I think the best food is the Wujiang fish unique to the bridge head of Longdongbao. You can take bus No.244 and No.243 at Guiyang Binjiang Park Station and get off at Longdongbao Bridge, opposite. You can take bus No.92 at Youzha Street, and there are 46 other places.
Specific practices:
The main ingredients in the bowl are chopped onions, ginger and garlic.
Bean sprouts and coriander, a little green garlic is best.
2-3 kg grass carp or silver carp, cleaned and sliced.
The fishbone was cut into pieces. Marinate fish fillets with starch, cooking wine and a little salt (more starch can make fish smoother)
The preparatory work is completed and the official start.
Add an appropriate amount of oil (about 30% more than that of a vegetarian dish), heat it, add pepper, Pixian bean paste, onion, ginger and minced garlic, stir-fry until fragrant, add bean sprouts and coriander, stir-fry until cooked, add broth, cooking wine, soy sauce, a little sugar and salt, and cook the bean sprouts for 2-3 minutes.
Pick up bean sprouts and coriander and put them in the pot.
Pour the fish head and bones into the pot, bring them to a boil with high fire, and simmer for 15-25 minutes.
It is estimated that when the soup is almost cooked, put another pot of water here, boil it, and then add the marinated fish fillets. Pay attention to the fish fillets and melt them gently with chopsticks.
When the fish fillets are cooked until they are about to bloom (it can be seen that it is not terrible to put too much starch at first, so don't worry about mixing it with soup, and this clear water process will boil out excess starch), carefully take out the fish fillets with a colander (the fish fillets should not be too thin when sliced, so as to prevent the fish fillets from being easily broken, hehe, just right for friends who are not familiar with the knife cutter).
When the fish bones are almost cooked, remove the fish head and bones from the pot with a colander, boil the fish soup, add the fish fillets and gently open them.
After the fillets are cooked for 1-2 minutes, turn off the heat and pour them all into the basin.
Wash the pan and pour oil 1 kg (estimated). When oil is heated to 60%, add pepper and dried pepper (2. 3 kg of fish, dried chili 1 2, chili semi-A Liang) and stir-fry in oil until it is fragrant. When it changes color, pick up the pot and pour it into a pot full of fish.