<h1 class="pgc-h-arrow-right" > braised catfish flavor</h1>
Text/Figure Grandpa Mango Jun
Catfish, its scientific name is very foreign - long-snouted catfish. The fat long-snout is not as active as other freshwater fish, and it hides in the deep water of the stone crevices in the daytime, quietly watching other fish swim on top of it. It turned out that the long-snout was afraid of light and lurked, only to recuperate for the night attack.
The longnose, taxonomically known as catfish, catfish family, and genus Catfish, is a valuable freshwater fish in the Yangtze River system. Braised catfish is about food, and the cook can ignore these jerky professional classifications, but know how to cook it delicious or not. As for the taxonomy of aquatic products, that is the study of Yangtze River fisheries scholars, what does it have to do with the kitchen?
Although the name of the long-snout is different, it is distributed right next to the river next to the People of Jingzhou. However, it is difficult for the Chu people to accurately call out the name of this fish with a smooth posture, a long sharp kiss, the upper jaw protruding from the lower jaw, the color gray and red, a pair of sluggish small eyes and a pair of long tentacles.
The long-snout is a scaleless freshwater fish, but there are more scaleless fish in Jingzhou. Catfish, yellow jaws, yellow eels and loach are all familiar to the people of Jingzhou, but the long-snout is not marginal.
It is no wonder that the giraffe was listed on the IUCN Red List of Threatened Species in 2007, and in the same year, it was included in the List of China's National Key Protected Economic Aquatic Animals and Plant Resources. Extinction means disappearing from the earth, such as the dinosaurs of the Mesozoic Era, which can only be seen in encyclopedias. Although Jingzhou is the hometown of the long-snouted fish, the people of Jingzhou are extremely unfamiliar with it, which is due to its rarity. It is precisely because it is hidden that it is so precious in freshwater fish.
Artificial breeding, why not?
With the rise of endangered species, endless long-snouts are gathered in lakes and mixed in ponds, and the stock of long-snouts today is many times more than in ancient times. As a result, the high value of the long-kissed catfish plummeted, and eating it was no longer a luxurious psychological enjoyment, and it was really appropriate to borrow Liu Yuxi's "In the old days, Wang XieTang Qianyan flew into the homes of ordinary people".
During the Tang and Song dynasties of ancient China, the long-snout was also unusual. Rare, it was labeled rare and noble, delicious, and left a deep memory for the literati and inkers.
During the Song Dynasty, Su Dongpo made a big fuss after eating the long-snouted fish, leaving an intriguing verse of "pink stone head is still boneless, snow white puffer fish is not medicine". Su Shi likened the long-snouted pufferfish to a non-toxic pufferfish. What is the delicious taste of puffer fish? Being able to try delicious food at the cost of life is often puzzling, but the alarmism of "desperately eating puffer fish" has been known since childhood.
In the Qing Dynasty, Hu Shi'an wrote the "Different Fish TuZan Notes" that said: "Puffer fish medicine people, when the fish has many bones, catfish and these two beauty without two poisons." This means that catfish has the delicacy of puffer fish and time fish, and does not have the toxins of puffer fish and time fish. Hu Shi'an, a native of Leshan, Chuanxi, a scholar in the first year of Ming Chongzhen, and a qing in the first year of Shunzhi, an official eunuch, and a cultural official, should have a self-disciplined heart when making a fuss. However, after Hu Shi'an sucked the catfish soup juice, he was excitedly overwhelmed, exhausted with beautiful words, and thought of fantasizing, comparing the long-snouted catfish to "Xi Shi milk overflow", which was really Sven swept the ground and thought of wrong.
The ancients also said, "A fish, an underwater sheep, is also known as a fake pufferfish." "The use of the long-snout as a pufferfish is not out of thin air, and there is still a long way to go to fight counterfeiting throughout the ages.
In fact, catfish are also poisonous glands, distributed on the dorsal fin and pectoral fin with sharp edges, and it is especially necessary to be cautious when slaughtering them. But the catfish meat and maw food are calm, there is no need to risk life, absolutely safe and sound.
Many people in Jingzhou do not know why the long-kissed catfish is sacred, and it is rather difficult to clarify the mention of the catfish Jingchu people. But when it comes to Jiangtuan or Fat Lump, these names full of fat flesh are estimated to be mostly unfamiliar. In Jingzhou, the names of Jiang Tuan and Fei Tu have been passed down from generation to generation. Folk have the saying that "do not eat the river ball, do not know the taste of fish", but it only exists in the story, and it is difficult to see it on the table. It is conceivable that in the old days, fishermen shook their sampans and caught the joy of a river cluster on the rough Yangtze River. No wonder the ancients said, "Jiang Tuan, an underwater sheep, scaleless and fat."
Catfish, which can be stewed, but more often braised. The warmth of the thick oil red sauce is far more rugged and tempting than the elegant stew.
Braised catfish, one of the famous dishes in China. Braised catfish, Chinese recipes of course should pay attention to its origin, which is another honor of the Jingchu people. Once people recognize Famous Chinese dishes, they must be apprehensive and deify the cooking process of Famous Chinese Dishes. In fact, braised catfish is simple and easy to do, and it is not bound by metaphysics.
The catfish is slaughtered, the left hand clasps the sides of the gills, the right hand is cut from the neck with the knife, leaving its maw, and the rest is thrown away. After cleansing, cut into pieces, add ginger and garlic pepper in a pot of mixed oil and sauté, then add Jingsha bean paste, balsamic vinegar and an appropriate amount of soy sauce, and prepare the soup base with water. Pour in the fish pieces, cover and simmer over medium heat to make them braised, it's as simple as that.
After more than ten minutes, the rich protein was disintegrated after burning, the delicious juice of the precipitated amino acids poured into the tip of the tongue, the thick oil red sauce penetrated into the fish muscle, the fat aroma was accompanied by slightly spicy, trembling and majestic on the table, and people's drinking and eating have been greatly satisfied since then.
Is it "a sheep underwater"? Or the legend of the "river pig" on both sides of the Jingjiang River? Or what kind of frivolous "West Milk"? Everything is in the imagination of the kings.
I thought it was the well-deserved "pufferfish" flavor.