Taishunxian gourmet

Taishun county cuisine includes five kinds of fried crabs, fried clams, pigeon eggs and fish brains, dragon head fish, banana yellow croaker clips and so on. 1, five-flavored fried crabs: Portunus rotundus, chop off toes, cut each crab into eight pieces, sprinkle with flour, and cook with curry, Chili oil, tomato sauce and other seasonings. 2, fried clams: this dish is wrapped in egg skin rolls, fried with ginger, onion and hanging paste. It is characterized by fresh and tender meat and crispy outer layer.

Taishun county cuisine includes five kinds of fried crabs, fried clams, pigeon eggs and fish brains, dragon head fish, banana yellow croaker clips and so on.

1, five-flavored fried crabs: Portunus rotundus, chop off toes, cut each crab into eight pieces, sprinkle with flour, and cook with curry, Chili oil, tomato sauce and other seasonings. This dish is bright red in color, tender in meat and full of five flavors.

2, fried clams: this dish is wrapped in egg skin rolls, fried with ginger, onion and hanging paste. It is characterized by fresh and tender meat and crispy outer layer. Serve with hot sauce.

3, pigeon egg fish brain: water fish brain cut into bowls, heightened broth, ginger wine and other seasonings, steamed in a big fire cage, fished out, and placed in a lotus leaf bowl. In addition, use 10 spoon, smear frozen chicken oil, knock into pigeon eggs, decorate with fragrant leaves and minced ham, steam over low heat, remove the spoon and put it around the fish brain. Then pour the cooked and seasoned high-grade broth into a bowl.

4, leading fish: leading fish, commonly known as water gurgling. Cut the fish into several sections, add seasoning and mix well to marinate; After ten minutes, pat the flour, drag the egg liquid and fry step by step. Fry, take out, cook in a pot, stew over low heat until the soup is thick, and sprinkle with sesame seeds.

5. Banana yellow croaker clip: marinate yellow croaker slices with seasoning, put them into crescent-shaped banana slices, wrap them like jiaozi, pat them with flour, dip them in egg liquid, put them into peanut oil, fry them until crusted, and take them out. Fish heads and tails are fried in this way. Then stew it with seasoning and boiling water, and plate it like a whole fish. Then thicken the marinade in the wok with high fire, add green beans and peanut oil, push it evenly and pour it on the fish. This dish is a mixture of fish and fruit, salty and sweet, slightly sour and refreshing.