Yiyang City on the tip of the tongue: Chai fish

【Dish name】 Chai put fish

【Cuisine】 Hunan cuisine

【Features】 Pictograms, like firewood bundles, thick and tender taste, slightly spicy

【Ingredients】 Fresh fish 200 grams, shiitake mushrooms 75 grams, winter shoots 50 grams, cooked ham 25 grams, garlic leaves to taste, fresh ginger 25 grams, lard 50 grams, cooking wine 25 grams, chicken fat 25 grams, water starch 50 grams, a little pepper, salt, monosodium glutamate, chicken broth, green onion, ginger juice. 【Preparation process】 (1) Cut the fish into 3 cm long thick wire, add cooking wine, green onion and ginger juice, salt, MSG marinade into flavor, shiitake mushrooms, winter shoots, ham, ginger are cut into thin strips. (2) Use garlic leaves to bundle ginger shreds, ham shreds, shiitake mushroom shreds, winter shoot shreds, and fish shreds together for a total of 24 bundles. Cut both ends together with a knife, put them into a bowl, add chicken broth, salt, monosodium glutamate, onion and ginger juice, lard, cooking wine, pepper on the basket drawer and steam, yard neatly, blanch the fish head and tail with water, and reset. (3) Filter the original juice of the steamed fish, pour it into the pot and boil, the water starch is contoured, and the oil is poured on the fish meat.

Source: Boya Travel Network

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