The famous specialty food only in Thanh Hoa, once promoted to king, is now delicious and strangely delicious

Phi is a type of seafood that can live in salty and brackish water, and is a specialty of the famous Thanh Hoa coastal areas such as Hai Loc (Hau Loc), Lach Hoi (Sam Son) and Lach Gep (Quang Xuong). Mr Tran (34 years) – fisherman living in Hau Loc district said: “The part of the Tra river that crosses the Sai bridge near the Phu market has big water, so there are a lot of people living here. The phi here are like sea shells, but the shells are thin, white intestines, and delicious food. Therefore, in the past, the inhabitants of the land of Thanh chose them to be presented to the king as a product of their homeland.

Sai balls are similar to sea shells but have a thin shell, white flesh, and are delicious to eat.

Sai’s plane lived under the sand for half a meter, two long tufts like two beards sticking out of the ground. In particular, their tentacles are very sensitive, as long as there is movement, they will dig deep under the sand. So catching them is very difficult.

“To catch the Sai bridge, fishermen must rely on dry water, calm skies and calm sea, because then they will bring 2 tentacles to feed. At that time, people only need to find a sand dune with a fist, the blue color has a small hole the size of a foot of incense, they will dig quickly to connect it. On a rough day, they could barely determine where they lay under the vast sands.

What’s more, fishermen have to force the fish with their bare hands, so unfortunately letting your finger touch the sharp blade can cut off. But no one wants to wear gloves because it’s so hard to put them on,” said Mr Tran.

To catch the Sai bridge, fishermen must rely on dry water, calm skies and calm seas

Tu phi, the people of Thanh Hoa can be processed into stir-fried, fried, soup or porridge dishes. But the most delicious thing is to keep cooking soup and frying. “To cook a dish from Sai’s arbor, housewives need to soak it in lightly salted water to remove all the grit, and then use a sharp knife to separate it from the shell, to catch the water from the intestines that flows out. Then you let the sand settle and drain the clear water into the pot, add filtered water to cook the soup.

Prepare fresh onion slices, wash the lime leaves and slice only. When the water boils, she adds salt to taste, puts the intestines in it and stirs it well. When it boils, it must be removed immediately, add the onions and lime leaves, then there will be a special and delicious bowl of pho,” said Mr. Tran.

Phi Phi soup is a specialty dish in Thanh Hoa that can’t be found anywhere else.

Dishes that are not fried are also raw, seasoned, and then breaded. The old fat that has boiled down, rolled around, just cooked the dough must be taken immediately. Fried and eaten with spices dipped in fish sauce with ginger, pepper, garlic and chili. “Eating phi, whether fried or cooked in soup, must be eaten rare to enjoy the natural flavors inherent in pork. When chewing, we feel its crunchy texture, the sweetness slowly permeates from the tip of the lips to the throat. Overcooked fried rice will wilt and chewy, and loses flavour. Anyone who has eaten Cau Sai, even once, can’t forget the taste for a lifetime,” the Thanh man shared.

at Blogtuan.info – Source: Eva.vn – Read the original article here