It is a well-know traditional Sichuan dish. Legend goes like this: Su Dongpo(1037-1101), a famous poet in the Song Dynasty(960-1279), used to wash his ink-slab in the river at the foot of the Lingyun Cliff when he studied at the Lingyun Temple. The fish in the river drank the ink so that they became as black as ink. Hence people call the fish " Dongpo Ink fish." With the Giant Buddha at Leshan becoming to the world the fish also won its fame, placed among the three famous river fishes of Sichuan (the other two: Jiangtuan, a yellow river can fish; Feituo, a dark river catfish). Tourists to Leshan often take pleasure in tasting the delicacy.
Ingredients:
one fresh ink fish(750g), sesame oil, sesame oil, sesame oil bean sauce; steeped and cooked lard 50g respectively; grated scallion 15g, a scallion stalk, grated ginger 10g, grated garlic 10g, vinegar 40g, Shaoxing rice wine 15g, dry cornstarch 7g, salt 1.5g, soy sauce 25g, cooked rapeseed oil 1.5kg(150g to be consumed); suitable of broth and sugar.
Preparation:
1. Wash clean the inkfish. Slice and remove spine. Make 6 or 7 cuts in each side. Rub salt and rice wine on the fish. Cut scallion stalk into shred. Mash the bean sauce.
2. Heat rapeseed oil 80% hot. Rub fish with cornstarch flour. Lift up the fish by tail. Sprinkle hot oil on the cuts. When the cuts turn up and their shape sets, deep-fry the fish until golden-brown. Take out and put it on a plate.
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