What three kinds of peppers are used for Wujiang bean curd fish?

There are three kinds of peppers used in Wujiang bean curd fish: dried pepper, fermented pepper and Zanba pepper.

Wujiang bean curd fish is a famous dish of Han nationality, which belongs to Guizhou cuisine. This dish is fragrant, spicy and hot, with good color and taste. Its fish is delicious and fragrant, tofu is white and tender, and it is not old after long-term cooking. It has no residue and melts in the mouth. Wujiang River is located at the southernmost tip of Zunyi County. There is a food street on the side of the expressway, and there are rows of shops. Every household specializes in processing live fish. The "Wujiang bean curd fish" with special flavor is famous both inside and outside the province. It has become a unique brand of food culture in Wujiang tourism.

The main raw materials of Wujiang Tofu Fish are all kinds of fresh fish that are inexhaustible in Wujiang River Basin and Wujiang Tofu with unique flavor. Its preparation method is to mix all kinds of seasonings into a pot to make soup, pour them in with cold water, add fresh fish pieces, cook them slowly until they boil, and all kinds of amino acids in the fish slowly dissolve into the soup, and then add tofu to cook them, which is fragrant, spicy and hot, with good color and taste. Its fish is delicious and fragrant, tofu is white and tender, and it is not old after long-term cooking. It has no residue and melts in the mouth. There are a constant stream of diners visiting Wujiang. Celebrities and distinguished guests go thousands of miles to Wujiang to taste Wujiang tofu fish. There is a poem praising: "Silver carp tofu is red and shiny, green and garlic is white and ginger is yellow. Fat, tender, spicy, hot, fresh and fragrant, vying for delicious food and forgetting to mention it.

practice

raw materials: 1 kilogram of fresh Wujiang fish and 5 grams of Wujiang tofu.

seasoning: bean paste, salt, monosodium glutamate, allspice powder, pepper, Zanba pepper, lard, ginger, garlic, onion, fresh soup and other appropriate amounts.

Production:

(1) Scrape the scales of fresh fish, disembowel them, wash them, and put flower knives on both sides; Cut tofu into 4cm cubes, blanch in boiling water, and drain; Slice ginger, garlic and onion into 2.5 cm long sections; Slice the bean paste.

(2) When the lard is heated to 6% in the pot, the Chili peppers are cooked, and the bean paste is added for flavoring, and then ginger, garlic slices, fresh soup, five-spice powder, pepper and monosodium glutamate are added for seasoning. The fish and tofu are boiled in the pot for about 1 minutes with low fire, and the onions are added after cooking.

features: tender meat, pure spicy flavor.