Hukou Distilled Fish [Jiangxi Hukou Specialty]

What is Hukou wine fermented fish? Authentic Jiangxi Hukou specialty: Hukou fermented fish

Content summary:Do you want to know what Hukou fermented fish is? This article is a detailed introduction to the special product of Hukou, Jiangxi Province - Hukou Distilled Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Hukou Distilled Fish. The full text takes about 5 minutes to read, mainly including the basic introduction of Hukou Distilled Fish and the product characteristics of Hukou Distilled Fish? The production method of Hukou wine fermented fish, etc

Basic introduction of Hukou wine fermented fish

Jiangxi Province's specialty, choose about half a pound of crucian carp, marinate it, let it dry halfway, then put it in a well brewed rice wine jar and seal it.

. After more than ten days, it can be taken out, steamed or boiled, and boiled together with distiller's grains. The key is alcohol, make it older and stronger. Penetrating into the fish, the fish appears jujube red in color, giving it a mesmerizing beauty. With the aroma of wine wafting in, it is so desirable

What are the product characteristics of Hukou wine fermented fish

Since it is wine fermented fish, there is no need to remove the wine fermented fish. The jujube wood red fish meat has a wine aroma, wine sweetness, and wine sourness. When steaming, add red pickled peppers, which are slightly spicy and slightly salty. Fish meat in the mouth is delicate and smooth, with a long-lasting fragrance. The essential taste of fish meat begins to sublimate over time, and when eaten with wine lees or red pickled peppers, the eater will feel a little intoxicated. In the vicissitudes of time, there is also a slight sense of separation, because you will feel this fish, it has left the lakes and rivers alone, it sleeps in the wine, and it is filled with an intoxicating taste

Jiu Zao Yu is a leisurely dish. You don't drink or eat, just enjoy a plate of Jiu Zao Yu, carefully crafted and savored. The deep inquiries of the rivers and lakes, the vicissitudes and beauty of the world, come out of the moist flesh of Jiu Zao Yu

Method for making fermented fish from Hukou

Ingredients

About half a pound of carp, chopped scallions, ginger, and garlic, rice wine

1. Prepare all the ingredients

2. Clean the dried salted grass carp, gently brush off the salt particles on the surface with a brush, and then soak it in clean water for 1.5 hours (to remove the salty taste and soak out some dirt in the dried salted grass carp). Change the water halfway and taste the saltiness. Do not soak for too long, otherwise the taste of the fish will become lighter and the texture of the meat will become soft and loose, which is not conducive to pickling

3. Dry the grass carp in the shade and cut it into pieces. Put it into a steamer and steam it until cooked (with the fish skin facing up), then take it out and let it cool. Pour oil into a hot pot (about twice as much as usual for cooking), and when the oil is heated to 70% (a small amount of green smoke can be seen floating from the sides of the pot towards the middle), immediately turn off the heat, Pour the chopped ginger and garlic into the oil to make it fragrant. When the oil foam in the pot is decreasing, put down the chopped dry pepper to make it fragrant and hot. Finally, pour the wine into the pot, re ignite the fire to boil the ingredients in the pot

5. Pour the grass carp into the rice wine, put some spicy fresh or other condiments you like, turn the low heat to boil for 2 minutes to make the fish taste delicious, and at the same time make the water in the pot evaporate. (At this point, you can taste the saltiness and add sugar or salt to adjust to your preferred taste.). If rice wine cannot be topped with fish chunks, you can add cooking oil and sesame oil to the pot, but never add water! Finally, turn off the heat and thoroughly cool the fermented fish. Find a large ceramic jar and pour in the fermented fish. Cover the jar with one to two layers of plastic wrap, then close the lid and marinate for about 7 days. When eating, use clean chopsticks to pick it up and eat it directly