When it comes to the most delicious food, I believe that at least 80 out of 100 people will say hot pot restaurant. We Chinese delish hot pot restaurants, but people from Sichuan and Chongqing also have sleepless nights over hot pot restaurants. Standing in the streets of Sichuan and Chongqing, you will find that you can see a hot pot restaurant just two steps away. The streets are full of spicy and delicious smells, which has always attracted you.
Sichuan and Chongqing hot pot has its own characteristics. The bottom pot is spicy and spicy, with yellow butter as the base, which is fragrant, the peppercorns are round and numb, and the peppers are bright red, which attracts people's attention. The ingredients of Sichuan and Chongqing hot pot are also unique. Not to mention hairy tripe, yellow throat, hairy tripe, and canned luncheon meat, it is a kind of fish that lives in the sea and is listed as the favorite of hot pot restaurants by Sichuan and Chongqing people. Many people have never seen it. .
Guess what kind of fish this is?
Before I name this type of fish, let’s take a guess first. The freshwater fish in this fish market live near the sea, but people in coastal cities don't like to eat it. The fish caught are basically sent to the markets in Chengdu and Chongqing for sale. This fish has a snow-white body, a huge head, and bulging eyes. People rarely see the whole fish in the market. Most of them see the body of the fish with the head chopped off.
This fish has very few spines. There is only one main spine in the body and no small spines. Therefore, it is excellent for shabu-shabu, and you don’t have to worry about fish bones getting stuck in your throat when eating. Although this fish market is one of the most important seafood economic fish in our country, each of their names is ugly, and there is also another nickname of "rat crossing the street", which makes people laugh and cry.
The answer is announced: Green-finned puffer fish
Have you guessed what kind of fish this type of fish is? The puzzle was announced. The alias of this fish is the green-finned pufferfish, which is also known as the pufferfish, skinned fish, skinned fish, rubber fish, and toasted fish. The most unpleasant name is the turtle fish, and There is some connection with mice. Rats are also animals that “mouse crosses the street”. It is said that Cheng Yu thought that the green-fin puffer fish with the chopped pepper fish head, fish fillets and internal organs removed looked like a mouse, so he called it "mouse fish".
Nutritional composition of Huer fish
Despite its unpleasant name, Huer fish is definitely a fish species with very rich and diverse nutritional value. Protein is the most obvious nutrient for the human body and has a high content. According to scientific research, every 100g of fish contains 19.2g of protein. In addition to protein, the content of calcium, phosphorus, iron and other elements needed by the body is also very high.
Why didn’t Hueryu chop the fish head with pepper?
Compared with the fish body, the consumption value of the chopped pepper fish head of Hueryu is not very high. The chopped pepper fish head is large and has no meat. The edible part is very small and the skin is thick. It's thick, not very tasty or chewy, and it's inconvenient to transport to the farmer's market. Therefore, before selling the fish, the fish head will be removed directly, leaving a lot of braised meat in the fish body to increase the profit from the sale.
After catching the fish, experienced fishermen will clean the fish heads immediately. The term "three removals" refers to removing the head, peeling and gutting. This not only facilitates the transportation of fish, and can transport several more fish at a time, but also prevents the fish from spoiling due to unreasonable storage of the fish heads and internal organs during transportation, which affects the health of the entire fish. quality.
Why is the fish only popular in Sichuan and Chongqing areas, but not eaten by people on the beach?
In the 1970s and 1980s, our economies were driven by each other. At that time, it was fashionable for cities to get acquainted with each other as "sister cities", and Chongqing and Qingdao became sister cities. Although Chongqing does not rely on the sea, Qingdao is close to the sea, and the quality of seafood is very good. A large number of Anhui cuisine chefs rushed to Sichuan and Chongqing, seriously affecting the local food culture of Chengdu and Chongqing.
Arrived together with the Anhui cuisine chef is also the fish from Qingdao City. Because Chongqing and Sichuan are located in the mountains, the preservation technology at that time was relatively backward, and there were very few seafood products that could be transported from the sea to Chengdu and Chongqing. One of the products.
In addition, the texture of the fish meat is firm, there is no fishy smell, and there are few fish bones. It can be closely combined with the Sichuan and Chongqing hot pot. Therefore, it has quickly become a favorite among foodies in Chongqing and Sichuan. The fish is also It has become one of the necessities for hot pot, breaking out among the animal livers and becoming the most popular seafood in Chengdu and Chongqing.