Known as the "first dish in Hebei", the golden lionfish has a particularly stunning appearance, and the whole body of the fish is trembling, like a majestic male lion. On top of the shiny "golden retriever", there is a layer of orange tomato sauce, which is full of infinite festivity. This dish has a beautiful color, realistic shape, delicate knife work, tender and mellow taste, sweet and sour.
This dish is prepared with strict raw materials and craftsmanship requirements. It uses 3 to 3.5 pounds of fresh carp or grass carp, to be chopped into 40 pieces, each with fish skin, the length of the slice is about 15 cm, cut out more than 200 strips of meat, the meat shredded grasp of the thickness and fineness, constantly non-stick, the accuracy of the operation requirements is particularly high. For example, the oil is warm and hot, cold can not be fixed, hot will stick together, slightly worse pool, it is not so.
The preparation method of golden retriever lionfish: split the fish head from the lower lip, break open the gill cover, the fish head is facing left, the fish back is facing outward, flat on the anvil pier, use a knife to slash the gill from the middle of the fish body, and then cut 6-7 pieces in turn, cut the two sides of the fish well, and use scissors to cut the shaved pieces into filaments. Mix the paste with eggs, dough flour and flour, hang evenly on the fish, heat the oil pan, warm the oil into the fish, shake while frying, so that the gills are opened, the filaments are scattered, and the shape is fixed.
Fry until golden brown, like a lion golden retriever, and place in a fish dish. Mix the sauce with various spices such as dough flour, sugar, tomato sauce, cooking wine, fresh soup, soy sauce and soy sauce into the oil pot, and when the juice bursts, add the chopped green onion, ginger, minced garlic, magnolia slices, shiitake mushrooms, ham and other ingredients, stir well and pour on the fish.
It is impossible to talk about the "Golden Retriever Lionfish" without mentioning its creator, Yuan Qingfang. In 1952, in the cooking technology exhibition competition of eight major cities in Hebei Province, Yuan Qingfang's "Golden Retriever Lionfish" was highly praised. This dish is also a famous dish for the Culinary Circles of Hebei Province to participate in the 1983 National Culinary Appraisal Conference. The dish represented Hebei, won the grand prize, and walked into Zhongnanhai and the Great Hall of the People to become a big dish at the state banquet.
Yuan Qingfang cooking pays attention to the taste, smooth stir-fry pays attention to smooth tenderness, soft stir-fry pays attention to soft tenderness, stir-fry pays attention to crispness and tenderness, each dish gives people a different taste enjoyment, as early as the 1950s and 1960s, the gourmets who pursued him said that Yuan Qingfang's dishes are like listening to Mei Lanfang's play, and the aftertaste is endless. In order to adapt to the different tastes of consumers, nowadays, "Golden Retriever Lionfish" has innovatively added a variety of flavors such as abalone juice flavor and fish flavor on the basis of the previous single sour and sweet taste, not only sour and sweet, but also salty, but also can be mixed into half salty, half sweet and double flavor.