Squirrel Mandarin Fish is one of the most famous dishes in Suzhou, and is famous all over the world. According to legend, when Emperor Qianlong traveled to the south of the Yangtze River, he made a big fuss over the "Pine and Crane House" and tasted the squirrel carp, which he praised. Later, Suzhou chefs changed the name from carp to Mandarin fish, and the production techniques were constantly improved, resulting in beautiful colors, aromas, flavors, shapes, sounds, and utensils. White fish plate, Mandarin fish head high, fish mouth slightly open, fish tail high, pouring marinade, such as wearing red, penetrate the fish, squeaking sound, like a squirrel screaming, the fish body decorated with white shrimp, red and white, like a squirrel stooping slowly, the plate around the edge of the purple grapes, a unique interest. A unique sweet and sour flavor comes with the hot air, making the bottom of the tongue. In March, when the peach blossom is in full bloom and the water is flowing, it is the best time to enjoy Mandarin fish with squirrels.

Ingredients

1 live Mandarin fish (weighing about 750g), 30g shrimp, 20g cooked asparagus, 20g diced mushrooms, 15g green peas, 25tun of wine, 11g salt, 200g sugar, 100g vinegar, 50g tomato sauce, 50g each tomato sauce, 10g green onion, 3g garlic, 60g dry cornstarch, 100g pork broth.

100 g, 50 g wet starch, 15 g sesame oil, 1500 g cooked lard (or refined oil) (about 240 g).

Methods

1. clean Mandarin fish, pectoral fins cut diagonally down the head, the head of the fish at the chin, gently patted with a knife. Then along the spine on both sides of the flat piece to the tail (the tail is not broken), chopping off the spine, remove the thoracic spines. Carve the fish meat straight, about 1 cm apart, then grave diagonally, about 1.3 cm apart, deep into the skin, into a diamond-shaped knife pattern. Use 15 grams of wine, salt of grams into a bowl, mix well, wipe on the fish, and then pat on the dry starch, shake off the remaining powder.

2. tomato sauce, before salsa into a bowl, add pork broth, sugar, vinegar, wine 10

g, 9 grams of refined salt, wet starch, stirred into sweet and sour sauce.

3. frying pan on a high flame, ladled into the cooked lard burned until the oil temperature of about 200 ℃, the two valves of the fish meat rolled up, cocked the tail of the fish into a squirrel shape. Then lift the fish tail with one hand, use chopsticks to hold the other end, put it into the oil pot to fry for about 20 seconds, so that it is shaped, and then let go of the fish into the oil pot, put down the head of the fish, and use an iron spoon to scoop hot oil to pour the fish meat, head and tail, until light yellow and fish up. When the oil temperature rises again, put the fish into the deep-frying until golden brown, fish out, put into a long round plate, put into a squirrel shape, the fish snap.

4. Another frying pan on high heat, scoop in a small amount of cooked lard, put the shrimp slipped cooked, poured into a leaky spoon

drain the oil. The original pan back on high heat, scooped into the cooked lard 50 grams, put the white onion segment simmer until the onion yellow incense, fish out, and then add minced garlic, diced bamboo shoots, diced mushrooms, green peas fried through, pour in the sauce and stir, add the hot oil about

75 grams of deep-fried fish, drizzle of sesame oil and stir, pouring in the pot on the squirrel fish, sprinkle with cooked shrimp, the edge of the plate with purple grapes

adorned with the ready.

The key

1. fish graver knife, not to break the skin of the fish, clear pattern; before the frying pan before patting powder, must be patted evenly, and shake off the remaining powder.

2. Fry the fish in high oil temperature in two batches, the first time cooked, the second time crispy.

3. Sweet and sour sauce should be burned through, add oil and stir well, made of "live juice", so that the marinade fully penetrate the squeaky sound.

10. Liangxi crispy eel

Liangxi crispy eel, also known as Wuxi crispy eel, once called Taihu Lake crispy eel. Jiangsu eel dishes are unique in the traditional name of Lei, reputation at home and abroad. This dish is rumored to be developed from the Taihu Lake boat dish - crispy eel. It is said to have been developed from the Taihu Lake boat dish "Crispy Eel". Wuxi has Liangxi River, which leads to Taihu Lake in the west, and Wuxi cruise ships often sailed into Taihu Lake from this river, so the crispy eel that was popular among boat dishes was called "Liangxi Crispy Eel". The dish has been improved by generations of famous chefs in Wuxi, and has been perfected day by day.

Eel is also known as yellow eel. "The best time to eat eel is during the summer months when eels are more popular than ginseng. The weight of each eel should be about 150 grams.

Raw materials

1500 grams of live eel (10), 30 grams of ginger, 60 grams of wine, 150 grams of salt. 40 grams of soy sauce, 40 grams of white wine. 40 grams of soy sauce, 100 grams of sugar, 25 grams of minced green onion, 25 grams of minced ginger, 1500 grams of soybean oil (about 150 grams), 25 grams of sesame oil.

Method

1. Add 2500 grams of water and salt to the pot and bring it to a boil, put in the live eel and then cover the pot, cook until the mouth of the eel opens, and then pull it out of the pot and put it in the water to rinse it off. Place the eel horizontally on the board with the belly facing inward, pinch the head of the eel with one hand, insert the bamboo slice with the other hand close to the lower part of the eel, cut straight along the spine to the tail, remove the internal organs, and then cut along the two sides of the spine, remove the bones and take the meat of the eel, wash it, and drain off the water.

