Do you know the fish rot practice in Luoding? Talk about it?

According to legend, during the Qianlong period of the Qing Dynasty, the brothers and sisters in Shuanglong Village in Luoding lived together, worked hard and made a living, but they all cooked well and sought happiness through hardships. Poor to poor, they have a good relationship. Whoever needs help in the village, they will help without saying anything. In addition, Long Mei, who is kind-hearted, has been offering sacrifices to Guanyin Bodhisattva every day for more than ten years, and sincerely worships Buddha. Finally, I am 28 years old again, and the Spring Festival is coming soon. Longge and Long Mei's family is going downhill, and poverty has become a bond between them. They are both worried about the Chinese New Year. How can we celebrate the New Year without money, food and meat? What should I do if I have to entertain my relatives during the Spring Festival? One night, Brother Long dreamed that Jigong was cooking on the cliff. He saw Jigong as if he were playing tricks. He held the fish in his hand, and in a blink of an eye, the ball flew out of his hand and fell into the pot, curling up with smoke and fragrance. Brother Long thought, Jigong is cooking delicious food. Brother Long was about to have a look when a dog barked and woke up a good dream. Early the next morning, Brother Long told Sister Long this dream. Without thinking, the talented sister Long said, "This is a good dish" and asked Brother Long to cook it. Longge nodded. Shuanglong Village is a beautiful mountain village with sunrise and beautiful natural scenery, which is one of the eight scenic spots in Luoding. Brother Long, who is on the road with fishing gear, walks in the morning fog, like walking in the landscape painting written by the painter. Soon, he came to Wan Yu, not far from Shuanglong Village. In fact, roe balls are called roe balls. People are too troublesome and simply omit the word "zi". Over time, roe bay was called Wan Yu. Fishing Bay, not far from Sanyuan Tower, opposite the pagoda, is the big step head of douchi made of washed beans. The rushing river brought some bean dregs to Wan Yu like a gentle sheep. Under the breeze, only ripples appear on the river surface, and bean dregs are deposited at the bottom of the river. Wan Yu has become a natural harbor for small fish, and there are many fat fish. No wonder people call it "Wan Yu". At night, when the sky is covered with red clouds, more people will fish in Wan Yu. Rivers, fishermen, boats and fishing nets spread out, forming a beautiful picture of "fishing songs singing at night" Brother Long doesn't have a boat. He swam to the protruding rocks in the river. When he saw fish, he cast a net. The fish that had no time to escape were caught in the net. Over and over again, what I got was mostly shad, and the bucket full of fish was full. Brother Long went home excitedly. Long Mei was very happy to see the little fish jumping around alive. Sister Long washes fish. Longge removed fresh shad meat, boned and peeled it, took clean meat, then cut it into minced meat, added seasonings such as egg white, pink core, salt and water, and repeatedly stirred it into fish glue with certain elasticity. Then, like Jigong, he pinched the gelatin in his palm, squeezed it out of the tiger's mouth, picked up the oil pan filled with pure peanut oil with a spoon and fried it with slow fire. Brother Long and Sister Long tasted a delicious "fish ball", which was sweet and crisp, soft and slightly tough. Neighbors came to Long Mei's home to find out. When they tried to eat, they all said three words in unison: "Good stuff". At this time, Long Mei Longge boiled the goldfish in clear water for a while, and then served it with vegetables. It tastes better, sweet and tender, and it's great. The spirits of Brother Long and Long Mei did it one brace up. They thought this fish ball was the best fish food and named it "Crispy Fish". They process baskets of "crispy fish rot" every day and sell them in Xiongzhen market in Luoding area. After eating it, people praised it and spread it widely. Brother Long became famous for his crispy fish rot, and he made a lot of money. With this business, a few years later, the sales of "Crispy Fish Rot" became more and more popular in the whole city, and it was one of the traditional dishes necessary for banquets and became famous all over the world. In Luoding, there are three ways to eat shad, which are called "three-flavor fish": fish balls, fish bone balls (also known as crisp fish) and fish rot. Fish balls are kneaded into balls with fish glue and boiled in boiling water; Fish bone pills are made by chopping fish bones and skin into minced meat, adding seasoning, kneading into small pills and frying until crisp. The key to the high quality and delicious taste of Luoding crepe fish rot lies in the exquisite selection of materials and excellent production. In terms of materials, local fresh shad and moderate shad are selected as raw materials, because when the shad is too big, the meat is rough and not tender, and when the shad is too small, the meat is loose and the flavor is slightly light. During processing, the fresh shad is peeled, boned, and the clean meat is chopped into minced meat, and seasonings such as egg white, powder core, salt and water are added, which are repeatedly stirred in the same direction to form viscous and elastic fish glue, then squeezed in the palm, forcing the fish glue to extrude particles from the tiger's mouth, and then fished out from the oil pan with a spoon; When frying, choose pure peanut oil, the oil temperature should not be too high, and the oil temperature should be kept in a tumbling state; It is necessary to master the "heat", fry it until it is light golden yellow, and then pick it up for use. Before serving, it is best to cook the wrinkled fish with clear water for a while, and then serve it with the above soup and vegetables. Wrinkled yarn, fish rot, etc. It can be said that Luoding crepe fish rot can be used as a food raw material for chefs to play at will, and it is an all-round food. At the same time, it is also for you who are creative in food to make unique food. Moreover, the abbreviation of "Hong Kong Dollar Lang" was broadcast in the daily food show, and Liang Liang, the flying man of Da Ronghua Restaurant, personally presided over the show, which was well received after tasting this food. Cooking methods are also varied: simmering, making hot pot, stir-frying and other materials: Luoding dried fish 300g (available in the market), yellow bud white 400g, ginger 3 slices, a little chopped green onion. Cooking: fish rot is divided into two parts; Wash the yellow buds and white, cut into sections, fry in a wok until 80% cooked, and drain. Add 1250 ml (5 bowls) of water and ginger to the wok, bring to a boil over high fire, add yellow buds and white rice, roll up the fish until it is cooked, add chopped green onion, and then add a proper amount of salt and a little oil.