Fresh Fish from the Reservoir

Fresh Fish from the Reservoir

　　Humans have been eating fish as food since ancient times. This section on "Yuqiao Reservoir Carp" mainly focuses on how people in the Jixian area highly value the freshness and flavor of fish. Additionally, according to surveys, the main methods used to prepare fish from the reservoir include steaming, pan-frying, boiling, stir-frying, braising, hotpot-style cooking, and stewing. Different types of fish are prepared using different methods, primarily based on customer taste preferences.

　　For example: scale-less fish such as eel, catfish, and other similar species are typically steamed. When steaming for a meat-focused dish, ingredients such as shiitake mushrooms, ginger juice, and peanut oil are added; if the goal is to nourish the body, an appropriate amount of water, rice wine, and ginger is used during steaming. Carp, grouper, and other small fish are generally pan-fried first and then either boiled, braised, or steamed. Fish specialists

　　There are even more ways to prepare fish. Generally, the scales are removed first, and the flesh is sliced for stir-fried fish fillets, while the head, tail, gills, bones, and innards are used to make a spicy and sour soup. Alternatively, the whole fish may be pan-fried first and then braised, or pan-fried first and then used to make a soup. Crucian carp is often dry-fried or braised, but more commonly, it is used for hotpot-style cooking with alcohol. When making hotpot fish, it is paired with appropriate seasonings such as ginger and fragrant vine root. No matter which cooking method is used for fish from the reservoir, great attention is paid to heat control—fish should be cooked just right, whether pan-fried, boiled, steamed, or braised. Secondly, the choice of seasonings is crucial, and ginger or ginger juice is always essential. Thirdly, cooking techniques are important—for example, when pan-frying fish, regardless of size, the whole fish must be kept intact and flavored to be aromatic. When braising, the fish meat should remain white and tender. When making soup, the broth should be milky white with a refreshing taste.