Chrysanthemum fish is a traditional dish in Shunde, Guangdong Province. Shunde has been a land of wealth since ancient times. After work, local people like to cook carefully with local products and evaluate each other. The overall cooking is quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and Southeast Asia, and are known as "Eating in Guangzhou and Cooking in Fengcheng".

Shunde cuisine is an important branch of Cantonese cuisine, but it is not as good as many classic Cantonese cuisines in the selection of ingredients, nor does it use foreign ingredients like "dare to eat anything". Shunde cuisine is based on common fresh water and fresh rivers, combined with various ingredients, and is characterized by freshness, freshness, tenderness and smoothness.

In addition to the famous fried milk and giant eel, chrysanthemum fish has a more representative style. In addition to local specialties, Shunde also has daliang town's double-skin milk, Jun 'an's fish cake, Lunjiao cake and other famous snacks.

working methods

1, bloodletting

The appearance of raw fish is the most important thing, and the fish must be transparent and crystal clear to be beautiful, so it is very important to bleed when cooking raw fish, which is also the most "technical content". If you don't grasp it well, the fish will turn red or have too much water, which will greatly affect the taste and appearance. Generally speaking, bloodletting means cutting the jaws and tails of intact live fish and then putting the fish back into the water. When the blood is exhausted in the swimming struggle, you can get Bai Rushuang fish without blood stasis. Chef Shunde is very good at this. He will grab the fish head first, and then cut a knife on the fish tail, so that the fish will not die for a while, but the tail will shake desperately because of the pain of the wound, and the blood of the fish will soon be lost. Finally, the blood of the fish will be clean, the fish will be beautiful, and the fish will not smell raw.

Shunde chrysanthemum fish sheng

Step 2 slice

After bleeding, cut the fish fillets. Whether fish is born or not depends on the master's knife work. Slice the meat on the back of the fish and emphasize "thinness". "fine fish bones are hidden, and thick fish bones are present." A good chef can cut the fish fillet into a thickness of only about 0.5 mm, which is as thin as cicada wings, crystal clear and beautiful.

Generally, after the fish is sliced, it should be frozen in the refrigerator for a period of time, so that it can be smooth and sweet. The plates for holding raw fish are also very particular, generally using traditional lacquer plates or boat-shaped vessels. Put the ice cubes into a plate and flatten them, then spread a layer of plastic wrap, and then cover the fillets evenly and neatly on the table, and the chrysanthemum fish is finished.