【anhui Cuisine】---bao Gongyu

Name: 【anhui Cuisine】---bao Gongyu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Small crucian carp; one period Lotus root; Some rack of pork ribs; 50g crystal sugar; Some shallot; 25g ginger; 100g Soy sauce; 25g Balsamic vinegar; 50g Rice wine; Some sesame oil

by Red Bean Kitchen

4.8 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

Bao Gongyu, a famous dish in Hefei, Anhui, is also a traditional cold dish.
A black-backed crucian carp from Baohe, Hefei, is called Baogong.
This dish is famous because of Chairman Mao's visit to Hefei. After eating this dish, he was praised by him.
The color of the dishes is red in sauce, the flesh is crispy, and it melts in the mouth, and the two flavors are crispy and fragrant.
It is a delicacy that strengthens the spleen and appetites. "

【anhui Cuisine】---bao Gongyu

1. Prepare all the ingredients.

2. Remove the internal organs and wash the scales of the small crucian carp, add 50 grams of soy sauce, 25 grams of rice wine, and 10 grams of green onion and ginger and marinate for 30 minutes.

3. Take a small bowl and add 50 grams of soy sauce, 25 grams of balsamic vinegar, 25 grams of rice wine, and 50 grams of rock sugar.

4. Put the cleaned pork ribs into the stewing pot.

5. Then spread the peeled and sliced lotus root slices all over the bottom of the pot.

6. Add scallions and sliced ginger.

7. Put the little crucian carp on top.

8. Pour the prepared sauce in the pot.

9. Add 150 grams of water and simmer over low heat for 4-5 hours.

10. After 5 hours, let the pot cool, take out the green onion and ginger. When eating, put the lotus root slices on the bottom of the plate and put the small crucian carp in the sesame oil.

Tips:
It must be simmered until it is simmered, it is best if it has stopped frothing.

In the end, the crucian carp bones are crispy and rotten, so when you start the pan, you must wait for the fish to cool completely, otherwise it will be broken in the pan.