Where does Qiubei clear soup fish come from?

"Pu Zhe Hei" means a place rich in fish and shrimp in Yi language. Of course, fish has become an indispensable delicacy on the tables of Qiubei people.

There are many ways to cook fish, but the original fish soup is your first choice.

As the saying goes: pigs bleat when they want to eat, fish jump when they want to eat.

In Puzhehei, a place rich in fish and shrimp, the most traditional method of clear fish soup is spread: after lighting the stove at home, scoop a few scoops of sweet and cool well water into the pot, and then row a boat into the lake to catch fish.

Go home and quickly remove the scales and gills. After cutting the belly, the water in the pot has just boiled. At this time, if you throw the fish into the rolling pot, the fish will still jump up and down in the pot.

Of course, if the fish cannot be cooked whole in the pot, you have to cut the fish into several pieces and put it into the boiling pot. After the fish soup is boiled and the color of the soup turns milky white, add a little salt, ginger and green onions.

With wild mint by the lake, a bowl of fragrant and appetizing fish soup is cooked and ready to be served.

This cooking method makes the soup milky white, the fish meat delicious and tender.

This dish is very simple to make, but the key is to have live fish, high fire, and short time.

This can ensure that the fish meat is not cooked into pieces, has a good taste, and the fish soup is delicious.

Of course, this practice was originally limited to local residents who were good at fishing living on the shores of Puzhehei Lake.

Nowadays, fish in clear soup is commonly seen in various restaurants in Qiubei, especially in farmhouse restaurants. It is a unique and unique farmhouse dish in Qiubei.

The choice of fish is the most common carp, grass carp, crucian carp, etc. in Puzhehei.

The production method is basically the same, except that the fish is no longer caught fresh, but is bought and put into the fish pond, and can be taken as needed, killed as needed, and cooked as needed.

Of course, what is slightly different is that now the most common method is to put the fish in the pot with cold water.

But no matter how it is done, the fish must be selected from live fish, killed freshly, and cooked over high heat. In this way, the fish will still be original and have its original flavor.

Eating fish in clear soup is indispensable without a bowl of dipping water. The condiments for dipping in water vary, including mint, coriander, monosodium glutamate, and chopped green onion. The most indispensable thing is Qiubei spicy seeds grown in the local red soil.

When traveling to Puzhehei, if you fail to taste this purely natural "fish in clear soup", you will have more or less regrets.

(No pictures yet, welcome to provide.