Yayu is one of the famous specialties of Ya 'an, and it is a unique species in the mountainous areas of Central Asia Plateau, also known as "C-hole fish". It was produced in the Duke of Zhou in Qingyi River (Ya 'an section), so it was called Yayu. Fish are shaped like carp and their scales are as thin as trout. Its body is fat and its meat is tender. Duck in casserole is a famous local dish. According to legend, during the Qing Dynasty, Empress Dowager Cixi was known as "the meat of dragons and phoenixes". The dry burning method was originally created by Sichuan chefs. It is to cook fish with a lot of fresh meat and soup seasoning until the juice is dry and tasty. Sichuan cuisine calls it "natural juice harvesting" and "natural juice harvesting".
Select a tail of elegant fish, scale it, cut it open, gut it, wash it, gouge out both sides of the fish, apply Shao wine and refined salt, fry it in oil pan until the skin wrinkles, and take it out. Change the pan to cold oil, gradually raise the temperature, stir-fry pickled pepper, chopped watercress, ginger and garlic until fragrant, that is, soak fresh soup, burn until fragrant, and remove seasoning residue. Put the fish, stir-fried diced meat, salt, mash juice, sugar and vinegar into a pot and cook together. When the soup boils, move it to low heat and cook it slowly until the juice is thick and the fish tastes good.
2. The name of the recipe is Sichuan Shen Ming Roasted Duck Fish.
Other cuisines belonging to this cuisine
Types of healthy recipes
Its basic characteristics are clearing lung-heat, resolving phlegm, calming liver and stomach, benefiting qi and enriching blood.
The basic materials are: Chuanmingshen 30g, Yayu (or grass carp) 1, cooking wine, ginger, onion10g, salt 4g, monosodium glutamate 3g, sugar 3g, fresh soup 300g and vegetable oil 50g.
Production method:
1. Soak Chuanminshen for 1 night and cut into 3cm long sections; Removing impurities in scales, gills and intestines of elegant fish after slaughter; Slice ginger and shred onion.
2. Put the mullet in a 60% hot oil pan, fry for 3 minutes, and drain the oil for later use.
3. Heat a wok with high fire, add ginger and scallion until fragrant, then add salmon, cooking wine, Chuanmingshen, salt, monosodium glutamate, sugar and fresh soup, and cook.
Usage: Take with meals.
Efficacy: clearing lung-heat, resolving phlegm, calming liver and stomach, benefiting qi and enriching blood. Suitable for phlegm-fire cough. Asthma, dizziness, vomiting, red eyes, leucorrhea, furuncle, ulcer, deficiency of both qi and blood, etc.
Note: Chuanmingshen, also known as Nanshahen, has the main functions of nourishing yin, clearing away lung heat, resolving phlegm and benefiting qi. It can be used for dry cough due to lung heat, fatigue cough due to yin deficiency, dry cough with phlegm, deficiency of both qi and yin, vexation and dryness, and dry mouth.