Brewing dried fish with hot water, this is not boiling fish soup, but making tea, what should I do w

Tea, one of China's specialties. Tea has long been a valuable commodity trade, with the title of "emerald green gold", and in ancient times, tea could even be used as a loan to exchange other products. Today, Chinese tea is still famous all over the world and occupies an unquestionable position in the world.

Among the top three drinks in the world, tea ranks ahead of coffee and can, and it looks like a drink boss.

Looking at our country, green tea, green tea, white peony tea, oolong and other classifications, each place has its own preferences, such as the Jiangnan region likes elegant green tea, Fujian loves strong oolong, and the northern region is more important than herbal tea. In fact, in our country, in addition to this tea brewed from tea leaves, there are some different tea systems, the raw materials of this tea, you may not have heard of it.

Lyrefish tea, with an extremely catchy name. Just look at the name and understand that this tea is related to fish. In fact, the raw material of this type of tea is fish, and there is a very strict limitation. It must be in the Qinxi in Jing County, Anhui Province, China, that the collected lyrefish can be used to make lyrefish tea.

The lyrefish, a small fish like no other. The surface is only the length and size of a finger, with silver scales that sparkle in the sun. Originally, the lyrefish was a local specialty food, and the caught lyrefish was cleaned and brought back to be used to make a soup, a few fish can be cooked into a very tender soup, or the fish can be boiled in white rice porridge, and the steamed fish porridge is as delicious as the steamed fish porridge.

The lyrefish in Jing County only survive in the clear Qin River. Every year in March, when the lyrefish appears, the locals will rush to the edge of the Qinxi River with special tools in their hands, dig a small canal in the foundation pit in the Qinxi stream, and build a simple stone embankment with stones around it. When the lyrefish swings, it can't help but swim into the bamboo cage that everyone has laid out, and then it is brought back by everyone.

As for the aforementioned lyrefish tea, the production process is more complicated. First of all, the lyrefish should be put into the water, and although the Qinxi is already clean, it still has to be soaked in warm water for a while to be safe. After that, put the lyrefish into the pot, pour cold water, and add fragrant seasonings such as ginger slices and chili peppers to remove the fishy smell.

When the fish is cooked, it can be scooped up and cooled.

Lyrefish that are cooled at room temperature can be gathered together and grilled over a charcoal fire. The charcoal fire removes the excess water from the fish, and slowly turns it into a blue-black dried fish. This dried shrimp is the raw material for making tea, which is what we often call "tea".

Just put the dried shrimp into a glass teacup before drinking, a small handful, flush into the boiling water, wait for a while, the water in the glass slowly turns cool brown, and the small fish in the cup seem to live to the bottom, jumping up and down.

Smell the tea again, it seems that there is such a fishy smell, and there is no such thing at all. After swallowing a sip of tea soup, I only felt that there was a distinctive fish fragrance in the tea soup, and the overall taste was slightly salty and very distinctive. Jing County locals like to put the dried shrimp into the green tea leaves to make tea together, I heard that the fresh aroma of fish and the taste of green tea are fused, the fragrance is salty, and the salty contains fresh, which is a very special health drink.

You can soak the dried fish in cold water and add vinegar and pepper to treat it, so that the fishy smell is basically disposed of.

If there is a fishy smell, you can add an appropriate amount of cooking wine hawthorn tangerine peel to it, and the fish that comes out of this way will not have a fishy smell.

If you have a fishy smell, you can sprinkle something fishy, such as chopped green onions or coriander.

How to get rid of the fishy smell:

1. Wash the fish in salt water or rub it with salt to remove the odor.

2. Wash the fish belly, put it in cold water, add a small amount of vinegar to the water, or put a small amount of pepper or bay leaf, and then burn it, and the fishy smell will disappear.

3. Soak the fish in rice wine, and then wrap it in flour and put it into the pot to remove the earthy smell.

4. Before frying the fish, soak the fish in milk for a while, which can not only remove the fishy smell, but also increase the umami.

5. After the fish belly is washed, marinate it in red wine, and the tannin and aroma in the wine can eliminate the fishy smell.

6. There is a white tendon on both sides of the carp's back, which is something that causes a special fishy smell. When cutting fish, pull a small mouth near the gills, and the white tendons will be revealed, clamp it with tweezers, and gently exert force to remove it, and the fishy smell can disappear when cooking.