Why is Hunan cuisine called diving fish?

"Diving fish" is a special dish in Hunan cuisine, and the reason for its name mainly lies in its cooking technology.

1. Component list:

The main ingredient of diving fish is freshly slaughtered fish, which can be grass carp, perch and mandarin fish. These fish are tender and delicious. In addition to fish, this dish will also add bean sprouts, pickled peppers, shredded ginger, minced garlic and other ingredients to increase the taste and taste.

2. Production steps:

First, clean the freshly slaughtered fish, remove scales and viscera, and cut the fish into pieces or pieces with a knife. Then, blanch the fish fillets or pieces in boiling water, take them out when they are 70-80% cooked, and drain.

Next, put the blanched fish fillets or fish fillets into a bowl, add seasonings such as salt, pepper, cooking wine, egg white and starch, and marinate them evenly for a period of time. At the same time, fry bean sprouts, pickled peppers, shredded ginger, minced garlic and other ingredients and spread them on fish fillets or slices.

Finally, put the fish slices or slices together with the side dishes into the steamer and take them out after the fish is fully cooked. At the same time, pour hot oil on the fish and add a little seasoning such as soy sauce, vinegar and chopped green onion to serve.

In the cooking process of this dish, the fish is quickly boiled out like diving, hence the name "diving fish". The advantage of doing this is that it can keep the fresh flavor and nutritional value of fish, and at the same time make the fish easier to taste.