Ya'an, in the geography books, is known as the "heavenly leak" land, and thus has a beautiful legend of "Nüwa patching up the heavens" in history. Because of the appearance of Nuwa, everything about Ya'an seems to have become somewhat wonderful. Just like the Yayu was believed to be the sword of Nuwa, it fell into the water of the Yingling Temple of the Zhougong River, so the fish had a sword bone on its head. Legend has it that this bone carries the aura of Nüwa, so Yayu is regarded as a rare god fish. Successive generations of dignitaries and celebrities have been proud to be able to enjoy this fish and pray for peace, and it is also regarded as a great blessing in life.
Yayu is unique to Ya'an, and the casserole Yayu is also one of the most common cooking methods of Yayu, the casserole Yayu is salty and umami type, after the table, the casserole still remains boiling, fragrant, fresh and fragrant, the fish is tender and fresh, rich in nutrition, making the eater unforgettable. Cook for 10 minutes, sprinkle with green onions when the soup is milky white, and serve on the table, without any accessories, natural and fragrant, simple and beautiful.
Pre-treatment of fish broth
The reason why the casserole fish is delicious and delicious is because the fish itself is tender and tender, so we generally choose to grow 5-6 years, one and a half to two pounds of fish as raw materials, and then wash the fish and descale it for later.
Cut the treated fish into chunks, divide a fish into 5-6 pieces, and then place them in the pan one by one along the edge of the pot.
After the fish pieces are placed, add ginger, garlic, green onion, tea leaves, salt and other spices to the pot to taste the fishy seasoning.
The boiling of the fish soup
After adding the seasoning, we pour bone broth into the pot, which is a broth made from pork bones for at least one and a half hours. Bone broth is also added so that the umami flavor of the fish can be better released.
After the soup base and ingredients are added, boil over high heat, first on high heat, and then simmer over low heat, so that the taste of fish and bone broth is more perfect.
The boiling process of fish soup lasts about two hours, and during the boiling process, the foam on the floating surface of the soup should be continuously skimmed off so as not to affect the taste of the fish soup. When the soup begins to turn creamy white and has a strong aroma, you can turn off the heat and come out of the pot.
Delicious fish meat is paired with thick fish soup, and it doesn't take any spices to make people fall in love with this feeling after a sip. Autumn and winter cooling is suitable for nourishment, then you may wish to come to a bowl of fish soup, nourishing and delicious, in one fell swoop!
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"Intangible Cultural Heritage Food" is an original Chinese food culture program created by Jiangxi Satellite TV, which evokes people's awareness of inheriting China's excellent traditional culture and paying attention to and protecting intangible cultural heritage by showing the development history and production process of different intangible cultural heritage cuisines. Through the public account, you can learn more about the preparation methods of intangible cultural heritage food and personally feel the beauty of intangible cultural heritage. For content reproduction, please contact WeChat: luohuhu0826