[hunan Cuisine]-"fish Fillet with Silver Needle and Chicken Sauce"

Name: [hunan Cuisine]-"fish Fillet with Silver Needle and Chicken Sauce"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Mandarin fish; 40g Shiitake mushroom slices; 50g Cooked winter bamboo shoots; 600ml chicken soup; 0.5g Hunan Silver Needle Tea; 2g salt; 1g MSG; 10g Shao wine; a little White pepper; 20g Scallion; 15g Sliced ginger; a little starch

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Hunan’s "Silver Needle Chicken Sauce Fish Fillet" was created during the Qianlong period of the Qing Dynasty. It is a historically famous dish in Hunan's whole fish table. At the end of the Qing Dynasty, Hunan Governor Zhang Zhidong also introduced this dish to the palace together with the whole fish table, and invited the Empress Dowager Cixi to taste it, which was deeply loved by Cixi.
The traditional method of "Silver Needle Fish Fillet with Chicken Sauce" should use mandarin fish, silver needle tea, mushrooms, shiitake mushrooms, winter bamboo shoots, fresh broad beans, Jinhua ham and green vegetables. This dish is a half-soup and half-dish recipe. After the dish is prepared, the soup is clear, delicious, tender and with a light tea aroma. It is a very good seasonal dish in summer. This dish also integrates heat dissipation, tonic, and fresh taste. Yuyi dish is delicious!
Today, this dish is made in a simple way, minus some valuable ingredients, but the taste is still delicious, the specific method is as follows;"

[hunan Cuisine]-"fish Fillet with Silver Needle and Chicken Sauce"

1. First slice the fish into large slices, and then make the pulp, sprinkle in less MSG and salt first.

[hunan Cuisine]-"fish Fillet with Silver Needle and Chicken Sauce" recipe

2. Sprinkle a little pepper and add a few drops of Shao wine.

3. Put a little dry starch and stir well and set aside.

4. Pour the chicken broth into the pot, add the green onion and ginger slices to a boil.

5. Then pour shiitake mushroom slices and winter bamboo shoots slices.

6. Spread the fish fillets one by one into the pot.

7. The fish fillets are blanched until they change color and then transfer them to the container.

8. Season the original soup and add a few drops of Shao wine.

9. Sprinkle a little MSG and salt.

10. Bring the seasoned original soup to a boil, then pour it into the container for the fish fillets.

11. Sprinkle an appropriate amount of silver needle tea while it is hot.

12. Finally, sprinkle a little pepper and serve.

Tips:
The characteristics of this dish; the soup is light in color, the excellent tea is fragrant, the taste is delicious, the fish fillets are smooth and tender, the summer heat is nourishing, and the season is good.

Tips;

1. It can be made with fish with few thorns, but it is better to use mandarin fish or sea bass to taste more delicious.

2. If there is no chicken soup, the clear soup cubes purchased in the supermarket can be used instead.

3. The fish fillet made with a little pulp will be more tender and smooth, not easy to break, and can also keep the soup clear. If there is no silver needle tea, Maofeng can be used instead, but green tea must be used.

The big stir-fry spoon is suitable for home-made Hunan historical famous dish "Silver Needle Chicken Sauce Fish Fillet" is ready. Its production is quick and delicious, for your reference!