Fish in Dipping Sauce

Fish in Dipping Sauce

　　Fish in Dipping Sauce

　　Fish in Dipping Sauce is a flavorful fish dish that has gained popularity in the Qujing area in recent years, typically made using carp. In ancient poetry, the carp stands out as the most legendary. Since ancient times, the carp has been hailed as the king of all fish. Not only is it delicious, but the irregularly colored flower carp and the various shades of red and yellow color carp are usually kept for ornamental viewing and are considered symbols of good fortune. The tale of the carp jumping over the dragon gate symbolizes the fulfillment of lofty aspirations, while Buddhism often uses it as an animal for release. However, food is a priority for people, and carp has naturally become a staple for sustenance. When paired with carrots and cooked by boiling with seasonings, it becomes Fish in Dipping Sauce. Though it may not look extraordinary at first glance, when you gaze into the bubbling pot of fish, a medley of colors greets your eyes and the aroma of fish fills the air. When you pick out the fish meat and dip it into the sauce, the five flavors and six tastes permeate the flesh. With one bite, you'll detect a uniquely fresh flavor — the fish is tender, refreshing, and leaves you feeling invigorated inside and out. It satisfies hunger and nourishes the "soul." Once most of the meat is eaten, simply toss in some seasonal vegetables, tubers, melons, or fruits placed nearby into the pot. Cook and eat them together, combining meat and vegetables to create yet another delightful taste.

　　Preparation: After cleaning the carp by removing the gills and scales, chop off the head and cut the body into sections. Place them in a cold water pot with the head submerged first and the body sections on top. Add slices of ginger, scallions, and carrot sticks, along with some cooking wine and salt. Bring the water to a boil, skim off any foam, and simmer for about five to six minutes. Add a small amount of salad oil, and once the fish is just perfectly cooked, you can begin eating the fish meat. In a bowl, mix salt, chopped scallions, minced ginger and garlic, crushed chili powder, Sichuan peppercorn powder, and chopped cilantro. Combine with some of the original fish broth to make the dipping sauce, which is served on the table. It's best to use mineral water for boiling the fish. The ideal carp should weigh no more than 1500 grams and be caught in spring or autumn.

　　Although carp may vary in color, their properties, flavors, and benefits are similar. Carp is sweet in taste, neutral in nature, and is known for being nourishing, strengthening the stomach, and promoting diuresis. Per 100 grams of carp meat, there are 17.7 grams of protein and 5.1 grams of fat, as well as calcium, phosphorus, iron, vitamins A and B, niacin, and more. Carrots share similar properties with carp; they strengthen the spleen, enrich the blood, aid digestion, and support development. The nutrition of carrots features two main characteristics: one is that they have a higher sugar content than most vegetables and a fragrant, sweet taste, and the other is that they are rich in beta-carotene. Regarding the mercury-detoxifying effect of beta-carotene, reports in domestic and international journals indicate that the pectin substances in carrots can bind with mercury, accelerating the expulsion of mercury ions from the human body. Carrots are also rich in vitamin A, beneficial for the development of children’s teeth and bones, and very helpful for the growth of adolescents.