Dry-Fried Blackfish Tube

Dry-Fried Blackfish Tube

　　Changjiangpu is close to Dongxicha Lake, where a large number of blackfish are brought to market every day. However, at that time, people neither knew about the nutritional value of blackfish nor liked its taste after cooking. As a result, for a long time, very few people bought blackfish. Chen Wenting, the chef at Sifang Restaurant in Changjiangpu, noticed this and thought about how to make use of this local resource. After continuous exploration and repeated improvements to the cooking method, he finally created “Dry-Fried Blackfish Tube.”

　　Blackfish, commonly known as black carp, has the scientific name Channa argus. Its flesh is pure and highly nutritious, beneficial to the liver and kidneys, making it an excellent tonic. Blackfish can be used to prepare a variety of dishes. Among them, “Dry-Fried Blackfish Tube” stands out with its unique flavor. It is renowned for its exquisite knife skills, well-balanced ingredients, precise control of heat, and delicious taste.

　　The preparation method is as follows: Select blackfish weighing about one pound, place them in a large wooden basin filled with clean water, and let them feed for two to three days to allow them to expel impurities. Then proceed with cooking. Specifically, clean the live blackfish, cut it open, remove the fine scales, gills, dorsal fins, head, tail, and internal organs. Wipe off any bloodstains with a clean cloth (do not wash with water), then slice the fish into pieces about 0.3 cm thick. Sprinkle with wet starch, mix well, and set aside. Heat oil in a pan until it is about 80% hot, then spread the fish slices in the pan to fry until they curl into tubes. Return the slices to the pan, add Sichuan peppercorns, ginger, vinegar, and soy sauce, and quickly stir-fry. Remove from the pan, sprinkle with pepper and chopped scallions, and serve. This dish is tender and flavorful, and has become a traditional famous dish of Yingcheng.

　　Changjiangpu is close to Dongxicha Lake, where a large number of blackfish are brought to market every day. However, at that time, people neither knew about the nutritional value of blackfish nor liked its taste after cooking. As a result, for a long time, very few people bought blackfish. Chen Wenting, the chef at Sifang Restaurant in Changjiangpu, noticed this and thought about how to make use of this local resource. After continuous exploration and repeated improvements to the cooking method, he finally created “Dry-Fried Blackfish Tube.”

　　Blackfish, commonly known as black carp, has the scientific name Channa argus. Its flesh is pure and highly nutritious, beneficial to the liver and kidneys, making it an excellent tonic. Blackfish can be used to prepare a variety of dishes. Among them, “Dry-Fried Blackfish Tube” stands out with its unique flavor. It is renowned for its exquisite knife skills, well-balanced ingredients, precise control of heat, and delicious taste.

　　The preparation method is as follows: Select blackfish weighing about one pound, place them in a large wooden basin filled with clean water, and let them feed for two to three days to allow them to expel impurities. Then proceed with cooking. Specifically, clean the live blackfish, cut it open, remove the fine scales, gills, dorsal fins, head, tail, and internal organs. Wipe off any bloodstains with a clean cloth (do not wash with water), then slice the fish into pieces about 0.3 cm thick. Sprinkle with wet starch, mix well, and set aside. Heat oil in a pan until it is about 80% hot, then spread the fish slices in the pan to fry until they curl into tubes. Return the slices to the pan, add Sichuan peppercorns, ginger, vinegar, and soy sauce, and quickly stir-fry. Remove from the pan, sprinkle with pepper and chopped scallions, and serve. This dish is tender and flavorful, and has become a traditional famous dish of Yingcheng.