Hetian Qingshui fish

Hetian freshwater fish is a specialty of Hetian Township, Kaihua County, Quzhou City, Zhejiang Province. Hetian Qingshui fish, because it is kept in Qingshui pond all the year round, is black and shiny. When cooking, take live fish and kill them, cut them into fish pieces (also cooked with whole fish). When cooking, the oil should not be too much, and stew them with clear water. When the fish soup is milky white and sticky, add common seasonings. The fish soup is tender and tender, which makes people sticky and sweet, and has an incomparable aftertaste. The freshwater fish culture in Hetian Township began in the Tang Dynasty. After years of development, it has developed from the original self-sufficient hospitality for improving life to an important industry covering more than 1,600 farmers in the township, with a breeding area of more than 110,000 square meters and an annual output value of nearly 6.5 million yuan. There are 5 professional cooperatives of freshwater fish, 4 large-scale breeding bases and 1 leading distribution enterprise in the township, forming a production cooperation system with enterprises and professional cooperatives as the leading factors, scale bases and large breeding households as the nodes and radiating farmers in the township. Hetian Qingshui Fish has won many gold and silver awards at the Provincial Agricultural Fair and Fishery Fair, and passed the certification of pollution-free agricultural products, green food and organic food, which are exported to both inside and outside the province. Many tourists come here every year, which has become a "golden business card" of civilization. Hetian Qingshui fish is one of the top ten famous dishes in civilization. Just because its environment is not available outside. You should choose grass carp (500-1200 g) which grows in running water from the source and has a moderate amount. In fact, the practice is also very simple. It's no different from making fish head and beans. Is to put a little civilized native perilla. (First put 200g lard in the wok and heat it. Then fry the fish until both sides are yellow. Add a proper amount of yellow rice wine and enough boiling water. Put about 10g of perilla. Bring the fire to a boil, then slowly bring it to a boil. When the soup turns white, add salt and monosodium glutamate. After the taste is adjusted, you can take the pot. Simple as it is, it has a flavor. You can have a taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)