Chapter 39 Phoenix fry

When I came to Fenghuang, there were two things that attracted me the most: one was the morning on the Tuojiang River, at the moment of dawn, the rural river people were working quietly, not wanting to wake up the morning god; the other was the delicious food in the ancient city of Fenghuang. It is unique and has the local flavor of Fenghuang, which is so authentic that I can't forget it. In the winter of 2004, the sun was still fierce, but I lived in the ancient city of Fenghuang, and I stayed for ten days, running around the streets and alleys of the ancient city every day. .During those ten days, drinking the water from the Tuojiang River and eating the delicacies from Fenghuang, it was so nourishing.

I am a person who eats delicious food. Every day, I appreciate those delicacies with a tasteful mouth. I also search for delicacies that I have never discovered in Phoenix City with my searching eyes and keen sense of smell. Finally, my hard work paid off and I found them. I went to a good restaurant, where the blood duck and young fish attracted my appetite. Speaking of young fish, we must first understand the culture of Phoenix.Fenghuang is a thousand-year-old city, and it is also a city of the Miao nationality, with its unique inheritance and fixed culture.In the diet of the Miao people, there is a habit of eating sour food, because they are isolated from the Han people, live in remote mountainous areas, and live a life with little salt.In order to survive, Miao people had to replace salt with sour food.Phoenix has a history of thousands of years in Miao territory. In those war years, in order to defeat them, their enemies strictly controlled military supplies such as salt. The Miao people were indomitable for their own territory. When there was no salt, they only ate some sauerkraut to enhance the taste. .In the future life, Miao people will put some sauerkraut in their diet.Phoenix fry fish is also a sauerkraut, which is added to the soup when the fish is cooked.

Most of the young fish are served in an alloy steel basin like a large washbasin, and they are placed on a hot pot, and the turbid soup is tumbling in the basin.Originally, the fish soup should be milky white, but after adding sauerkraut, the soup becomes cloudy, and the more it cooks, the more cloudy it becomes.And I like to eat it when the soup is just starting to boil. Such fish pieces are relatively hard, tough and elastic. When you bite open the fish pieces, you can see the shiny shredded meat. If you want to bite off the shredded meat horizontally, it will take a lot of effort The strength, the shredded fish meat is easy to tear if you bite along the texture, so it is intriguing to eat.

The fish pieces of young fish must first be marinated in jars for a period of time, so that the fish meat will be picked up.I heard from the boss: The fish fry he cooks must be fried one year ago, marinated in a special jar for one year, and then served to the guests, so that the fragrance is more pure. But it also makes sense that many people prefer fish fillets that are cooked longer.The skin on the fish pieces that have been boiled for a long time is completely soaked, and it tastes creamy and soft. There is a lot of soup in the skin with fish scales, and the juice overflows when biting, which has a unique flavor.After the fish is cooked for a long time, the soup will be boiled into the fish, and the taste of sauerkraut and pepper in the soup will come out.Because the taste of sauerkraut needs to be cooked for a long time, and the chili is dried red chili, which needs to be boiled in the soup.Another benefit of cooking longer is that the broth gets into the fish pieces.

I would also like to talk about the raw materials of fry fish. First of all, fry fish is grass carp. Live fish is slaughtered, cut into one-inch cubes, and fried in vegetable oil.After frying, the fish will become hollow and light. The lightening is because the moisture is removed from the frying. The emptying is because the fish has a texture structure. After frying, some places crack between the textures and form pores.Then put the fried fish pieces in the jar and seal them. After a while, the fish pieces will decrease, the pores of the fish pieces will shrink, and some even overlap again.Therefore, the young fish can cook the soup into the meat, which is to seep in through these gaps, and then soak the fish pieces.The more you eat the fish fry, the more spicy you will feel, and the more you will feel the taste, the diners will sweat unconsciously, eating to the state of complete ecstasy.

Another advantage of eating fry fish is that any child can eat it, because the fish bones have been deep-fried, deep-fried, and then marinated, the fish bones have been calcified, even if there are still some very tenacious fish bones, it is difficult to eat them. It is easy to separate from the meat.If you are eating home, you can feel two different textures, and it is easy to distinguish between fish meat and fish bones. I ate there several times, and when I returned to Changsha, I still remembered eating young fish in my dreams, and my mouth was watering.