Frozen Fish

Frozen Fish

　　Frozen Fish

　　A seasonal dish of the Miao people in winter. During the deep winter months, freshly caught carp, crucian carp, black carp, or other mixed fish from fields, ponds, or ditches are cleaned and prepared. They are then boiled in a pot of clear water. When they are about seven or eight-tenths cooked, white tofu, yam roots, frozen mushrooms, ginger, and night-blooming cereus roots (or flowers) are gradually added, and the mixture is further simmered until the broth becomes thick and milky white. Salt and Sichuan peppercorns are then stirred in, and the mixture is simmered briefly before the entire pot is placed on a cold, shaded balcony. After a night, it freezes into a solid block. The block is then sliced into smaller pieces with a spatula or knife, served at the table, and boasts a deliciously fresh taste. For an even more distinctive flavor, a sprinkle of spicy chili powder can be added.