Wujiang Fish

"Wujiang Fish" is a long-standing and unique food brand in Wujiang Town, Zunyi. It is suitable for all corners of the country and is famous far and wide. "Wujiang Fish" is carefully prepared with real wild fish (i.e., silver carp in the river), added with Zunyi "Chaotian pepper", and cooked in a hot pot style. It is spicy and delicious, attracting countless tourists. The hotpot restaurants on the streets of Wujiang Town, the waitresses standing on the roadside touting passing cars and their soft accents have become a must-see sight when entering Zunyi city.

Chinese name

Wujiang fish

Main ingredients

Silver carp, tofu

Features

Fresh, fragrant, tender and smooth

Classification

Sichuan cuisine

Taste

Spicy

1 Wujiang fish hot pot

Ingredients:

1 Wujiang fish or silver carp, 300 grams of hot pot base, Pixian watercress, pickled chili powder, pickled ginger, dried chili pepper festival , minced black bean, ginger, pickled cabbage, pepper, garlic slices, onion sections, fried soybeans, chicken essence, monosodium glutamate, gram of white wine, appropriate amount of salt, sugar, gram of cooking wine (or half a bottle of beer), dry fine bean powder, salad oil.

Preparation:

1. Slaughter and clean the fish, remove two pieces of clean meat, remove [1] abdominal spines, and cut into pieces about 2 cm thick with an oblique knife. Make a large tile-shaped piece; chop the fish bones into large pieces and split the fish head into 4-6 pieces. Add a little salt and white wine to taste for a few minutes. Use clean water to wash away the blood-stained mucus on the fish pieces, and then mix them with dry fine bean flour. Cut the sauerkraut into thin slices and the green onion into 6 cm sections.

2. Put the pot on a high fire, pour in oil and heat it to 60% heat. First add garlic slices and peppercorns and saute until fragrant, then add Pixian watercress, pickled peppers, pickled ginger, black bean paste, and old ginger. Saute until fragrant, then put the fish bones and fish fillets into the pot respectively; when the surface of the fish fillets is solidified, quickly add 1500 grams of water, then add cooking wine, hot pot base, and dried chili pepper sections , chicken essence, monosodium glutamate, refined salt, sugar, green onion and other seasonings, put the pot into the pot over the fire

Finally, sprinkle in the fried soybeans and serve.

Wujiang fish is dipped in a dry oil dish. The dry oil dish is made of dried chili noodles, cooked white sesame seeds, chopped fried peanuts, MSG, chopped green onions, minced coriander and hot pot original soup.

2 Edible Instructions Editor

The world may have known about Wujiang since the Red Army "broke through the natural dangers of Wujiang". However, this large river that originates from Guizhou and flows into the Yangtze River through Sichuan is most famous for the Wujiang fish. Since ancient times, people on both sides of the Wujiang River have often preyed on them. Gradually, a unique way of eating Wujiang fish was formed: slice Wujiang fish into slices and marinate it with cooking oil, chili, ginger, garlic and other seasonings to make it fresh, fragrant, tender and smooth. For a time, there were many fish eaters in Wujiang River. Wujiang Live Fish is a fish expert that uses fish as its main dish. Due to the wide variety of fish used, it has developed a variety of flavors (including sour soup, clear soup, slightly spicy, medium spicy, and spicy). etc.), is very popular with customers for its pure and authentic taste. The fish is slaughtered and filleted in front of the customers, and the finished dish has the characteristics of "smooth, tender, fresh and fragrant". There is something special about cooking Wujiang catfish. It must be stewed with local tofu made with brine. This will not lose the fish flavor and enhance the freshness of the fish. As for the reason, he couldn't tell the reason. Anyway, this practice was passed down from ancestors and has been used to this day and is quite popular.

The "open-air restaurant" has a very wide view. Looking up into the distance, you can see the mountains and the mountains. The clear Wujiang River flows mightily to the east, white clouds float in the azure sky, the fresh and warm mountain breeze gently blows on the face, the majestic bridge flying in the sky... When people are traveling in a foreign land, their eyes What you can enjoy here is the magnificent and beautiful natural scenery, and what you can eat is the famous local delicacies. It is a feast for the eyes and a feast for the mouth. It kills two birds with one stone and is very satisfying. Its taste, taste and atmosphere are far beyond Far better than the eight dishes and eight bowls in the private rooms of luxury hotels. It can be said that the beautiful scenery and delicious food intoxicate tourists, "laughing in the spring breeze beside the hot pot".

The preparation of Wujiang fish has a long history, and you can also feel the charm of these special delicacies during the production process. Wujiang fish is a very unique snack in Zunyi. Wujiang fish is mainly silver carp and grass carp. As the main ingredients, the cooking method is mainly cooking, and the taste is spicy, so you can follow along! It comes from Wujiang Town in Zunyi City.

3 Production material editing

Materials for making Wujiang fish:

Main ingredient: 1000 grams of silver carp

Accessory material: tofu (Southern )500g bean sprouts and mushrooms

Seasoning: fish hot pot base, 30g bean paste, 10g salt, 2g MSG, 2g allspice, 2g pepper, chili (red, sharp, dry )3 grams, 25 grams of lard (refined), 10 grams of ginger, 15 grams of green onions

Wujiang fish is on the verge of extinction due to heavy predation, so the country strictly controls the annual catch

1. Scrape off the fish scales, disembowel the fish, remove the internal organs, wash them, and cut the tofu on both sides;

2. Cut the tofu into 4 cm cubes and put them into boiling water After boiling, drain the water;

3. Slice the onions and garlic, and cut the green onions into 2.5 cm long sections;

4. Cut the bean paste into fine pieces;

5. When the lard is cooked until it is 6 times cooked, add the chili and bean paste to the pot to make it fragrant;

6. Add ginger, garlic slices, soup stock, allspice, pepper, MSG, etc. for seasoning ;

7. Put the fish and tofu into the pot and cook over low heat for about 10 minutes. When cooked, add the green onion and serve.