1. Fugu Haggis: Haggis soup is a famous snack in Fugu. The mutton soup is used as the original juice, and the cleaned and cut into thin slices of sheep head meat, sheep tripe, and sheep louvers are added to the fresh soup with salt and green onions.
, coriander can be.
2. Fugu Embossed Pork: Wash the pig head, cook it, remove the bones, marinate it for flavor, cut it into small pieces and reheat it, wrap it in a cage cloth while it is still hot and wrap it tightly, put it in a basket of appropriate size and press it with heavy objects.
It can squeeze out part of the fat, cool and solidify, then set aside for later use. Cut into small pieces and put on a plate for dipping.
3. Fugu sour porridge: a traditional Fugu delicacy made from yellow rice as the main ingredient, fermented and boiled.
4. Pork black meat stew: Stewed with black pork meat, potatoes, vermicelli, and cabbage. It is not fat, not greasy, and tastes sweet.
5. Fugu bowl cakes; bowl cakes are Fugu snacks.
The method is to infiltrate and crush buckwheat kernels with water, gradually add water, mix into a paste, filter and remove residue, the consistency is suitable for hanging spoons, then put the batter into a bowl and put it into a cage, steam it over high heat, let it cool, and take it out of the bowl.
It is made, hence the name bowl.
It is light gray in color, sliced ??into pieces when eaten, and looks like a willow leaf.
The soup is made by blending salt, vinegar, chili pepper, pepper powder, ginger powder, garlic paste, coriander, sesame seeds, etc. with water.
6. Guajin: Guajin, also called Guajin meatballs, is a local specialty in Fugu.
Wash the Japanese melon and cut it into pieces, scoop out the inner flesh and steam until cooked. Scoop out the cooked melon meat in a container, add an appropriate amount of flour and sugar, mix well, squeeze the balls with your left hand, put them into a hot oil pan, fry until cooked, and serve on a plate.
You can also put it in sugar juice and cook it for a while, then it will become shiny, sweet and delicious.