[cantonese Cuisine]-"kirin Fish in Soup"

Name: [cantonese Cuisine]-"kirin Fish in Soup"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Live perch eviscerated; 40g Jinhua ham; 40g Winter bamboo shoots; 15g Ground ham; 10g Diced chives; 80g Choy Sum; 100ml Serve the soup; 2g salt; 2g Chicken noodles; 20g Rice wine; a little pepper; 25g Green onions; 20g Sliced ginger; Some Shallot oil

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

In cooking "Cantonese cuisine", live and game are the main raw materials. This includes seafood, fresh lakes, fresh rivers, as well as artificially raised poultry, various meats, and wild ones, flying in the sky, running on the ground, swimming in the water, four-legged, two-legged, There are a wide range of raw materials used for one-legged and non-legged ones. In short, the Lingnan area has always had nothing to cook. Of course, many raw materials countries have already banned them. For example, pangolins, civet cats, pythons, snakes, bear paws, geese, deer, etc., have long been absent from Cantonese banquet menus! Otherwise, Cantonese cuisine can be regarded as a fusion of Chinese cuisine, a collection of delicacies from mountains and seas, as well as rare treasures.
In classic Cantonese cuisine, there are many things that only the master can take care of, and young people have never seen it before! At present, the main highlight of high-end restaurants is Yan Bao's wings. It is estimated that in a short time, the bird's nest and shark fin will not be seen!
In "Cantonese cuisine", there is a saying that there is no fish. Today, I will make a fish called "Shangtang Qilin Fish". The main methods are as follows;"

[cantonese Cuisine]-"kirin Fish in Soup"

1. Cut off the fish head first, and make a vertical cut in the middle of the head and neck, but don't cut it so that the fish head can still be erected immediately.

[cantonese Cuisine]-"kirin Fish in Soup" recipe

2. Cut off the tail at 3 cm from the tail and remove the large bones in the tail. Separate the tail meat from left to right so that the tail can be erected immediately.

3. Remove the large bones of the fish body.

4. Cut the two pieces of meat on the left and right sides of the fish into five pieces with an oblique knife.

5. To marinate the fish, add a little rice wine first.

6. Sprinkle in a pinch of salt.

7. Sprinkle a little white pepper.

8. Sprinkle a little more chicken powder.

9. Add green onion and ginger to the fish and marinate for 10 minutes.

10. After marinating, put the fish on the plate and put the head and tail together.

11. Put the Jinhua ham and winter bamboo shoots between the two pieces of fish. Each group has one slice of ham and winter bamboo shoots.

12. Put green onions and ginger on the fish, and drizzle a little bit of scallion oil. If there are pork fat slices, you don't need to drizzle the scallion oil, just spread the fat slices on the fish.

13. Boil the water in the pot, and put the fish plate on the steaming rack in the pot.

14. Cover the pot and steam on high heat for 7-10 minutes, depending on the size of the fish.

15. Pick out the green onion and ginger after the fish is steamed.

16. The fish is placed with a heart of cabbage flying over the water.

17. Set up another pot, pour the soup into the pot and boil.

18. Sprinkle in chopped ham and season with salt, chicken powder and pepper.

19. Pour the soup on the fish, sprinkle a few diced chives and serve.

Tips:
The characteristics of this dish: beautiful color, light green onion fragrant, tender fish and delicious soup.

Tips;

1. To make this fish, it's best to use live fish. Traditionally, mandarin fish or grouper is generally used. Perch, grass carp or black fish can be used.

2. If there is no chicken broth, you can make scallion fish. After the fish is steamed, put some shredded scallions on top and top with hot scallion oil.

3. The temperature of steamed fish must be controlled properly, and it must not be steamed old or under-heated. This depends on the size of the fish. Generally, one and a half catties of fish can be steamed for seven or eight minutes, and the larger one is ten minutes, for reference!

This Cantonese dish "Kirin Fish in Soup" with a large stir-fry spoon is ready. The production method is relatively simple, for your friends' reference!

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[cantonese Cuisine]-"kirin Fish in Soup"

Ingredients

[cantonese Cuisine]-"kirin Fish in Soup"

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