The methods of "fish" on the dining table are braising in soy sauce, boiling in water, or frying in pan, and the cooking method that can best preserve the original flavor of fish is steaming, that is, "steaming fish", which can better taste the delicious fish.
There is another way to eat raw, which is the real flavor, but many people can't accept it.
Anyone who has eaten sashimi knows what kind of taste experience it is to eat sashimi. "Sashimi" refers to sashimi, which comes from Japanese cuisine. We often eat salmon, tuna and so on.
The freshwater fish raw fish we are talking about is the most famous one in Shunde, Guangdong Province, which can be used as "grass carp, sea bass and tilapia". Just bleed the fish, peel it, remove the bones and red meat, then slice the fish and dip it in the ingredients. Sashimi is tender and crisp when chewed in your mouth. Although eating sashimi has the risk of parasites, it can't stop Shunde people's fish.
Shunde's raw fish is famous, but it is not the most delicious way. Guangxi, the neighboring province of Guangdong, also has the habit of eating raw fish. The famous one is Hengxian County, Guangxi, and the local people call it raw fish in Hengxian County. The raw fish in Hengxian, Guangxi is not as famous as that in Shunde, Guangdong, but it is the best.
They all eat raw fish. What's the difference between raw fish in Guangdong and Guangxi? Why raw fish in Guangxi is more delicious, you will understand after reading the following points.
(1) Different bloodletting
The first step in cooking raw fish is bleeding. The traditional practice of raw fish in Shunde is to cut off the fresh fish tail and put it in the pool until the blood runs out, but this practice is slow. In order to improve efficiency, some restaurants have come up with a faster bloodletting method. First, the tail of the fish is cut off, and then a needle is inserted into the throat blood vessel for flushing. Although the fish is crystal clear, the flavor of the fish is also lost, and the taste is not crisp, which is equivalent to pouring beef.
The bleeding of raw fish in Hengxian County, Guangxi Province is dry, and it is a practice of not flushing or swimming. Just cut off the tail of the fish, and then hang it up to let the fish blood flow out from the tail, so the cut fish is red, not as glittering and translucent as Shunde raw fish, but more delicious than Shunde raw fish.
(2) Different practices.
Raw fish in Shunde need to be washed not only with blood, but also with red meat (also called lean meat), while raw fish in Hengxian need not be so clean, just peeled, boned and sliced.
(3) Different components
The ingredients of raw fish in Shunde are: shredded ginger, shredded Beijing onion, shredded onion, sour buckwheat head, fried peanuts, shredded taro, shredded carrot, shredded lemon and so on.
In Hengxian County, there are more perilla leaves, mint leaves and shredded papaya.
Someone said! How to eat raw fish in Hengxian County is crispy and delicious that raw fish in Shunde can't feel. Someone said! Raw fish in Hengxian county is fishy smell that raw fish in Shunde can't feel, because the water doesn't flush, the blood is unclean, and it smells fishy, which is very strange. Do you have the courage to challenge such delicious raw fish?