Main ingredients: aquatic products

Gourmet: homely

Difficulty: 3

Time: 70 minutes

Menu function:

Jining is located in the southwest of Shandong Province, at the junction of Huang-Huai-Hai Plain and Luzhong Mountain Area, with high terrain in the east and low terrain in the west.

Jining has jurisdiction over four districts (Shizhong District, rencheng district, Development Zone and Qufu New District), three cities (Qufu, Yanzhou and Zoucheng) and seven counties (Weishan, Liangshan, Surabaya, Wenshang, Jinxiang, Jiaxiang and Yutai), with a total area of 1. 1 10,000 square kilometers and a total population of nearly.

Jining has a vast northwest plain, beautiful lakes in the south, rolling hills in the east and vertical and horizontal rivers. Three railways, Beijing-Shanghai, Beijing-Kowloon and Xinshi, intersect in China, and two expressways, namely Beijing-Fuzhou and Japan-East, and four national highways are interwoven into a network. The Beijing-Hangzhou Grand Canal runs through the north and south, and Jining Airport is a dual-use airport, which has initially formed a three-dimensional traffic network.

Jining is the hometown of Confucius, Mencius, Yan Zi, Ceng Zi and Zi Si. "Dong Wen (Confucius) Xiwu (Liangshan, Shui Bo), Nanshui (Nansihu) Beifo (Baoshang Temple, Wenshang)" has formed unique tourism resources, with more than 60 national-level scenic spots, which are known as "Little Suzhou in the North of the Yangtze River".

Jining is rich in products, and jinxiang garlic, Luxi Yellow Cattle, Little Tail Sheep and Weishan Lake have laid a unique foundation for Jining's cooking.

Today, I'm going to make the representative dish of Weishan Lake fish feast, "Potted grass carp". There is a historical story behind every famous dish. Listen to her legend first.

The legend of "grass carp smearing pot cakes" tells that there is an old mammy on Nanyang Island in Weishan Lake.

My wife has been dead for many years, and the relationship with my son is not harmonious. She built a shed and an ear pot by the canal alone.

Life is rather bleak.

My niece and son-in-law run a restaurant in the city and come all the way to see her. It's hard to watch grandma live alone.

She thought her shop was short of help and deliberately took the old man over.

When eating, the old man stewed a pot of fish and posted a dead noodle pot cake.

My son-in-law is used to eating city food, and he ate this fisherman's dish at first sight, which is even more delicious than the stew cooked by the chef invited in my restaurant.

What a good first-class chef and second-class chef, they are not as delicious as the dishes fried by an old rural mother.

This strengthened her determination to win her over. The old mammy realized that life was hopeless, so she broke into the house, locked the door and entered the city.

Since then, this authentic Weishan Lake series "old mother stewed fish"-"grass carp pan cake" has been brought into the city, along with half a boat full of reeds.

Old mammy is very particular about stewed fish. The fire should be reed stubble fire, and the yellow sauce should be Yutang's, which is burned on the stove every morning.

At this point, the granddaughter's restaurant was sold all over half of Jining City because of an old mother's "grass carp cake".

The grass carp in our hometown population is not real grass carp, but crucian carp. I didn't know that the real name of the grass carp I ate for more than 20 years was "crucian carp" until I arrived in Shanghai.

The characteristics of this dish: the fish is tender and delicious, and the soup is delicious; On the one hand, the cake is brown, on the other hand, it is shiny, chewy, crispy and delicious, with dishes and noodles, and fish and noodles are delicious. It is a rare Weishan Lake food!

Formula material:

Fish stew ingredients: crucian carp (two pieces), ginger, onion, garlic, dried Chili peel, coriander.

Seasoning: salt, vinegar, soy sauce, star anise, pepper, yellow sauce (without Yutang yellow sauce, it can replace onion with sweet noodle sauce, which tastes just as good)

Pot sticker materials: flour (ordinary flour is enough), water.

Recipe practice:

Production steps:

1 Pour water into the flour, add it bit by bit, and knead it while adding it until the viscosity of the flour is slightly smaller than that of the dumpling skin. Put it aside and let the flour wake up.

2 control the water of the washed crucian carp and pat dry the flour on both sides.

Heat oil in the pan, fry the fish on both sides until golden brown, and take out the oil control.

4 cut the onion into large pieces, cut the ginger and garlic into large pieces, put them in a small bowl, and add salt, soy sauce, vinegar, star anise, pepper, dried Chili peel and yellow sauce.

5. Leave the bottom oil in the frying pan, heat it, pour all the seasonings into the pan, fry it, pour the fried fish into the pan, add cold water, cover the fish, boil it and simmer for five minutes.

6 Dip your hand in some water, continue to rub your face, dip it in some water and rub it a few times. This will be fine about three or four times. The dough is so soft that it can't be picked up, like the dough of fried dough sticks.

Grab a piece of dough with one hand and make it as thin as possible. Dip the other hand in some water and smooth it on both sides. Stick the dough to the side of the pot from bottom to top. Press it with a spatula after pasting, and try not to let the dough slip. Then, smooth it like two sides. After the paste is finished, if there is not enough water, add some water, cover it and simmer for about 20 minutes over medium heat.

7 Insert the pot cake with chopsticks. If it is not cooked with raw batter, turn off the heat, sprinkle with chopped coriander and minced garlic, and wipe the pot cake with a pot of grass carp.

Tips:

Tips:

1 The dough is not made of baking powder, but it is dead, but it should also be proofed, so that it can be eaten more before the batter.

If the fried fish sticks to the pot, you can wipe it with ginger slices in the pot, and then add oil to heat it. After the fish is fried and shaped, it is not easy to break when it is turned over. It is easier to shape with flour, and the fried fish skin is very crisp.

It's best to add enough water at a time and more, so that you don't need to add water when you make the batter cake.

When daubing the dough, there are oil droplets spilled when frying fish around the pot, which will be very slippery and not easy to get on. Sprinkle some water around the pot and the dough will be easy to serve. It's best to cook this dish with an ordinary deep-fried iron pot. My pan is a little non-stick coating, which is not easy to stick.