Now knock on the blackboard for chefs from other provinces outside Guangdong.

Crispy pomfret is not a new species, it still belongs to grass carp, but its unique meat quality is created due to the different growth environment and artificial feeding methods.

Crispy pomfret originated from the Yangtze River Reservoir in Zhongshan City, Guangdong Province, and belongs to one of the geographical indications of Zhongshan City. The breeders fed concentrated feed with nutrient-rich mineral water in the water reservoir, combined with the intensive farming method of running water, and finally raised this famous aquatic product with compact meat and crisp mouth.

There is not much difference in appearance between crispy carp and grass carp, but the difference is that the spine of crispy carp is hard, and its meat quality and toughness can be obviously felt by pressing it hard.

Compared with the common grass carp, the crispy pomfret has better nutritional components and is rich in protein, even comparable to fish, salmon and eel.

Crispy pomfret can be divided into four grades according to the crispness and compactness of its meat:

Not crisp: it is crispy pomfret and a small amount of broad beans to feed. This grade of meat is not crisp enough.

Semi-crisp: Crispy pomfret fed with insufficient or insufficient broad beans 120 days. This grade of meat is crisp, but it's still not enough.

Crispy and plump pomfret: refers to pomfret that comes out in 120 days after supplying enough broad beans at 25℃. This kind of fish is crispy, but the meat is loose, and each fish weighs about 13 kg.

Crispy diet fish: refers to the "fat lady fish" fed after 100 days of diet. During this period, broad beans were no longer fed. After a long-term "hunger strike", the impurities in the fish were gradually discharged in the natural living water environment, and the excess fat and fat on the fish were successfully reduced. At this time, the weight of the crispy pomfret is about 1 1 kg. This grade of meat is the best, the fish is very sweet, without any fishy smell, the meat is very tight and rich in taste.

Crispy pomfret needs special cooking technology because of its special meat quality. If cooked like grass carp, it won't rot, it's chewy, and chopsticks won't stick in it. It tastes like chewing gum.

In Guangdong, crispy pomfret can be eaten like this:

1, hot

Of course, the most common way for crispy pomfret is to blanch, cut into thin slices and cook in boiling water for 30 seconds, so you don't have to worry about overcooking the meat-this is crispy pomfret!

After cooking, just dip in soy sauce and you will feel the crispness and uniqueness of its meat.

Step 2 steam

▲ Steamed crispy carp with soy sauce.

Steaming with fermented soybean is also a common method for crispy pomfret. Usually, the belly of crispy meat carp is steamed, with shredded ginger (or steamed with sour ginger, which can absorb the greasy belly well) and black bean juice. Stir well and steam in a steamer for 5-6 minutes.

The meat of this dish is crisp and spicy, and it is very delicious in Xian Yi. It is almost as delicious as teeth and cheeks in Xian Yi, old and young, and it is very chewy.