Chinese Food
Carp jumping over the dragon's gate
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When it comes to carp leaping over the dragon's gate , it also has something to do with the story of Song Jiang's drunken anti poetry about Xunyang tower. It is said that Song Jiang killed Yan Po Xi and was sent to Jiangzhou (now Jiujiang). One day, Song Jiang was in a depressed mood. He went out to walk. He didn't feel that he came to the head of Xunyang river. He looked up. There was a tavern in front of him. So he walked to the tavern. He came closer and saw the carved beams and painted buildings in the tavern. Above the door of the restaurant, there are three big gold characters of Xunyang tower written by Su Dongpo himself. Song Jiang was secretly happy. He went into the restaurant, chose a place near the Yangtze River and sat down. He asked the restaurant to drink and serve. Xunyang tower is the top hotel in Xunyang city. It has world famous wine and famous dishes in Jiangnan. The tavern saw that the black Han and Song River looked extraordinary. He immediately brought out the old wine. Shaoqing brought out a plate of golden carp. Song Jiang can see the golden carp on the plate. The fish is warm, the mouth is open and closed, the gills are bulging, and the tail is shaking frequently
Cooking ingredients
Cooking Steps
Step1:Carve 4 faucets with white radish. Tie the vermicelli into a keel with thumb thick and 13.2cm long. Fry it in the oil pan. Take it out and wrap it tightly with egg skin. Use it as the dragon body. The scales of the dragon are made of coriander leaves. Replace the Dragon claws with chicken claws. Take two white radish buttresses. Insert bamboo sticks on them for standby.
Step2:Add Shaoxing wine and salt to the chicken soup and boil it in the soup pot. Add flavor and extract out of the pot. Pour it into the special fish pot. After serving, light the alcohol under the pot rack.
Step3:Take the live carp out. Cut it quickly from the back. Peel it straight along the back of the fish. Peel it straight under the skin of the fish with the other knife. Take out two pieces of fresh fish. Cut them into butterfly blades. Then put them back to the original position of the fish. Insert the fish head and tail into the bamboo sticks. Put them in the middle of the two dragons, and put them into the posture of carp jumping into the dragon's gate. That is to say, put them on the table.
Step4:Quickly peel the fresh fish slices under the skin of the live fish with chopsticks. Put them into the boiling chicken soup pot. Cover the pot cover. When the pot is boiling, spoon each person a small bowl of fresh soup and fish slices. Then remove the fish skeleton and the two dragons. Remove the radish pier and the bamboo stick. Then scrape the fish scales. Take out the viscera. Clean the blood. Put the fish rack into the original plate. At the same time, add chicken soup to the fish pot. Light the alcohol to boil. Put the fish rack and the dragon body into the fish pot. Cover the pot cover. After boiling, fill the soup again. Taste the flavor of the tail.
Cooking tips:There are skills in making delicious dishes.
