Qingling live fish
The cooking style of Qingling live fish is very unique. When processing, we are now picking up the vivid golden carp from the fish pond and then cutting the fish quickly. The seasoning used is nothing more than oil, salt, ginger and onion, which is unconventional. Only "Artemisia annua" is a kind of wild grass growing in the local mountainous area. Its leaves are like compositae, the color is similar to that of Artemisia argyi in the south, and the smell is similar. With the slight fragrance of medicine, it is gradually concentrated with the water in the pot. Fish tastes fresh and tender, making people drool.
Cooking method
1) Carp or crucian carp, scaling, gilling, bitter line,
Slide the knife gently to the fish tail at the thick back, rinse it with water, and control the blood volume.
2) ignite the pot, first boil the pot until the oil is 80% hot, then add the carp and fry until the skin collapses. At this point, add ginger slices, star anise and white wine to the wok, and add water until the fish has not passed.
3) Tie mugwort into small pieces and put them on both sides of the fish, then sprinkle a handful of crushed dried Vitex negundo pepper in the pot.
4) Boil the soup with high fire, skim off the floating foam, cover the pot and simmer for 10 minutes, then turn the fish over and stew. At this time, add salt and prepared wide flour to collect juice.
5) stew 15 minutes or so, the soup will turn white and have a thick feeling. At this time, remove the mugwort leaves and onion ginger slices from the pot, add the essence, then put the fish on the plate and pour the soup on it.
White meat and blood sausage
The flavor characteristics of this dish are: white meat is as thin as paper, the color is white and bright, the taste is delicious, fat but not greasy, thin but not firewood, soft and tender, the blood sausage is crisp and tender, the hot soup is delicious, and the seasonings are all available, neither cold in winter nor hot in summer. Blood sausage is a mixture of Fructus Amomi, Cortex Cinnamomi, and other ingredients 10. When eating, we use leek flower sauce, Chili oil, ginger fermented bean curd, minced garlic, shrimp oil and sesame oil as seasoning, which has a unique flavor and is very popular.
Cooking method
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2, the pig fat intestine is clean, the skin is turned inward, and one end is tied tightly.
3. Fresh pig blood is clarified. Add 1/4 clear water, salt, monosodium glutamate and seasoning noodles made of Amomum villosum, Cinnamomum cassia, Cinnamomum cassia, and Flos Caryophylli into the supernatant, stir well, pour into pig intestines, tie them tightly and seal them, put them in a boiling pot and cook them with low fire until they float, take them out, let them cool, put them into a water pot and slice them thoroughly, then put them into chopped green onion and Jiang Mo.
Steamed white fish
Steamed white fish is one of the famous dishes in Jilin. Songhua River is famous for its sweet and delicious water. Since ancient times, fishermen on the Songhua River have cooked white fish with river water to entertain visiting relatives and friends, which is known as a beautiful talk. Later, I devoted myself to cooking, and finally made a famous dish, steamed Songhua River white fish, and boarded the banquet. In the Qing Dynasty, white fish in Songhua River was once listed as a tribute. There are two ways to steam white fish, one is to eat soup to get its fresh juice, and the other is to eat fish to make the soup enter the fish. This is a steaming method. Both methods need fresh fish.
[Cooking method]
1. Slaughter and wash the fish, and stop for an hour to slow it down. Then cut it to the spine of the book every 1.3cm with a slope knife.
Make a flower knife evenly on both sides. Cut fresh ginger and raw onion into oblique edges and insert them evenly into each side of the fish.
Inside.
2. Put chopped green onion, Jiang Mo, sweet noodle sauce, mashed garlic, salt and pepper, soy sauce, vinegar and sesame oil into eight containers.
In a small dish.
3. Put the whole fresh fish in a big fish pond, steam it in a steamer for 15 minutes, take it out, and remove the onions.
Put the ginger slices in a big fish dish.
4. When serving, surround the fish with 8 kinds of sauces. Diners can choose according to their favorite tastes.
Use seasoning.