Panlong yellow croaker

This dish is a famous dish in Beijing, and it is very famous among classical dishes. According to legend, it was invented by our sister Sun Shangxiang.

At that time, it happened that Sun Shangxiang married Liu Bei for the first time. Xiang Xiang was conquered by Liu Bei's kind manner and admired him even more. Sun Quan and Zhou Yu, two little villains, had already designed an ambush for Liu Bei. Sun Shangxiang, as clever as ice and snow, has sensed something wrong, but the situation is in a dilemma. In addition, because Liu Bei was worried about this matter, she didn't think about tea and rice, and the whole person lost a big circle, which made her heartache. So Xiangxiang cooked for her husband. On this day, Xiangxiang served a plate of delicious fish. Liu Bei, frowning, put down the scroll and looked at Xiang Xiang, who was so concerned about himself. He was so moved that he couldn't take care of any troubles any more, so he buried himself in eating …

This dish is called Panlong Yellow Croaker. Its method is also very simple:

working methods

Ingredients: yellow croaker, shrimp, winter bamboo shoots, green peas, thin ham, 3 eggs, starch and flour.

1. Scrape fish scales, remove internal organs, remove big bones, remove fine spines in the chest, separate tail tips and connect heads. Cut the fish with a knife and marinate with seasoning. Chop the ingredients, take out 2 eggs, put them into a bowl, add starch and flour, stir them into a thick paste, and hang the fish on the thick paste for frying. Then mix sugar, vinegar, salt, water starch, monosodium glutamate and a little water in a bowl to make juice.

2. Put the wok on a high fire, pour in the oil, heat it to 60%, lift the fish tail by hand and put the fish head along the edge of the wok, then put the fish in the oil pan and fry it thoroughly. Put another frying spoon on the fire, pour a little oil, beat a poached egg, fry only one side, take it out and put it on one end of the plate; Beat 2 egg whites into foam, add a little starch and flour, stir well, surround the eggs on the plate, decorate the paste with minced ham and coriander leaves, and pour boiling oil on the egg whites to cook. Put the fried fish head at the other end of the plate.

3. Put the wok on fire, pour in a little oil, heat it up, then use onion, ginger and garlic in the wok, pour in a bowl of juice, stir-fry until the rice soup is poured on the fish.

Steamed pork slices with bean paste

Chinese hamburger is a kind of beet in Sichuan and Guizhou, and now it often appears at weddings in that area. Legend has it that during the Three Kingdoms period, Zhuge Liang burned Xintian to save Liu Bei, and Fancheng county magistrate gave a banquet to celebrate Liu Bei's success. At the banquet, the chef accidentally dropped the meat on the ground, and a magnificent boy immediately picked it up and ate it. Liu Bei later asked him why he wanted to eat. He replied, "As a general, you should always sympathize with the people. A grain of rice meat is hard to get, but it is a pity to throw it away. The foot soldiers are tired and tortured all day. Occasionally making mistakes is also a patient reprimand. "

Liu Bei was very moved and accepted him as his adopted son. This young man is Liu Feng. Soldiers in the army made a dish called "Sha rou" to pay tribute to Liu Feng.

This is the origin of meat mixed with sand. In fact, meat mixed with sand is not everyone's favorite. For example, Bian Xiao doesn't like fat meat, but I believe many people will like it ~

working methods

Ingredients: pork belly, red bean paste, glutinous rice, walnuts, preserved apples, sugar, honey and rapeseed oil.

1. Wash the pork, put it in a soup pot and cook until it is 70% cooked, take it out, sprinkle honey water on the skin while it is hot, and let it cool;

2. Heat the wok, add rapeseed oil, when it is 50% hot, fry the pork until it is chestnut, and take out and drain the oil;

3. Stir-fry the walnuts in the pot, and take out the drained oil;

4. Beat the drained walnuts into powder and mix in the bean paste.

5. Wash the glutinous rice and add water to the pot to cook it into glutinous rice;

6. Dice the candied fruit and mix well with glutinous rice;

7. Cut pork belly into blades, put bean paste in the middle, put it neatly in a bowl, spread glutinous rice, and steam it in a cage;

8. After taking it out, buckle it into a plate and pour it with boiled honey and sugar.

Xiaoqiao Bai Dun duck

This is a traditional dish in Jiangxi, which is made of white duck and cordyceps sinensis. Very nutritious, suitable for nourishing the body in autumn and winter. According to legend, during the Three Kingdoms period, Zhou Yu led his troops to Chai Sang. Seeing Zhou Yu's hard work, Xiao Qiao stewed Cordyceps sinensis and Eupatorium adenophorum with white duck and made a nourishing dish for Zhou Yu. At that time, this dish was also called "Chai Sang Duck", and later spread to become "Xiao Qiao Stewed White Duck".

Suitable for drinking soup in winter ~ I hope you pay more attention to your diet, and food supplement is really good for your health ~

working methods

Ingredients: white duck, Cordyceps sinensis, Eupatorium adenophorum, ginger, onion and Shaoxing wine.

Practice: blanch the white duck in a boiling water pot, remove blood foam, put it in a casserole or casserole, add washed Cordyceps sinensis, Eupatorium adenophorum, ginger, onion, Shaoxing wine and water, boil it, and then stew it with low fire until the duck meat is crisp and rotten, and the soup is thick and mellow.