Blackfish Slices

Blackfish Slices

　　Tonghai blackfish are raised in Qilu Lake. Their skin is jet black and scaleless, commonly known as "black fish." When cooked using traditional methods, the resulting fish slices are snow-white, tender, and delicious, making them quite famous. There are three main dishes made with blackfish.

The first is Stir-Fried Blackfish Slices. Take one jin (500g) of blackfish, slice the meat cleanly and set aside. Heat a pan, add an appropriate amount of lard, and heat until six-tenths hot. Add one liang (50g) of chopped Chinese chives and 1.5 liang (75g) of soaked wood ear mushrooms, along with an appropriate amount of salt and MSG. Cook until nine-tenths done, then remove from the pan and set aside. Reheat the pan, add 2.5 liang (125g) of lard, and heat until six-tenths hot. Add 0.2 qian (1g) of minced garlic, 2 qian (10g) of chili powder, and 5 fen (0.5g) of salt. Once fragrant, add the blackfish slices, followed by the previously prepared vegetables and seasonings. Then add mint and soy sauce, stir-fry until cooked, and serve on a plate.

The second is Blackfish Ball. Take 1.5 kg of blackfish, clean the flesh, score it in a floral pattern, and cut into 3–4 cm cubes. Heat a pan with lard until six-tenths hot, add the fish cubes and stir-fry until seven-tenths done. Then add about ten small pieces of pickled chili, a little pickled Chinese chive flower juice, 1 liang (50g) of white scallions, 2 qian (10g) of sliced garlic, an appropriate amount of vinegar, 2 qian (10g) each of sugar and cooking wine, 3 fen (0.3g) of pepper, 1 qian (5g) of salt, 1 qian (5g) of mint, and an appropriate amount of starch mixed with water. Stir-fry until the fish is cooked, then serve immediately on a plate.

The third is Four-Joy Blackfish Slice Soup. Heat a pan with an appropriate amount of broth until boiling. Add 1 liang (50g) of soaked magnolia slices, 1 liang (50g) of squid, 3 qian (1.5g) of ham strips, 5 qian (25g) of chopped scallions, 5 qian (25g) of egg strips, 1 qian (5g) of ginger strips, 3 fen (0.3g) of pepper, 2 qian (1g) of salt, and 2 fen (0.2g) of MSG. Let the soup boil briefly, then add 3 liang (150g) of blackfish slices, 1 liang (50g) of pork loin slices, 2 qian (1g) of coriander, and 2 qian (1g) of mint. Serve immediately in a soup bowl.