Five thousand years of history has bred a large number of civilizations, art and humanities and cuisine are closely related to us, each place has its own customs, it is a variety of customs that have caused many food cultures, of course, there are other different cultures, today the main thing is food. This kind of food is also unacceptable to people in many places, because in terms of color and flavor, it only accounts for the same thing, that is, the taste!
Guizhou Dong sour fish, this is a very high specification dish, basically only used to receive VIP dishes, it is also like wine, the higher the year, then its taste is better, this bite down is the taste of time ah! This kind of fish is basically the rice flower fish raised in the rice field to marinate, most of the rice flower fish will choose to use carp, the meat is tender, and the vitality is very strong, sometimes you can eat some grasshoppers and other insects that fall into the water, the rice flower fish is very high in nutrition, the meat is also very delicious, the most important thing is that there is no earthy taste, and the fishy taste is not so heavy.
Pickling such fish requires a lot of effort, in Guizhou and other places many sour fish are 40 to 50 yuan a piece, most of these fish are pickled for three months to five months, but 30 years or longer fish in the usual time can be said to be impossible to see, such sour fish must be seen in a grand ceremony, wedding and funeral marriage can only see the pickled fish for 30 years, only such a high-standard occasion will be opened to eat.
The specific method of this sour fish is very exquisite, the fish is removed from the internal organs and rinsed, and then soaked in moderate salt water for two days, and then coated the body of the fish with uniform corn residue, and then poured into the wooden barrel of the pickled fish after being halved by the fermentation of the rice water, and then the fish was evenly put into the wooden barrel to compact, and the last process was to cover the fish with a layer of cooked glutinous rice after laying the fish, cover the wooden board with a stone slab for the pickled fish and then pour it into the acid water and seal it. In fact, some of these barrels are hundreds of years old, with a natural sour flavor, and the fish marinated here never have to worry about the fish spoiling.
Such sour fish has a special, that is, when the altar is opened, it is the best taste, the fish that has been pickled for more than 30 years has a very tender taste, and the sour and fresh flavor is full of lips and teeth, salty and sour intertwined on the tip of the tongue, let you taste this delicious dish, after all, the taste of time is so mellow.