"Fishfilet in hot chiliol", also known as "River River Boiled Fish", is a flavor of Chongqing Yubei. It seems primitive, but the actual workmanship is exquisite-choose fresh, raw and fierce live fish, and give full play to the effects of peppers to keep out the cold, replenish qi and nourish blood. The meat produced by cooking will not become tough at all, and the taste is smooth and tender, oily but not greasy. It not only removes the fishy smell of the fish, but also maintains the freshness of the fish. The red and bright peppers everywhere are eye-catching, spicy but not dry, numbing but not bitter. "It's hot and spicy", making boiled fish a mess of popularity across the country. <br /><br />"Boiled fish" originated in the Yubei area of Chongqing. The master who invented this dish came from a Sichuanese family. At a cooking competition held in Chongqing in 1983, he used a cooking method similar to the current method of boiled fish to make "boiled meat slices" that were completely different from the traditional method at that time, and he won a grand prize for it. <br /><br />Since winning the award, relatives and friends have come to congratulate him one after another. Every time he treats guests, he has to cook "boiled pork slices" himself. On this day, a friend who grew up with him came to visit. This friend lives along the Jialing River and brings a few grass carp from the Jialing River that had just been picked up every time he comes. This time is no exception. Whenever we get together, we will definitely have a few glasses of wine. Seeing that it is nearly noon, the master actually worries about lunch. It is not for anything else, but because this good friend has been reluctant to eat big meat since he was a child, but he didn't prepare other meat at home. The master also wants his friends to share the competition-winning dishes. While he was worried, the jumping fish in the wooden basin reminded the master why not boil the "fish". In this way, the first pot of boiled fish was born. What was even more unexpected was that the deliciousness and spicy thickness of the fish made friends praise it, and the master himself was also surprised. From then on, the master began to devote himself to studying "boiled fish meat", striving to strive for excellence in many aspects such as the characteristics of the fish, spicy collocation, and color innovation. After more than a year of hard work, the boiled fish was basically finalized in 1985.
There were still two Chinese cabbage trees left at home that were stored in winter. Just in time to rest, on a whim, I made another time of Korean spicy cabbage to provide netizens with some reference for production. <br />"Spicy cabbage" is an important ingredient in making Korean food and can be used in many dishes. For example, fried rice cake with kimchi, bibimbap with stone pot, Korean cold noodles, fried kimchi with pork belly, fried kimchi with kimchi fried rice or fried noodles with kimchi, etc. can also be used as a side dish for drinking alcohol or a side dish for eating barbecue. In short, it is very widely used. <br />How to make "spicy cabbage" well is mainly to prepare the required raw materials in advance. The main raw materials are: Chinese cabbage, chili noodles, shredded chili peppers, ginger, garlic, leeks, pears and apples, as well as dried fish, fish sauce, salt, sugar, monosodium glutamate and white vinegar. These markets are available for sale. <br />Salt, it is best to use the crude salt used in northern pickles, so that the marinade will be faster. If not, you can also use refined salt. For seafood, we mainly choose light dried fish and fish sauce, which can further add the unique and special flavor of spicy cabbage and taste better. Of course, it's okay not to put it. Generally, North Korean spicy cabbage usually rarely puts season-flavor condiments. <br />The main steps and methods for making "spicy cabbage" are as follows;
