Imperial edict bone crisp fish "looks like a fish, the fish shape is complete, but it tastes crisp and rotten, and the fish is delicious." From beginning to end, it is not wasted at all. " Authentic Imperial Crispy Fish is not only "absolutely delicious", but also "absolutely delicious": the mysterious compound taste made by the special casserole for Cizhou Kiln, the cooking technology and the secret core ingredients complement each other, and it is not only "fresh" but also "fragrant", not only "delicious" but also "tonic", and can be eaten for a long time. With its unique taste, it won the only golden cup award in the catering category of the first national acrobatic competition. In particular, the "cooking" technology and mysterious formula of the imperial edict bone crisp fish are stunts that have not been circulated abroad for thousands of years. Not only does the fish smell delicious in the street, but the nutrition and taste of the ingredients can also penetrate into every bone spur, which is known as "the Millennium classic, the Chinese stunt".
On the basis of thousands of years' exclusive cooking of fish, the imperial edict bone-crisp fish has successively introduced such special delicacies as "Imperial edict bone-crisp fish king", "Imperial edict fish crystal frozen", "Japanese pickled fish", "Korean braised fish" and "bone-crisp fish hotpot", and published a large-scale reference book "China Fish Road".
China Fish Road was written by Zhao, a descendant of the imperial edict. It is divided into three volumes, which are published by China Science Press. The price is 86 yuan. The contents include the species of fish, the nutritional value of fish, the history of eating fish, celebrities and fish, 900 classic fish dishes, 1000 kinds of special fish food making technology, and color illustrations of 20,000 kinds of fish in the world. It is the most abundant fish book at present, and is praised as "Encyclopedia of Fish Way" by China fish industry veterans. It is a book in hand, and you are familiar with the way of fish, so you don't have to look around for ways for fish to make money.
The history of brittle bone fish
Crispy fish, also known as crisp fish, originated in Handan, the hometown of crisp fish in China, and was introduced to the court by the people in Wei and Jin Dynasties. In the early years of the Northern Song Dynasty, Zhao Kuangyin, Song Taizu (a native of Hebei Province) once issued a jade seal, and was honored as "fish with brittle bones" from then on. At present, there are dozens of large-scale manufacturers of crispy bone fish in Handan, and the famous brands are: Imperial edict crispy bone fish, Guangfu crispy bone fish, Wang Zhao crispy bone fish and so on. After hundreds of years of development, bone crisp fish gradually spread to surrounding counties and cities with Handan as the center, but the only authentic bone crisp fish is Handan, because the production of authentic bone crisp fish, the characteristic casserole of Cizhou kiln, cooking technology and core formula are indispensable.
Cizhou Kiln is the largest folk kiln system in China, with a history of 7500 years. The casserole produced is well-known at home and abroad. "Nanjing North Magnetism" is guided by Jingdezhen, and Cizhou Kiln is located in the north. The characteristic casserole of Cizhou Kiln is famous for its craft and unique soil here, just like Moutai can only be produced in Maotai Town, which is full of mystery. On the basis of the special casserole for Cizhou kiln, the special casserole for raw cheese and crisp fish was innovated, and rare and precious weathered rock and soil were specially added. This casserole not only has tough taste and stable quality, but also has the outstanding effect of "gathering and improving taste", which can make fish more unique in flavor and surprising in quality.
Cooking process is the key process of making bone crisp fish. Only when cooked can the bone-crisp fish be made. It has no fishy smell and peculiar smell and is suitable for hot or cold food. Crispy bone fish can taste even only after "cooking", so that the thick meat is not light, the thin meat is heavy, and the taste is consistent from beginning to end; Only after "seasoning" can seasoning and fish nutrition be completely integrated, and people's consumption preference of "eating not only taste but also health" can be satisfied. The cooking technology is exclusively owned by the imperial edict bone crisp fish, so the imperial edict bone crisp fish is popular everywhere, and others can't do it if they want to.
The core formula is the core competitiveness. If a product has no core formula, or the formula is known to everyone, then the product technology must be worthless. Both McDonald's and KFC can make a profitable diet, and the core formula must be mastered by the headquarters. According to the health preserving theory of traditional Chinese medicine, 48 kinds of plants with the same origin of medicine and food are selected and scientifically compatible, so that the fish is not only "fresh" but also "fragrant". It's not just "delicious", but "food tonic". Eating it for a long time can form habitual dependence, so business is booming. The unified distribution of the secret core information of the imperial edict bone crisp fish protected the interests of authentic students and broke the financial path of the cottage machine.
