Nankunshan Mountain Pit Dried Fish [Guangdong Longmen Specialty]

What is Nankunshan Mountain Pit Dried Fish? Authentic Guangdong Longmen specialty: Nankun Mountain Pit Dried Fish

Summary:Do you want to know what Nankun Mountain Pit Dried Fish is? This article is a detailed introduction toGuangdong Longmen specialty - Nankunshan dried fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Nankunshan dried fish. The full text takes about 4 minutes to read, mainly including the basic introduction of Nankunshan dried fish and its nutritional value? What are the product characteristics of Nankunshan Shankeng dried fish? The production method of Nankunshan dried fish and the tasting method of Nankunshan dried fish

Basic introduction of dried mountain fish in Nankunshan

The reason why mountain fish in Nankunshan are highly favored by foodies is that these fish fry grow in high mountain streams that are not polluted and have good water quality. The fish grown in these areas are commonly known as mountain fish by locals. Shankeng fish "is a colloquial expression in Guangdong province referring to small fish species that grow in small rivers and streams. The meaning of "mountain pit" can be roughly translated as "a small water pit through which mountain streams flow" in Mandarin; So 'mountain pit fish' can also be understood as a variety of small fish that grow in small streams in mountain streams

The meat of mountain pit fish is particularly fresh, tender, smooth and beautiful, with a small body size

Method for making dried fish from Nankunshan Mountain Pit

When the fish is marinated, the fish body is washed once with brine to remove any contaminants. After dripping the brine, it is discharged onto a sun dried fish curtain. The fish scales are raised and sun dried for 1-2 hours, then turned into meat facing upwards. Sun until noon, then collect the fish indoors or lift up both ends of the bamboo curtain to cover the fish body, let it cool until 3-4 pm, and then use weak sunlight to sun it again. After 2-3 days of sun drying until the fish belly and gills cannot squeeze out any water, it becomes dry

Tasting and Eating Methods for Nankunshan Mountain Pit Dried Fish

When eating, add ginger, scallions, and fermented black beans to steam. The fish tastes fresh and the meat is rich

Stir fried Shankeng Fish: Shankeng fish can be bought at Qingping Road Market for 1 kilogram/9 yuan. Rinse the Shankeng fish thoroughly, drain the water, marinate with soy sauce and stir fry with fried flour. Fry in oil until crispy Cut the cowpeas and carrots into one inch pieces and stir fry with boiling water. Add a little oil to a hot pot and stir fry until fragrant. Add the cowpeas and carrot and stir fry briefly. Add the fried mountain pit fish and stir fry for a moment. Add salt and MSG, add a small amount of cornstarch, and stir fry with a spoon