Yunnan special food
Dali casserole fish is one of the local famous dishes in Dali. More than ten kinds of fresh wax ingredients, such as tender chicken slices and mushrooms, are slowly stewed with bow fish or carp produced in Erhai Lake. Visitors can taste this famous dish on the cruise ship and in Shimonoseki or Dali Hotel. Fish in casserole 20 yuan/pot, enough for 3-4 people, very delicious.
summary
Dali casserole fish is made of good casserole, bow fish, yellow shell fish or carp caught in Erhai Lake and colorful ingredients. When I was on the table, the big mat paved with vegetable leaves was boiling in the pot, red, green, colorful and full of fragrance. When eaten hot, the fish is tender, delicious and nutritious.
The origin of two famous dishes
According to an anecdote, a long time ago, there was a restaurant named "Shanhai Restaurant" in Dali, and its business was very prosperous. There is a poor cousin named Zhang Xiaosan in the shop. Every day, he puts the leftovers of rich people in a casserole and takes them home to cook for his family. One day, a rich businessman gave a big banquet in his shop, leaving some vegetables, such as sea cucumber, tendon, squid, ham, mushrooms, magnolia slices and so on. Zhang Xiaosan took them all in, poured them into a casserole and took them home. It happened that his family caught a fish from Erhai Lake, so he cut it clean and cooked it in a casserole with leftovers. The whole family found it particularly delicious after eating it. Zhang Xiaosan opened his own restaurant, specializing in casserole fish, which sold well. Since then, casserole fish has become a delicious food of Dali Bai nationality. Of course, the casserole fish you can taste in Kunming or Dali now is not only made alive from stone jars or glass pools, but also has a wide variety of ingredients: tender chicken slices, fresh meat slices, ham slices, magnolia slices, kidney slices, liver slices, sea cucumbers, squid, tendons, mushrooms and tofu. Carrots, Chinese cabbage, egg dumplings, etc. They are not cold roasted, but fresh and refined, so as to ensure the characteristics of casserole fish-fresh. Because of the good thermal insulation of the casserole, the fresh soup rolled and the aroma was diffuse after serving, which really brought a March Street, a mountain atmosphere and a warm atmosphere to the banquet.
Three cooking methods
Scales, gills and internal organs of live bowfish (1) were removed, washed, cut into 3 sections and pickled with 7 grams of refined salt. Cut the tofu into 3 cm square pieces, blanch in boiling water and drain. Yuntui, sea cucumber, squid, red carrot and Chinese cabbage are cut into pieces, onion is cut into powder, and ginger is cut into silk.
Take an empty casserole that can hold two kilograms and put it on the fire. The higher the heat, the better.
3. Pour the soup into a wok, first add the salted anchovies and cook them, then add the sliced cloud leg, sea cucumber, squid, tendon, mushrooms, magnolia slices, golden hook, tofu, carrot slices, Chinese cabbage, shredded ginger and chopped green onion, skim off the froth, add salt 13g, pepper noodles and monosodium glutamate to taste. Put the hot casserole on the saucer and pour the abalone cooked in the wok into the casserole. Because the casserole is hot, it will still boil when it is served.
Process key
1 If there is no bowfish, you can use carp instead.
Hanging the soup well is the key to ensure the quality of this dish.
The hotter the casserole, the better. It will boil after serving. Fresh and spicy, it is the authentic flavor of Dali casserole fish.
Four flavor characteristics
1. Dali is one of the 24 famous historical and cultural cities in China. There are early Nanzhao capital ruins, Diancang Mountain, Erhai Lake and other places of interest. Erhai Lake is about 2 kilometers east of the county seat, and it is named after its human-like shape and stormy waves. The bowfish is long and narrow, with a leaping tail, bow-shaped and silver body color. This kind of fish scale is thin and thick, fresh and delicious, rich in nutrition, and it is the treasure of fish.
2. "Dali casserole fish" is a unique traditional dish in Dali, which has been circulating for hundreds of years and has always enjoyed a high reputation in Yunnan. It is characterized by unique utensils, exquisite ingredients, delicious taste and rich nutrition. The casserole for cooking "Dali casserole fish" is Xiangyun casserole produced in Xiangyun Village. Stew meat in this earthen pot. The meat is delicious, not fishy or greasy, and will not go bad overnight. The empty pot is boiled to boiling point, and it will not crack or break. The fish used is bow fish, a specialty of Erhai Lake. The ingredients used are exquisite, sometimes reaching as many as 15, including fresh wax treasures. The processed fish in casserole has rich and pure aroma and unique flavor.
This dish is bright in color, fresh and tender in fish, diverse in ingredients and more delicious, and it is one of the famous dishes of Yunnan banquet.