Chinese Food
Steamed Jiangtuan
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Qingzhengjiangtuan is a traditional famous dish of Han nationality in Leshan area of Sichuan Province. It belongs to Sichuan cuisine. It is made of Jiangtuan fish and ham by steaming. The shape of the dish is beautiful. The meat is fat and tender. The soup is clear and delicious. The body surface of Jiangtuan is naked and scaleless. Its flesh is tender and fat with few thorns. This kind of fish is a rare and precious fish, which lives in a fish nest more than ten meters deep in the rugged, verdant and deep Minjiang gorge all the year round. The meat of cooked dishes is tender and delicious. It was once called Jialing delicacy. It is said that general Feng Yuxiang once tasted the steamed River regiment in the Yunliu restaurant in Chengjiang Town, Sichuan Province, before going to the United States, and said, Sichuan river regiment. Indeed, it is well-known.
Cooking ingredients
Cooking Steps
Step1:Wash Jiangtuan, then cut 6 or 7 skewers on both sides of the fish. Marinate with proper salt and cooking wine.
Step2:Sliced shiitake mushrooms. Sliced ham into 2 cm diamond slices.
Step3:Drain the blood of the pickled fish and put it in the steaming pan.
Step4:Put the ham and mushrooms on the fish one by one. Add salt, cooking wine, ginger, shallot and clear soup. Cover with oil on the net. Steam in the cage for 30 minutes. Remove the oil, ginger and shallot. Slide the fish gently into the plate.
Step5:Place the wok on a high fire, add the clear soup and the original juice in the steaming pan, boil it, add MSG and pepper, and pour it into the fish pan. Served with ginger and vinegar dishe
Cooking tips:There are skills in making delicious dishes.
