中國名饌之民國張大千私家菜幹燒魚Chinese Celebrity food culture: Roast Fish in Chang Da-chien’s private cuisine in Republic of China
張大千是中國民國時期的著名畫家，他不只一位畫家，還是一位美食家，懂得品嘗美食，更會烹飪美食。這道幹燒魚，就是張大千先生家族所創。
幹燒魚是選用鱸魚為主食材，肉末、芽菜為配菜與葱、薑、泡椒等調料，採用“燒”烹飪技藝製作。先醃制魚，然後下鍋高溫油炸。炸好魚後，鍋中加入少油，加入調料，炒制調料、肉末、芽菜等，香味散發出來後倒入高湯，再把魚放入，翻面，慢慢收汁。讓汁的味道融入魚肉中，口感鹹鮮，十分美味。
Chang Da-chien is a famous painter during the Republic of China (ROC) period. He was not only a painter, but also a gourmet, who knew how to taste and cook delicious food. This roast fish dish was created by the family of Mr. Chang Da-chien.
The roast fish is made with sea bass as the main ingredient, ground meat, sprouts as supplementary ingredients, and green onions, ginger and peppers as the seasonings. It is made by roast and some other techniques. Marinate the fish first, then fry it in a pan at high temperature. After deep frying the fish, add a little oil to the pan, add seasonings, ground meat, sprouts, etc., and stir to release the aroma. Add the soup and fish again, turn it over and slowly reduce the sauce. Let the flavor of the sauce blend into the fish, making it salty and delicious.
