Big iron pot, big stewed fish, golden tortillas, waiters in floral clothes and aprons ... This is not a movie scene full of northeast flavor, but Liu's wild fish shop. There is a saying circulating among the people: "The wild big fish shop of Lao Liu's family, eaten by Kangxi, is called Shuang. The fat fish in Wusuli River are fat but not greasy and rich in nutrition. The fish in the Wusuli River in the northeast will definitely regret not eating. " It really lives up to its reputation. Walking into the well-known chain restaurant brand "Old Liu Wild Fish Restaurant", you can't help but be attracted by the rich aroma. Listen carefully to the sound of boiling water and look at the super-large iron pot, which can not only increase appetite, but also feel the strong flavor of northeast farmers.

Big pot-stewed signature big fish tastes delicious

As the old saying goes, "A bowl of wild fish soup is better than a basket of birds and animals." The fish in the wild big fish farm is not simple! The most appetizing thing is the famous big fish here, such as salmon, herring, yellow diamond fish, cuttlefish, green root and chubby fish ... wild, bright in color, delicious in taste and high in natural nutritional value. The fish here all follow the natural law of "big fish eat small fish, small fish eat shrimp", and have grown in the wild for 10 years, and their bodies are also amazing.

This large wild fish, which lives in cold water deep in the Wusuli River, has no tiny spines. In addition, wood firewood is baked in a large iron pot, some tofu, vermicelli, Chinese cabbage and other rinse products, as well as tortillas unique to the northeast, lined up along the iron pot. The color of Huang Cancan is very attractive. When the corn pot stickers are baked, one side of the pot stickers is crisp, and the other side is smoked with fish soup, which makes them soft and waxy and delicious. At this time, the wild big fish are getting more and more delicious.

These wild fish are not only full of treasures, but also the cooking methods here are unique. Stewed in a half-meter-long northeast large iron pot, the fish is more nutritious. At the same time, this way of completely reappearing and restoring wild big fish on the northeast ice sheet is full of quaint homesickness, completely retaining the characteristics of tender fish and fresher fish soup.

Special soup cooking wild big fish health care

Because the big wild fish are too big, they eat differently from what we used to eat. Here, eating fish is not by "strips", but by "segments". In the shop, you can mix and taste several different fish. When cooking fish, more than 60 kinds of precious Chinese herbal medicines and seasonings, such as northeast ginseng and velvet antler, have been passed down from generation to generation through dozens of techniques, which adds health care to delicious fish. Put the cut fish into a large pot, add special pot bottom material and cook, add mushrooms and vegetables. There is a circle of stickers around the pot. After simmering, the freshness, tenderness and transparency of wild big fish are fully displayed, which is very in line with the taste of Tianjin people.

I'd rather eat one or two wild animals than a catty of farmed animals. Medical health surveys show that more than 90% of middle-aged and elderly people are short of iron and calcium, while fish stewed in large iron pots are short of iron, and wild fish contain very high calcium. In addition, the charcoal stew takes a long time, so it is delicious to eat the big fish around the iron pot, and the fish that supplements iron and calcium. Moreover, wild fish is rich in DHA, commonly known as "brain gold", which can promote intellectual development, reduce cholesterol and blood viscosity, and has obvious effects on preventing cardiovascular and cerebrovascular diseases. Obviously, this kind of food supplement is better than medicine. In addition, wild big fish are rich in fish oil, colloid and unsaturated fatty acids, which can strengthen the brain and improve eyesight, and at the same time have the effect of beauty and slimming.

As a famous restaurant chain in China, there are only two authentic "Old Liu Wild Fish Shop" in Tianjin-Tianjin Balitai Store and Shinan Tiandi Braised Restaurant, which will be opened soon. You might as well invite three or five friends to have a taste when you are free.

Farmers grilled fish

Raw material: fish

Seasoning: ginger onion 10g,

Salt 15g, cooking wine 10g, pepper 5g, chopped cooked peanuts 5g, green pepper 5g, onion 10g, olive vegetable 8g, lobster sauce 20g and shad 25g. Accessories: chopped green onion 10g, celery 10g, sesame 8g, 18.

Making:

65438+

Homemade fish sauce: heat100g spicy oil, add ginger and garlic and stir-fry until fragrant, add green pepper and onion and stir-fry until fragrant, add 8g olive vegetables (chopped) and 25g lobster sauce, add 6g salt to taste, and add10g chopped green onion and 6500g.

Cod scrambled eggs

Ingredients: 200g of silver cod, 50g of asparagus, 1 egg roll, 5g of chopped green onion.

Seasoning: 50 grams of pickled pepper (similar to chopped pepper, but with strong ginger and garlic flavor and hot and sour flavor), 80 grams of salad dressing, eggs 1 piece.

Making:

1, asparagus flies at the bottom. Take chilled silver cod, thaw naturally, cover it with rotten pepper, steam it in a cage for 10 minute, take it out and put it on a plate, sprinkle with chopped green onion.

2. Put 500 grams of water in the pot and 20 grams of white vinegar.

(Adding white vinegar can make the egg center not hard), add a poached egg when it is half-opened, cook it on low heat until the egg is shaped but the soup center is too cold, put it on a plate, bury it with salad dressing, match the egg roll as shown in the picture, and draw the edge with chocolate.

Pickled pepper production: take 500g of millet pepper, 500g of sweet pepper 1500g, add 500g of Jiang Mo and 500g of minced garlic, mix well, add 300g of salt, 30g of monosodium glutamate, 20g of chicken essence and 30g of sugar, pour salad oil to completely cover the raw materials, and seal 1.

Kirin fish

Materials: 1 herring (about 1500g) and 500g cornflakes.

Seasoning: 300g rock sugar, 5g salt, 20g cooking wine, ginger 10g onion 15g salad oil, 2000g (about 80g).

Making:

1. Wash the slaughtered herring, then cut the washed fish into 2 cm square dices, add salt, cooking wine, ginger slices and onion segments, mix well for 3 minutes, and scoop up the residue for later use.

2, pot fire, the oil burned to 40% to 50% heat, fry the cornflakes, remove them, drain the oil and put them in the tray. When the oil temperature rises to 60% to 70%, add diced fish, fry until crisp, and take out the oil control.

3. Leave a little oil in the pot, stir-fry the crystal sugar with low fire to foam, then mix the diced fish with the syrup from the fire, pour it into the crispy cornflakes in the tray, and then turn it constantly to make the diced fish stick to the crispy cornflakes evenly. After cooling, put it on a plate and decorate it slightly.

Technical key: pay special attention to the old and tender fried sugar, less oil and less fire. Stir-fry until it just melts and bubbles, then stir in the diced fish from the heat. Fried diced fish need not be powdered. What you want is a crunchy taste.