Spring (after the Tome-sweeping Day) is the best season to taste the strong and delicious Yangtze River longsnout catfish. Hence a new way to eat this traditional food is created by Zhangjiagang Guomao Hotel.
First, put a half-a-football-sized volcanic rock pan into the oven and heat up to 320 degrees centigrade. The volcanic rock can not only keep the high temperature for a long time, but also leave the unique taste and smell to the food.
Then grind the first-class streaky pork into mince and stir-fry with dry onion and ginger. Finally, the meat paste is completed by adding the abalone soup-made sauce.
Put a little meat paste into the heated pan, then add a piece of blanched longsnout catfish and cover it with meat paste. Covering the pot lid, the fish will be done quickly within the high temperature. Meanwhile, the unique flavors of streaky pork mince and abalone soup-made sauce will also immerse into the fish. Besides, pork mince will create a satisfied chewing experience.
