Good for rice and wine

Good for rice and wine

Introduction:

"It's a unique way to eat fish in Wuhan and even Hubei. Ciba fish is made of fish as the main ingredient, salted, dried, fried and baked. The finished dish is scorched on the outside and tender in the inside, spicy and appetizing. It's the best partner with wine and rice. In Wuhan dialect, "Kang" is equivalent to "Jian". This dish is similar to Kang Ciba, so it is named "Ciba fish"! Ciba fish generally use grass carp and carp, but I prefer fat head fish. The traditional method is to mix the fish pieces with seasoning, freeze and marinate them in the refrigerator for five to seven days, remove the seasoning sticking to the fish pieces, and put them outside for air drying for half a day. It's a simple way for me to marinate the fish for 24 hours, which is very tasty. Then I use kitchen paper to absorb the water from the fish, fry the fish in a small amount of oil over low heat until golden on both sides, add pepper, dried pepper, garlic slices, shredded ginger, cook in a small amount of vinegar, fresh soy sauce, and then add garlic sprouts and pepper. This dish is characterized by "dry fragrance", so the soup must be dried to taste To achieve "outside Jiao, inside tender."

Production steps:

Materials required:

Fat head fish: moderate amount

Peppers: 2

Garlic seedlings: 2

Shredded ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Yellow rice wine: right amount

Salt: right amount

Corn oil: right amount

Vinegar: moderate

Fresh soy sauce: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: one day

Taste: spicy