Fish sauce, also known as fish soy sauce, or fish oil in Fujian, is a variety of small fish and shrimps salted and fermented with protease and the use of relevant enzymes in the fish and various salt-tolerant bacteria. Fish protein is hydrolyzed, sun-refined, dissolved, filtered, sun-refined again to remove the fishy smell, filtered again, and heat sterilized. It is delicious and can be used as a condiment for soy sauce. Produced in Fujian, Guangdong and other places. In addition to local consumption, most of the products are exported to Southeast Asian countries.

Fish sauce is not a dish, but a condiment that Vietnamese people like to accompany meals. Don’t underestimate this bowl of tawny dip, it is the “secret recipe” for Vietnamese women’s slim bodies. It is said that fish sauce is very nourishing, and if women take it for a long time, they can maintain a youthful figure forever. Therefore, it is very popular among women in Vietnam.

The smell of fish sauce is unpleasant, and some people say it is fishy and smelly, but when it is dipped in food and put into the mouth, it has an indescribable deliciousness that is endless aftertaste. It is also at this time that we can learn more about it. Understand the "beauty" of Vietnamese cuisine.

Fish sauce is marinated in a purely natural way for a long time. It concentrates the essence of fish and has high nutritional value. Its processing and production are very complicated. During the peak fish season, put the fresh fish into a fish basket, step on it with your feet to remove the scales, remove the internal organs, wash it, put it into a large wooden barrel specially used to make fish sauce, add an appropriate amount of salt, and put it in the lower part of the barrel. Place a small tube into another empty bucket. After three to five days, pour the fish juice in the original empty bucket into the fish bucket. When it is full, pour it back. Repeat this many times. The fish juice that finally flows out is the fish. Show the original juice. Transport the original fish sauce home, put it into a large bucket or vat, and expose it to hot sunlight for about 20 days to become fish sauce. The entire manufacturing process of fish sauce takes five to six months. Keep fish sauce in a cool, dry place and store it properly so it will last for many years. In the past, almost every household in rural Vietnam made their own food, but now there are factories producing it in large quantities.

In fact, not everyone can make the most delicious fish sauce recipe. If the proportions of chili, sugar, vinegar (or lemon), garlic, water, etc. are not appropriate during the preparation, the fish sauce may taste bad. All flavor is lost. Among all ethnic groups in Vietnam, the Dai people's "Tian fish sauce" is quite famous and is sold to various ethnic groups in the mountainous areas of northern Vietnam.

Introduction: Fish sauce, also known as fish soy sauce, shrimp oil, and fish soup in Jiaodong, is a popular seasoning sauce in Chaoshan area. Fish sauce is often used in Vietnamese and Thai cuisine. According to gourmets: eating fish sauce is equivalent to having been to Vietnam.

Efficacy: Fish sauce is a fermented seasoning sauce made from fish and shrimp. It contains 17 kinds of amino acids, 8 of which are necessary for the human body. The protein content is also very rich.

Suitable for the crowd: It can be eaten by everyone. Patients with gout, heart disease, kidney disease, and acute and chronic hepatitis should not consume it.

Applicable amount: 5 to 10 grams each time.

Warm reminder:

●Experimental studies have found that fish sauce is carcinogenic. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between fish sauce consumption and gastric cancer. Fish sauce is best if it has no bitter smell and is clear and transparent.

●The cooking application of fish sauce is the same as that of soy sauce, which has the functions of freshness and seasoning.