Channel catfish, the scientific name of the long-nosed shad, commonly known as the "river group", "Baiji", "fat head fish", "shad". In taxonomy belongs to the catfish, fish family, shad genus. The longnose shad is a valuable freshwater fish in China, distributed in the Yangtze River system, up to the Yellow River to the north, and to the Minjiang River system to the south. Long-kissed shad fish body thick and long, abdominal expansion, tail is lateral flat, catfish individual weight varies, generally 1500 ~ 2500 grams, a few individuals up to 10 kilograms.
Channel catfish soup can be called a masterpiece, in many fish have a very special status. Su Dongpo once wrote a poem praising it said: "pink stone head is still boneless, snow-white dolphin does not medicine people". Poetry out of the special features of catfish: white meat, fish skin fat, both blowfish, crucian carp of the fresh, without the toxin of blowfish and crucian carp thorns more.
The authentic catfish of the Yangtze River is white, and artificial farming is not the same as the black bias, white catfish in the taste is also more fat, fat and glutinous, to taste the fresh taste of fish, or choose to eat authentic. Selected catfish to soup, with a lot of ingredients. Supplementary ingredients we use Zhejiang Jinhua ham to refresh, vegetarian dishes are common in Shanghai with rice grass, cabbage heart, wild northeast autumn ear, white jade mushrooms; creative use of soybean milk to combine with the fish soup, compared to the taste will be much better than the traditional approach.
Some people say that the authentic catfish of the Yangtze River is very difficult to buy, most are artificially propagated, in fact, there is no need to care so much, as long as the practice is done skillfully, the taste will not be bad. We take out the cleaned catfish, in the stomach cut a slit, followed by the fish head and tail chopped off. The body of the fish is very slippery, go to the fish bone when you can use a hand cloth to grasp the body of the fish, fish bones used to make fish soup is the most appropriate, chopped off and spare. The rest of the fish body is the most tender, but also cut into uniform on the good.
The fish in the water and the land pork are the same fishy flavor, are to prepare onion and ginger to remove. Inside the large bowl filled with water, fish pieces and ginger and green onions soaked together for fifteen minutes can be taken out to make soup. The first step is to simmer the fish soup, in a hot pot add stone appropriate amount of oil, a little smoke on the fish pieces put down. Oil splash contact with the fish body, immediately on the boiling cranky up. In due course, the onion, ginger and wine together into the pot, spatula stir-fry flavor gradually into a good state. Add a lot of water and soup flavor, cover the pot and simmer for twenty minutes.
The flavor of the fish soup is almost overflowing from the pot, we open the lid to filter out the fish and ingredients, and separate out the fish soup for later. Another oil pot, in addition to the meat of the fish body into the pot, and so the oil is prosperous also put onions and ginger to fishy, put white wine and flavor. Just filtered out of the fish soup poured into the pot, boil over high heat, pour pepper to increase the fresh and spicy flavor, then cover the lid of the same simmer for twenty minutes.
While the fish is boiling in the pot, we start preparing the side dishes on the other side. Stir-frying vegetables is best if they are stir-fried on a high flame so that they are more fresh, so add a little salt and white wine to the top of our rice plants in advance and stir-fry for a period of time on a high flame before discharging the dish.
Fish soup should be almost ready, uncover the pot. Take out the green onion knots that have been simmering, the whole dish is missing the aroma of the ham to adjust, add the ham cut into slices. Finally, add the white mushrooms and black fungus and other side dishes into the pot, and when they start to become a little bit absent, soy milk will come in handy. When the fish and side dishes are almost cooked, soy milk can be said to be the key ingredient that "wakes up" them and makes the whole dish even more delicious. Vegetable hearts are easier to cook, and can be put in at the end. The whole pot presents a milky white color, quite considerable, cook for eight minutes to cook the meat rotten until.
The rest of the beginning of a step-by-step plating, just now quickly fried rice grass installed in the bottom plate, catfish meat pressed on the top, with mushrooms and ham skin together with a little vegetable plate. The soup in the pot as much as possible to pour in the plate, the whole dish is completed. The whole process we are not put pot salt, because the Zhejiang Jinhua ham contains a lot of salt, if again put salt to do out of the fish soup is too salt to ruin. Fish bones are generally used to simmer the soup, like to eat in the plate can also be, stay as other dishes with soup better.