"There are a group of Smurfs on the other side of the mountain and on the other side of the sea..." On the other side of the Cangshan Mountain, there is a group of Bai people on the other side of the Erhai Sea, they love to eat fish, they can eat fish...
Erhai sea since ancient times is rich in all kinds of fish, different fish also have different ways of cooking, today Xiaoxiang will introduce you to a kind of food cooked with Erhai specialty fish - Dali casserole fish.
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To eat authentic casserole fish, from the selection of ingredients, we must pay attention to the raw fish must be the bow fish in the Dali Erhai Sea. This kind of fish, shaped like a shuttle, with thick scales, delicious taste and rich nutrition, belongs to the fine quality of fish, and is a special economic fish of Dali. As early as the Tang Dynasty, the bowfish was a tribute to Chang'an in the Nanzhao State, so it was also called "tribute fish".
If there is no bowfish in the production, it is also necessary to choose carp or crucian shell fish (called thief gala in Bai dialect) from the Erhai Sea, and only by selecting them can they collide with the stone pot to create a unique freshness.
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To eat authentic casserole fish, the pot can not be sloppy, use a small earthen pot of Xiangyun.
This kind of small clay pot, which has been famous since the Ming Dynasty, has the characteristics and functions of "boiling for three years without rising, rising for three years without cold", this small clay pot simmers meat, the quality of fresh meat is beautiful, not fishy and not greasy, it will not change taste overnight, and the empty pot will burn until it is piping hot, not cracked and not broken.
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When the fish and pot are ready, the dish is half the battle. The other half of the ingredients pay attention to a fresh word: the broth should be boiled out of the native chicken raised by the farmer, and then accompanied by sea cucumber, squid, shrimp, and other seafood plus chicken foot mountain cold fungus, chicken fir, bamboo shoots, fungus and so on.
By neutralizing the freshness of "seafood" with the aroma of "mountain goods", this dish enters the final process.
More than 10 kinds of fresh and wax ingredients such as magnolia flowers, shiitake mushrooms, ham slices, fresh meat slices, tender chicken slices, and fragrant mushrooms are placed on the bottom of the casserole; then the processed fish is placed on top and the lid is covered. Place the casserole dish on a charcoal fire and simmer over low heat, then cook it with a little tofu slices, carrot slices, cabbage hearts, etc.
When serving, use the plate pad under the casserole, the soup in the casserole is still boiling, the lid is open and fragrant, the colors are different; don't hesitate, eat while it is hot, it is definitely fresh and smooth that you did not expect.
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There is such an interesting fact: a long time ago, there was a "Shanhai Restaurant" business in Dali City that was very prosperous, and there was an errand runner named Zhang Xiaosan in the shop, who put the leftover dishes of the guests in a casserole pot every day and brought them back to the family to eat.
One day, a rich merchant feasted on guests in the shop, and after leaving, some shiitake mushrooms, sea cucumbers, squid, ham, magnolia slices, hoof tendons and other dishes were left behind, and Zhang Xiaosan all packed them into a casserole and took them home.
Just when his family caught a bow fish from the Erhai Sea, he cut the fish and put it into a casserole pot and cooked it together with the leftovers, and the whole family felt that the taste was particularly delicious and delicious after eating it.
Zhang Xiaosan suddenly opened his own shop specializing in casserole fish, the business was extremely hot, and casserole fish became a flavor delicacy of the Bai ethnic group in Dali.
"Dali casserole fish" as a unique traditional cuisine in Dali region, has been passed down for hundreds of years, together with Dali tofu boiled fish, Dali frozen fish, known as Dali's "one fish three eating", full of fame.
Judging from the precious and exquisite ingredients used, we know why this dish is known as the national dish of Dali. If you come to Dali, Yunnan, be sure to go and have a good taste!