Shandong Cuisine ~ Steamed Jiaji Fish

Steamed Jiaji Fish is one of the famous traditional dishes of the Han people in Shandong. The coast of Shandong is rich in Jiaji Fish. It has original flavor, is fresh and refreshing, and will not get greasy after being eaten for a long time. It is often used as a large dish in high-end banquets. When eating, take a dish of minced ginger and vinegar for dipping, the taste is especially good. After eating, make soup with the head, tail and bones, and serve it twice to appetize and sober up. It tastes better than the whole fish. This way of eating is unique and rarely seen in other cuisines. It can be said to be a wonderful flower in the food garden.

"Steamed Jiaji Fish" is the "leading actress" in Shandong cuisine. Shandong cuisine is mainly composed of local dishes from Jinan and Jiaodong. Jinan cuisine refers to dishes from Jinan, Dezhou and Tai'an. Jiaodong cuisine originated from Fushan and includes dishes from Qingdao and Yantai.

Ingredients: 750 grams of Jiaji fish

Accessories: 10 grams of mushrooms (dried), 50 grams of fat meat, 50 grams of ham, 25 grams of winter bamboo shoots, 50 grams of rapeseed hearts

< p>Seasoning: 25 grams of rice wine, 10 grams of ginger, 4 grams of salt, 5 grams of chicken oil, 5 grams of pepper, 2 grams of shallots, 10 grams

Production process

1. Scrape off the scales of the Jiaji fish, and remove them. Clean the gills and internal organs of the fish, wash them, and cut the fish with a 1.7 cm square willow leaf knife;

2. After cutting the knife, put it in boiling water and blanch it, take it out, and sprinkle a spoon of fine salt , place neatly on the plate;

3. Cut the pork fat into 3.3 cm long and 1 cm wide slices with a flower knife;

4. Cut the green onions into small sections, Slice ginger;

5. Cut mushrooms, winter bamboo shoots, ham, and rapeseed hearts into slices 1 cm wide and 3.3 cm long;

6. Put the fish into the fish pond plate Inside, add 200 ml of rice wine, Sichuan peppercorns, and clear soup;

7. Then put the pork fat, green onions, ginger slices, mushrooms, winter bamboo shoots, and ham evenly on the fish (exposing the fish eyes), Steam for 20 minutes and then take it out;

8. Take out the soup and pour it into the wok, remove the onions, ginger and peppercorns, blanch the rapeseed hearts in the pot and place them neatly on the fish;< /p>

9. Bring the soup to a boil in a wok over high heat, beat off the foam, pour it on the fish, and drizzle with chicken oil. Serve.

Tips:

1. Use two chopsticks to place the bottom of the fish pond plate, and put the fish on top. This will facilitate steam circulation during steaming, and both sides of the fish body will be heated evenly, which can shorten the maturation time. The fish meat is delicious;

2. This dish adopts the "quick steaming method" to create a strong fire and is steamed in a sealed manner. It should be ready for display within 10 minutes. Otherwise, as the "Suiyuan Food List" says: the fish will be cooked late. Then the living flesh becomes dead.

Dish Features

"Steamed Jiaji Fish" has original flavor, is fresh and refreshing, and will not get greasy after being eaten for a long time. It is often used as a large dish in high-end banquets. When eating, take a dish of minced ginger and vinegar for dipping, the taste is especially good. After eating, boil the head, tail and bones in soup and serve it twice to appetize and sober up. It tastes better than the whole fish. This way of eating is unique and rarely seen in other cuisines. It can be said to be a wonderful flower in the food garden.