Catfish is one of the four famous fish of the Yangtze River, the scientific name "long-snouted catfish (catfish)", belongs to the order Catfish, catfish family, catfish genus, because "catfish" and "hui" homophony, folk commonly known as "hui fish", also known as "catfish", "fat fish", "river tuan", "Baiji", "fat head fish". It has always been used as a tribute to the imperial court. Before the 1970s, it relied entirely on river fishing, and in the 1980s, artificial farming began.
Catfish is a precious freshwater fish. Distributed in the Yangtze River system, its meat is delicious and delicate, and the dishes made have an excellent taste, so in Hubei there is a saying that "do not eat catfish, do not know the taste of fish". Braised catfish, as one of the top ten famous dishes in Hubei, is very demanding for chefs, especially fire gong is very important.
Catfish and catfish are so similar in appearance that many people are dumbfounded. To distinguish catfish from catfish, the first thing to look at is the tail, the tail of the catfish is round and fan-shaped, and the tail of the catfish is the common fork shape. Secondly, the head of catfish and catfish is also different, the head of catfish is relatively large, larger than the body, and flattened. In addition, the fins of catfish and catfish can also distinguish between the two, catfish have only a small dorsal fin, while catfish have two dorsal fins, one in front of the other.
Dongpo once wrote a poem praising it: "The pink stone head is still boneless, and the snow white pufferfish is not a medicine person." The poem tells the special features of catfish: the flesh is white and tender, the skin is fat, and it has the deliciousness of puffer fish and crucian carp, but there is no pufferfish toxin and crucian carp thorns. It is known as the best of the freshwater edible fish. The most beautiful thing about this fish is the belly with soft edges.
Braised catfish is the famous dish of Wuhan's long-established old Daxing Garden, the store was founded in the fourteenth year of Qing Tongzhi (1885), braised catfish at least more than 100 years of "vegetable age", Wuhan has produced four generations of "catfish king".
Braised catfish should be made well and the ingredients are strictly selected. The ingredients are wild catfish from the middle reaches of the Yangtze River, no more than 100 per day, and diners need to make a reservation. In terms of practice, one move and one style restore the old tradition, the soup of grilled fish is special chicken soup, the harvested mustard is tapestries, and the juice is wrapped in the fish, maintaining the style of famous dishes.
The technique of making catfish on sunny days is listed as an intangible cultural heritage. When making braised catfish, pay attention to "two duc (dǔ) three stews", use the high fire twice, only two or three minutes each time, most of the time use the low heat to simmer, but must be used to fire intervals of two to three times, so that the burned, the taste is transparent and the meat is not old, the marinade is like glue, the taste is smooth and tender, and the taste is delicious and nourishing.
Catfish is high in protein, low in fat, rich in vitamins and trace elements, and is a good tonic nutrition. Rich in biological small molecule collagen, is the body to supplement the synthesis of protein raw materials, in the form of aqueous solution stored in human tissues, easy to absorb, to improve the nutritional status of tissues and accelerate metabolism, anti-aging and beauty has a curative effect.
Explore the fireworks of the world, and the food soothes people's hearts! Braised catfish on sunny days will never fail to live up to your expectations!