"Duozhen Dry Sauce" was renamed "Spiced Dry Sauce", which is a famous specialty of Pingjiang. Because of its rich sauce flavor and endless aftertaste, it has been a tribute in all dynasties.
Nutrition of Pingjiang sauce
Dried Pingjiang sauce not only tastes delicious, but also has high nutritional value. Pingjiang is a land of fish and rice, and grilled fish is made of fresh and fat fish grown in mountains and rivers and ponds and roasted with slow fire. You can fry it or cook it when you eat it. After frying, add ginger, garlic and pepper, which is crispy and delicious; When cooking soup, add some ginger and pepper, and add some pickled vegetables, which will taste better and make people appetite.
As the saying goes, the fish jumped. Now nutrition experts add: "Fish eat small." Small fish are more nutritious than big fish. No wonder the grilled fish in Pingjiang has always been so popular. As the name implies, grilled fish with fire is fish roasted and processed with fine fire. Different from stiff dried fish and salted fish, it is semi-dry and semi-wet, yellow outside and fresh inside, which combines the freshness of live fish, the freshness of dried fish and the taste of salted fish. Although the grilled fish in Pingjiang is only the length and thickness of the little finger. It is quite difficult to get it up.
Longevity fried rice is the most distinctive fruit. Longevity people affectionately call it "fried rice gege", also called "rice burst into flowers"
The easiest way is to fry rice directly, commonly known as "red pot frying".
"Migege" fried in red pot is usually eaten with sesame seeds, soybeans, melon seeds and peanuts, or it can be eaten alone. This kind of fried rice is crispy and chewy, especially for people with healthy teeth. After eating, the mouth is fragrant and has a long aftertaste.
There is a habit of smoking bacon all over Pingjiang county, but it is the first to say Censhan bacon is top grade. First of all, the materials are exquisite, and its pork must be fresh pork slaughtered and raised in the local winter. Secondly, when curing, cut each piece of meat into 2-3 inches wide, put it in a pot, and rub the salt while heating. Then, put the meat into a clay pot in layers and marinate it tightly for half a month before taking out the smoked kang. The third is smoking, which is a key link. Put the meat on a rope and hang it in a special oven for smoking. Avoid cold smoke and kerosene smoke from entering the meat. The bacon smoked in this way is not only good in color, fragrance and taste, but also resistant to storage and does not deteriorate.