Pen holder fish belly [Hubei Shishou specialty]

What is a pen holder fish belly? Authentic Hubei Shishou specialty: Pen holder fish belly

Content summary:Do you want to know what pen holder fish belly is? This article is a detailed introduction toHubei Shishou specialty - Pen holder fish belly. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Pen holder fish belly. The full text takes about 12 minutes to read, mainly including the basic introduction of Pen holder fish belly and its nutritional value? How did the history of pen holder fish belly come about? The method of making pen holder fish belly, etc

Basic introduction of pen holder fish belly

Pen holder fish belly is a unique name for catfish fish belly, which is said to be a specialty of Shishou. Nowadays, it is priced in grams and can reach up to 2 grams per gram.

? Yuan deserves to be called its' golden belly '. As early as the Song Dynasty, it was listed as a top-quality tribute and is now a precious gift for visiting relatives and friends. The reason why the pen holder fish belly is as precious as gold is that its quality is of the highest grade for fish belly; Secondly, the production is extremely limited

What is the nutritional value of pen holder fish belly

Legend of Pen Holder Fish Belly II

There is a mountain north of Shishou City that looks like a pen holder, and the Yangtze River flows through the bottom of the mountain. From Bijia Mountain as the center, up to Haoxue in Jiangling and down to the mouth of Dongting Lake, with a distance of 50 kilometers, the river flows like nine ileum. There is a precious fish growing in this section of the river. This fish has two unique features. Firstly, it only grows in the river water over 50 kilometers away and is not found elsewhere; Secondly, its fish belly is large and thick, resembling a peach shape, with a thick tendon in the middle that looks like the local Bijia Mountain, hence the name "Bijia Fish Belly"

Legend of the Fish Bells on the Pen Frame 3

Back then, Lu Ban went on a trip to Dongting Lake and passed through Shishou County, just in time for a wealthy man's house to be built. Due to dissatisfaction with the stinginess and harshness of the wealthy, the craftsmen intentionally reduced the thickness of the upper beam and column heads on both sides. However, this was discovered by the wealthy and they sought compensation from the craftsmen

Coincidentally, Lu Ban saw this and picked up some peels, wiped them around his mouth, applied them to the column head, and tore off his torn clothes to place them on the tenon joint of the column head, quickly closing the process. The wealthy man saw Lu Ban's superb skills and insisted that Lu Ban stay and build a house for him, teach his son the craft, and even serve him good food and dishes. Lu Ban learned about the rich man's usual behavior, so he spat into the rice and said to the rich man, "Eat this rice first, and I will stay and teach the craft to your son." The rich man refused to eat and threw the rice into the Yangtze River at the foot of Bijia Mountain. Due to the fact that the turtles at the bottom of the river swallowed this rice, their stomachs grew thick and transparent. From then on, this type of fish belly became known as the "pen holder fish belly"

Legend of Pen Holder Fish Bells IV

There is neither this fish nor a "pen holder fish belly" in other waters of the Yangtze River. Local folklore says that there is a catfish palace at the foot of Bijia Mountain, where the first catfish king lived. Any catfish that came here to worship him would receive a large catfish shaped like Bijia Mountain. Fish maw, also known as "fish gelatin", is an animal gelatin or gelatin made from fish scales, skin, bones, and swim bladder as raw materials. Yellow croaker and swim bladder gelatin are fish gelatin made directly by drying. In addition to being used as industrial raw materials, they are also called "fish maw" for consumption. The Shishou pen holder fish belly is a precious food made from catfish produced in the Shishou section of the Yangtze River. The catfish, also known as the "channel catfish", is a relatively large fish that can grow up to about one meter in length. It usually weighs seven to eight pounds, with some weighing over twenty pounds. The back is gray white and the abdomen is white. The fish has no scales, tender meat, delicious taste, and few bones, making it suitable for cooking various delicious fish dishes. The catfish's body is large and plump, rich in nutrients. The appearance of the catfish and the red texture embedded in it resemble the Shishou Bijia Mountain standing on the banks of the Yangtze River, hence the name "Bijia Fish Belly". The fish belly of the pen holder has an exquisite appearance, with a white to green color that is crystal clear and cute. The sun dried fish belly looks like a jade carving. Generally, a fish belly weighs about two liang, and the larger one can weigh up to half a pound. Cooking masters can use a pen holder to cook various delicious dishes such as "chicken paste fish belly", "shrimp fish belly", "sea cucumber fish belly", "braised fish belly", etc., all of which taste delicious.

Method of making pen holder fish belly

Main ingredients: 125 grams of fish belly (one portion in a bag, can be used as a hot pot). Ingredients (essential): 1200 grams to 1500 grams of old hen (or five colored fish).

Seasoning (can be adjusted): refined salt, chicken essence powder, wet starch, monosodium glutamate, ginger powder, white vinegar, scallions, etc.

Classic production process:

1. Stew the old mother chicken (or five colored fish) for 30 minutes;

2. Soak the fish belly in cold water and add a small spoonful of edible alkali (provided by the manufacturer) for 5 minutes, then wash the fish belly repeatedly with both hands, rinse with clean water, soak in white vinegar for 5 minutes, and rinse with clean water several times;

; 3. Remove the washed fish belly, squeeze out the excess water, slice and set aside for later use

4. Put 1200-1500g of chicken soup (or five colored fish soup) into a clean pot, bring to a boil, remove some oil, and then add fish belly slices and seasonings before serving

According to experts from Changjiang Mingzhu Food Company in Shishou City, dried pen holder fish belly is a plant fried product, and the biggest skill in the cooking process is how to "reduce fat and restore". The key is to grasp three points:

1. Clean with cold water and alkali

2. Combine both hands and repeatedly pinch and wash the fish belly dozens of times, which not only does not damage the shape of the fish belly but also enhances the fat removal effect

3. Use vinegar and cold water to remove alkali. Remember a taboo, never use hot water to remove fat, otherwise it will wash the fish belly into a mess