Bozhou occupies a place in the world of gourmet food, and fish meat is a specialty of this city at banquets. This dish is deeply loved by diners for its unique flavor and exquisite preparation.

For Bozhou people, fish meat is not only a dish, but also a memory passed down. Its production process is tedious and sophisticated, embodying the wisdom and skills of our ancestors. If you are lucky enough to taste Bozhou Yanxi Yuanyuan fish meat, then be sure not to miss its production process. This will be an unforgettable gourmet experience.

The first step: material selection

The selection of fish meat is very important, and fresh *fish is usually chosen. *The fish meat is fresh and tender with few spines, which is very suitable for making fish meat. When choosing fish, choose fish with a large belly, thin tail, clear eyes, and bright red gills.

Step 2: Pickle

Remove the scales and internal organs of the selected fish, cut into large pieces and put them in a basin. Add salt, cooking wine, ginger slices, green onion and other seasonings for marinating. The marinating time is generally about 30 minutes, which allows the fish to fully absorb the flavor.

Step 3: Sizing

Drain the marinated fish, add an appropriate amount of starch and egg liquid, and grasp it evenly with your hands. A thin layer of paste will form on the surface of the fish after sizing. This layer of paste can prevent the fish from sticking to the pan during frying and can also lock in the moisture of the fish.

Step 4: Fry

Pour appropriate amount of oil into the pot and heat until 60% hot. Put the battered fish into the pot and fry slowly over medium-low heat. Keep turning during the frying process to prevent the fish from sticking to the pan. Fry until the surface of the fish turns golden brown, then remove and control the oil.

Step 5: Making the Sauce

Making the sauce is the soul of the fish meat. Traditionally, the braised sauce is mixed with fish stock. The preparation of braised sauce is not complicated. The main ingredients are: soy sauce, vinegar, sugar, cooking wine, ginger, garlic, star anise, etc. Put these ingredients into a pot and cook until thick. The preparation of fish soup is also very simple. Just put the fish bones and fish heads into a pot and add water to boil.

Step 6: Cooking

Put the fried fish into the sauce and simmer over medium-low heat. During the stewing process, stir frequently to ensure that the fish meat is evenly flavored. Stew until the fish is tender and the sauce has dried up, then remove from the pot and serve on a plate.

A Bozhou banquet fish meat with full color, flavor and flavor is now finished. The fish is tender and smooth, and the sauce is rich and delicious, leaving you with endless aftertaste. If you have time, try making this delicacy yourself. I believe it will definitely bring you a different taste bud experience.