【Tianjin】Official roasted fish

Overview

Although I have been very busy with work these days, I still found time to participate in Meitian’s hometown flavor competition. As a Tianjin native, competition is secondary. The main thing is that I want to make the delicacies of Tianjin that I know and share them with everyone. I am also very grateful to Gourmet World for giving me the opportunity to show the taste of my hometown. Today I am an official Shaomu fish. Why is this dish named Guanshao? It’s a long story. It is said that Emperor Qianlong visited the south of the Yangtze River six times and visited Tianjin many times. This grilled fish strips had a good color, flavor and taste, which won Qianlong’s favor. For this reason, Qianlong specially summoned the chef, awarded him a fifth-grade crown with flower feathers, and gave him a yellow mantle. The dish has since been called Guanshao fish sticks, which is the origin of Guanshao. The braised fish sticks are famous far and wide and have been passed down to this day, becoming one of the representative dishes with the most Tianjin flavor. Choose sole fish. In fact, in Tianjin, only fish weighing more than three kilograms can be considered authentic sole fish. The sole fish I used today weighs a pound and a half, which is not considered authentic

Tags

• hot dishes
• home cooking
• aniseed
• cooking wine
• cucumber
• fungus
• garlic
• onions
• sichuan pepper oil
• sole
• vinegar
• white sugar
• winter bamboo shoots
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Peel the sole fish and cut into strips.

   

3. 3 The fish sticks are battered with flour and egg mixture.

   

4. 4 Cut winter bamboo shoots (magnolia slices) and cucumber into strips and set aside. Fungus is soaked well.

   

5. 5 Quickly blanch the fungus, winter bamboo shoots and cucumber and take them out.

   

6. 6 Put the battered fish sticks into the oil pan and fry.

   

7. 7 Fry until golden brown on both sides and take out.

   

8. 8 Fry the aniseed cloves until fragrant, add onion, ginger and garlic to the pot.

   

9. 9 Add cooking wine, soy sauce, vinegar, sugar, a little salt, and a little water.

   

10. 10 Add fried sole fish strips and cook.

    

11. 11 Cook the fish, add cucumber, winter bamboo shoots and fungus and stir-fry evenly.

    

12. 12 Before serving, thicken with water starch and drizzle with a little peppercorn oil.

    

13. 13 Official grilled fish.