Clear soup fish

"Puzhehei", the Yi language is a place where fish and shrimp are abundant. Of course, fish has become an indispensable delicacy on the table of Qiubei people. fish practices varied, but the originalClear SoupFish is your first choice.

As the saying goes: pigs want to eat and fish want to eat and jump. In Puzhehei, a place rich in fish and shrimp, the most traditional method of soup fish is spread: after lighting the stove fire at home, scoop up a few ladles of sweet and cool well water into the pot, then row into the lake to catch the fish, and when the fish is carried home, the scales and gills are quickly removed. After the belly is cut off, the pot water has just boiled. At this moment, if the fish is thrown into a rolling pot, the fish is still jumping in the pot. Of course, if the pot can't cook the whole big fish, you have to cut the fish into several pieces and put it into a boiling pot. when the fish soup boils and the color of the soup turns Milky White, add a little salt, ginger, scallion and the wild fish by the lake.Mint, a pot of fragrant, attractive appetite of clear soup fish will be cooked, can be out of the pot on the table. This cooking method has a milky white soup, delicious fish and delicate taste. This dish is very simple to make, but the key is fish live, fire big, short time. In order to ensure that the fish is not boiled, the taste is good, and the fish soup is delicious. Of course, this practice was originally limited to those local residents who were good at fishing living on the shores of Puzhehei Lake.