2. pot set on high heat, add soybean oil, burn until the oil temperature of about 200 ℃, into the eel meat, fried about 3

minutes out, to be the oil temperature rose to 200 ℃, put the eel meat, fried for about 4 minutes, and then use a small fire to fry crispy; another frying pan set on high heat, scooped into the soybean oil 25 grams, plus onions, ginger stir incense, plus wine, soy sauce, sugar boiling into the marinade, which is to pick up the crisp-fried, put the eel meat, put into the marinade, and then put into the eel meat. eel meat, into the marinade upside down, pouring hemp sleeves out of the pot into the plate, into a pagoda shape, on the ginger as a garnish that is completed.

This dish has a beautiful shape, color is soy sauce brown, eel meat crispy and crispy, marinade sweet and salty.

The key

1. Master the eel bubble hot time, so as to avoid meat rot.

2. When frying eels for the first time, put them in one by one so that they don't stick to each other; master the time of frying oil and temperature so that the products are crispy but not withered.

11. Crispy silverfish

Silverfish, a slender body slightly round, white color, scaly bone soft, Ming Ying, such as silver, tender meat taste fresh. The Ming Dynasty poets artificial Shucheng poem silverfish: "Ice out of the edge of the stream waves, silverfish on the rapid turbulence, fresh floating white jade plate, do not have to explore the inner cave." Zhang Xian of the Song Dynasty wrote, "Silverfish after spring, perch under the frost", comparing silverfish with perch. In the Kangxi period of the Qing Dynasty, it was once listed as a tribute.

Taihu Lake is rich in silverfish, together with crabs and white shrimp well known as the "three whites of Taihu Lake", which are exported overseas and have an outstanding reputation. The silverfish is about 10 centimeters long and can be eaten fresh or made into dried food. There are many varieties of dishes, and crispy silverfish is one of the most famous ones, with a golden color and the characteristics of loose, crispy, fat, fresh and fragrant.

Raw materials

500 grams of silverfish, 50 grams of egg yolk, 15 grams of wine, 4-5 grams of salt, 5 grams of soy sauce, 3 grams of sugar, 0.5 grams of white pepper, 1 gram of monosodium glutamate, 10 grams of dry starch, 20 grams of white flour, 120 grams of bread

crumbs, 5 grams of chopped green onion, 500 grams of soybean oil (about 50 grams), 5 grams of turnip. 5 grams of turnip.

Method

1. Silverfish remove the head, remove the intestines, rinse with clean water, drain, put into a bowl, add wine, white pepper, refined salt, minced green onion, sugar, monosodium glutamate, egg yolk, mix well, put the dry starch, refined white powder wrapped in, and then glued to the bread crumbs.

2. frying pan on a hot fire, scooped into the soybean oil, burned until the oil temperature of about 180 ° C, into the silverfish, with

funnel shaking scattered, deep-fried to golden brown out of the plate, with a garnish of turnip that is into.

The key to production

1. The silverfish should be removed from the intestines at the beginning of the processing; to drain the water before mixing with seasonings, otherwise too much water; dip breadcrumbs should be fried immediately after.

2. The temperature of the oil should not be too high, because the fish is tender; put into the frying pan should be shaken with a spoon to avoid sticking to each other.

12. barbel soup

Barbel, ancient name of the spotted fish, commonly known as bubble fish, blowing fish. For the bony fish class barb-shaped order barb family Oriental pure genus dark oriental barb (puffer fish) juvenile fish, non-toxic. Mainly produced in Suzhou. It is listed in the fall.

Barbel lung soup is a famous dish in Suzhou. The finished dish is rich in barbel lungs (actually fat liver), tender fish meat, and clear soup with fresh flavor. In the early thirties, Mr. Yu Youren visited Taihu Lake in the autumn, and after tasting this dish in the Shijia Restaurant, he wrote a popular poem, "The old osmanthus blossoms are fragrant all over the world, and I have seen flowers all over Taihu Lake, and I can remember returning to Mudu in my boat, thanks to the Shijia's barbel lung soup. Since then, barbel lung soup has become famous.

Raw materials

500 grams of live barbel, 15 grams of cooked leg, 10 grams of mushroom, 10 grams of bamboo shoots, 5 grams of pea shoots, 7.5 grams of salt, 40 grams of wine, 5 grams of green onion, 750 grams of chicken broth, 15 grams of cooked lard, 0.5 grams of white pepper.

Method

1. Put the barbel on the cutting board, left hand pulling the fish belly, the right hand knife from the abdomen, knife blade outward flat push, fish body rolling, pick off the fish skin, take out the barbel lungs, remove the viscera, clean. Then cut from the neck, along the spine until the tail, remove the fish meat two valves.

2. Put the fish in the water, pull off the white black membrane, filter the water, each valve of fish meat batch of two; barbel lungs batch of two, with 0.5 grams of salt gently pinch, and then washed and filtered.

3. Fish and barbel lungs with salt 2 grams, 5 grams of minced green onion mixed well, a few moments after decanting the juice.

4. Chicken broth boiling, under the fish and barbel lungs, add wine, salt, until the soup boils again, fish and barbel lungs into the soup bowl, skimming the soup, into the auxiliary ingredients, once through the rise, to the froth poured into the bowl of soup, dripping pork sprinkled with pepper into.