There are many types of fish. The most common one we see is crucian carp. There are many fish that look very similar to crucian carp, so sometimes we mistakenly think of them as a type of crucian carp. Daohua Have you heard of this fish? Maybe not many people know it. Its appearance seems to be similar to that of crucian carp, but there are differences if you look carefully. There are many ways to make rice flower fish. What is the best way?

Dried rice flower fish

According to research, rice flower fish originated in the early Northern Song Dynasty, and local mountain people began to produce it. After the establishment of Wuyishan County (formerly Chong'an), successive county governments have chosen "dried field carp" as tribute to the court, and it has received many awards and praises. It has a long history of thousands of years.

The method of making dried rice flower fish is very particular. Generally, 100g to 200g of fresh fish is used. After washing, leaving the scales and gills, fill the belly with salt, pepper, and garlic, and marinate. Make it for a few hours, put it in a pot and bake it dry, then spread it on a bamboo sieve. Then use dried wild vegetables, green beans, dried bamboo shoots, dried bitter vegetables and other ingredients to line the bottom of the pot, smear the fish with chili sauce and arrange it along the pot. When the fish bones are soft and translucent and the fish meat is not broken, take it out of the pot and add bamboo Bake it in a cage, and finally bake it over a charcoal fire for one to two days.

Glutinous rice, rice and fish

First steam the glutinous rice and let it cool down. When the glutinous rice cools to about 30 degrees, add an appropriate amount of koji yeast, mix evenly and put it into a porcelain container. Place it in a cool and ventilated place for natural fermentation, and dry the steamed rice fish naturally. After the glutinous rice is fermented, white fluff will grow. Then add an appropriate amount of chili powder, salt, and minced ginger to the glutinous rice, and stir evenly. Wrap the mixed glutinous rice with dried fish, tie it with a rope, and put it in a jar to ferment for three to five days.

Taro Rice Flower Fish

Take an appropriate amount of taro, peel it, wash it and cut it into pieces. Put an appropriate amount of water, taro, bay leaves, ginger slices and salt in a casserole and cook until Cook in seven or eight layers; then add edamame, minced garlic, and minced chili pepper; then fry the rice flower fish in the oil pan until golden brown, add salt, light soy sauce, and cooking wine and bring to a boil. Finally, pour the fish into the taro casserole and cook for 10 Take out of the pan after a few minutes. The taro combines with the freshness of the rice croaker, making your mouth unable to stop eating.

Stewed Rice Fish with Fish Sauce

After the oil pan is hot, add shredded ginger and garlic, stir-fry until fragrant. When both sides of the fish are fried until slightly brown, add Simmer water and taro for 10 minutes, then add Leishan fish sauce, salt, cooking wine, and balsamic vinegar, and simmer until the fish soup is thick. This method is unique to Miao villages. The stewed rice flower fish has tender meat. You can try it to taste the different local flavors.

Cracked fish

After cutting the fish body and cleaning it, put the fish in a tank, marinate it with salt for 6-8 days, take it out of the tank, and dry it in the sun until there is no moisture on the body surface. , then smoke with low fire for 6-8 hours. When smoking, control the amount of smoke and temperature, and turn it every 2 hours to ensure that the fish body is fully smoked. Cured fish has a unique flavor and can be stored for a long time. This practice has always occupied an important position in southern food culture.