Thai fish chicken

In any Thai restaurant, snacks, road stalls, there must be four spices on the table, sitting like the restroom Quail: white sugar, fresh pepper, diluted fish and dry pepper. Of these, FishSauce, and more of all Thai foods, is not available without it. Regardless of the course, Thais are used to adding a bit of soup, especially soup, because it's not cooked with pig bones, and it's not going to get any better if it's not covered with fish. It's as important as tomato sauce in the United States and soy sauce in China. It was reported that the Thai fish field originated off the coast of Fujian and was derived from a large number of catches. After passing to South-East Asia, it became an indispensable spice in Thailand, Viet Nam, etc. One of the practices is to remove fish from the top, add salt to the jar and make them in the sun. Under the barrel, take over, collect the out-flowed fish juice and pour it into the barrel. Repeat this step until the bones of the fish and meat become liquid for a period ranging from six months to one year. The fragrance of the thousands of fish made on their body stinks and, if accidentally they have a drop on their hands, their taste is long and amazing. But when it comes to cooking, whether cooking or soup, it suddenly becomes delicious and difficult to understand. So in Thai cooking, the material is simple, but it is important to use it to make a good meal or destroy it. Now, most of the fish exposeds sold on the market are large-scale modern production. In order to save human, material and financial resources, some plants often add chemicals to fish in order to accelerate the softening of fish. Some have joined large amounts of sea water to produce large amounts of fish in order to earn high profits at a time. Such fish are cheap and of low nutritional value, far from household production. The pavilion is based on sea-fishing fish, using its own protein enzyme and air-friendly microbes, natural lactacid, etc., for three years for pure natural fermentation, followed by advanced production processes such as specialized salt reduction, scavenging, bitterness, etc., in order to obtain particularly light, low salt, high nutrients and tasteful Thai fish. Fish roosters are a very fine Thai dish, and Thais like to cook the chickens (the cooking process does not require any sauce) and eat them directly. The softness of the chickens is a perfect combination with the freshness and taste of the fish。