Soft-pocked long fish

Soft-pocked octopus, also known as "soft-pocked eel", is the most famous dish in Huaiyang cuisine. Huai 'an people treat Chinese and foreign guests well and like this "fresh, tender, delicious and unique" dish best, so that guests can try it early and praise it endlessly. Efficacy of the recipe: tonify deficiency, nourish health, tonify qi and blood, tonify malnutrition, and recover postpartum. According to Shan Hai Jing, "There are many eels in the water irrigated by lakes." The Jianghuai region is rich in eel, which is tender, delicious and nutritious. The famous Huai 'an chef Tian Shumin and his son can make 108 kinds of delicacies from eel, which is the famous "whole eel mat". The soft-pocked eel is a fine product in the eel mat. The word "pocket" means that the eel was put into a cloth pocket and then finished. The raw material of soft-pocked long fish is the pen-holding long fish produced by Chuzhou Qunan Hedang 0. Soft-pocked long fish is characterized by softness, smoothness and tenderness, which is a must in long fish dishes. When picked up with chopsticks, the two ends hang down, like a belt on a child's belly pocket, all of which are called soft-pocked long fish; In 2002, the soft-pocketed long fish made by the chef of Huai 'an Hotel was rated as "a famous dish in China" by the Ministry of Internal Trade. According to Shan Hai Jing, "There are many eels in the water irrigated by lakes." The Jianghuai region is rich in eel, which is tender, delicious and nutritious. The famous Huai 'an chef Tian Shumin and his son can make 108 kinds of delicacies from eel, which is the famous "whole eel mat". The soft-pocked eel is a fine product in the eel mat. The word "pocket" means that the eel was put into a cloth pocket and then finished. Its raw materials: 1,000 grams of penholder eel, a little leek yellow. Seasoning: 25g of soy sauce, 10g of cooking wine, a little pepper, 10g of bean powder, 150g of vinegar, 5g of garlic paste, 5g of salt, 55g of salt and a little onion and ginger. Production process: 1. Boil the water in the pot, put salt, vinegar, onion and ginger in it, then pour the eel, and simmer for a while to make it soft and tender. Then take it out and put it in cold water, and cut it open with a bamboo knife. 2. Cut off the rowed eel from the middle and wash it. Then put people in boiling water to boil thoroughly, remove and drain the water. 3. Heat the wok, add 2 taels of lard to 70% or 80% heat, add garlic paste, fry it slightly, then pour the eel, stir fry the wok, add soy sauce, sugar (a little), cooking wine and wet starch and yellow evenly. Release the leek and stir it evenly, put it in a pan and put it on a plate. Remove the pepper and serve. Its characteristics: dark color, mellow texture, smooth and tender. Ding Mang, a famous poet, after tasting soft-pocked eel and Pingqiao tofu in Huai 'an Hotel, wrote a poem excitedly praising: Pingqiao tofu is as good as a thousand, and soft-pocked eel is fresh.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)