Bao Gong Fish, a special dish of Anhui rich in historical and cultural heritage. In the production process, it is not only necessary to keep the fish fresh and tender, but also to let the seasoning fully penetrate, so that the fish not only has the feeling of selflessness of the iron face, but also is full of mellow aroma.
How to make it:
Preparation
Prepare a fresh male fish and clean it, especially the black membrane in the fish belly should be thoroughly cleaned.
Prepare a saucepan, pour in enough oil, and preheat the oil to six or seven percent hot.
Prepare some essential seasonings: ginger, green onions, garlic cloves, cooking wine, light soy sauce, dark soy sauce, sugar, five-spice powder, pepper and salt.
The production process
Pour enough oil into a frying pan, add the baogong when the oil temperature rises, fry on both sides until slightly yellow, remove and set aside.
In the same pot, add the ginger shreds, green onions, and crushed garlic cloves and stir-fry until fragrant.
Put the fried fish in a pan and sprinkle cooking wine, light soy sauce, dark soy sauce, sugar, five-spice powder, pepper and salt evenly on both sides.
Add enough water to cover the fish, then cover the pot and simmer for about 20 minutes.
During the simmering period, the fish body can be turned at the right time to ensure that the seasoning penetrates evenly.
Simmer until the soup is thick, then turn off the heat. Don't let the soup run too dry, and leave some of the soup to keep the fish moist better.
Before cooking, you can sprinkle some chopped green onions as a garnish.
Tips
Material selection: Choosing fresh smelt is key. Fresh fish is more delicious and better able to absorb the flavor of the seasoning.
Oil temperature control: The oil temperature of fried fish should not be too high, six or seven into the heat can be. The high temperature will make the skin of the fish prematurely charred and affect the taste.
Bring to a simmer: Simmering over low heat will add flavor to the fish and keep it tender. If the heat is too high, it is easy for the fish to get old.
Flip frequency: During the stewing process, turning the fish body at the right time can ensure that the seasoning penetrates evenly, but the action should be gentle to avoid the fish breaking.
Soup treatment: When collecting the juice, leave some soup to keep the fish moist and make it more tender and juicy.
Seasoning ratio: The ratio of seasonings can be adjusted according to personal taste. If you like sweetness, you can add more sugar, and if you like salty, you can add more salt. But also be careful in moderation, too sweet or too salty will mask the deliciousness of the fish.
Decoration: Sprinkle chopped green onions before cooking to add color and flavor to the dish and make it look more appetizing.
Historical implications: Bao Gong Fish got its name because it echoes Bao Gong's image of incorruptibility. During the production, you can tell the children the historical story of Bao Gong, so that they can enjoy the food while learning the truth of life.
Cultural heritageAs a dish with a historical and cultural background, Bao Gong is not only a delicacy, but also a cultural inheritance. This dish can be made at an important festival or gathering at home, allowing the family to feel the charm of traditional culture.
Overall, making a smelt requires a certain amount of patience and skill. With these tips, you'll be able to cook delicious baogong fish at home with ease.
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