Whenever the rice blooms and the wheat heads up, the carp released by the farmer's uncle in the field is also the time to gain weight. Northern Fujian is one of the grain planting bases, and there are large areas of farmland suitable for its growth. Wutun in Wuyi Mountain is the birthplace of rice fish. I am ashamed to say that although I have pondered the practice of rice fish, I have never eaten the original version so far. According to friends who have eaten it, although this dish is spicy, it is extremely enjoyable. Our family often subtracts n times from the spicy taste, and it tastes good.

Qing Er steamed fish

Step: Marinate the fish and steam it in the pot. After steaming, remove shredded onion and dried water, sprinkle with fresh shredded onion and ginger, smear with steamed fish juice, and pour into hot oil.

This practice is basically known to everyone. It should be emphasized that after the fish is slaughtered and washed, it should be marinated with ginger and salt wine for at least a quarter of an hour; Steamed fish must wait for the water to boil before steaming fish in the pot.

Santiao braised fish

Stir-fry shallots, ginger and cinnamon leaves in a wok, fry the fish until both sides are slightly yellow, add juice (garlic+soy sauce+sugar+cooking wine+millet spicy juice) to let the fish absorb the juice for about three to five minutes, then add a small bowl of boiling water to stew, and then add some green peppers or garlic celery leaves.