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Today, I would like to talk to you about a dish in Henan, "shallots and peppers with stewed fish fillets". As the name suggests, "炝" belongs to the category of "oil stew", which is a common cooking method in Yu cuisine. After cooking, it has the characteristics of peppery aroma, crisp and tender and delicious, and long aftertaste. There is a story in this dish.
It is said that when the Qianlong Emperor went to Henan to inspect the jinghe River, and when he arrived in Kaifeng, local officials of all sizes rushed to give gifts, and Qianlong asked the eunuchs accompanying him to write down the names of the giftees one by one, and the next day called all these officials to the Henan Governor's Palace to give them instructions.
Qianlong said that he had come to the place to see the beginning, and at the same time was concerned about whether there were any fish in the river. Do you say there are fish? There are no fish, the people live a hard life, where do all the valuable gifts in your hands come from? When Qianlong said this, the civil and military officials looked at each other and did not know what to do. Qianlong said again, "Well, I have accepted all your gifts, exchanged them all for fish fry, put them into the river, and in a few months I will return to you to taste your fish for myself." After the civil and military officials knelt down, Qianlong brushed his sleeves and left.
A few months later, Qianlong did come again, and he also claimed to eat the flavored fish here. The governor of Henan had long been prepared to let the most famous cook in Kaifeng Province take charge of the spoon and made several kinds of fish dishes for Qianlong to taste. After Qianlong tasted it, he felt that one of the fish fillets mixed with meat and vegetarian was very distinctive, so he called the chef to ask, this fish fillet is very well done, what is it called? In fact, just to increase the variety of fish dishes and make such a fish dish, so he himself does not know what the name should be, in a panic to make the seasoning of the dish one by one, call, call, call the onion pepper braised fish fillet, Qianlong exaggerated the chef, since then this dish called onion pepper braised fish fillet is popular in Henan, becoming a unique cooking method in Yu cuisine.
Green onion and ginger are unique seasonings in the cooking of Yu cuisine, green onion and pepper and coriander are the main ingredients, mostly chicken, fish or fresh vegetables with crispness, pepper and green onion, ginger shredded for cooking.
Ingredients for the production process: fresh fish, peanut oil, clear soup, water starch, sesame oil, soy sauce, rice wine, eggs, salt, ginger, green onion, monosodium glutamate, sugar.
Directions: Cut the fish into slices, add water starch, beat the eggs and soy sauce into a paste and mix well.
Second, add peanut oil to the wok, when it is 60% hot, put the fish fillets into the frying yellow and drain them, leave a little oil in the pot, put the green onion and ginger shreds into the frying to make the aroma, and then add the shallots, ginger, fish fillets and soy sauce, salt, sugar, ginger juice, clear soup turning the pot seasoning sauce into the fish fillets, pour sesame oil to plate.
This is the story + method of this dish, what do you think? First of all, I personally feel that it is similar to the sauerkraut fish method! It is still the simplest ingredients and the most convenient method to make the food, and it is best to make the original taste. What is the experience practice can leave a message in the comment area!!
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