How to make rock sugar turtle and yellow fish wrapped in rotten skin

Although there are many local long-established restaurants, what kind of taste Ningbo cuisine should be, many Ningbo people can't say. On May 21, the Municipal Catering Industry and Culinary Association issued the group standards for the second of Ningbo's "Top Ten Famous Dishes", rock sugar turtle and rotten skin wrapped yellow croaker, which made detailed provisions on how to cook and make these two dishes.

Ningbo cuisine is a combination of fresh and salty taste, paying attention to tenderness, softness and original taste, and is the main component of Zhejiang cuisine in China's "eight major cuisines". Ningbo's "Top Ten Famous Dishes" have been selected in 1956, and after the reform and opening up, a certain standard has also been formed.

"I've seen the standard at the time, and it's not so much a standard as a recipe, which simply specifies the cooking process, and words like 'little fire' abound, just for experienced teachers to learn how to make." Ying Gangfeng, general manager of Ningbo Hong'er Family Banquet, one of the famous chefs in Ningbo who participated in the production of the group standard of rotten skin bag yellow fish, told reporters that at the moment when the catering industry is booming, the lack of specific standards has become an obstacle to the spread and development of Ningbo's old taste.

"100 chefs have 100 kinds of Ningbo cuisine cooking methods, this time we have refined the production procedures of the two dishes of rock sugar turtle and rotten skin wrapped yellow fish from the selection of ingredients, processing and cutting, seasoning, heat, finished product taste characteristics, etc., restoring the production process and taste of traditional Ningbo cuisine decades ago, not only Ningbo cuisine business enterprises can learn to make, citizens can also make these famous dishes at home." Lou Chengbin, director of the Famous Chef Committee of the Municipal Catering Industry and Culinary Association, said.

Taking rock sugar turtle as an example, the standard stipulates that the turtle used in the preparation of dishes should be stocked after 3 to 5 years, and the weight should be about 850 grams after washing and eviscerated. When handling turtles, let the turtles fall on their backs on the ground, wait for the head to stick out, quickly use the left finger to pinch its neck and pull it out forcefully, hold the turtle's back with your hand, hold the knife in your right hand, and cut the neck bone with force. After draining the blood, it is soaked in hot water at 90 degrees Celsius and fished out when the shell of the turtle is covered with white clothes.

The Municipal Catering Industry and Culinary Association also announced the use of group standards, namely Dongfu Garden, Meiyan Fashion Restaurant, Hong'er Family Banquet, Nanyuan Universal Hotel, Tengtou Ecological Tianyuan, Century Shengye, Hanbin Hotel, Chungshang Grandma Bridge, Zhehai Hotel, Haiyi Hotel, Yuyao General Hotel, Ninghai Pacific Hotel, etc.