Intangible cultural heritage food, Hunan cuisine boiled live fish, netizens: this can also become an intangible cultural heritage, the ending is misunderstood
Boiled live fish, Hunan Xiangtan is a delicacy, let's not say its intangible heritage, anyway, xiaobian in the first time to hear this name, the first thing that comes to mind is that this can also become an intangible cultural heritage, boiled live fish, "that is live fish", now are not advocating the protection of animals, how can there be such a practice.
But after the editor watched the video sent by Jiangxi Satellite TV, he knew that this was a joke caused by ignorance, and later after checking the information, he found that it was a misunderstanding.
In fact, this dish is just a name that makes people misunderstood, but in fact, what is the method, although it is not accurate to say, you can refer to the boiled fish.
The method of this dish is to use three to four pounds of silver carp, which is soft and tender to eat, delicious in taste, and will taste more delicious than ordinary silver carp after being made.
The next step is the normal processing link, which is not the same, that is, usually we deal with it from the belly of the fish, but here is to open the back of the fish, and then remove the internal organs and the black membrane of the abdomen.
The rest is still a normal cooking process, such as a flower knife, convenient for flavoring, pickling. Seasonings such as quasi-perilla, green onion, minced garlic and the like.
Then there is the difference from the usual cooking, usually under the pan to fry fish is made of ordinary vegetable oil, but here is the use of lard, in order to make the fish more tender, the soup taste more intense.
Finally, add the mountain spring water that has not passed the fish body, simmer on high heat, keep the fire high, and the color of the fish soup made is soft and white as jade, and the color is good.
Finally, sprinkle with salt, green onions, and perilla to taste. Such a dish of boiled live fish is ready.
In fact, everyone can see that this dish is really an authentic "boiled" fish, which is a very different dish from the boiled fish we often say, although both are tender and delicious, but a weak woman who is like a soft jade, full of delicious and light eyes. The other is more like a hot girl, only if you can master the outside spicy, you can see the soft tender inside.
But why is it called the name of boiled live fish, Xiaobian did not find specific information, but the general idea should be to emphasize the use of live fish to make this dish, the taste is delicious.
In fact, as already mentioned above, the name of the two with only one word difference is naturally related to a certain extent, and the boiled live fish is improved from the boiled fish.
When we look at this dish now, it seems that there is not much difficulty, but in fact, the process of this kind of thing from scratch is very difficult, and the invention of each thing is the whimsy of countless geniuses, which are realized by the infinite accumulation of predecessors and their own hard work.
Like the predecessor of boiled live fish, boiled fish, when it was first invented, it shocked the four seats, with its heavy spicy, delicious fish meat, leading the direction of local dining.
Even now, restaurants, large or small, are a must-do dish.
Speaking of boiled live fish, this dish is now an intangible cultural heritage food, Xiaobian at first felt doubtful because of his ignorance, so, learning is endless, we have to continue to learn, enrich ourselves, and from this dish, we can also know, look at things, can not only look at the surface, just like the name of this dish, if you only look at the name, Xiaobian also thinks what is a cruel food.
And the editor finally wants to say, although we all eat meat, most people are not vegetarians, but like the original black bear bile, ivory, monkey brain, or let people hear it on deafness, it will indeed be unbearable, it is really a bit inhumane.
Therefore, I still hope that everyone can treat animals well.
Copywriter: See and hear the food and see it
Here I am very grateful to everyone for taking the time to read it, every reading is a support, if you find some errors in this article, I hope you will not hesitate to teach. Everyone is welcome to discuss and express their opinions in the comments section.