Hainan Wuzhishan Miao people fry sour fish practice

1. Introduction

The Hmong people especially like to eat sour food. This sour food is the formation of traditional habits, which are said to be due to their deep mountains, high mountains, inconvenient transportation, it is not easy to eat fish, meat and vegetables, and they lack salt. Therefore, in order to meet the needs of daily life, the Miao people set up acid altars in every household to make sour fish, sour meat, sauerkraut and other common foods. Sour fish is one of the classic dishes.

Second, the main raw materials

Sour fish, peppers.

Third, storage methods

Pickled.

Fourth, sour fish selection

Miaojia sour fish selection, very particular, not only locally produced rice flower fish, and grow to three fingers wide is preferred, in addition to must be freshly caught from the rice field live fish. After putting the selected fish in clean water to remove the mud, cut it open to clean the internal organs, dry it for a while through the sun, and then fill the fish belly with glutinous rice flour or millet flour, grain flour, etc., depending on personal taste.

Fifth, product practices

1. Cut the chili/shallots well and set aside. Put oil in the pan, put 70% of the hot sour fish into the pan and fry.

2, sour fish in the middle of the caesarean section, both sides have to be fried. Fry until golden brown.

3, sauté the pepper, need to put a little salt. Remember, sour fish don't need salt.

4, after the pepper is cooked, put the sour fish and green onion, stir-fry.

5。 Finally, start the pan and plate.

Sixth, nutritional value

Rich in high-quality protein, and easily absorbed by the body, it can provide the body with the necessary amino acids, minerals and vitamins.