Fire-baked fish has always been a delicious ingredient in my memory, and I have been fond of it since I was very young. It was difficult to eat meat at that time. You had to queue up with a coupon to buy it, and it was all frozen meat. Therefore, the main meat dishes are fish. Big fish cannot be caught, but there are many small fish. They can be caught everywhere in ponds, creeks and rice fields, especially the entrances of the streams. Block them with mud and grass, and then put the dustpan along the The direction of the water flow is smooth, and the lively little fish all fall into the bucket. When the harvest is good, you can catch more than half of the bucket.

Otherwise, use bamboo slices and gauze to make a few simple fishing tools for fishing. In the center of the gauze, put rice balls fried with bran powder to serve as bait. After a quarter of an hour, take turns to put them away. Put the caught fish into a bucket, and then sink the fishing tools into the water. In this way, you can catch a lot in half a day. When you get home, you just clean the fish, pick the bigger ones, fry them, and make the rest. Grilled fish.

What kind of fish is fire-baked fish?

Fire-baked fish, as the name suggests, is fish baked with fire. Authentic fire-baked fish are all from wild fish, and the varieties include catfish, These fish have extremely high requirements for the growth environment and will not survive even a little pollution, so the meat is very delicious. After being baked, the fish still has its own natural sweetness. In addition to small fish, the small fish usually caught The dried shrimps will also be roasted together.

The first choice is to pick out the weeds from the small fish, clean them, and then make a hole near one-third of the head of the small fish and squeeze out the internal organs, especially for the giant catfish. Fish has a lot of internal organs, and it will taste bitter if not squeezed clean. Then drain the water, put a little tea oil in a hot pot, and spread the oil around the pot wall without adding salt, and then spread the small fish larvae along the pot wall. Apply a full layer and bake slowly over low heat.

As the temperature gradually rises, the tea oil and the fresh fish collide and create sparks, sizzling, and the aroma spreads around, getting stronger and stronger. You can smell it. When the full pot of fish larvae turns from white to slightly yellow, turn off the heat and let the remaining heat dry up the fish larvae. At this moment, take a small fish and stuff it into your mouth. The mouth will be full of fragrance. Take a bite and it will be crispy and refreshing. After cooling, Put it in a bag and keep it in the refrigerator for up to a year and it won't go bad.

So what is authentic fire-baked fish? Fire-roasted fish must meet the following 4 characteristics at the same time:

1. Fish are generally small, the largest is no longer than a finger, and the fish species are not uniform, there are at least 2 to 3 species, and there are also a small amount of fish mixed in. Small shrimps;

2. They must be wild fish of different sizes. Artificially raised fish are about the same size and of a single variety, and their internal organs are usually pinched off;

3. They have not been smoked , and no salt is added. Adding salt is usually because the fish is stale. Adding salt will prevent the fish from spoiling. Those small fish strips that look golden and smoky are actually smoked fish. They are marinated in salt and then dried and smoked. They have two different flavors;

4 , the price must be at least 100 yuan per kilogram, because the stock of wild small fish is limited and fishing is not easy. In addition, the process of pinching and squeezing the internal organs is very time-consuming, so the cost lies there.