Guizhou is a mysterious place, where there is no mist and beautiful scenery, and there are many special foods there. Guizhou people are sour and spicy. Among the shui people in Sandu Shui Autonomous County of Qiannan Buyi Miao Autonomous Prefecture, one of the dishes that is indispensable for the Dragon Boat Festival or the New Year is fish-wrapped leeks.
How to make this fish bag leek? Do "fish wrapped leeks" is the use of fresh 1-2 pounds of heavy tail fluttering red rice field fish, descaled, de-gill, along the back of the section, but the abdomen is connected, remove the internal miscellaneous after cleaning, the wine on the mellow Jiuquan wine, mixed with meat onion, bad spicy, this bad spicy is made of three kinds of pepper with stone scoop out, these three kinds of pepper is the local wrinkled skin line pepper to provide fragrance, beauty pepper to provide sweetness, and millet spicy to provide spicy, these three kinds of pepper and garlic, ginger together into the stone scoop out, in the process of scooping three kinds of pepper aroma paving, in the process of scooping three kinds of pepper aroma paving, This kind of stone scoop out of the bad spicy more fragrant.
Add peppercorns, sweet wine, salt and marinate slightly, first spread the freshly made bad peppers on the belly of the fish, and then wash the Cantonese vegetables, which are also the leaves with taro, and the leaves can suck the soup juice of the fish wrapped in leeks with hollow stems. Cantonese vegetables need to be torn into small pieces so that they are more flavorful.
Finally, add the large-leaf leeks, the large-leaf leeks are more flavorful than the small-leaf leeks, contain more coarse fiber, and then close the two halves, tie them firmly with glutinous rice straw, put them into a large iron pot and stew, but also add wine, the jar of pickled more sour and spicy bad peppers, a little water and salt, stew for twelve hours.
"Fish wrapped leeks" taste sour and spicy and delicious, the fish meat is delicate and tender, the fish bones are crisp and fragrant, rotten but not surimi, fragrant but not turbid, even if it is shelved for three or five days on a hot day, it will not change its taste. This fish has been stewed for a long time, and when it is eaten, it does not have a great leek flavor, and this fish is more sour and spicy to eat.