Dragon fish from Kitchen Secrets. The land of Tianfu is full of Sichuan cuisine, there are boiling water cabbage, mapo tofu, fish fragrant meat shredded and chili fried meat in the hall, there are also fried double crisp, fat sausage and roasted sweet white that the people of Xialiba like to eat, and there are also local dishes that are much popular with Mobike at rural village banquets, such as dragon carp meat is one of them, and every village banquet with higher specifications, this dragon carp meat must be one of the finale dishes. Dragon carp meat has some similarities with buckle meat and rice noodle meat, the method of fish is the unique New Year dish method in Sichuan, Qian, Gan, that is, the rice is fried and discolored, whisked into a powder, wrapped in the marinated meat on the drawer steamed. In order to show the leader of the dragon carp dish, the township banquet chef cut a pork belly into large long pieces, the length is more than a foot long, like a long dragon, so it means the dragon fish, every time on this dish, the villagers have one person and one chopstick, because the meat slice is long, the dragon fish is held high, very aura, meaning the beauty of the dragon taking off, auspicious celebration.
Yesterday's cured meat, today's steaming, time control is particularly important, short no meat aroma, long meat rotten can not be added up, it is not dragon fish meat, today's production is very successful, meat fragrant dragon body all have! glad! This dish of dragon carp meat was successfully compiled into the family recipe [strong].
