以桂(gui)魚(yu)制(zhi)菜(cai),相傳(chuan)還有(you)一(yi)個典(dian)故。當(dang)年(nian)康(kang)熙(xi)南(nan)下暗(an)訪民情,一(yi)天中午來(lai)到(dao)西宮門(men)外,見有(you)一(yi)酒(jiu)店(dian)(dian)(dian),就(jiu)推門(men)進去。剛坐穩,店(dian)(dian)(dian)小(xiao)二(er)便滿臉堆笑地跑過來(lai)說(shuo)(shuo):“客家(jia)官,吃點什(shen)么?”“一(yi)條魚(yu)、一(yi)斤酒(jiu)。”康(kang)熙(xi)說(shuo)(shuo)。片(pian)刻工夫,店(dian)(dian)(dian)小(xiao)二(er)便把酒(jiu)、菜(cai)送到(dao)康(kang)熙(xi)面(mian)前。康(kang)熙(xi)自(zi)斟自(zi)飲(yin),吃完一(yi)條魚(yu)又要了一(yi)條。因這魚(yu)實在好(hao)吃,康(kang)熙(xi)就(jiu)詢問:“此菜(cai)何名?”“腹花魚(yu),”店(dian)(dian)(dian)小(xiao)二(er)答曰,“這魚(yu)腹部長著金黃色的(de)花紋,所(suo)以叫‘腹花魚(yu)’(腹花魚(yu)即(ji)桂(gui)魚(yu))。”康(kang)熙(xi)說(shuo)(shuo):“店(dian)(dian)(dian)家(jia),我給此菜(cai)改個名如(ru)何?”“好(hao)哇(wa)。”于是店(dian)(dian)(dian)小(xiao)二(er)拿來(lai)紙(zhi)筆,康(kang)熙(xi)提筆寫(xie)了“宮門(men)獻魚(yu)”四個字,落款“玄燁”。招牌(pai)掛出后不久,店(dian)(dian)(dian)小(xiao)二(er)聽說(shuo)(shuo)是當(dang)今(jin)天子所(suo)寫(xie),又驚又喜(xi),趕(gan)忙跪倒在牌(pai)子前面(mian),高呼:“謝主龍(long)恩(en)。”這雖然(ran)是一(yi)個傳(chuan)說(shuo)(shuo),但以活桂(gui)魚(yu)制(zhi)成的(de)佳肴則廣為流傳(chuan)。
主料:桂魚1條(tiao)(重750克)。
輔(fu)料:熟火腿25克,蝦仁50克,冬筍(sun)25克,冬菇(gu)15克,毛豆15克,熟豬(zhu)油50克,料酒25克,鹽8克,味精2.5克,蔥(cong)段(duan)15克,姜片10克,濕淀粉15克,清湯適量。
制法(fa):①將桂(gui)魚去(qu)(qu)鱗(lin),鰓,用(yong)(yong)刀(dao)(dao)從(cong)魚的"臍眼(yan)"處切開(kai),用(yong)(yong)兩(liang)(liang)根筷子(zi)從(cong)切口(kou)插入(ru),卷住內臟并(bing)絞(jiao)出,剁(duo)去(qu)(qu)兩(liang)(liang)側和背部魚鰭,洗凈,投入(ru)開(kai)水(shui)鍋中(zhong)焯燙一下,撈(lao)出,放(fang)入(ru)冷水(shui)中(zhong)浸涼,控干水(shui),用(yong)(yong)小刀(dao)(dao)輕(qing)輕(qing)刮去(qu)(qu)皮面的黑(hei)衣,放(fang)在案板上(shang),用(yong)(yong)刀(dao)(dao)在魚體兩(liang)(liang)側各剞(ji)上(shang)幾(ji)道刀(dao)(dao)紋,用(yong)(yong)少許鹽擦勻,放(fang)入(ru)盤內,加入(ru)料酒和少許味(wei)精,擺(bai)上(shang)蔥(cong)段(duan)姜片,上(shang)屜用(yong)(yong)旺火(huo),沸水(shui),足氣蒸15~30分鐘,下屜取出;
②將火腿(tui)和洗(xi)凈的冬(dong)(dong)筍(去皮(pi)),冬(dong)(dong)菇(去蒂)均切成黃豆(dou)粒大小的丁,蝦仁洗(xi)凈,切成丁,毛豆(dou)去夾,洗(xi)凈;
③將鍋架在(zai)火上(shang),放油(you)燒至(zhi)六七成熱(re),放入蝦仁(ren)丁(ding)(ding)略炒幾下(xia),再放入火腿丁(ding)(ding),冬(dong)筍(sun)丁(ding)(ding),冬(dong)菇丁(ding)(ding),毛豆同炒至(zhi)斷生,加(jia)(jia)入料(liao)酒,鹽(yan),潷入蒸魚的汁,再加(jia)(jia)上(shang)少許清湯,燒開(kai)后放入味精拌勻(yun),調好(hao)口味,用(yong)(yong)濕淀粉勾芡,汁一轉濃(nong)即(ji)澆(jiao)在(zai)桂魚盤內食(shi)用(yong)(yong)。
特點:汁奶白,魚軟嫩,清爽鮮(xian)香。