Chapter 42 Section 42 Hakka distiller's lees fish

Nowadays, there are some Hakka restaurants in cities, and it is difficult for Hakka people to describe them clearly. The world is a guest, and they are just wandering around the world. However, the south is a paradise for new Hakkas. They came from southeast and northwest with an ideal. Come here to create your own world, but you can also taste the taste of old Hakka dishes. It really needs a variety of flavors. Of course, Hakka cuisine must be distinguished, there are Hakka from Meizhou, Hakka from Chaozhou, Hakka from southern Fujian and Hakka from southern Jiangxi.I grew up with the Hakka cuisine in Gannan, but I only recognize the Hakka cuisine in Gannan. I tried to go back to Gannan to develop two seasonings: Shugong brand five-spice powder and Shugong brand pepper oil.However, such ambitions are only on paper.The Hakka cuisine in southern Gansu is the pinnacle of seasoning. For example, to cook fresh fish, in addition to the seasonings that are available in the outside world, there are still fish spices and mint.These two are annual herbaceous plants, and they are not often planted by people, so those who eat fish must plant them themselves.I remember someone asked my uncle if he bought fish?My uncle replied: How can fish eat without Yuxiangzi?That is, I also thought the same way, without Yuxiangzi, it is very fishy.

There is chaos in distiller's fish, that is, all kinds of people in the world come to make distiller's fish. This is not normal, and it may ruin the reputation of distiller's fish.To make distiller's lees fish, choose more than half a catty of crucian carp, marinate, and when it is half dry, put it into the brewed rice wine jar and seal it.After more than ten days, it can be taken out, or steamed or boiled, and boiled with distiller's grains.The key is the wine. The wine should be made older. It is strong and penetrates into the fish meat. The fish meat is jujube red. Since it is distiller's lees fish, there is no need to remove the distiller's lees. The jujube red fish has the aroma, sweetness and sourness of wine. , delicate and smooth, and has a long aftertaste, and the essence of the fish taste will start to sublimate after a certain period of time. Even eating the distiller's grains and red pickled peppers will make people feel a little drunk, feeling that in the vicissitudes of life, There is a little sadness of parting again, because you will feel that this fish has left the lake and river alone, it is sleeping in the wine, it is full of intoxicating taste and its unique color shines, but it is not wearing a small The lover of the cotton-padded jacket, it is crucian carp covered with distiller's lees and red pickled peppers that shines with the color of jujube wood.

Distiller's lees fish is an idle dish, even if you don't drink or eat at all, if you eat a plate of distiller's lees fish carefully, the sound of water settling at the bottom of the river and lake seems to overflow from the flesh of distiller's lees fish , especially the sunlight, it flashed faintly and flew over the chopsticks, only the smell of wine loomed to outline its whereabouts.