Lushan stone fish
Lushan stone fish is a delicacy from Mount Lu in northern Jiangxi. These tiny transparent fish, found only in the cold mountain streams of Lushan, are so named because they can cling to rocks in rushing water. They are typically made into a delicate soup or stir-fry.
食材清单
- Grass carp 1 pcs
- Cooking oil to taste
- Salt to taste
- Soy sauce 1 tbsp
- Scallions, ginger and garlic to taste
- Cooking wine 1 tbsp
制作步骤
- 1. Clean the fish, make a few cuts on both sides of the fish body, marinate with cooking wine and salt for 15 minutes
- 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
- 3. Pan-fry the fish until both sides are slightly brown, then push it to the edge of the pan
- 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
- 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
- 6. Remove from the pan and serve on a plate
文化小知识
庐山石鱼是庐山三大名特产之一（与庐山云茶、庐山石蛙并称）。这种小鱼的长度很少超过3厘米，只在庐山海拔800米以上原始、冰冷的山涧中才能找到。它们在湍急的水中附着在岩石上，几乎是透明的。由于其物以稀为贵，味道鲜美，自唐代以来一直被视为贡品。通常将鱼晒干以保存并在烹饪前重新配制。汤是最常见的做法，凸显鱼的天然甜味。自1996年起，庐山就被联合国教科文组织列为世界遗产。