How to make long fish with soft pockets in Huaiyang cuisine?

[Main materials and auxiliary materials]

Small octopus (1000g), monosodium glutamate (1g), balsamic vinegar (1 15g), white pepper (0.5g), ginger slices (10g), Shaoxing wine (/kloc).

[Cooking method]

1. Put 2000g of clean water, coarse salt, balsamic vinegar100g, scallion and ginger slices into a pot, boil them with strong fire, then quickly pour the long fish into the pot, cover the pot tightly, add a small amount of clean water after the long fish stops moving and its mouth is open, gently push the long fish over with a spoon, stew for about 3 minutes, take out the long fish and take it out.

2. Heat a wok with high fire, scoop 75g of cooked lard, when it is 70% hot, add garlic slices and stir fry until fragrant, add long fish fillets, add Shaoxing wine, monosodium glutamate, soy sauce and water starch to thicken, cook 15g balsamic vinegar, pour 25g of cooked lard, stir fry and sprinkle with white pepper.

[Process key]

Put the live long fish into the boiling water pot, and immediately cover the pot to prevent the long fish from escaping.

[Flavor characteristics]

1, Monopterus albus, commonly known as "long fish" in Huaiyin. It's delicious. There is a popular saying that eels compete with ginseng in summer.

2. Huaibei chef is good at cooking eel into a mat, which is called "Huaibei long fish mat". There are as many dishes as 108, which are layered and have different tastes. Soft-skinned long fish is a famous dish in the long fish pad.

It is said that in ancient times, the longevity fish was wrapped in gauze and put into a boiling pot with onion, ginger, salt and vinegar until the fish rolled up and its mouth opened. Cook its loin. After cooking, the fish is very mellow and tender. It is clamped with chopsticks, and the two ends hang down, just like a girth on a child's chest. You can wrap it with a spoon when you eat it, hence the name "soft-pocketed long fish".

4。 This dish is carefully cooked with thick pen and small long fish before and after the Dragon Boat Festival. The cooked back is black and bright, soft and tender, fresh and refreshing, and the garlic is rich.

Soft-skinned long fish is a famous specialty dish in Funing county's history, and now it has become the main traditional brand dish in Huaiyang cuisine. On the occasion of the 20th anniversary of the establishment of Yancheng in 2003, the soft-skinned long fish selected by Funing Xinggu Hotel was rated as the first of the 20 famous dishes in Yancheng.

The long fish is Monopterus albus, and its production process is: selecting 1-2 wild Monopterus albus, scalding it with boiling water, then putting the scalded long fish in cold water, and cutting it into long fish shreds with a bamboo knife. Select a proper amount of long fish fillets to make chopsticks-wide long fish shreds, mix them with soy sauce, red koji, sugar and starch to make sticky seasoning, and add adjuvants such as pepper, ginger, onion and garlic. Boil soybean oil in the pot, stir-fry the long fish in the pot for a few shovels, immediately add seasoning and stir-fry for a while, then put the fried long fish on a plate, pour the fried cold sesame oil and sprinkle some pepper. You can eat it.

This dish is crisp but not greasy, mellow and delicious, salty and sweet, and mild in taste. In the production, special attention is paid to the collocation of auxiliary materials and the use of heat to keep the original flavor of the main course and reflect the infiltration of seasoning.

In the tenth year of Guangxu, the Governor of Liangjiang left to inspect the flood of Yuntiguan Huaihe River and was stationed in Huai 'an Prefecture. Huai 'an government specially invited the chef of Funing to cook a soft hemp fish for Zuo's adult to taste. On Zuo's recommendation, as one of the tributes of Huai 'an Prefecture, the soft-faced fish in Jinjing congratulated Cixi on her seventieth birthday.