How to cook fish in Gongmen?

Analysis:

Gongmen fresh fish

Ingredients:1500g live mandarin fish, 200g chicken breast, 50g green beans and 25g chopped ham.

Seasoning, cooking oil, clear soup150g each, salt 5g, egg white 50g, fat diced 50g each, bean paste 40g, Shaoxing wine 30g, sugar15g, and a little onion and ginger.

Production technology (1) Scales and viscera are removed from Siniperca chuatsi, head and tail are removed from Siniperca chuatsi, bones and skins are removed from the middle part of the fish, cut into rectangular pieces (door pieces), and slightly marinated with Shaoxing wine, ginger rice and salt. Chop the chicken breast into minced meat, and add egg white, Shaoxing wine, salt, etc. , adjust the flavor, put it on the fish fillets, then use green beans as diced doors, decorate the chopped ham with knockers and steam for 5 minutes.

(2) Deep-fry the fish head and fish tail, add base oil to the frying spoon, stir-fry the diced fat, bean paste, onion and ginger, add Shaoxing wine, sugar, salt and water, stir-fry the fried fish head and fish tail for 10 minute, and take out and put them on both sides of the plate. The fish fan code is in the middle. Fish sauce is concentrated and burned on the head and tail of fish. Boil the broth, pour the starch on it and pour it on the fish fan.

Features one fish and two meals, fresh and mellow.

"Gongmen Fish" is a famous dish in the imperial cuisine of Qing Dynasty. It selects a whole fresh fish, cuts it into three sections: head, body and tail, cuts a bluegrass flower knife on both sides of the head and tail, peels off the fish body, removes bone spurs and cuts it into pieces.

Sliced, served with cooked lean ham, dried shrimps, etc. Cook them separately and put them on plates on both sides of the head and tail. In the middle is a white fish fillet with two colors and two flavors, which looks like a fish jumping out of the palace gate.

It is said that this dish was personally named by Emperor Kangxi of the Qing Dynasty, and it was one of the necessary dishes in the ceremony of moving the Qing Palace.

In the 9th year of Kangxi (1607), Emperor Kangxi, the holy ancestor of Qing Dynasty, went south to inspect people's feelings. One day, he came to Gongmenling in Yunnan, which is a very dangerous mountain with a natural mountain at the foot.

The hole is wide and looks like a palace gate, which is magnificent and extraordinary. To the east is the hillside meadow and to the west is the pond. At noon that day, Kangxi came to a small hotel by the pool. After the reservation, he ordered.

A fish and a pot of wine. Soon, the shopkeeper brought wine and vegetables to the table. Kangxi felt beautiful after eating and asked, "Boss, what's the name of this dish?" A: "Bellflower Fish." the original

This kind of fish grows in ponds, eats only flowers and tender grass, and has golden patterns on its belly, hence its name. Kangxi had a whim and wrote four characters "Gongmen Fish" to the store.

The model is "Michelle Ye". Soon, the Governor of Jiangsu and Zhejiang Province passed by here and saw a plaque with the words "Michelle Ye" hanging on the door of the store. He was surprised. After understanding the reason, it is really today.

From my son. Since then, after the news spread, all tourists passing by here have to enter the store to taste the famous dish "Gongmen Fish". How did the famous dish "fish at the palace gate" spread to the people in Qing Dynasty?

? It is said that the Qing Dynasty perished in 19 12, and the court chefs also went their separate ways. Others fled to other cities, and in order to make a living, they opened restaurants and food stores specializing in palace dishes.

As a result, this ancient skill of court cooking spread among the people.