Chongqing is the capital of internet celebrities, but also the city of food, not only hot pot, small noodles swept the world, Jianghu cuisine is also famous in the world, and each district and county has its own food business card, such as Bishan's anchovies, Wanzhou's grilled fish, Zhongxian's tofu milk, Fuling's squeezed vegetables, Fengjie's Ziyang chicken, Liangping's Zhang duck, the south bank's spring water chicken, Qijiang's Beidu fish, Dazu's postal pavilion crucian carp... Wait, then what do you know about Tongnan's food business card? It must be Tai'an fish, a Sichuan dish from Tai'an Town, Tongnan District.
Tai'an fish is a famous dish of Sichuan cuisine, but also the famous dish of Chongqing Jianghu cuisine, the origin is Tai'an Town in Chongqing's Tongnan District, so it is named Tai'an Fish, Tai'an Town is located next to the 319 National Road, is an important traffic artery in Yuxi, there are many drivers, usually when they have lunch in Tai'an, they find that the fish made here is very special, tender and refreshing, very flavorful, so the reputation of Tai'an fish spread from here.
With the growing fame of Tai'an fish, more and more people come here every day to eat fish, the local gradually formed a huge Tai'an fish industry, Tai'an town to Tongnan City of this section of the ten kilometers of the road, there are nearly a hundred large and small fish villages, every day the meal is full, weekends and holidays are to queue up to eat.
Some time ago, a friend from afar, a friend from Guangdong driving a caravan ready to travel to Xinjiang passed through Chongqing, as the host, Yufan in addition to taking him to play the Big Buddha Temple, Shuangjiang Ancient Town, LongduoShan and other famous tourist attractions in Tongnan, naturally also want to take him to taste the most famous Tai'an fish in Tongnan, so we drove to Tai'an Town, chose a veteran fish village with a history of more than 30 years.
As a self-media, naturally will not miss the opportunity to record the whole process of Tai'an fish production process, just can share with you from the hometown of Tai'an fish, a teacher of more than 30 years of authentic practices, everyone look good, the process is not complicated, you can also do it at home.
Tai'an fish has no special requirements for fish materials, the most common silver carp, silver carp, grass carp, etc. can be selected, remove the internal organs, cut into fish pieces, rinse with water, and then add egg liquid, red amaranth powder, stir evenly.
Next is the shuttle pot, some places called oil, in fact, the oil block wrapped in egg liquid and red amaranth powder is put into the oil pan for frying, the time does not take too long, slow frying until the fish pieces are golden brown can be fished out.
Why oil it, teacher Fu introduced, he said that frying is to lock the moisture in the fish, which is also the key to maintaining freshness, and fried or not fried is also the essential difference between Taian fish and other fish. If you don't fry it and cook it directly, the water will quickly run away, and the fish will either be loose and loose, or old and hard.
At the same time, the purpose of frying is not to fry the fish pieces, but to lock in moisture. Therefore, the amount of red amaranth used can not be too small, too little is useless, but not too much, if you put too much, it will be fried into crispy meat, and the oil temperature is also very important. Low, the "two-sided yellow" effect can not come out, but the fish is quietly fried, if the oil temperature is high, it will become a stir-fry rhythm, and the fish will be finished in the pan.
At the same time as the oil block is fried, the pot should be boiled in the soup, the fish is not good, the soup is very important, in addition to pepper, pepper, watercress, star anise, garlic, ginger, soy sauce, cooking wine, sugar and other spices, Tongnan local kimchi is the soul of it, which is why the outside chef can not do the authentic Tai'an fish The main reason, pickled ginger, pickled radish, pickled sea pepper can not be less.
After the soup is boiled, the fried fish pieces are slowly boiled in the soup, in people's impressions, the fish does not need too much time, but the Tai'an fish is different, because there is a frying process in front, so the long cooking will not be bad, under normal circumstances, it takes about 25 minutes to cook, the fish pieces can fully attract the taste in the soup, the locals call it into the flavor.
After cooking for 25 minutes, add celery, you can get out of the pot, put it on the plate, sprinkle with green onions, pepper noodles, and an authentic Tai'an fish is ready.
The Tai'an fish that comes out of this way is thick in soup, can be twisted into a line with chopsticks, and the fish pieces are wrapped in golden juice, which looks quite like crispy meat and is fragrant. Clip a piece into the mouth, the crispy skin is broken, the tender fish breaks out of the shell, spicy and fragrant, rich in layers, cool enough to fly up, even the Guangdong friends who usually can't eat spicy are even said to be really delicious, he said that the fish meat is very tender, smooth, into the taste, is a little spicy. I said spicy is right, not spicy is not authentic Taian fish!
Finally, I would like to ask my friends, do you like to eat such Taian fish? After reading this article, will you also do it?