When it comes to fried fish, many people know the Baoxiu fried fish in Honghe Shiping, but why is the name of Baoxiu fried fish so loud? Today we will take you into Baoxiu Town to appreciate the production process and unique flavor of fried fish.
From Shiping County, it takes more than half an hour to drive to Baoxiu Town, a national-level historical and cultural village, where Chen Meilian is cleaning and slaughtering good fish.
Villager Chen Meilian: "We generally choose local ecological fish, the standard is about 1.2 pounds, this standard fish is fried out of the taste is good, most people like to eat." ”
In addition to the exquisite selection of materials, the details of the techniques of handling fish are also crucial. I saw Chen Meilian smear salt on the belly of the fish and pour a small amount of white wine on the fish. The reason for this is to make the salt taste of the fish evenly, more crispy and more fragrant. Subsequently, the second step of frying the fish began, Chen Meilian put the processed fish into the oil pot and fry, and this step began with the pot, which was also exquisite.
Villager Chen Meilian: "In order to ensure the integrity of the fish, it is necessary to slowly put it down along the edge of the pot, and in the process of frying, when the surface of the fish is yellow, it can be turned over to ensure that the fish will not be fried." ”
When the fish can be cooked is not measured by time, but by looking at the change of color on the fish and years of experience.
Villager Chen Meilian: "Fry until the skin of the fish is a little crispy, you can start the pot to ensure that the fish is crisp and tender, and the taste is delicious." ”
After the fish is cooked, it moves on to the third step: the stewed fish. In this step, fresh seasonings and heat are key.
Chef Zheng Huadong: "After the water is boiled, start to put the seasoning, peppercorns, star anise, put some ginger and a small amount of sugar, and then slowly stew, simmer over a low heat for about an hour, so that the stewed fish taste delicious." ”
After more than an hour, the fish can finally come out of the pot, sprinkle a layer of chili noodles, and a dish of Baoxiu fried fish with full color and flavor is finished.
Urban barcode reporter reported