Wang Huaiyu, also known as yellow croaker, is a rare fish species, which is specially produced in the area from Zhongshou County to Zhengyang in Huaihe River Basin. It is shaped like a catfish, bright yellow, with a flat mouth and a long lower head. Its body is smooth and scaleless, generally about 2 kg, and the largest can reach 20 kg, which is rare now. According to the Records of Shouzhou, this kind of fish was dedicated to Liu An, the king of Huainan, in the Western Han Dynasty. He thought this kind of fish was delicious and named it "Huang Hui". He often used this kind of fish to entertain guests. The story of Wang Xi in Huainan eating "Huang Hui" spread to the people, and people used to call it "Wang Huaiyu". The modern reprint of "Fish Culture" was renamed as "Wang Huiyu".
Huaiwang fish is a kind of natural fish, which is found in caves, crevices and caves around Shui Ying Temple, Mohekou and Xiashankou. Now the aquatic science and technology department is studying the artificial propagation of Huai Wang fish. Soon, precious food will appear on the dining table of more families.
Liu An has a good reputation for honesty in Shouchun (now Shouxian). One day, when he was visiting the Black Dragon Pool, he met a local rich man named Tong, who married a little wife. The rich man took the opportunity to invite Liu An to his home to entertain the sovereign. The table is full of chicken and duck eggs, but Liu An wants to eat the famous delicious "Bagongshan Tofu". This really stumbles the rich. I didn't expect five flavors to be served. After drinking for three rounds, I suddenly heard someone report that someone had offered tofu.
King Huainan was overjoyed and called for him. I saw an old fisherman with white hair like frost and bare trousers carrying a bowl of delicious white soup, unlike tofu. Liu An tasted it, and it felt like tofu, but it tasted more delicious. He repeatedly said "delicious, delicious" and ordered a big reward. Everyone at the party was surprised. But fishermen don't want money, they have to complain. It turns out that old people have been fishing on the Huaihe River for generations. There is only a little girl beside him, named Yuchun, who looks as lovely as a flower and is about to marry a boy who fishes. I didn't expect the rich man to have a bad heart and just took Yuchun away. Cheng Geng was killed when he went to Tongfu to be an official. At this time, the rich man sitting on the side shouted, "Your Majesty, this old unruly man brought fish, but pretended to be tofu to deceive your Majesty!" " He should be treated with disrespect. "Because the fish was so delicious, Liu An just kept eating and ignored the rich man. After a while, he asked, "Did you catch this fish? Where did you catch it? The old man said, "I begged the prince to let my child go. I invited him to the Black Dragon Pool to watch me fish with my own eyes. "
Liu An immediately ordered the release of Yuchun and Cheng Geng, severely punished Tong Laocai, and followed the old fisherman to Heilongtan. The old fisherman pulled out a wooden bed from the pond, and there were groups of fat and tender fish hidden in the grass nest of the wooden bed. He said: "This kind of fish lives under the water and likes to drill holes, so this method is used to catch it." Hearing this, Liu An, the king of Huainan, ordered Tong Ba, who killed fishermen, to push down the Black Dragon Pool to feed the fish, so that Yu Chun could become a family. From then on, the couple went fishing every month and gave it to Wang Ye. Liu An often praises the delicacy of fish among the guests at banquets. Since then, people have called this kind of fish "Wang Huaiyu". "Wang Huaiyu" has four characteristics: fresh, tender, smooth and refreshing. Steaming, boiling, stewing and frying are all great. Steamed is better, the meat is as delicate as tofu, and the juice is as delicious as chicken soup, which is really unique.
The production method of "Wang Huai milk fish" is as follows: main ingredients and auxiliary materials-
1 fish weighs about 1000g, lean pork 50g, sliced onion and ginger 10g, coriander salt 5g, white pepper 1.5g, chicken soup 100g and cooked lard 100g.
Production skills—
1. Remove the gills of the fish, take out the internal organs, clean them, and cut the spines on both sides of the fish with a knife. Cut the lean pork into comb-shaped slices with a length of 3.5 cm, a width of 1.7 cm and a thickness of 0.3 cm.
2. Heat the wok, add cooked lard to 70% heat, bring the chicken soup to a boil, add fish, meat, onion and ginger, cover the lid to make the soup milky white, add salt and white pepper, pour it into the soup bowl, and bring a small dish of coriander with you when serving.