However, even in Guangdong, which is full of special delicacies, there is a kind of fish that is hard to get rid of Guangdong, not because it is hard to get, not because it is difficult to preserve, but because people in other areas will not eat this kind of fish, because it is really unacceptable, and they mistakenly think that this kind of fish is made of plastic.
If you have been in Guangdong for a short time, one day you bought a grass carp at the farmer's market and went home to cook. Cooked grass carp slices look delicious, but the wooden chopsticks are not poked open. Pick it up and fry the small fish to taste. The fish is hard and tastes like it is undercooked. Take the fish away and cook it again. If you eat it or it is hard to bite, do you feel that you have bought fish made of plastic?
In fact, this kind of fish that makes it difficult to use wooden chopsticks is not fake fish made of fake and shoddy raw materials, but a specialty of Guangdong, called "crispy pork carp". Pomfret, commonly known as carp, is called pomfret in Guangdong. With the help of Lao Guang, pomfret has achieved a wonderful incarnation and become a "crispy pomfret".
Many people eat carp, but people who eat crispy pomfret may be concentrated in Guangdong. Because carp and crispy pomfret taste so different, many non-Cantonese diners feel cheated and buy fake fish made of plastic after tasting crispy pomfret.
Crispy pomfret was originally a common carp species. The picky Cantonese have to come up with a special planting method to turn the meat of carp into a very Q-bomb flavor. The way of breeding is not as difficult as everyone thinks, that is, when feeding mandarin fish, give it broad beans.
Cowpea contains a special component called "dihydroxyphenylalanine", and the lack of enzymes to digest and absorb this kind of substance in mandarin fish will produce certain hemolysis reaction. Siniperca chuatsi eating broad beans will be hemolyzed and repaired at the same time, resulting in "protein transformation of muscle tissue structure", and the meat quality will change greatly. Finally, the meat of mandarin fish is one word: crisp.
Because the meat of crispy pomfret is too crisp, many foreigners can't accept crispy pomfret except Cantonese who are used to eating this braised pork. The fish was even stuck with wooden chopsticks. How to eat? In addition to the more common fried ginger and garlic, steamed lobster sauce, stewed and braised in brown sauce, Cantonese people still like to cut crispy pomfret into pieces and make it into a side-cutting furnace to eat.
Rinse the sliced crispy pomfret in a cold water pot for a while. The fish turns white and is soaked in water. It tastes delicious and has no elasticity like a piece of fish. You can bite it with your teeth. However, even fish fillets and wooden chopsticks are difficult to tear off the fish. You should put the fish in your mouth and bite it with your teeth at once.
However, it should be noted that it is not 100% successful to turn ordinary pomfret into crispy pomfret. Some pomfret have not succeeded in incarnation since eating broad bean snacks, and the fish lack Q-bomb and taste much worse. If you want to try the fragrance of crispy pomfret, or you need to go to a local store in Guangdong that specializes in crispy pomfret, the taste there is the best.