Dry-roasted Yayu is made from Ya’an fish and pork, a specialty of Sichuan Ya’an, fried and grilled. It is a treasure among palace banquet dishes. The finished dish is golden and reddish in color, the fish meat is tight and tender, and the taste is fresh and slightly spicy.

Ya fish is one of the famous specialties of Ya'an. It is a unique species in the Central Asian plateau mountains and is also known as "Bing cave fish". It is produced in the Zhougong River of Qingyi River (Ya'an section), so it is called Yayu. The fish is shaped like a carp and has scales as thin as a trout. It has a fat body and tender meat. The fish in casserole is a famous local dish. According to legend, the Qing Dynasty paid tribute to Cixi, and the Empress Dowager praised it as "the flesh of a dragon and a phoenix." The dry-cooking method is unique to Sichuan chefs. It uses a large amount of fresh broth and seasonings to cook the fish until the juice is dry and flavorful. The Sichuan cooking circle calls this "self-made gravy" and "natural juice reduction".

Choose one elegant fish, remove the scales, disembowel it and remove the internal organs, wash it, cut both sides of the fish body with knives, smear Shaoxing wine and refined salt all over, fry it in an oil pan until the skin becomes wrinkled, then take it out. Change the pot to cold oil, gradually heat and stir-fry the soaked chili peppers, finely chopped watercress, ginger and garlic until fragrant. Add fresh soup and cook until fragrant. Remove the flavor residue. Put the fish and fried crispy pork cubes, salt, fermented glutinous rice juice, sugar and vinegar into the pot and cook together. After the soup boils, move to low heat and simmer until the sauce is thick and the fish is delicious.

Recipe Name Sichuan Ming Ginseng Braised Ya Fish

Other Cuisines

Types of Healthy Recipes

Basic Features: Cleanse the lungs and detoxify. Phlegm, calm the liver, harmonize the stomach, nourish qi, and nourish blood

Basic ingredients: 30 grams of Sichuan ginseng, 1 Ya fish (or grass carp), 10 grams each of cooking wine, ginger, and green onion, 4 grams of salt, MSG , 3 grams each of white sugar, 300 grams of fresh soup, and 50 grams of vegetable oil

Preparation method:

1. Soak Sichuan ginseng for 1 night and cut into 3 cm long sections; After the fish is slaughtered, remove the scales, gills, and intestines; slice the ginger and cut the green onions into sections.

2. Put the fish into a 60% hot oil pan, fry for 3 minutes, drain the oil and set aside.

3. Heat the wok over a high fire, add ginger and green onions and saute until fragrant, then add fish, cooking wine, Sichuan ginseng, salt, monosodium glutamate, sugar and fresh soup, cook until cooked .

Usage: Eat with meals.

Efficacy: clearing the lungs, resolving phlegm, calming the liver, harmonizing the stomach, replenishing qi and blood. Suitable for phlegm-fire cough. Symptoms include asthma, dizziness, vomiting, red eyes, leucorrhea, boils and sores, and deficiency of Qi and blood.

Note: Sichuan Ming Ginseng, also known as Nansha Ginseng, has the main functions of nourishing yin and clearing the lungs, resolving phlegm and replenishing qi. It is used for cough due to lung heat, dry cough due to yin deficiency, dry cough with sticky phlegm, insufficient qi and yin, dysphoric heat and dry mouth.