Idle fishing in the rivers and lakes to cook fish soup, drive away the cold and have nutrition. Fish head soup is delicious and fragrant, rich in nutrition, beneficial to qi and blood, cold and stomach effect, is a favorite dish in winter. Warm fish head soup, drink a few bowls in winter, the warmth is getting stronger, if coupled with the beautiful scenery of the lake in early winter, it is a poetic charm. As the saying goes: silver carp head, blue fish waist, carp tail slightly. When it comes to the fish that is most suitable for fish head soup, of course, it must belong to silver carp, and when it comes to silver carp, it is natural to mention Qiandao Lake. To know that in addition to the beautiful scenery of Qiandao Lake, the most fascinating and diligent is the fish head soup of Qiandao Lake.
The water is not as good as the Xin'an River, and the fish are fat and beautiful. With the name of "the world's first beautiful water", Zhejiang Chun'an Qiandao Lake, the lake surface is full of blue waves, the mountains are majestic and green, the lake is clear as a mirror, and the islands are dotted with dots, known as the "middle reaches of the Qiandao clear water painting", which is called "China's lake tourism model" by the industry. Its high-quality water resources have created a rich fishery resource, which can be described as a "big warehouse" for freshwater fish. Coming to Qiandao Lake to eat fish has become an internationally renowned business card of Chun'an. Qiandao Lake is the most famous is the fat head fish (also known as bighead carp, flower carp), this fish is a big fat, no earthy smell, known as "one fish three eat" saying, fish head stew soup, fish body chopped pepper steaming, fish tail for braised. Among them, the Qiandao Lake fish head soup is the most famous, famous far and wide, not only mellow and fragrant, but also rich in unsaturated fatty acids, high nutritional value. Traveling to Qiandao Lake, if you don't try the fish head soup of Qiandao Lake, it will definitely be a big regret.
Wandering on the shore of Qiandao Lake, the polar view is far away, the floating light jumps gold, the waves are not up, the villages are dotted, and the herbs are attached. Step into this small town with a lake and look around the area with fish-themed restaurants and restaurants. Chun'an people who rely on water to draft water cling to this lake and this mountain, and the morning fishing and twilight fishing rely on hard work and wisdom to make a fortune. Silver carp grown in high-quality water environments in Qiandao Lake are fished and kept in place under the premise of strict compliance with fishing specifications to ensure that the meat quality and taste of the fish are in the best condition when they are eaten. The fat fish head is transformed into a delicious dish that makes tourists salivate and unforgettable under the unique cooking methods of the locals. Let's take a look at a few special ways to eat silver carp head in Qiandao Lake.
Milk soup fish head, which is also the most common and popular way to eat. Take the volume of nearly half of the fish body of the carp head, in the dorsal fin front edge to the ventral fin under the knife flat cut, clean clean, the fire is burning, first simmer to a fierce fire for 30 minutes, after the soup color leaching, and then move into the casserole to continue simmering, and finally add the appropriate amount of salt to taste, without any unnecessary additions, the soup color is milky white and mellow, rich and sweet, there is no slightest fishy smell, drink a bowl before winter meals, fresh, nourishing the stomach and driving away the cold.
Clear water fish head, remove the fat head and large mouth of the carp head, clean it, cut a knife at the cheek of the fish to prevent long boiling cracking, the fish head after water repeated cleaning, to ensure that the surface layer is not foaming, take a few scoops of Qiandao Lake water into the pot after boiling, adjust the medium heat and then put the fish head into the boiling way slowly simmer (if the fire is too big, the protein released by the fish meat will make the soup color become cloudy), and finally seasoned with salt, goji berries, white pepper, this clear water fish head, the soup color is clear, original, fresh and fragrant without the slightest fishy smell, Amazing.
Nine surname fish head, this practice comes from the Xin'an River 600 years ago to the boat as the home of the nine surname fishermen, take fresh and fat silver carp head washed and spare, hot pot with rapeseed oil, mixed with dried peppers and Qiandao Lake spicy sauce stir-fry, under the fish head after spraying yellow wine, white wine, ignition fire, to be stimulated after the aroma into the boiling water and cover stew. Then salt and marinate the old tofu, finely crushed, mixed with chopped ham, kneaded into balls, wrapped in sweet potato flour, cooked in a pot of warm water, and then put into the fish head casserole and simmered to taste. The meat of the fish head of the nine surnames is delicate and tender, spicy and flavorful, and the fish soup is salty and fragrant, which is a perfect match with white rice.