Qin Huang roasted fish bones is a famous dish of Confucius in his early days, which has a history of more than 2,000 years. It is said that when Qin Shihuang ordered the burning of books to bury Confucianism, Sun Kunkun, the ninth generation of Confucius, secretly hid classic books such as Shangshu, Zagreb and Analects of Confucius in the wall of Confucius' former residence in order to preserve Confucian classics. In the third year of Emperor Jing of the Western Han Dynasty, Liu Qi made his son Liu Yu king of Lu. King Lu found these classic books stolen by Kong Kun in the ruling palace and preserved them again. In order to commemorate Kong Kun's collection of books, during the Jin Dynasty, Confucius House was built in the Confucius Temple. Jinsitang? And rebuild? Ruby? .
Later, the descendants of Confucius asked Confucius' chef to cook a dish made of mandarin fish and water fish bones, named it? Burn Qin Huang's fish bones? To express the hatred of Confucius' descendants for Qin Shihuang's burning books and burying Confucianism. Qin Huang fish bones are cooked with fish bones soaked in water as the main raw material, and soy sauce, sweet noodle sauce and cooking wine as the seasoning. This dish is made by pouring ingredients into a pot and stewing. Although this famous dish is famous, its raw materials and methods are not complicated. The raw materials for burning Qin Huang fishbone are: 100g fishbone soaked in water, 1 slice of mushroom bamboo shoots, 2 slices of onion ginger, 30g soy sauce, a little cooking wine and salt water, a little pepper oil, 250g mandarin fish, 25g garlic cloves, 15g sweet noodle sauce and clear noodles.
Cooking method: firstly, cut the middle spine of mandarin fish into two sections, and cut 3-4 knives on the outside of the fish; Cut the fish bones into long strips and thread the garlic cloves into two strings with a bamboo stick. Then, fish bones in clear soup? Hey? After that, remove and control the net moisture. Put the fish bones in the knife edge of mandarin fish, add 10g soy sauce, and grab the wet starch evenly. Put the wok on a big fire, add peanut oil. When it's 60% hot, add garlic cloves and fry until it's yellow. Then when it's 70% hot, add the fish pieces, fry until it's golden brown, and take out the oil control.
Set fire to another casserole, add white oil, heat it, add onion and ginger, stir-fry until cooked, take out, add sweet noodle sauce, bring to a boil, add soy sauce and clear soup, burn coal 1 min, put garlic cloves on the fish, and add salt water. Steam the bowl in a steamer for about 10 minutes, take it out, buckle it in the soup plate, take out the garlic skewers, and pour the soup into the casserole. Put the casserole on fire, bring it to a boil, add cooking wine, mushrooms and bamboo shoots, drizzle with pepper oil, and pour it into the soup plate.
The key to cooking Qin Huang fish bones is fish bones, also called Ming bones. Qin carp embedded in it is the authentic flavor of Confucius. The choice of ingredients for mandarin fish must be fresh, Confucian cuisine is very particular, and dead fish is not served. This Qin Huang grilled fish bone, crisp and tender, with thick soup and delicious taste, has become a famous dish handed down from ancient times in Confucius. Ladies and gentlemen, you can try it if you are interested!