On holidays, the whole family get together to raise a glass. Fish is an indispensable dish on the table. Spring fish is a common practice. Fish fillets are tender, smooth and delicious, rich in nutrition, and the original fish is really boiled.

manufacturing method

Raw materials:

Fresh rice and fish tail, starch, cooking wine, ginger, onion, soybean sprouts, etc.

Steps:

1. Cut the rice fish into fillets, add a little cooking wine, starch and salt, and marinate evenly;

2. Put the spring water in the pot, add three slices of ginger to boil the spring water, then pour the fish into the pot and cook for 5 minutes, add salt and monosodium glutamate, and put the pot into the soup bowl. Its soup tastes fresh and its fish is sweet and tender.

The quality of mountain spring water is clear and sweet. Wild alfalfa is harvested and fed to spring pomfret. After eating fish, it has the characteristics of fresh meat, bright body color, strong physique, no muddy taste, less fat, good taste and good quality.

A long history

Located at the source of Qiantang River and in the hinterland of ancient Huizhou, it is the main birthplace of Huizhou culture, one of the three famous schools in China, and also the main birthplace of famous Huizhou merchants at home and abroad. The ancestors here lived by water and lived by water. In the second year of Xichun in the Southern Song Dynasty (A.D. 1 175), Luo Yuan recorded the history of fish farming in ancient Huizhou for the first time in Xin 'an Annals. For thousands of years, fish farming in mountain springs and flowing water has become a unique land use mode in Huizhou mountainous areas, which continues to this day.