Fish tea.

Fish tea, also called sour fish, is sour, delicious and appetizing. It is a favorite specialty food of the Li people and the best dish for entertaining distinguished guests.

The preparation of fish tea is relatively simple. First, open the fish (rock carp, silver carp, bighead carp, crooked fish, lucky fish, etc.), wash it, remove the head and tail, and cut it into small pieces. , marinate in salt for 1-5 hours, then wash and dry the fish, mix the cooked dry rice with the fish evenly, add some ginger slices, garlic, etc., and put it in a jar or glass bottle , sealed fermentation. The small fish is fermented for about 10 days, and the large fish is fermented for about 20 days before being ready for consumption. The preparation of meat tea is basically the same as that of fish tea. Meat tea includes wild boar, pork, etc., and is also a favorite dish of the Li people