Jiangchuan Saltwater Fish [Yunnan Jiangchuan Specialty]

What is Jiangchuan saltwater fish? Authentic Yunnan Jiangchuan Specialty: Jiangchuan Saltwater Fish

Content Summary:Do you want to know what Jiangchuan Saltwater Fish is? This article is a detailed introduction toYunnan Jiangchuan specialty - Jiangchuan Saltwater Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jiangchuan Saltwater Fish. The full text takes about 4 minutes to read, mainly including the basic introduction of Jiangchuan Saltwater Fish and the product characteristics of Jiangchuan Saltwater Fish? How did the history of Jiangchuan saltwater fish come about? The production method of Jiangchuan saltwater fish, etc

Basic Introduction of Jiangchuan Saltwater Fish

Jiangchuan County Saltwater Fish can be stored for a long time, with a unique taste that combines the spiciness of pickled fish with the fresh sweetness of live fish. Its meat is delicate and particularly refreshing to eat

The method of making Jiangchuan saltwater fish

The method of making saltwater fish is also simple: after cutting off the fish's belly, digging out its gills, and washing it clean, put an appropriate amount of water, salt, and various seasonings in a pot, and then put the fish in the pot. Cook slowly over low heat until the water is dry. Of course, the most unforgettable seasonings are Sichuan peppercorns and Sichuan peppercorns leaves, otherwise saltwater fish will definitely not taste delicious. But it's not easy to truly make saltwater fish, and the most difficult thing to grasp is the heat, especially during the cooking process. When cooking, the fish should not be flipped over, otherwise the fish meat will break, which will affect its appearance and people's appetite. When cooking fish, you cannot stir it. You need to be careful not to cook the fish until it is burnt, but you cannot leave too much water, otherwise it will have a weak taste and cannot be kept. Over the years, local residents have summarized a set of experiences in making saltwater fish: firstly, pay attention to not having too much water in the pot, and secondly, use low heat so that the fish cooked is tough and has bones and bones. Of course, the salt water used for cooking must be carefully selected. It is best to use salt water used to marinate dried fish for cooking. If such salt water is not available, it is also best to stir fry the salt in a pot until it turns red, and then add water to cook. A well cooked saltwater fish cannot be easily picked up with chopsticks and has a suitable salty taste. It will never lose its flavor after being stored in a pickle jar for a year or so