Raw materials:

Fresh Wujiang fish 1 tail 1 kg, Wujiang tofu 500 g.

Seasoning:

Bean paste, salt, monosodium glutamate, spiced powder, pepper, Bazin pepper, lard, ginger, garlic, onion, fresh soup, etc.

Knife forming:

Scrape fish scales, gut, gut and wash, and put flower knives on both sides; Cut tofu into 4 cm cubes, blanch in boiling water and drain; Cut ginger, garlic and onion into 2.5 cm long sections; Slice the bean paste.

Cooking method:

Cooking. When the lard in the pot is heated to 60%, the pepper is cooked, and the bean paste is added to enhance the fragrance, and then ginger, garlic slices, fresh soup, five-spice powder, pepper and monosodium glutamate are added for seasoning. Cook the fish and tofu in the pot for about 10 minutes, and then add the onions.

Flavor characteristics:

The meat is smooth and tender, and the spicy taste is pure. This dish is the local flavor of Wujiang in Zunyi.

Technical points:

You can't cook with fire.

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Wujiang fish hotpot

Materials:

1 fresh grass carp (about1.500g) or silver carp (2000g), 300g of hot pot bottom material, 200g of Pixian watercress, 250g of pickled pepper powder, pickled ginger1.50g, and dried Chili Festival/kloc-. 40g of crisp soybean, 20g of chicken essence, 5g of monosodium glutamate15g, 20g of white wine, proper amount of salt, 8g of white sugar, 0g of cooking wine100g (or half a bottle of beer), 60g of dried fine bean powder and 800g of salad oil.

Making:

1. After slaughter, wash the fish, remove the two meats, remove the abdominal spines, and cut it into tile-shaped chunks with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish heads into 4-6 pieces, add a little salt and white wine to marinate for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice sauerkraut and cut onion into 6 cm sections.

2. Put the pot on the fire, pour in the oil and heat it to 60%. Stir-fry garlic slices and peppers first, then stir-fry Pixian watercress, pickled peppers, pickled ginger, lobster sauce and ginger, and then put fish bones and fillets into the pot respectively; After the surface of the fish fillet is solidified, add 1500g of clear water, add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into the chafing dish basin, and finally sprinkle with crispy soybeans to serve.

Wujiang fish dipped in dry oil dish. The dry oil dish is made of dried Chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, chopped green onion, coriander powder and hot pot soup.

Interviewee: Waiting 17 years old-probationary period 4-24 19:55.

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Wujiang tofu fish

Ingredients: fresh Wujiang fish 1 tail 1 kg, Wujiang tofu 500g.

Seasoning: bean paste, salt, monosodium glutamate, allspice powder, pepper, Bazin pepper, lard, ginger, garlic, onion, fresh soup, etc.

Making:

(1) Scrape the scales off the fresh fish, gut it, wash it, and put flower knives on both sides; Cut tofu into 4 cm cubes, blanch in boiling water and drain; Cut ginger, garlic and onion into 2.5 cm long sections; Slice the bean paste.

(2) When the lard in the pot is heated to 60%, add pepper to cook, add bean paste to taste, and then add ginger, garlic slices, fresh soup, spiced powder, pepper and monosodium glutamate. Add seasoning. Cook the fish and tofu in a pot with low heat for about 10 minutes, and then add the onion.

Features: the meat is smooth and tender, and the spicy taste is pure.

Pseudosciaena belongs to CYPRINIDAE, CYPRINIDAE, CYPRINIDAE and Pseudosciaena. Commonly known as: spring fish, oily fish.

The body is long, the front is round, the back is slightly flat, the front of the abdomen is flat, and the back of the head is curved. Kiss is round and blunt; The mouth fissure is slightly triangular, the upper and lower lips are connected at the corner, and there are many small horny protrusions arranged neatly on the lips; When the lips are rolled into the mouth, when the mouth is opened, the lips are turned out and spread into a trumpet shape, thus being adsorbed on other objects. The posterior labial groove is limited to the corners of the mouth. Two pairs of beards, long kiss and short jaw. Small eyes, located behind the top of the head. Scales are large, abdominal scales are small, and they are trapped under the skin. There are no spines on the dorsal fin. The back of the body is gray-black, the abdomen is gray-white, and the fins are slightly black; Most scales on the side of the body have black edges, and the black patches from the back of gill holes to the front of pectoral fins are thick, so a big black spot is formed.

Spring fish inhabit the middle and lower layers of rivers with high velocity in southern China, and usually like to live in mountain streams and caves with running water, as well as in places where rivers have springs. Animals, plants and other organic substances are often scraped on the rocks at the bottom of the river with their mouths, and rarely enter the still water body with the sludge in the stratum, and spawn upstream in the breeding season. Generally, sexual maturity is achieved when the body weight is 1- 1.5 kg. The spawning time is about March-April, and the eggs are laid in crevices or caves.

Spring fish are distributed in the upper reaches of the Yangtze River, tributaries and the middle and upper reaches of the Xijiang River in the Pearl River system.

Spring fish is a common edible fish in Sichuan, Guangxi and Yunnan. The growth rate is slow, the common rate is about 0.5- 1 kg, and the largest rate is about 3.5-4 kg. The yield is not large, but its meat is tender, delicious and rich in fat, which is an edible treasure. Fresh meat as medicine has the effects of invigorating qi and stopping bleeding, and is mainly used for diarrhea, hematemesis, metrorrhagia and so on.