Chrysanthemum fish is a traditional dish in Shunde, Guangdong Province. Shunde has been a rich land 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, Macau 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 material selection, nor does it use exotic ingredients that 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.

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

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 is to cut the jaw and tail of intact live fish and then put 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 won't die for a while, but the tail will swing desperately because of the pain in 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 there will be no fishy smell when eating the fish 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". Thin fishbone hides, thick fishbone appears. A good chef can cut the fillets into slices with a thickness of only about 0.5 mm, as thin as cicada wings, crystal clear and beautiful.

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