Braised Fish Soup [Anhui Tianchang Specialty]

What is stewed fish soup? Authentic Anhui Tianchang specialty: stewed fish soup

Content summary:Do you want to know what stewed fish soup is? This article is a detailed introduction toAnhui Tianchang specialty - stewed fish soup. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on stewed fish soup. The full text takes about 5 minutes to read, mainly including the basic introduction of stewed fish soup and its nutritional value? What are the product characteristics of stewed fish soup? How did the history of stewed fish soup come about? The method of making stewed fish soup, etc.

Basic introduction of stewed fish soup

Tianchang's "fish soup" is particularly exquisite, especially the fish soup made from Angchi fish in Gulonggang by Gaoyou Lake, with a unique production method. Longgang people make fish soup using freshly risen fish. This type of fish has a flat head and wide mouth, resembling a catfish, without scales, with a color of light yellow and light brown alternating, and no dorsal fin. There is a very hard and sharp bone spur on the back. First, remove the internal organs of the Angchi fish and wash it clean. Then, poke the bones on the back of the fish onto the back of the wooden pot cover, arrange them in an orderly manner, put clean water into the pot, cover the pot cover, and hang the Angchi fish on the water. The high fire in the stove boiled the water, and after steaming the fish, the meat fell into the water. Uncover the lid of the pot, a fish bone spur is nailed to it, and inside the pot is a white fish soup as white as milk. Then add the ingredients in sequence. This type of 'fish soup' has a thick soup, tender meat, fresher taste, and no fish bones. With the reform of kitchens and cooking utensils, wooden pot lids are no longer common, and such delicious dishes are difficult to taste. What is the nutritional value of stewed fish soup?

Fish contains nutrients such as protein, fat, small amounts of vitamins, calcium, potassium, magnesium, selenium, etc. Its meat is tender and easily digestible. For children, the elderly, and those who are weak or have poor digestive function in the spleen and stomach, eating fish can not only supplement deficiency but also relieve digestive difficulties; Eating fish has the effect of "phthisis", that is to say, it is conducive to the rehabilitation of tuberculosis patients; Fish meat has low calories and is rich in antioxidants, making it an excellent choice for women who crave delicious food, want beauty, and are afraid of obesity. What are the product features of stewed fish soup?

Stew fish soup, stew crucian carp or anchovy until cooked, wait for it to cool and remove the meat.

. This is a rather laborious task. Fish meat should be slowly picked up by hand, removing all the small thorns and blind spines - otherwise it will get stuck in the throat when drinking. How did the history of stewed fish soup come about?

It is unknown when stewed fish soup originated and who created it. According to Chen Zhao's book "Seeking Fun with Delicious Food", there was a Song Wu sister-in-law outside Qiantang Gate in Lin'an (Hangzhou) during the Southern Song Dynasty. She was a native of Bianjing and was famous for making "Sai Crab Soup" (fish soup). Emperor Gaozong of Song visited Sudi and ordered his five sisters in law to make "Sai Crab Soup" to taste for themselves. The taste was excellent, and they were summoned to give money. From then on, "Sai Crab Soup" (fish soup) became famous throughout the country. Later, "Sai Crab Soup" was renamed "Song Sister in Law Fish Soup" and is still a famous dish in Hangzhou today. Later, there were poets who praised it, saying, "I don't mind the sourness of peach blossom vinegar, and I compete to taste the fish of the Song sister-in-law in the chopsticks." They also said, "I sometimes mix my hands, and I know that the Song sister-in-law was absent back then.

The method of making stewed fish soup

The selection of ingredients for Tianchang's "fish soup" is very particular.

. Select three to five wild crucian carp weighing around 150 grams, remove scales, and wash them thoroughly. Boil the fish in water until they are 8% cooked, then take them out and put them in a bowl. Set aside the fish soup for later use. Remove the meat from the belly and spine of freshly cooked crucian carp and cut it into pieces the size of soybeans; Soak the fans in a small amount and cut them into rice grains; Cut ginger and scallions into small pieces, two eggs, cooking oil, lard, vinegar, pepper, and chopped green garlic for later use.

Preparation method: Pour some cooking oil into a pot and heat it up to 70%. Add ginger, chopped scallions, and fish meat and stir fry for two to three minutes. Pour in the clear soup from cooking the fish, add vermicelli and a little lard, and bring to a boil. Beat the eggs into a paste and stir into egg yolks. Bring to a boil, mix the flavors, and serve in a bowl with pepper, vinegar, and garlic. Scoop with a spoon.

. This dish is easy to make, delicious in taste, and accompanied by a sour and spicy flavor. It is a delicious dish for entertaining guests.