This white stir-fried knife fish shredded, can be regarded as the classic of Huaiyang cuisine, it was created by the young Pan Zhenping, the raw material used is the Yangtze River knife fish, this kind of steamed river fresh, but because of the fish body thorny many diners are discouraged.
Knife fish is not fried, so how to fry it? First cut the knife fish into fish leaves, and then the master in the egg flower, and then the fish into it, squeezed in the water pot, this becomes the knife fish shredded, and then the knife fish shredded into a very warm oil pot, the color is very beautiful, very powerful, chopsticks a shake up.
A stir-fry dish of knife fish was born in this ingenious way. This is also a blessing for diners who look forward to the deliciousness of knifefish and the discouragement of thorns.
When he was young, Pan Zhenping believed in three hundred and sixty lines, and he doubled down on his research after entering the industry. White stir-fried knife and fish shreds eventually earned him the reputation of a yuan dish. Now, exactly fifty years after the creation of this dish. Fifty years have passed, and he has long been a father and a teacher.