There are thousands of tributes to Qian Qian in the world, and the imperial edict only honors the Zhao family. This is the glory of the imperial edict and the pride of all Handan people. The three-character scripture of imperial edict bone crisp fish shows that Handan, as the birthplace of bone crisp fish in the world, deserves its reputation. Imperial edict bone crisp fish, as the ancestor of China bone crisp fish, has been extraordinary for thousands of years and deserves its reputation!
In ancient times, there was an old prime minister who was old and married a little daughter-in-law named Cai Yu. Cai Yu is 29 years old and looks as beautiful as flowers and jade. Since she married the old prime minister, although she has enjoyed endless splendor, she has been unhappy and secretly complained that her parents should not hand her over to an old man. One day, Cai Yu went to the back garden to enjoy the flowers for a walk alone, and met a handsome young chef assistant who lived next door to the garden. This chef, Zhao, cooked delicious crispy fish from the ancestral imperial edict. Cai Yu and the young chef had a good chat and fell in love at first sight. Since then, I often sneak into the garden to see Zhao's chef. Once, I told chef Zhao that when you and I met in the garden, the good times always made people linger. I have a plan that will allow us to spend more time together every day. When Chef Zhao asked me what my brilliant plan was, he said this. It turned out that the old prime minister was afraid of missing the early dynasty and specially raised a bird. "Birds crow at five o'clock every day. When the old prime minister heard birds chirping, he got up and went to court. Cai Yu asked Zhao Chu to poke the bird with a bamboo pole before the fourth watch to make it sing in advance. When the old people leave, they can reunite. On this day, the old prime minister heard the cry of a bird and got up quickly. When I came to the gate, I was knocking four times. He thought, why can't this bird call correctly! He turned to go home and found out the truth, but kept silent and went to court again. On the Mid-Autumn Festival, the old prime minister called chef Zhao together and wrote a poem: "Mid-Autumn Festival, when the sky is empty, birds don't ask for bamboo sticks, flowers fall into rice balls, and ginger hides outside to listen." "As soon as Chef Zhao heard this, he realized that the stuffing was exposed. He quickly knelt at the table and said," In August, the Mid-Autumn Festival is full, and the chef kneels at the table to know his guilt. Adults don't blame villains, but the prime minister can punt in his stomach. "Cai Yu saw that things were clear, and hurriedly knelt on the ground, saying that the Mid-Autumn Festival was bright and the moon was west, and she was eighteen years old with the ancients. If the incense owner is willing to be lenient, the dough will just match the flowers. " The old prime minister laughed and said that cuttlefish dumplings were suitable and married far away. If the relationship is long, don't forget the imperial edict, crispy fish. Cai Yu and Zhao Chu listened, hurriedly kowtowing to give thanks. "。 Since then, the allusion to the prime minister's ability to punt on a boat and the imperial edict of crispy fish have begun to spread among the people.
Two recipes for crispy fish with royal bones:
Shengzhi braised fish
[Ingredients] Fresh crucian carp 200g, wild onion10g, Handan cooking wine15g, sesame oil10g, three wild red peppers, healthy soup100g, vegetable oil 500g, seasoning oil 50g, salt 50g and vinegar/00g.
[Method] 1. Wash and drain the fish, put them in a bowl, mix well with salt and cooking wine, and marinate for half an hour. 2. Put the wok on a big fire, add vegetable oil, heat it to 50%, add crucian carp, turn to medium heat, fry until the fish is golden brown and crispy, and drain the oil. 3. Leave the bottom oil in the pot, add the onion and red pepper to stir fry, add the fried crucian carp, add the ingredients such as salt, nourishing soup, cooking wine, soy sauce, vinegar, etc., turn the fish once 1 hour, add the nourishing soup, continue to cook until the juice is collected, pour in sesame oil, naturally cool and plate.
【 Features 】 The bone spurs are crisp and rotten, and the fish is fresh and fragrant, slightly spicy in the fragrance and sweet in the aftertaste.
Sweet and sour imperial edict bone crisp fish
Ingredients: 1 hot crispy fish (yellow croaker, 600g), 1 green pepper, 1 red pepper, 2 onions, 1 ginger, 5 cloves of garlic, 50g sugar, 20g vinegar, 3g pepper, 15g.
Practice: wok fire, add vegetable oil, heat to 50%, add croaker, turn to medium heat, fry until the fish is golden brown and crispy, drain the oil. 2. Shred green pepper, red pepper, onion, ginger and garlic. 2. Put the hot crispy fish in a dish and sprinkle with pepper. 3. Heat a pot of oil, add garlic and saute until fragrant, add seasonings such as sugar and vinegar, and when it is slightly boiling, thicken it with raw flour and pour it on the crispy fish.