In the side dishes, sour buckwheat and sour ginger should be prepared in advance. Especially sour buckwheat, exquisite stores all know that the quality of buckwheat produced in that village is good and there is no residue. In the harvest season, specially invited people to help clean up and make. The production of fermented grains is the key. From rice selection, cooking, cooling to room temperature, and then adding wine cakes into the pot for fermentation, it is a combination of physical strength and technology, with an annual production capacity of 1000 kilograms. After cooking, add buckwheat head, pepper, boiled chicken and ginger, and seal for more than half a year before eating. Other ingredients should be as fresh as possible, preferably just picked from the ground.
Then it's time to check the knife work and waste the ingredients. In order to be uniform, such as perilla, first fold them one by one, cut them into angular rectangles, and then cut them into very thin filaments. Pickled Jiang Ye is operated in this way, but the leftovers are not willing to be discarded and reserved for other purposes, such as making ginger duck. The only thing left is sour buckwheat head, which can be sliced. How to eat depends on personal taste and habits. The chef met a diner who was not interested in more than a dozen ingredients. He only asked the waiter to bring him a plate of salt, put the raw fish in a bowl, then removed the salt and mixed it well, and ate it with relish. And it's pure eating, not pure drinking, which is different from the effect.
Guests eat raw fish and don't let go of other parts of the fish. Chop the fish head, split the fish tail in two, fry in a pot, add boiling water for 0/5 minutes, add tofu for 5 minutes, and season with salt. Put bamboo fiber on the fish belly, put it on charcoal fire to dry and cool, brush it with barbecue sauce and eat it while it is hot until the fish oil comes out. Sweet and delicious. Some people think that barbecue is easy to get angry, so make fish porridge. Cut the fish belly into two parts, wash the glutinous rice, put it in a crock, add enough water to boil, then turn to low heat. When the rice grains are no longer clear and the porridge becomes sticky, add salt to taste, add ginger slices and stir fry evenly, add fish slices and cook for more than ten seconds, turn off the heat and sprinkle with chopped green onion. Fish gizzards can also be steamed, braised or braised, depending on everyone's taste.
Chop the fish bones, fry them in oil pan until golden brown, and take out the oil control. Add salt and pepper. Another way to eat is to add salt and mix well, marinate for 20 minutes, fry in a pot, and take out the oil control. Fry eggs with roe, first rub the roe, add ginger juice to the pot, stir-fry the eggs, add salt, sugar and pepper, add roe and mix well, add a little oil to the pot, pour the egg liquid and fry until it is solidified, and take out the pot. And fish skin. Chefs like cold salads. Shred fish skin, add salt, sugar, soy sauce, onion and coriander and mix well.
Traditionally, eating raw fish requires drinking highly alcoholic white wine for sterilization. However, some people hold different opinions and think that drinking is just fun and has no effect on killing parasites. In fact, rice vinegar with garlic and raw fish is much better and more crispy. With the development of science and technology, sashimi plates are also integrated with high technology. There is liquid in the plate, and it can be frozen into an ice plate in the refrigerator to hold raw fish, which can keep the fish crisp but not soft for a long time.