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Xu Juyun " Hunan dish gives Hunan " head of fish of chop any of several hot spic
From;    Author:Stand originally
  In jade building inn of Dong Lichen road 3 buildings, chinese cooking Great Master, famous Hunan dish Great Master makes chrysanthemum cloud gentleman, affirmative to the reporter ground says: Head of fish of chop any of several hot spice plants is the traditional dish of Hunan, chop chili, sauce chili is the special local product of Hunan. Head of fish of chop any of several hot spice plants grows in recent years for " Hunan dish gives Hunan " famous fist product.

Xu Juyun remembers, before liberating, in cafeteria of Changsha wine shop, already had head of fish of chop any of several hot spice plants this flavour dish. In addition the type of dish of Hunan dish the daily life of a family such as fish of chop chili or carp of dry chili evaporate, sweet-scented osmanthus is in Hunan also very common.

Xu Juyun entered chef 1964 when this group, when him of apprentice, learned head of conventional at that time fish of evaporate of chop any of several hot spice plants make a way: Be about to water area of free from contamination grows those who come out is fresh variegated carp head, behead is cut, the cruelly oppress part of piscine head allows to take 3 finger beam only (he is special the specification is less than 6. 6 centimeters) . Manage piscine head clean, wait to bloat piscine head 10 minutes or so with juice of green, ginger, wine, the attention does not use salt, go its fishy smell, abluent. Stir-fry before stewing of Chi of Yang Dou of the chop chili that makes any of several hot spice plants of farmhouse day day, authentic clear, the head of garlic is sweet the lid is on piscine head. He says head of fish of evaporate of chop any of several hot spice plants is to grab igneous food blindly, conflagration evaporate 15 minutes, give boiler namely, add chopped green onion. Right now, chop any of several hot spice plants is sweet juice of hot, fish slips tender, although do not have the oil of evaporate fish Chi later, ace treats, taste unforgettable.

When Xu Juyun is showing the method that make, can make a few specifications constantly, for instance in those days of head of fish of chop any of several hot spice plants make a way, actually, build the condiments on piscine head besides chop chili, join Xianggu mushroom silk, fat bacon silk to wait even at that time. But, flat later put chop chili only, classics is improved, the flesh at the back of piscine head also did not want, tear open meat chopped into small pieces minute of bone, person each bowl, the hall that enters so that elegance.

Go up in the network in recent years, include website of a few authoritative cate to go up, already appeared the sound that contends for country of origin of head of fish of the any of several hot spice plants that grab chop. For instance someone says head of fish of chop any of several hot spice plants, taking an examination of its germ is dish of river short for Zhejiang Province evolves come over, saying again is Hubei characteristic dish or belong to plain dish,
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