【Hubei】Caiyu Braised Lotus Root

Overview

Speaking of this Braised Lotus Root with Lucky Fish, it is an authentic hometown dish in Hubei. There are many lakes in Hubei, and most of them have lotus roots in slices and are rich in fish and shrimp. Therefore, many dishes made from Hubei local dishes are related to water. Hubei people love to eat fish, and there are many kinds of fish, which leads to various ways of eating them. Lucky fish, also called black fish in many places, has the functions of nourishing the spleen and stomach, diuresis and reducing swelling, and can cure warm numbness, athlete's foot, pregnancy edema, etc. Braised lotus root with rich fish originated from Caidian, Hubei Province. It is said that it was a fisherman's dish made by a former lotus root digging boss to retain the skilled lotus root digging experts from other places. It was winter at that time, and the lotus root diggers had no food to eat, so they all clamored to go home. The boss thought hard for several days, but nothing happened until one day when he saw fish swimming around the withered lotus root poles in the lake, he had an idea and asked someone to dig up fresh lotus roots and Several caught fish were mixed into a pot and simmered, and then a few seasonings were added. Once the pot was opened, the aroma was overflowing and it tasted delicious. It not only retained the workers, but also spread the dish among the people and entered thousands of households. The preparation of braised lotus root with rich fish is simple. Chop the fresh fish into pieces of different sizes, fry them in oil and mix them with the lotus root chopped into long strips. Add various condiments in the middle, wait until the lotus root pieces are stewed and cooked, then take it out of the pot and you will have a fragrant and attractive plate of rich fish with stewed lotus root. The milky white soup, fresh fish meat, and soft lotus root noodles will make you unable to stop eating. Braised lotus root with rich fish, don't leave after eating it has become a saying often said by Hubei people to persuade guests to stay.

Tags

• hot dishes
• chinese banquet
• hubei cuisine
• cooking wine
• lotus root
• lucky fish
• oil and salt
• zanthoxylum bungeanum
• ginger slices
• green onions
• white pepper

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Add a little oil and an appropriate amount of cooking wine to the fish pieces, mix well and marinate;

   

3. 3 Heat oil in a pan, add ginger slices and peppercorns and stir-fry until fragrant, then remove the peppercorns;

   

4. 4 Add fish cubes and fry;

   

5. 5 After frying one side, fry the other side until golden;

   

6. 6 Add appropriate amount of boiling water;

   

7. 7 Then add the prepared lotus root pieces;

   

8. 8 Bring to a boil over high heat, then reduce to low heat, cover and simmer for fifteen minutes;

   

9. 9 Add appropriate amounts of salt and pepper to taste, cook for another five minutes, then serve in a small bowl and sprinkle some chopped green onions on top.

   

10. 10 It's served.