Folding method 1

After the small fish are caught and cleaned, the next step is the key step of roasting fish. Wash the iron pot, heat it with wood fire, coat it with a layer of tea oil carefully, then pour the roe fish into the pot, spread it evenly, roast it until the pot is cold, and then flan it. The roasted fish is only intact, not sticky or burnt. Finally, it is smoked and baked. After cooling, it is baked with chaff, peanut shell, orange peel and sawdust. This kind of fish is not only delicious, but also easy to carry and collect.

the fish that roasts the fish is very particular. It must be a small fleshy young fish that grows wild in rivers and ponds. For the time being, there is no artificial method to breed and feed this kind of fish. Pingjiang River is located on the border of Hunan, Hubei and Jiangxi, with long mountains and high water levels. Rivers and streams are flowing in the territory, and mountain ponds are densely covered. Whether it is a big river or a small pond or a deep reservoir, there are always endless fleshy fish, which roam freely in the clear and empty shallow water. Just as one side of the landscape raises one side of the people, so does the fish. There are four townships and eight ridges in the southeast and northwest, and the tender roe fish have different faces, scales and shapes. Naturally, the local names are also different. Some of them are called "sand-touching machine", some are called "stagnant brain", some are called "hemp tender" and some are called "red beard". But they all have the same characteristics as the tender fish: the handle is long, the fingertips are thick, the meat is prickly and less, the intestines are not bitter, it will never grow up and it will never be caught. People catch the same mountain pond and the same section of flowing water every day, but they have never heard of anyone who has caught dozens or hundreds of pounds of tender meat at a time, and they have never met anyone who turned around with a clear net. Strolling through the vegetable markets all over the town, you can always see someone carrying the rectangular bamboo basket to sell roasted fish. The roasted fish must be spread out in a thin layer to be fresh. At the end of the last century, farmers mentioned that the roasted fish sold in the county town were all spread together with a lotus leaf, a melon leaf or a piece of paper, and the diary paper was the same size, and each was sold for ten cents and twenty cents. The market price is three or five yuan for one or two.

In fact, this tender fish is extremely easy to catch. You can cast a net, dig it, drill it, and scrape it. Among the eighteen fishing techniques, the most interesting one is "array fish". Take a mosquito net cloth the size of a square table, bend two bamboo sticks into a cross to tie the four corners of the cloth, and install a long rope sling to make a square fish. Sprinkle some white rice and bran cakes as bait in the fish pot, then put a pebble as a sinkhole, pick it with a bamboo pole, and tremble and sink into the pond. Before long, the tender fish in the pond will rush in to eat when they see glistening and delicious bait. I didn't know that I fell into the fishing array. Every once in a while, slowly pick up the fish with a bamboo pole. As soon as the fish comes out of the water, there will always be a few tender fish jumping around in the fish. If you are lucky, sometimes you can "array" crucian carp and fish that are several inches long! With the development of various technologies, people like to make fish with poison or fish with electric current. This kind of desperate fishing makes the tender roe fish that used to be everywhere increasingly scarce.

It is not necessary to gut the tender roe fish and squeeze the internal organs when roasting the fish with fire. Although this kind of fish has a little gall bladder in its stomach, it is absolutely not bitter to eat because of the good water quality and no pollution in the mountains. Roasting fish by fire is a delicate job. Wash the beef pot, heat it with wood fire, coat it with a layer of tea oil carefully, then pour the fresh tender fish into the pot, spread it evenly, heat the oil in the pot, and the fish will roll, naturally covered with clear oil, so as not to knot the pot. The dark fire in the kitchen is red, the fish pot is steaming, and gradually the water vapor dissipates and only the smell of fish comes to the nose. Every once in a while, they pound the dark fire of the red stove chamber and gently flip the fish stall. Like a master of kiln firing, he mastered the fire accurately, and the baked fish was only intact, non-sticky, non-burnt and non-withered, delicious and golden, and it was mouth-watering at first sight.

There are various ways to roast fish by fire, and both frying and steaming are good dishes to taste. The famous roast fish in Pingjiang is naturally unique in its practice. The most famous one should be hot and sour roasted fish and tofu. Cold oil in a red pot, grab a pinch of roasted fish and throw it in, stir fry a little, open half a pot of soup, add salt, ginger, sauce, vinegar, garlic, perilla leaves, green pepper or dried pepper, and then choose half a catty of oily tofu from the countryside, the oily tofu with thin skin, empty heart and yellow oil ground by hemp stone millstones, and cover it with slow fire after boiling. By the way, hot and sour roasted fish and tofu, and sour materials are not mentioned. This sour material can't be replaced by ordinary sour vinegar. It must choose the sour knife beans and sour radishes in the acid altar raised by Pingjiang people's families, cut them into thin strips and add them. This is the authentic Pingjiang hot and sour roasted fish and boiled tofu. Just a few jars of vegetables from the acid jar will make your mouth water, not to mention the fried fish with tofu and fire.

raw materials

small fish, salt, cooking wine, shallots, ginger, soy sauce, Chili powder and pepper.

Practice

1. Remove scales from small fish, squeeze out internal organs, clean and drain. Add salt and marinate in cooking wine for about half an hour;

2. Put a little base oil in the pan, add the marinated small fish, and slowly fry until both sides are golden, then pan for later use;

3. Add shredded onion and ginger to stir-fry the remaining oil, and pour in the fried small fish;

4. Add soy sauce, sprinkle with Chili powder, stir well, add a little pepper to taste, sprinkle with green onion and stir well.

Liuyang roasted fish

Ingredients: wild lazy fish from Congchu, vegetable oil

Practice:

1. Wash the young fish and gut them

2. Apply vegetable oil to the surface of the iron pan, and then bake the fish with medium heat

3. Take it out and smoke it with rice bran moderately, and then

Tips:

In addition, when frying fish, you must be patient, use small fire and slow fire to bake slowly, and the fish will be fragrant. When frying, try not to touch the fish, turn the pan if necessary, and then turn to the other side after one side is completely fried until the surface is golden.