The Origin of Peony Fish Fillets Peony fish fillets are one of Hubei’s specialty delicacies, and their origins can be traced back to the Ming Dynasty.

According to legend, during the Ming Dynasty, an official named Zhang Mudan caught a fish in a stream near Wudang Mountain in Hubei Province. This fish had delicious meat and an excellent taste.

Zhang Mudan brought this fish home, and after many attempts and improvements, he finally developed the delicacy of Mudan fish fillets.

The preparation of peony fish fillets requires the following materials: fresh peony fish, onion, ginger, garlic, dried chili, Sichuan peppercorns, salt, soy sauce, cooking wine, sugar, starch, eggs, water, etc.

The production steps are as follows: 1. Remove the scales, bones, and skin of the fresh peony fish, cut into thin slices, put into a bowl, add salt, cooking wine, starch, and egg white, mix well, and marinate for about 20 minutes.

2. Mince the onion, ginger, and garlic, cut the dried chili into sections, and saute the Sichuan peppercorns until fragrant and set aside.

3. Put the marinated fish fillets into the pot, fry until both sides are golden brown, take out and set aside.

4. Leave the base oil in the pot, add the onion, ginger, garlic, dried chili segments, and Sichuan peppercorns and stir-fry until fragrant. Add an appropriate amount of water, soy sauce, and sugar. After boiling, add the fried fish fillets and stir-fry evenly.

5. Finally add a little starch to thicken the sauce and stir-fry evenly.

Characteristics of Mudan Fish Fillet The characteristics of Mudan Fish Fillet are fresh and tender fish meat, delicious texture and mellow taste.

Its production method is unique. The fish fillets are marinated and then fried. A variety of spices are added during frying, giving the peony fillet a rich Hubei flavor.

How to eat peony fish fillets Peony fish fillets can be eaten as a main dish with rice, or as a side dish with wine.

When eating, you can add an appropriate amount of chili or Sichuan pepper according to your personal taste to increase the layering of taste.