The white egrets fly in front of Xisai Mountain. The white heron flies in front of Xisai Mountain, and the Mandarin fish in peach blossom water is fat", Mandarin fish is not only a common subject in Chinese paintings, but also swims in the most beautiful Chinese poetry for thousands of years.
Mandarin fish is a kind of carnivorous fish, and generally speaking, all carnivorous fish taste delicious. So, this member of the water will also be ranked in China's "four famous freshwater fish" list. Although the poem said Mandarin fish flowing water. In fact, Mandarin fish like or slow flow, very famous Yangtze River wild Mandarin fish is said to be especially like in the river rocky place to live, prey on small fish and shrimp, fast action, fresh food, no wonder the fierce generals to raise a tender meat, spiny less sturdy.
The Mandarin fish need to be careful, Mandarin fish dorsal fin spines and abdominal fin spines are poisonous, accidentally stabbed, the wound instantly swollen, guaranteed to hurt you grinning. But it's worth the risk if it's delicious. When it comes to Mandarin fish, many people think of the famous "Squirrel Mandarin Fish", a famous Suzhou dish that is said to have gained its fame because Emperor Qianlong made a fuss over Songhe Lou. Qianlong cloth secretly visit, was the shopkeeper look down, thanks to the shopkeeper conscience served squirrel gui fish, Qianlong eat happy, so the shape of this ang head wing tail, bright red color shiny, tender and crispy in the mouth, smooth and slightly sweet and sour squirrel mandarin fish is also famous in China.
In addition, we have to mention the "Tunxi Mandarin Fish", which is famous for its odor. This is also known as "stinky fresh" Mandarin fish is the first signature of Anhui cuisine. Fresh Mandarin fish packaged
Place the barrel, a layer of fish layer of salt, and finally add a stone plate weight pressure well placed in the shade, until the fish eyes red, time has completed its magical transformation. Smell stinks eat up incense, a rich stinky aroma, with chopsticks gently open the fish body, a piece of crystal white tender fish meat teasing mouth and tongue, clip on a piece of fish shaped like a garlic clove inlet, meat mellow flavor, bone and flesh clear, a variety of mixed freshness in the teeth and tongue between the entanglement. It's a great way to get your drink on.
In addition to the sweet and sour squirrel Mandarin fish and the stinky and charming Tunxi Mandarin fish, the homemade steaming practice is actually the most genuine. Steaming is undoubtedly the best way to preserve the flavor of the fish, because it is the best way to preserve the flavor of the fish. Mandarin fish will be washed and slightly marinated, fish body fish belly put on ginger and scallion knots, water vapor dense in the delicious that is, after the ginger and scallion baptism after the fish in addition to the fishy taste in vain to leave the fresh taste, and then in the flower-like scallion and red pepper shredded decorative, drizzled with a little soy sauce for seasoning, and finally, in the hot oil of the enlightenment of the gorgeous debut after the full dress. The fish is intact, but the meat is already as tasty as congealed fat. Pieces of red and green shredded green onions and red pepper, pick up a piece of snow-white fish, dipped in a little soy sauce, the entrance is meaty and delicious lips and teeth, the fish's own freshness is perfectly preserved. It seems to be an understatement, but it is just right, increase one point is thick, reduce one point is light. No wonder food writer Shen Hongfei said: "Steaming a fish is undoubtedly the highest courtesy ......"
Late spring and early summer, peach blossom is in full bloom, why not steam a fat Mandarin fish, wine wind, put our restless youth it?