The origin of fish meal in Du Qifeng

The origin of Du Qifeng fishmeal is as follows:

Legend has it that Du Qifeng is related to Pang Tong, a famous figure in the Three Kingdoms. Pang Tong was originally the county magistrate of Leiyang. Once, he stayed in Gudu Town of Qihe River. He couldn't sleep all night because of concentration and loss of appetite.

When I got up the next day, it was already noon, and I felt very hungry. The things in the shop had been sold out. It happened that a fisherman came back from fishing and passed by the shop. In a hurry, the shopkeeper bought a silver carp, immediately killed it and cooked it into fish soup, added local five-claw red pepper powder, mixed local specialty condiments such as bean paste and tea oil, and made a bowl of fish powder with dry-cut powder reserved for holidays at home.

Pang Tong was sweating profusely after eating, his appetite was wide open and he was full of energy. He praised loudly: "the taste of this country can also be elegant!" Come on! Come on! " After arriving in Leiyang, he made great efforts and finally achieved a career. Because of Feng Chu in Pang Tong, in order to commemorate him, later generations called the ancient ferry that spent the night in Pang Tong Du Qifeng, and the bowl of fish meal that inspired him was called "Du Qifeng Fish Meal".

Du Qifeng fishmeal practice:

1, pickled fish deodorizes. After washing the fish, marinate it with white wine, salt, ginger, garlic and pepper 1 hour.

2, marinated fish, fry first, add 1 liter of cold water on both sides, put the casserole to boil, simmer for about half a minute! The soup is white, nothing. )

3, during the soup, the spices put tea oil to stir up the fragrance.

4, the most important step, after the spices are fragrant, add Chili powder after leaving the fire (there must be more oil, Chili powder is fragrant). If the oil temperature is too high, it will paste. If you don't bother, you can pour the oil into the Chili powder bowl and stir while adding oil. This is not easy to paste after all!

5. After the fish soup is boiled, add the prepared capsaicin, add a proper amount of salt, pickled pepper and pickled pepper water to boil, and simmer for 20 minutes, and the fish soup will be fine!

6, another pot of underwater Hunan rice noodles, after the rice noodles are fished out, the dishes are drowned!

7. After the rice noodles are fished out, the vegetables are submerged!