As a local specialty cuisine in Anhui, it naturally blends with the unique local food culture, which makes it have a unique style completely different from other cuisines. Even after it was once listed as one of the eight major cuisines, its influence can be seen.
In terms of cooking, Anhui cuisine is best at cooking and stewing, while frying and frying dishes, which are common in other cuisines, are rare in Anhui cuisine. What are the characteristics of the dishes? Triple? They are heavy oil, heavy color and heavy firepower. In addition, it is worth mentioning that Anhui cuisine has done a good job in food supplement, inheriting the tradition of homology of medicine and food in China, which is also the biggest advantage and feature of Anhui cuisine.
A variety of local flavors are integrated into the Anhui cuisine system, and then southern Anhui, along the Yangtze River and along the Huaihe River are the main flavors.
Southern Anhui cuisine is a real representative of Anhui cuisine, especially like to add ham to taste, and then add rock sugar to enhance freshness and perfectly retain the taste of ingredients; The dishes along the Yangtze River, represented by Wuhu and Anqing, are all famous land of fish and rice, so most of the dishes created are refreshing. Finally, I like to use Chili and coriander for cooking along the Huaihe River, which tastes salty, fresh and crisp.
What I want to share with you is that fish biting sheep, one of the top ten classic Huizhou dishes, is extremely delicious and has excellent meat quality, which has won the love of the majority of foodies. Let's share the detailed recipes with everyone, hoping to get everyone's love.
Anhui cuisine fish bites sheep
Prepare ingredients: one mandarin fish, 250g mutton (the first tenderloin), two star anises, three tablespoons soy sauce, one tablespoon Shaoxing wine, three cups clear soup, appropriate amount of ginger, appropriate amount of coriander, appropriate amount of pepper, appropriate amount of onion and appropriate amount of sugar.
Production steps:
1. Remove the scaly gills from Siniperca chuatsi, then cut a knife from the middle of the back, take out the big bones and internal organs, and clean them for later use.
2. Cut the mutton into pieces with a length of 3 cm and a width of 2 cm, then put it in boiling water for a short time, remove it and drain it for later use.
3. Boil the oil, add 50% heat to the mutton, stir-fry for a few times, then add appropriate amount of water, a tablespoon of soy sauce, appropriate amount of onion, two pieces of ginger, an octagonal, appropriate amount of sugar and salt, cook until it is 80% mature, then take out the onion ginger and the octagonal, then put the mutton into the fish belly and tie the mouth tightly with hemp thread.
4. Oil the pot, put some soy sauce on both sides of the mandarin fish, fry it in the pot, remove the twine after both sides are golden, then put it in the pot, add star anise, onion ginger, Shaoxing wine, soy sauce, white sugar, salt, clear soup and roasted mutton soup, cook it on low heat, remove the ingredients, and finally sprinkle some pepper and coriander.
Tip at the end of the article
1, except internal organs, use chopsticks to insert from both sides of fish mouth, and fish gills and internal organs must be taken out at the same time, so as not to damage fish body.
2, the smell of fresh sheep's nest meat is small, and the first ironing can remove the odor well and retain the umami flavor to the greatest extent.