Yangguan Live Fish

Yangguan Live Fish

　　“Yangguan Live Fish” is a local signature dish from Dunhuang, made using rainbow trout (or grass carp) farmed in the natural lake of Nanhu beneath the ancient Yangguan city. The fish meat is tender and delicious, rich in amino acids and trace elements essential for the human body, making it both a tasty and nutritious dish.

　　Cooking method: steamed

　　Flavor profile: savory and salty

　　Main ingredient: 750g Yangguan rainbow trout

　　Side ingredients: 10g onion, 20g shredded green onion and ginger, 20g shredded red chili

　　Seasonings: 10g black vinegar, 20g cooking wine, 10g light soy sauce, 10g sesame oil, 5g iodized salt, 3g chicken essence, 5g MSG, 5g sugar

　　Preparation process:

　　1. Clean the rainbow trout, make an incision along the back, marinate with 5g salt, 10g pepper, 20g cooking wine, and 20g each of sliced green onion and ginger for 20 minutes.

　　2. Place the marinated fish in a steamer and steam for 10 minutes. Remove from heat, sprinkle with shredded green onion and ginger, and drizzle with vinegar-flavored sauce.

　　3. Heat salad oil and pour over the fish, then sprinkle with shredded red chili before serving.

　　Flavor characteristics: elegant color, delicious taste, tender and palatable, with a strong vinegar aroma.

　　Key points in preparation:

　　1. Clean the rainbow trout, make an incision along the back, and marinate for 20 minutes.

　　2. Presentation: whole fish with floral knife cuts

　　3. Rainbow trout has firm flesh, so be sure to control the steaming time precisely—it must be just right, neither too long nor too short.