Rely on the river to eat the river - bean blossom fish

The main city of Chongqing, surrounded by the Yangtze River and jialing river, is like a boat waiting to go, looking forward to the distance. Take a night cruise of the Two Rivers on a scenic steamship, and you will be enchanted by the city decorated with thousands of neon lights and the landscape like the Qiongge Pavilion of the Immortal Mountains. On the sparkling river, there is also a famous dish - bean blossom fish.

In Chongqing, a city full of rivers and lakes, there are also many diners who love "fishing in Linbo and fishing wine". There are good people to see the business opportunity, using the idle barge on the Jialing River, slightly whitewashed, and hang a "bean flower fish boat" sign on the boat to open the market to welcome customers.

Early spring (or mid-autumn) nights are warm and cold, and the river is breezy. Fresh fish in the river are eaten alive, and they need peppers, ginger, and green onions to press the fish, so the boat family roasts the fish with dried peppers, pickled red peppers, watercress, and peppercorns. The fish cooked in this way is fresh in spicy and alcohol in hemp. In order to make the taste richer, the boat owner also adds spices such as soy beans and squeezed vegetables to the spicy fish soup. The dishes are served in a large bowl. This bean flower fish, its enjoyment method is simple and rugged, but the way to eat it is also a bit novel. The method of making bean blossom fish is not complicated: slaughter, wash the abdomen, cut the fish into slices, marinate with fine salt, cooking wine, ginger slices, and green onions, and then pick the ginger and green onion and add dried fine bean flour. Place the frying pan on the fire, mix the oil and heat it, put the fillets evenly out of the pan one by one, push them apart with a scoop, and pick up the fillets when they are just right. Fry the remaining oil in the wok to burn spicy (high heat), under the watercress, pickled red pepper, ginger garlic rice entropy stir-fry until the oil red out of the aroma, mix in the fresh soup to boil, to remove the foam, add fine salt, MSG to adjust the taste, and then put the fried fish fillets in, add the onion knots to boil the pot.

While cooking the fish, heat the river bean blossoms in another pot and place them in a large bowl. Then pour the fillets and broth over the bean blossoms, sprinkle with crispy soy beans and squeeze the vegetables. The wok is then placed on the fire, the oil is spicy, the pepper festival, the peppercorns, until the peppercorns are crispy, the peppers change color, and the pan is drizzled with chili peppers and peppers on the fish fillets.

The boat uses all the fresh fish from the rivers: river tuan, catfish, watertight zi, Qingbo, etc., these fish are not caught at once, but the fishermen organized by the fishing gang boss to fish and buy along the river, up to Yibin, Sichuan, down to Yichang, Hubei, during which there are hundreds of kilometers. Sending fish in the dry, not giving up day and night, is not easy to come by. The fish in the river also have a peculiar habit of not surviving once they leave the river. So the boatman temporarily kept them in an iron cage on the side of the ship. Wait for the guests to come to the table and then raise the net, and different kinds of fish are at your disposal.

In the Sichuan opera "Autumn River", the old man has a fishing song:

A boat on the Qiu River, lined with fishing hooks. Catch fresh fish and sell wine, where is such a happy life?

Eat fish on the barge, although there is no fun of boating on the Spring River and going with the flow, but the barge is also a boat, everyone can still listen to the gushing of the river here, watch the lights of thousands of homes, and choose fish at will.

Isn't this the natural pleasure of the old fisherman on the Autumn River that does not change the dry gold? In addition to bean flower fish, there are also konjac fish, blood fish, taro fish and so on. Their cooking methods are almost the same, only the compatibility of raw materials or bean blossoms or konjac or blood wang, but due to the difference in the texture of the compatibility raw materials, their taste is also unique.