Hakka dish with wine and rice

Hakka dish with wine and rice

Introduction:

"Guangdong cuisine is divided into Cantonese cuisine, Chaoshan cuisine and Hakka cuisine. Guangdong cuisine has a wide range of materials and varieties; Chaoshan area has a long coastline and rich seafood, which determines that Chaoshan cuisine is mainly seafood; while Hakka cuisine is mainly made of poultry and river fresh. Today's Dried river fish is commonly used in Hakka cuisine. Almost every Hakka restaurant uses dried river fish to make dishes. There are many ways of steaming, frying, stewing and so on. I have lived in Shenzhen for seven years. In the past few years, I went out to look for food, mainly Cantonese food and Chaoshan food. Otherwise, I seldom eat Hakka food. This may have something to do with my bad habit of looking at dishes all the time. When I come up with a table of dishes, I will definitely choose the most exquisite and the best looking ones to eat first, while some dishes that look bad must be said to be delicious after others have eaten them before I move. Hakka food is often better than selling, so I ignored it. Until the beginning of this year, I stayed in Nankunshan for a few days. The local food was mainly Hakka food. After eating for several days, I felt very good, especially the fried green vegetables and dried river fish. In fact, before that, I had a shadow on dried fish. When I was in college, there was a Hunan mm in my dormitory. Every time I came back from vacation, I would bring us rose dried fish. At that time, I liked it very much. But after my senior internship, I went back to school and waited for graduation for a few months. Because of carelessness, I was stuck in my throat by my beloved rose dried fish, which broke my throat. I couldn't sleep because of the foreign body in my throat Guan Ke didn't know how many times he ran. He couldn't see anything stuck with his laryngoscope. Finally, he had to do a gastroscope, but he still didn't see anything. He only saw many scratches. It's said that they were very deep, and I didn't remember how long it took to take the medicine. Since then, I was afraid of dried fish. At the beginning of the year, she went to Nankunshan with her friends. She has been there many times and is familiar with the local area, so she orders dishes every day. Every meal has dried fish. At least half of the dried fish is dried by her. I wonder, is it that delicious? I have many bad habits, and curiosity is one of them. So when I had my last meal in Nankunshan, I couldn't help asking her, "is it so delicious?" She didn't say anything. She just threw me one. I had to eat it. It completely overturned my previous impression of dried fish. Although it was dried fish, it was not so hard and tasted good. No wonder she liked it so much. After Nankunshan came back, he never ate dried fish. Last week, he went to sister Mandy's house and went to nongpi Hakka specialty store to buy rice wine. The store strongly recommended their wild dried river fish to me (as for its wild authenticity, we won't discuss it here). Originally, he didn't plan to buy it, but people enthusiastically asked me to try it on. I had a thin skin and bought some. The store taught me to use ginger directly Steamed, but I remember eating Douchi and green peppers in Nankunshan, so I made this river dried fish with Douchi flavor by myself. Wow, it's delicious. I ate half a bowl of rice and half a bowl of it. You know, I seldom eat rice. Half a bowl is a lot for me, and two and a half bowls are super level. "

Production steps:

Materials required:

Dried river fish: moderate

Instant Douchi: a little

Jiang: a little

Garlic: a little

Shallot: a little

Hangzhou pepper: right amount

Edible oil: right amount

Steamed fish and soy sauce: a little

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh