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The small bowl of vegetables is derived from the small bowl of steamed vegetables in Liuyang. When the Hakka moved to Dawei Mountain, the source of the Liuyang River five hundred years ago, they combined the unique hakka dried vegetables, jar dishes and wax products processing skills with the Liuyang tempeh produced in the Qin and Han dynasties, and slowly formed a special flavor cuisine. There are many classic dishes in Liuyang steamed dishes, and today Xiaobian will introduce you to a "steamed Liuyang fire roasted fish".
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If any distinguished guest suddenly visits the home of Liuyang Township, the main family will definitely serve a bowl of fragrant "steamed roasted fish" when entertaining guests to eat Chinese food. The length of the fish is about ten centimeters, into a bright golden yellow, the species of fish are different, there are "ink winter fish", "Shihe Gong", "red beard fear", etc., these names are when the friends catch fish together when we are young adults tell us, the real to write into the text does not know what the written name is, may be different from place to place.
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Liuyang has a developed water system and is full of rivers and streams, so Liuyang people have learned to use some secret tools to catch fish. The larger fish caught cut a knife from the stomach, called "broken belly", and remove the intestines inside; the smaller ones are too small in size, generally not "broken stomach", because they can't start with the knife, and it is inevitable that there will be a bit of bitterness when eating, but Liuyang people are very experienced in eating fire roasted fish, and they will spit out their intestines when eating.
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After the broken belly cleaning of the small fish first put on a grate to drain the water, in the stove lit a handful of firewood, the pot drizzled with a few spoonfuls of tea oil, the small fish one by one placed in the pot, until the lower layer basically turned yellow, turned over, and when both sides became yellow, you can first clip up and put it in the bowl. After all the fish have gone through this process, put some rice bran in the pot, put the grate on the pot, put the fish that has just been processed on the grate, and then cover the lid. Keep a low heat in the stove, let the smoke from the rice bran smoke the fish golden brown, and use the temperature in the pot to dry the water of the fish. Generally, you don't need to stay too long at home, you will only bake until it is half dry, so that the meat is softer.
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The processing process of fire roasted fish is very complicated, and it is necessary to master the heat, otherwise it will burn off. Therefore, after processing the roasted fish, the hostess of each household will have the mood of getting the most precious treasure, and generally leave a little to entertain the distinguished guests from home, they think that this is their careful processing, and the guests can reflect their sincerity. The technical requirements of steaming roasted fish are much simpler than processing, generally as long as you put some peppers, tempeh, white vinegar, tea oil, monosodium glutamate or chicken essence. Because the ingredients are fresh and the craftsmanship is unique, it is delicious for people who have no cooking skills to steam.
Many people who have been to Liuyang are obsessed with Liuyang's fire roasted fish, so "Liuyang fire roasted fish" has become a classic of Liuyang steamed vegetables. However, in recent years, with the opening of Liuyang steaming restaurants all over the country, due to the high requirements for raw materials and complex processing processes of fire-roasted fish, the price is high and the supply is in short supply. In order to meet the needs of the market, the fishmongers have made a kind of "hand-torn fish", which is generally processed with cheap fish on the market, the process is simpler, and it is semi-dried and more unsafe. It is very different from Liuyang's fire roasted fish, and it cannot represent Liuyang's fire roasted fish, which is why He Dad Liuyang steamed vegetables have not used hand-torn fish.
Fire roasted fish is a classic in Liuyang steamed dishes, if you want to eat it, eat the real Liuyang fire roasted fish!
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