Northern Anhui cuisine in Anhui cuisine is a delicious dish made of fat king fish with various seasonings. Fat king fish has four characteristics: fresh, tender, smooth and refreshing. This dish is rich in protein and is especially suitable for nourishing.

raw material

Fat king fish 1 (about 100g), lean pork 50g, onion 10g, ginger slices 10g, coriander 5g, salt 5g, white pepper 1g and chicken soup 100g.

4 cooking

1. Remove the gills of the fish, take out the internal organs of the fish, clean them, and cut the The Lancet flowers on both sides of the fish into small pieces with a knife. Lean pork is cut into pieces one inch long, half an inch wide and one minute thick.

2. Heat a wok over a large fire, add cooked lard, and when it is 70% hot, add chicken soup. After boiling, add fish, meat, onion and ginger, cover the pot, boil the soup into milk, add salt and white pepper, and pour it into the soup bowl. When serving, take a small dish of coriander with you.

Five historical allusions

Fat king fish, also known as Huai king fish and Hui king fish, is rare in China. It is produced in dozens of miles of waters around Xiashankou, Fengtai County, Huainan, and is the top grade of fish. Liu An, King of Huainan in the Western Han Dynasty, likes to eat fat king fish. Once, Liu, our minister, because there were too many people and too few fish, the chef mixed other fish. Liu An caught him and was furious: "I can't live without the fat king for a day." This shows the popularity of fat king fish. After that, this dish flowed into the people in Bengbu and Hefei, and stewed with milk chicken soup, which became a must for Huizhou cuisine.

6 flavor characteristics

[1] Fat king fish, also known as Wang Huiyu and Wang Huaiyu, is a famous product of Huaihe River, with the best yield from Fengtai Gorge to Heilongtan. According to Fengtai County Records, in the Western Han Dynasty, this fish was presented to Liu An, the king of Huainan, and Liu An named it "Huang Hui", and often praised this fish for its delicacy at banquets. Wang Xi in Huainan ate "Huang Hui" and spread it to the people, so people called it "Wang Huaiyu". The modern book of fish culture was renamed as "Wang Huiyu", and the pronunciation of "Hui" and "Fei" in Shouxian area was the same, so the locals called it "Wang Feiyu".