【hubei】caiyu Braised Lotus Root

Name: 【hubei】caiyu Braised Lotus Root
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (black fish) Fortune Fish; 3 slices Sliced ginger; 1 tsp pepper; 1 Shallots; 2 sections Lotus root; 2 tablespoons Cooking Wine; 1 tsp White pepper; Some Oil salt

by Scarlett WH

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Speaking of this dish of "Caiyu Braised Lotus Root", it is our hometown dish in Hubei. There are many lakes in Hubei, and most of the lotus roots are sliced and fish and shrimp are abundant. Therefore, many dishes made by Hubei local dishes are related to "water". People in Hubei love to eat fish, and there are many kinds of fish, so they have a variety of ways of eating. Caiyu, also called black fish in many places, has the functions of nourishing the spleen and stomach, promoting hydration and reducing swelling, curing arthralgia, athlete's foot, pregnancy edema, etc.

The "Caiyu Braised Lotus Root" dish originated in Caidian, Hubei. It is said that it was a fisherman's dish "made up" by a former lotus root digger to keep the lotus root digger out of the country. It was winter, and the lotus root diggers had no vegetables to eat, and they clamored to go home. The boss didn’t think about it for a few days, until one day he saw fish in the lake swimming around the dried lotus pole. The fresh lotus root and a few caught fish are mixed in a pot and braised, and then added a little condiment. Once the pot is boiled, it is actually fragrant and delicious. It not only retains the workers, but also allows the dish to spread among the people. Opened, walked into thousands of households.

"Caiyu braised lotus root" is simple. Chop fresh fish into fish pieces of varying sizes, pour it into a frying pan and fry it, and mix with the chopped lotus root pieces. Add various seasonings in between. After the lotus root is braised and boiled, you can start the pot, and a plate of fragrant and attractive "Caiyu Braised Lotus Root" is out. Milky white soup, tender fish, and soft noodle lotus roots will make you unable to stop eating.

"Caiyu braised lotus root, don't go if you eat it" has become a common saying used by Hubei people to keep guests. "

Ingredients

1 piece (black fish) Fortune Fish
3 slices Sliced Ginger
1 tsp Pepper
1 Shallots
2 sections Lotus Root
2 tablespoons Cooking Wine
1 tsp White Pepper
Some Oil Salt

【hubei】caiyu Braised Lotus Root

1. Prepare raw materials;

2. Put a little oil and appropriate amount of cooking wine into the fish cubes, mix well and marinate;

3. Heat the pan with cold oil, add sliced ginger and peppercorns and stir-fry, stir-fry the flavor and remove the peppercorns;

4. Put the fish cubes in and fry;

5. Fry one side and then fry the other side until golden brown;

6. Add proper amount of boiling water;

7. Then add the prepared lotus root pieces;

8. Bring to a boil on high heat, then turn to low heat, cover and simmer for 15 minutes;

9. Add appropriate amount of salt and pepper to taste. Finally, cook for five minutes and put it in a small bowl, sprinkle some chopped green onions on top.

10. Serve it.

Tips:
1. Pickle the fish pieces with salt and cooking wine in advance, so that the fish pieces will get rid of the fishy taste; 2. Stir fragrant ginger slices and peppercorns to help remove the fishy, stir-fry the aroma and remove the peppercorns to avoid affecting the taste of the finished dish 3. After the fish pieces are fried on both sides until golden brown, add boiling water to quickly boil the milky white soup.