The vinegar pepper fish is one of the famous traditional dishes in Jinan, Shandong. It is a traditional Shandong cuisine, and it is also found in Beijing cuisine. Because of its simple and elegant color, fresh and tender fish, rich soup, slightly hot and sour, it is deeply loved by the people. It is a delicious meal for the ordinary people on the table and entertaining guests and friends.
Flavor characteristicsedit
- “Vinegar pepper fish” is a soup dish, which is best known as Fengzeyuan Restaurant. In the early years, the Fengzeyuan store had several large wooden basins with many live fish, which were specially used for cooking vinegar and pepper fish, live fish in sauce, and other dishes.
- To make “vinegar and pepper fish”, mandarin fish, grass carp, herring can be used, but it must be a live fish.
- This dish is delicious, the soup is creamy white, sour and spicy, appetizing, hangover and sober up greasy.
Process key
- Ordinary banquets can choose grass carp, production method: the same as above, carp smells great, it is best not to use it.
- The representative dish of Shandong cuisine, fish is not oily, fresh and tender, unique.
Practice
Ingredients preparation
Ingredients: 1 piece of mandarin fish (or bass or grass carp), 1,000 grams of chicken broth, 10 grams of green onions, 5 grams of minced ginger, 10 grams of coriander, 50 grams of vinegar, 10 grams of Shao wine, 2.5 grams of monosodium glutamate, 2.5 grams of white pepper.
practice:
- Wash the mandarin fish, blanch it with boiling water, and cut a cross knife.
- Wash the coriander and cut into 2cm-long sections; cut half of the green onions into 3cm filaments, and half into the end.
- Pour the oil into a wok, heat it on a high heat, add pepper, chopped green onion and chopped ginger in sequence, stir up the aroma, pour in chicken broth, add rice wine, salt and monosodium glutamate. At the same time, put the mandarin fish in another boiling water pot and blanch it for 4-5 minutes, so that the knife edge is turned up and the fishy smell is removed.
- Pick up the fish, put it in the chicken stock pot and boil, simmer on low heat for 15-20 minutes. After the soup is boiled, transfer to low heat and simmer for about 20 minutes. Add shredded green onion, coriander and vinegar. Serve with sesame oil.
