Water and Fire Roasted Fish [Hunan Xinhua Specialty]

What is water fire baked fish? Authentic Hunan Xinhua specialty: Water fired roasted fish

Content summary:Do you want to know what water fired roasted fish is? This article is a detailed introduction toHunan Xinhua specialty - Water fired Roasted Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Water fired Roasted Fish. The full text takes about 3 minutes to read, mainly including the basic introduction of Water fired Roasted Fish and its nutritional value? What are the product characteristics of water and fire baked fish? The production method of water and fire baked fish, as well as the tasting and eating methods of water and fire baked fish

Basic introduction of water fire roasting fish

Fire roasting fish is a fish made by removing the internal organs of small fish, roasting them in a pot over fire, cooling them down, and then fumigating them with husks, peanut shells, orange peels, sawdust, etc. This type of fish is not only delicious, but also easy to carry and store. Moreover, it became famous throughout the world because roasted fish was one of Chairman Mao's favorite foods during his lifetime

What is the nutritional value of cooking fish with water and fire

What are the product characteristics of water and fire roasted fish

The roasted fish are only intact, not sticky or rotten, not burnt or withered, fragrant and golden. It combines the freshness of live fish, the coolness of dried fish, and the taste of salted fish

The method of making fish with water and fire

Roasting fish with fire is a delicate task. Wash the Niu Er Kuo pot, heat it up with firewood, apply a layer of tea oil carefully, and then pour the fresh and tender fish into the pot. Spread it evenly, and when the pot is heated, the fish will roll a few times. Naturally, the fish will be covered in clear oil all over their bodies, so that the pot will not end. The dim fire in the stove was bright red, and the hot steam from the fish pot evaporated. Gradually, the moisture dissipated and only the aroma of fish wafted in. After a period of time, he would lightly flip and flip the fish stall by pounding the dark fire in the red stove. Like the master of a kiln, with precise control over the heat, the roasted fish are only as intact as before

Tasting and Eating Methods of Water Fire Roasted Fish

The first method is to stir fry fish over low heat

Simply put, it is to stir fry fish over high heat with green peppers.

. First, fry the roasted fish in vegetable oil (our household tea oil), then stir fry with green peppers. Green peppers should be used with a spicy flavor! Stir fried and roasted fish is very fragrant

Second method: Steaming and roasting fish

Vegetable oil should also be used. Wash the roasted fish and put it in a bowl. Add seasonings such as oil, salt, MSG, fermented black beans, and dry chili and vinegar! Then steam it. Steamed and roasted fish is very flavorful