I posted this dish on my, netizens commented that it was not good, my wife said, 'Only those who understand food appreciate it.'

Compared to urban residents, rural people have a much larger activity range. Our village is surrounded by mountains, and with a small population, while you can't travel far, you can still explore nearby places. Hiking is the best way to exercise, waking up early to eat breakfast, resting for a while, and then taking a walk around the mountains can instantly improve one's mental state.

Previously, hiking was for 'shanzhen' (mountain delicacies), and now it's just because I'm bored at home. However, it really made me understand what 'kuaishan chizi' (rely on mountains to eat) means. City dwellers' meals are mainly potatoes and onions, but for those who depend on mountains, the food is more diverse and less common.

Seeing everyone in my WeChat circle posting dinner photos, no one recognizes anyone, and many comments are about 'dark cuisine.' I originally thought that many people should recognize common wild vegetables, but after processing them into dishes, if I don't say their names, a large number of people don't know what they are, and some even say it's 'dark cuisine.' This shows that if you don't live in the countryside, you will definitely miss out on a lot of delicious foods. My dish is not 'dark cuisine,' but a very common farmhouse dish.

I posted 'machiang xian dou' (dried mare's tail) stewed with fish on my WeChat, and netizens commented that it wasn't good. My wife said, 'Only those who understand food appreciate it.' Although 'machiang xian dou' doesn't grow on mountains, its flavor is already comparable to many mountain delicacies. 'Machiang xian dou' is a relatively common vegetable in rural areas, but few people dry it and make it into dried vegetables.

Fresh 'machiang xian dou' can be stir-fried or stewed, the latter being common, with a spicy flavor. When cooked, it has a slightly sour taste and is very appetizing.

Machiang Xian Dou Stewed with Fish

Ingredients: A handful of dried 'machiang xian dou', 1 Wuchang fish, 2 cloves of garlic, 1 piece of ginger.

Main ingredients: Cooking oil, salt, rice wine, light soy sauce, flower pepper powder, chili powder, chicken powder 2g

Production process:

1, Wash a handful of dried 'machiang xian dou' and place them in a larger pot, adding an appropriate amount of water to soak. Allow it to soak for about 1-3 hours to soften.

2, Heat cooking oil in a pot until 70% hot, then add minced garlic and ginger to sauté. Place the Wuchang fish in and sear both sides to save time.

3, Leave some oil in the pot, add the soaked 'machiang xian dou' and sauté, add salt and light soy sauce, and rice wine. Continuously stir-fry.

4, After stir-frying, add water until it covers the ingredients, cover the pot and simmer over low heat until soft, then add the seared Wuchang fish.

5, Add chili powder and continue to stew, the fish will become more fragrant as it cooks, the longer the better, about 30 minutes to fully release the fish's flavor.

6, Add a little chicken powder to enhance the flavor, a delicious and nutritious farmhouse dish 'machiang xian dou' stewed with fish is complete. It's delicious and good for rice.

Tips:

1, When eating dried 'machiang xian dou,' it needs to be soaked in water for about 1-3 hours before cooking to soften it for better flavor.

2, 'Machiang xian dou' is best paired with ingredients with strong flavors, such as fish, which is one of them. It can be stewed with any fish and has a particularly fragrant flavor.

This article was originally created by ‘Xiao Bian Shi Ke’ (Little Food Moments), all pictures were taken by the author. No deletion or modification without permission, infringement will be held accountable