As a local characteristic cuisine in Anhui, it naturally blends with the local unique food culture, which makes it have a unique style that is completely different from other cuisines. Even after it was once listed as one of the eight major cuisines, its influence can be seen.
In terms of cooking, Anhui cuisine is best at burning and stewing, while fried and fried dishes, which are more common in other cuisines, are relatively rare in Anhui cuisine; What are the characteristics of dishes called? Triple? They are heavy oil, heavy color and heavy fire power. In addition, it is worth mentioning that Anhui cuisine has done a good job in food supplement, inheriting the tradition of homology of medicine and food in China, which is also the greatest advantage and feature of Anhui cuisine.
A variety of local flavors are integrated into the Anhui cuisine system, and then the flavors in southern Anhui, along the Yangtze River and along the Huaihe River are the main ones.
Southern Anhui cuisine is a real representative of Anhui cuisine, especially like to add ham for seasoning, and then add crystal sugar to enhance the freshness, so as to perfectly preserve the taste of ingredients; The dishes along the Yangtze River are represented by Wuhu, Anqing and other places, which are all famous land of fish and rice, so most of the dishes created are refreshing; Finally, I like to use Chili and coriander when cooking along the Huaihe River, and the taste is salty, fresh and crisp.
What I want to share with you is that fish bites sheep, one of the top ten classic Anhui dishes, is extremely delicious and has excellent meat quality, which has won the love of the majority of foodies. I will share the detailed recipes with you below, hoping to get everyone's love.
Anhui cuisine? Fish bites sheep
Prepare ingredients: one mandarin fish, 250g mutton (first loin), two star anise, three tablespoons soy sauce, one tablespoon Shaoxing wine, three cups clear soup, appropriate amount of ginger, appropriate amount of coriander, appropriate amount of pepper, appropriate amount of onion and appropriate amount of sugar.
Production steps:
1, remove the scales and gills of Siniperca chuatsi, then cut a knife from the middle of the back, take out the big bones and internal organs, and clean them for later use.
2. Cut the mutton into a block with a length of three centimeters and a width of two centimeters, then boil it in boiling water for a little while, remove it and drain it for later use.
3. Boil the oil, add 50% heat to the mutton, stir-fry for a few times, then add appropriate amount of water, one tablespoon of soy sauce, appropriate amount of onion, two slices of ginger, one star anise, appropriate amount of sugar and salt, and remove the onion ginger and star anise after cooking to 80% maturity, then put the mutton into the belly of the fish, and tie the mouth with twine.
4. Cook the oil from the pan, put some soy sauce on both sides of mandarin fish, fry in the pan, remove the twine after both sides are golden, then put it in the pan again, add star anise, onion ginger, Shaoxing wine, soy sauce, white sugar, salt, clear soup and roasted mutton stock, cook with low fire, remove the ingredients, and finally sprinkle some pepper and coriander.
Tips at the end of the article
1 When eviscerating, use chopsticks to insert from both sides of the fish mouth, and the gill and viscera must be taken out at the same time, so as not to damage the fish body.
2, fresh sheep's nest meat has a small smell, first scalding can remove the odor well and retain the umami taste to the greatest extent.