Fried saury

Cuisine: Shandong cuisine

Features: golden color, crispy on the outside and tender on the inside. It tastes better when dipped in pepper and salt.

Ingredients: 1000 grams of Yellow River saury. 25 grams of refined white flour. 20 grams of Shaoxing wine, 5 grams of refined salt, 200 grams of peanut oil, 10 grams each of Sichuan peppercorns and salt.

Preparation process: Take out the internal organs of the swordfish from the mouth, remove the gills and rinse them well. Add Shaoxing wine and refined salt to taste. Put peanut oil in the wok and heat it over medium heat until it is 60% hot (about 150℃). ), evenly coat the saury with a layer of refined white flour, put it into an oil pan and fry until it is slightly yellow, take it out, when the oil temperature rises to 90% hot (about 220°C), put in the fried saury and fry When golden brown, take it out and serve it on a plate with pepper and salt.

Steamed saury

Ingredients: 2 saury (maximum weight: about 400 grams)

Accessories: 5 grams of cooked ham slices, 25 grams of bamboo shoots , 4 water-grown mushrooms, 50 grams of diced pork suet, 20 grams of Shaoxing wine, 5 grams of refined salt, 1 gram each of soy sauce, scallion knots, and ginger slices, and 50 grams of chicken broth.

Preparation:

1) Scrape off the scales of the swordfish, use two bamboo chopsticks to insert into the fish belly from the gills, roll out the internal organs and gills, wash them with clean water and put them in Boil it in a pot of 80% hot water and take it out. Use a knife to gently scrape off the mucus on the fish (do not scratch the skin), then wash it with clean water. Use a knife to cut off the fish tail at 2/3 of the fish body and set aside. ;

2) Arrange the swordfish neatly in the soup basin. Place the bamboo shoot slices on the fish first, place the ham slices on the bamboo shoot slices, and then put the mushrooms, diced pork suet, green onion knots, and ginger. slices, add salt, soy sauce, and Shaoxing wine, put the fish in the cage over high heat for about 10 minutes, take it out of the cage immediately when it is cooked, remove the green onions and ginger slices, pour the marinade into the pot, add 50 grams of chicken stock, bring to a boil and pour Put it into the fish basin and serve.

Special reminder: The swordfish is delicate. When handling it, always insert two bamboo chopsticks into the fish belly from the gills to roll out the internal organs and gills. Before cleaning, you need to scald it in 80% hot water, take it out, and gently scrape off the mucus on the fish. Although swordfish is a delicacy on its own, if it is steamed with bamboo shoot slices and ham, it will naturally become even more powerful. If you are more particular about it, it will be poured with chicken soup at the end, and the treatment will be extraordinary than that of ordinary small fish.

Saury wontons

Production process

The "process" of making saury wontons is mainly to make the filling: chop the fresh saury into patties and set aside Process the rice shoots in a pot of boiling water, cut into fine pieces and twist off the excess water. Then, pour in the saury patties, pour in an appropriate amount of cooked oil, add a few fresh chicken fleas, add MSG and salt, and mix Evenly, in this way, the exquisite filling is completed. A more sophisticated approach: the swordfish should be picked fresh from the water in early spring, and plump female fish should be selected as much as possible; the rice seedlings should be cut in the early morning of the same day, preferably tender heads with dew on their heads, and the eggs must be laid within three to five days. When using, it is better to remove the egg yolk and leave only the egg white. The "three delicacies" are combined into one, and the appeal can be imagined. If it is mixed with fragrant cooked soybean oil, it will be mouth-watering. As for wonton wrappers, it is of course ideal to use refined white flour made from the nationally famous Tangqiao wheat mill. The wontons wrapped in this way are truly Zhangjiagang's famous snacks and are difficult to eat elsewhere. There are so many fine spines on the saury that you may not be able to swallow it when it is made into a stuffing. You can prepare a long and narrow piece of fresh pork skin. First remove the main bones and head of the saury, then spread the saury flatly on the fleshy layer of the skin, and use The knife was gently chopped horizontally one by one. As a result, all the soft spines were embedded in the skin of the meat. What was left on the skin was just a section of saury meat, which was very convenient for making stuffing and meatballs.

Before the Qingming Festival, the spring river is getting warmer. Those who are interested should not miss the opportunity to taste Zhangjiagang saury wontons with local characteristics