Hunan cuisine
FavianGottlieb
In the early years, a friend opened a fish restaurant by the river, which specializes in making fresh live fish. The business is very popular. At his kind invitation, I went to his store to eat twice. I was very impressed by the plate of "Jiqing Harvest Fish". It was a taste I liked. Later, I heard him give a general account. He mysteriously said that there was a seasoning he didn't mention, which was a "secret recipe". What I immediately thought of was additives and didn't ask again. I made it twice when I got home and felt that the taste was very good. I don't dare to say it was very similar to what I ate in the store, but it was 80% similar! I dare not use his name, so I will change it to "Jiqing Braised Fish"! Haha... There have also been changes to the materials. He uses herring in his shop, and I use crucian carp. He uses a lot of tempeh. I don't add tempeh in addition to tempeh hot sauce, because Li Zai's father doesn't like tempeh very much. In addition, I use green and red peppers, and he uses dried fish peppers in his shop. Now is not the time to eat residual peppers, so I can only use peppers instead. I only use two colors of peppers to look good. Overall, the characteristics of this dish are maintained.
