Infrastructure Construction Shishan Town invested more than 2 million yuan in the whole year to strengthen infrastructure construction. 6.2km of cement village road will be newly built, and Dongfeng No.2 Factory road1.4km will be laid, and 600m of roads at the entrance of Laojie and Meibei Middle School in Meixian District of Meizhou City will be reconstructed; Invested more than 50,000 yuan to build a 1.300-meter-long trilateral tunnel in Xindong Village, and to maintain the water diversion projects of Gumeipobo, Tangbeikeng and Xindong; Newly built Yinqian village site, improved Hongnan and Song Lin village sites, and village sites such as Zhonghe, Cunnan and Zhongcun are under construction; Build a two-story Yin Qian Shou Kang activity center for the elderly in Yin Qian. Braised rice with fish (juice) is a characteristic of farmers, which originated from stone fans and is a traditional food of local farmers. Fine selection of materials: grass carp in the mountains, fragrant rice in farmers, peanut oil in August, leeks in four seasons, loess ginger on slopes, etc. All the raw materials are from the local area. Food preparation
Ingredients: rice, grass, fish (local people will add a small amount of "fish blood" to achieve a more delicious effect, and the practice of not adding "fish blood" is as follows)
Accessories: peanut oil, sesame oil and chopped green onion.
Seasoning: pepper, salt, cooking wine
Production steps
1. Wash the fish, cut into pieces, put a layer of salt on each piece and marinate for a while.
2. Add peanut oil to the wok, heat it to 70%, fry the flying fish pieces on medium heat until the water is dry, and cook the wine, add water and boil for about 5 minutes until the fish is half cooked, and take it out for use.
3. Put another pot on the fire, pour in the filtered boiled fish soup, boil it, add the washed rice, refined salt and pepper, and put the fish pieces on the rice until the rice grains bloom and the rice soup dries quickly. Cover the pot and stew for 15 minutes, remove the fish pieces, and put the sesame oil and chopped green onion into the rice pot and mix well.
When eating, put the rice in the bowl and put the fish pieces on it.
Features: delicious and nutritious.
The ancient method of "fish stew rice" is particular (there is a practice of "fish blood")
Although the practice is not complicated, it takes a long time. Now the local people think that it takes a long time to make it, and it is not easy to eat the authentic "fish braised rice" of the farmer. It wasn't very delicious before, and it was usually cooked in August and September. After the busy summer farming season, stone fans have some leisure time, so they go to visit relatives with newly-made crops such as rice and peanuts, and relatives will cook "fish stew rice" to entertain guests. The ancient method of "fish braised rice" is quite particular. First of all, in the selection of materials, a painting hanging in the shop has revealed the essence: mountain spring water, grass carp in the mountains, fragrant rice in the countryside, peanut oil in August, leeks in four seasons, loess ginger on slopes and so on. Locals will choose newly harvested rice in August and September, and the taste of new rice is more delicious. Commonly known as "August peanut oil", it uses peanuts harvested in August, and the particles are particularly small. The squeezed peanut oil is golden and fragrant. Now this variety of peanuts has been stopped by local farmers because of its low yield, and it can't be found in the market. The oil used for "stewed fish" has also been replaced by "other peanut oil". The most primitive production process is: wash the rice first for use. When killing fish, stick a bamboo stick into the fish's stomach to bleed, and put the bled blood in a big bowl for later use. Put the killed and washed fish on the rice noodles, add fish blood and mountain spring water, and stew with firewood in the big farmhouse. Simmer for 45 minutes with strong fire, then turn off the fire and cook rice with the remaining temperature of carbon fire. When the water is completely drained, the crispy rice will be baked at the bottom of the pot. Add shallots, ginger foam and peanut oil before eating, and stir the rice evenly. People eat fish but don't know that fish can suck blood. Stone fans not only know it, but also take it. The secret braised fish rice is made of Hakka self-squeezed peanut oil. When the rice was served, I saw golden particles, which were loose but not greasy in my mouth, and the fish was fragrant.