too salty, covered with fish fresh, can not be law, with water and not mellow, mouth is weak, no taste. There is also a method: fry the fish slightly, brew a thin soup, open the fire, grunt on high heat, and also the soup is white and fresh.
Vinegar and pepper are the soul of this soup dish: vinegar can not be more and can not be less, so can pepper, the ratio of the two, in terms of taste, is, slightly sour and slightly spicy, not big sour and spicy. Drink in the mouth, it takes three bites to taste the sour taste, after three bites, accompanied by a sour taste, is the pepper slightly spicy. Then, the more you drink, the stronger the taste, and the more you drink, the more delicious it becomes.
Drink vinegar pepper fish to be hot, the so-called "one hot top three fresh" is also. This sentence in this "vinegar pepper fish" can not be more appropriate.
In order to keep this soup hot and hot, I went to Zhangjiagang "Lucky Metal Products Factory" many years ago and customized the open stove that has been used until now.
"Open stove vinegar pepper mandarin fish" is a soup dish loved by the common people, and it sells well in the Da Dong roast duck shop. On the dinner table, it can be served at any time, after the cold dish, it can be appetizing and increase the appetite; after the hot dish or roast duck, it can be digested and degreased, moisturizing the appetite; after the meal, drinking a sip can be antidote.
It's cold, you can't have big meat, you can't have no big fish. There are big fish, there must be a "open stove vinegar pepper mandarin fish". The taste of the people is smooth and moist. A pot of hot fish soup, warm the stomach, warm the heart.
Big Dong Ming furnace vinegar pepper mandarin fish
