In winter, everything is full of life, and people are like frosted eggplants, but this appetite seems to have been unsealed. At this time, if a local friend in Hainan issues an invitation to "beat the edge stove", as a "foodie", you must not refuse.
Playing the side stove is a way for diners to eat around the boiler. In terms of cooking techniques, this way of eating has almost no technical content: just a pot of water, a little onion garlic, goji berries, and red dates are added to form the bottom of the pot. After the water in the pot is boiled, the beef, mutton or seafood that is chopped and bloody are cooked, and then the favorite dipping sauce is prepared according to their respective tastes, and then it can be eaten.
After the main ingredients are finished, the water is also simmered into a pot of delicious broth. At this time, scoop a bowl of soup, and then put a few chopsticks and vegetables into the pot, and take a few sips of belly, and the cold air in the body will be expelled, which is quite comfortable.
There is no excess aroma or spicy, fish has a fish flavor, meat has a meat taste, and it is a "fresh" word that is emphasized in the side stove.
"Fresh" is a manifestation of Hainan people's confidence in the quality of ingredients, if you want to eat the "freshest", according to the origin of the ingredients to find the ultimate will not be wrong - coastal areas mostly use seafood as the main ingredient of the side stove, the volcanic area mainly hit the stone mountain milk sheep, to Ding'an with Xiangou beef to beat the side stove is a must.
But to say that the most worthwhile side stove in Hainan is coconut chicken.
To make this pot of coconut chicken, you need three coconut juices to make the soup base, after the coconut water is boiled, pour down the cut chicken without adding a drop of water. Wait until the soup water is rolled over again, gently skim off the slick oil of the soup noodles, and drink a spoonful of clear and sweet coconut chicken soup, which is worth it.
If you think that coconut chicken is too dull, it is better to try bad vinegar, which will make you call "sour".
Originating from Puqian Town, Wenchang City, the vinegar is a famous snack made by using the sour vinegar produced by the fermentation of sake lees during the winemaking process as a soup, plus vegetables, sea vegetables, animal offal, crisp bones, crab seeds, oysters and other side dishes. After years of development and evolution, the bad goosebuds vinegar has derived a variety of ways to eat, and it is used as a soup base for the edge stove, the sour and spicy vinegar soup is slowly cooked over low heat, and the rich aroma of the lees is perfectly integrated with the hot pot dishes, which undoubtedly raises its delicious taste to another level.
Of course, in the eyes of the lovers of the side stove, "everything can be shabu". Let him chicken, duck and fish or beef and mutton, since it is necessary to "grow fat" after all, it is worth it to eat it happily.
■ Reporter Li Mengyao
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