Liuyang steamed dishes, there are a lot of fish related dishes, my favorite is hand torn fish.

Hand-torn fish is steamed differently from other fish and tastes special.

When hand-torn fish is steamed, the semi-dry fish meat is more flavorful and firm than fully wet or fully dry fish.

When you eat hand-torn fish, you can slowly savor the taste and chew the fish, feel the toughness and elasticity of the fish, and fully satisfy the chewing function of the teeth.

The tiny shredded fish meat can also be chewed for a long time.

The tongue can lick the salty flavor, and the chewy shredded fish meat passes through the throat, feeling the obvious smoothness and texture, and the spicy flavor of that chili powder.

Hand-torn fish is a kind of wild fish in the Dongting Lake area of Hunan Province, called differently in each place, the common name is fish tender or tender fish.

Tender fish mouth and face, scale color, form, but there is a characteristic: long but a few inches, large but two fingers, meat, thorns less, skin color green tender.

Tender roe after baking, it becomes fire-roasted fish, fire-roasted fish soaked in warm water, torn into fish meat shredded, it is called hand-torn fish.

Liuyang hand-torn fish, unlike dry and hard fish pieces, salted salted fish.

Roasted half-dry and half-wet fire-roasted fish is yellow on the outside and fresh on the inside, combining the freshness of live fish, the freshness of dry fish and the salty spiciness of salted fish, with a complex flavor that is very suitable for Hunan people's tastes, which makes it very special to eat.

Roasted young rooster fish is very skillful, the intestine and belly should not be squeezed out, otherwise the roasted rooster fish will be "broken".

Roasted fish is a delicate work, need to be completely careful, will be cleaned pan, hot pot bottom, coated with a thin layer of tea oil, the tender roe into the pot, evenly spread.

The pot is hot, the oil is warm, the fish turn a few times, all around the body is covered with tea oil, no longer sticky pot.

Extinguish the open fire, the pot red stove hot, hot steam, to be vapor gradually dispersed, only smell the fish smell, it is half successful.

Take advantage of the residual temperature of the pot and stove, and then bake for a while, but also at intervals to turn a few times.

When the pot is cool, the fish is also roasted.

Each fish is intact, not sticky, not rotten, not burnt, not withered, shiny and smooth, golden, fish aroma is rich and attractive.

Tender roe after baking, but only half of the work is done, to be smoked after the fish is cooled.

Smoking is often done with grain shells, peanut shells, orange peels, wood chips and other things as fuel, covered with a steel wire sieve on top of the barrel, and slowly smoked by the smoke from the combustion, so that the fish bubbles up with grease, and the scales of the fish are bright and colorful.

It is easy to tear and shred the fish by soaking it in warm water for two and a half hours, first tear it into two pieces, and then slowly tear it into smaller pieces, and then put it on the pot if it is steamed.

To fry can cut some chili, dry red chili pepper cut section, fresh red chili pepper slices, oil hot after bursting ginger, garlic rice, and then fried fresh red chili pepper, hand-ripped fish with oil slightly deep-fried, add water to simmer for a while can be out of the pot.

Hand-torn fish steamed bacon is a famous dish, bacon sliced dry, and hand-torn fish with the steamer on the steamer, the oil immersed in the fish, fish smoked mixed in the bacon aroma, the aroma is more pure, bacon sticky soft, both are not greasy nor dry hard.

With the addition of chili powder, the spicy aroma is rich and appetizing.

Eating hand-torn fish, for me, is a lingering memory and an under-eaten delicacy.