Hani story
It is said that the ancestors of Hani, Yi and Lahu are all Qiang people who lived on the Qinghai-Tibet Plateau in ancient times. Because of the war, they moved to Yunnan to settle down, evolved into different branches, and began their farming life for generations. Among them, Yuanyang terrace in Honghe area is one of the great masterpieces of Hani nationality and has been successfully listed in the World Heritage List. Hani people are not only diligent in agriculture, but also good at growing tea. The most famous tea producing areas are Nannuo Mountain in Xishuangbanna, Lukun Mountain in Pu 'er and Maidigong Ancient Tea Mountain. Of course, for foodies, Hani cuisine is not to be missed. The most representative flavor dishes are fried bamboo worms, clear soup with olive fish, crab stewed egg white, pickled pepper and banana heart, raw and salty White King and so on.
These foods sound unique, but they are not difficult for local people to eat, so today the chef will teach you a simple and delicious way to make Hani-style fish. No matter where your home is, as long as you read this cookbook, you can cook the classic Hani flavor in Yunnan without leaving home. Fresh fish pieces satisfy the sour and refreshing taste of sour radish, pickled ginger, pickled garlic, red pickled pepper and pickled pepper, and the unique fragrance of litsea cubeba collides with a unique human delicacy. First, a soup is sour and spicy, and then a fish is tender but not fishy. Finally, sour and crisp radish slices, which are sour and refreshing in the mouth and served with rice, are the most exciting.
Compared with common fish practices, radish fish is not difficult to operate. As long as you prepare enough materials and cook according to my recipe, you can make more appetizing and spicy dishes than pickled fish. In my opinion, this is the best way to eat Hani fish. I spent 1 year studying 48 bowls of fish in restaurants outside. I can cook a big pot for 30 yuan at home. It is delicious. Friends who love fish should collect it quickly! Don't always fry fish in the future, learn this Hani method. It's hard to leave a drop of soup every time you cook a pot!
Litsea cubeba sour Hani flavor radish fish
Ingredients: grass carp 1, sour radish 1, pickled pepper 1, pickled garlic 3, red pickled pepper 3, pickled pepper 1, Polygonum hydropiper 3, coriander 1, litsea cubeba 3 tablespoons,
Seasoning: salt, rice wine, soy sauce, bean paste, chopped pepper and rapeseed oil.
Recipe:
Step 1: Prepare a grass carp weighing 2-3 Jin, slaughter, wash and cut into pieces. Pour in cooking wine, sprinkle with salt and marinate for 5 minutes. Fish pieces should not be too small or too big. Too small is easy to cook, too big is not easy to taste. This dish can also be cooked with river loach. It tastes tender, smooth and delicious, and it is not easy to get bored when appetizing.
Step 2, prepare pickled pepper materials: 1 pickled pepper, 1 pickled pepper, 3 pickled garlic, 3 red pickled pepper, 1 pickled pepper, rinse with clear water, drain water, slice pickled pepper, pat pickled pepper flat, peel pickled garlic, and cut red pickled pepper and pickled pepper into sections.
Step 3, prepare seasonings: 3 plants of Polygonum cuspidatum, 3 spoonfuls of coriander 1 plant, 3 spoonfuls of litsea cubeba, and 1 handful of millet pepper 1 stick, all of which are washed, drained and cut into sections, and garlic is peeled and sliced. If there is no Polygonum cuspidatum and coriander, you can use coriander instead. If there is no fresh litsea cubeba, you can use litsea cubeba oil directly.
Step 4, pour rapeseed oil into the iron pot, heat it with high fire, add fish pieces, and fry for about 1 min to make the fish firm. Then add 1 tablespoon bean paste and 1 tablespoon chopped pepper, stir-fry until fragrant.
Step five, pour all the cut sour radishes, pickled ginger, pickled garlic, pickled peppers, red pickled peppers and millet peppers into the pot, and pour half a cup of rice wine along the edge of the pot.
Step six, pour a little more water, completely submerge the fish pieces and seasonings, and turn on the fire to boil.
Step 7, add a proper amount of salt, 1 tablespoon of soy sauce and a little white sugar for seasoning, continue to cook for 3-5 minutes, sprinkle chopped orienteering, coriander and litsea cubeba, stir and turn over, turn off the heat and take out the pot.
Popo chattered away.
1, friends who can't eat too sour can reduce the amount of pickled vegetables such as pickled radish and pickled ginger, and add white sugar to reduce the acidity after cooking to refresh and sweeten. But it is not recommended to add too much polysaccharide, which will affect the hot and sour taste.
2. fry the fish pieces before shaping, so it won't take long. If you are too lazy to fry, you don't have to fry, but the taste of fish will be lighter.
3. It is best not to cook the fish pieces for more than 8 minutes, otherwise the big fish pieces will be easily boiled. After the fish pieces are cooked, you can leave them for a few minutes, which will make them more tasty.
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