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, the islands are dotted with dots, known as the "Qiandao Clear Water Painting In the Middle" reputation, is a national aaaaa-level scenic spot, national forest park, known in the industry as "China's lake tourism model". Not only that, Qiandao Lake, known as the "world's first beautiful water", has a variety of biological species and rich native products, the most famous of which is the freshwater fish of Qiandao Lake. Going to Qiandao Lake to eat fish is also a must-do for every tourist who goes to Qiandao Lake.
The high-quality water resources of Qiandao Lake have created rich fishery resources, and fishermen rely on this lake and this mountain, and the morning fishing and twilight fishing rely on hard work and wisdom to make a fortune. 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.
Growing in high-quality water environment, the silver carp in Qiandao Lake is fished by the unique "giant net fishing" of Qiandao Lake, and the giant net fishing first locks the position of the fish, and then forms a large encirclement, and then selects the appropriate location to connect the nets, and then lays a gill net to catch the fish until the fish fall into the ambush circle. Not only that, the fishing specifications of silver carp in Qiandao Lake are strictly limited, the nets are 6 inches of sparse mesh, and the fishermen adjust the nets to ensure that the fishing age is less than 7 years old and weighs less than 8 pounds of small fish. The large fish caught are also transported to the fishing grounds for 2 months, domesticated and docile and stripped of their wild nature, so as to achieve the purpose of improving the fleshy taste of the fish.
How do you cook a delicious fish head soup that visitors will never forget? Chun'an people who rely on water to draft water are unique in the cooking of fish heads, which can be described as more than enough, such as fish in the water. How delicious is the fish head of Qiandao Lake? Here's a look at a few of the characteristics of Qiandao Lake silver bighead carp head.
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.
Milk soup fish head, is taken from the volume of nearly half of the fish body of the head of the silver carp, in the dorsal fin leading edge to the abdominal fin hind edge under the knife flat cut, cleaned, high fire, first stewed to 30 minutes, after the soup color is exhausted, and then moved into the casserole to continue simmering, and finally add the appropriate amount of salt to taste, without any unnecessary additions, the soup color milk white mellow, rich and sweet, without the slightest fishy taste, drink a bowl before eating, thick and fresh and nourish the stomach.
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.