Nayong Torch Fish [Guizhou Nayong Specialty]

What is Nayong Torch Fish? Authentic Guizhou Nayong Specialty: Nayong Torch Fish

Content Summary:Do you want to know what Nayong Torch Fish is? This article is a detailed introduction to the Guizhou Nayong specialty - Nayong Torch Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Nayong Torch Fish. The full text takes about 4 minutes to read, mainly including the basic introduction of Nayong Torch Fish and its nutritional value? What are the product features of Nayong Torch Fish? The production method of Nayong torch fish, etc

Introduction to Nayong Torch Fish

Nayong "Torch Fish" is a unique food in Nayong County. It is a unique flavor of dried fish carefully roasted with firewood. First, remove the intestines from the fresh fish caught, then thread a bamboo stick about 20 centimeters long into a string and place it on a green paulownia wood for baking (coal fire is not allowed) until it is cooked and golden brown. After air drying, it can be sold on the market

1. Fish meat is delicate in texture and has functions such as warming the middle and nourishing qi, warming the stomach, and moisturizing the skin. It is a warm and nourishing food<2. Fish meat has low fat content and low heating energy, and has functions such as nourishing qi and blood, softening tendons and bones

3. Fish have functions such as warming the stomach, calming the liver, and dispelling wind

5. Fish meat is beneficial for cardiovascular function, can also reduce blood viscosity, and promote blood circulation

8. Fish meat has functions such as nourishing the liver and kidneys, replenishing qi and blood, clearing the stomach and removing heat

The method of making Nayong torch fish

The most suitable fresh fish for making "torch fish" is generally between one and two liang in weight. First, remove the intestines from the fresh fish caught, then thread a bamboo stick about 20 centimeters long into a string, like a small screw, and place it on a green bamboo fire to bake (coal fire is not allowed) until it is cooked and golden brown. After air drying, it can be sold on the market. Eating dried "torch fish" requires cooking techniques, usually using the dry frying method. First, remove the fish from the skewers one by one, remove the fish bones and meat separately, and fry the fish bones crispy with boiling vegetable oil to make a dry dish; Fish meat is mixed with oil (usually lard or vegetable oil), and pre prepared seasonings such as salt, monosodium glutamate, ginger, scallions, garlic, oil red chili peppers, fish flavored vegetables, etc. are put into a pot and stir fried together with the fish meat. When the time is right, they can be scooped out and eaten, with a delicious taste