how to make chai fish delicious?

Chai fish is named because it dries like firewood on weekdays after being smoked, and because its hardness is as hard as firewood, Guangdong people call this kind of fish Chai fish. In fact, the Japanese call it bonito or wooden fish, that is, bonito of the family Carambola is removed from its head, tail and internal organs, and the meat on its belly is smoked and dried, which is as hard as wood. Chai fish has the functions of strengthening the spleen and stomach and benefiting yin and blood. In Guangdong, it is often used to make soup and porridge.

the method of processing firewood fish is not difficult, but it takes a lot of time. It should be steamed first, then pricked, then smoked, then dried in the sun, then dried in the shade and moldy, and then it will be like wood. Take it out and cut it into thin slices when you want to eat it.

In Qixingtan, Taiwan Province, there is a Chai Yu Museum, which used to be a Chai Yu processing factory.

Chai fish is usually used to make soup or porridge because of its hard meat. Chai fish is often used in Japanese cuisine to make soup, so Chai fish is called the soul of soup. The simplest "cat rice" is actually to put some wood fillets on the white rice and then pour some sauce. It is really a delicious food suitable for "cats". When they went to Taiwan Province to play, they ate a delicious food similar to cat rice, but with more leeks and tofu. They like to season the cold tofu with Chai Fish. The combination of Chinese chives and firewood fish is my expectation of Taiwan Province cuisine. The blanched leeks become extremely soft, lying quietly beside the hard wood fillets, snuggling up to each other like lovers, bathed in the well-mixed sauce of Jiang Mo, minced garlic and Japanese soy sauce, which makes people think of those vows of eternal love.

Guangdong people are best at making porridge with Chai Yu, and the most common one is peanut Chai Yu porridge. Soak peanuts in water for one night the first night, then soak Chai Yu for about an hour the next day, blanch the ribs and saute until fragrant, then put rice, peanuts and Chai Yu in a rice cooker for about 4 minutes, and then add salt, chopped green onion and white pepper.