Longsheng fish raw nearly a hundred years of history Longsheng County, the most inhabited is the Dong people, the Dong people like to eat sour, sour duck, sour meat are they often eat food. Legend has it that a long time ago, the Dong people came to the town of瓢里, Longsheng County. At that time, they had no mountains or fields, and could only make a living by fishing. The town was rich in water resources and had many species of fish, so the fishermen returned home with a full load every time they fished, and many of them sold the fish they caught in the market, leaving only part of the fish for their own consumption. Nevertheless, fishermen still have a lot of fish. Fish that cannot be eaten easily deteriorate, in order to extend the shelf life of the fish, the Dong people thought that they could borrow the method of pickling sour meat to make sour fish, in this way the fish would not deteriorate in flavor. At first, pickling sour fish was for easy storage, but later on, the Dong people found that eating fish raw was better, and if you eat fish raw with sour flavor, the fish is more delicious.
Sour jars are essential in Dong homes. The Dong people found that, with the water of Zizania acid soak the fish, directly eaten raw, the flavor is more delicious than the acid fish. So a village spread to a township, a township spread to a town, and the way of eating raw fish was spread. At that time, the method of eating raw fish in the ladybird was a little bit different from the present method. When they caught the finger-sized Chuanjiaozi, they would put the fish on the cutting board, slap the fish with a knife, stun the fish, and then remove the internal organs, put it into Zizania acidic water to soak it for 10 minutes, and then eat the whole fish. And this seemingly simple and simple way of eating raw fish is the origin of sashimi.
Nowadays, they are eaten according to their own tastes, and the way they are eaten is very different.
The people of Longsheng are proud to live along the Xunjiang River. The Xunjiang River is the largest river in the region, and the river is clear and beautiful. The fish fed by the Xunjiang River is tender and tastes no fishy, so the people of Longsheng love to make sashimi of the fish in the Xunjiang River.
In Longsheng, it can be said that every family likes to eat raw fish. Guests or festivals, Longsheng people will go to the market to buy one or two fresh live fish to go home, do their own sashimi to eat.
Steps to make sashimi:
First of all, choose the fish, be sure to choose live water flow, good water quality and pollution-free river carp (or grass carp), the requirements of the fish body robust, green and black in color, can not have wounds and spots, about two pounds each.
Then it shot stunned, the first bloodletting, and then use the knife to pull off the fish scales, the action of numbly gutted to remove internal organs, and then remove the head, picking fish spines, peeling, fast knife flipping, to remove water and blood, and then speedily cut into three fingers size, thin as a cicada wing fillet. A good knife work in a minute cut out a plate of raw fish. If you're too heavy-handed or don't use the knife fast enough, the sashimi you cut can go off the charts.
The biggest difference between Longsheng sashimi and other sashimi is that before eating it, you have to shabu-shabu in a special seasoning, which is very delicate: special wild rice (jiao) sour water, ginger, chili peppers, peanuts, specialty monsters, fish herbs (which emit a distinctive deodorizing odor), perilla, coriander and so on.
"Fish herb" is a specialty of Longsheng, out of the territory of Longsheng is difficult to find, which is why Longsheng sashimi must be eaten locally to eat the reason for the delicious. Fish herb leaf color is and fish grass some like, but fish herb leaves are long and thin. It has a strong fragrance. It's not the mint type of sweet scent, but a type of scent similar to coriander and perilla.
Put the cut sashimi on a plate with chili, ginger, fish herbs, peanuts, coriander (cilantro), and a few drops of raw tea oil (to remove fishy smell).
Finally, place the mixing bowl next to the sashimi platter for a mouth-watering look. The sashimi slices are meant to be soaked inside the special wild rice (jiao) sour water for 1~3 minutes and then they are ready to eat! (Soak time depends on personal preference, like to eat raw, crunchy, fresh can be 1 minute; like to cook, acidic should be soaked for 3 minutes; if more than 5 minutes will not be delicious, so the action must be fast). After tasting, soaked through the seasoning sauce of a piece of crystal clear like a butterfly-shaped sashimi is quite delicious, smooth and crisp.