Fried Ciba fish(xiang jian ci ba yu )

Fried Ciba fish

Introduction:

"Few people know the name of this dish. It's a special dish of Hubei Province. Even in Hubei Province, it's only around Jingsha. It's not popular in other counties and cities. In recent years, similar dishes have appeared in Hunan cuisine, but people in Hunan don't use grass carp to make it. They use Diao Zi fish instead. They call it" Yanggan Da Diao ". In fact, the method of making it is the same After marinating with a lot of seasonings, drying in the sun, and then boiling, people in Hubei call this dish "Ciba fish". In fact, the content has nothing to do with Ciba, mainly because its shape is square and square, similar to Ciba, and its taste is flexible and chewy, so it is named Ciba fish. In fact, it's very simple to make this dish. The main thing is to master the temperature of the sun. If you dry less, you can't dry more. If you dry half dry, the fish will have elasticity and chewiness. I remember an old man in Da Chang Jin said that "sunshine is the best cook". It's really amazing to think about it carefully. The same kind of food, fresh and ready-made, completely dried, semi dried, dried in the shade or dried, will have a completely different taste, and can make a variety of dishes according to different tastes. Thinking of this, I can't help but feel that people's passion for delicious food has been growing since ancient times. It is in this constant search and innovation that we have gone from the original Ru Mao Yin Xue to today's eight major cuisines. Ha ha, far away. Let's go back to the main topic and introduce the practice of Ciba fish

Production steps:

Materials required:

Grass carp: moderate

Green and red pepper: moderate

Dry pepper: right amount

Ginger: moderate

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Cooking wine: moderate

Old style: moderate

Vinegar: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Xiang Jian Ci Ba Yu