I like to eat fish, no matter what kind of fish I like. Of course, my favorite is the stewed crucian carp with pickles made by my father, followed by the braised Yellow River carp that I made myself. A whole day is set aside every year to get all the fish done. When it's time to fry, it's covered in oil, and when it's time to bake, it's boiling in an iron pot. During the Chinese New Year, if I cook some fish well, I will have a beautiful wish in my heart - to have more than enough every year.

When I was a child, my family’s conditions were not very good and I could not easily eat meat, but I was never short of fish. My father’s braised crucian carp with pickles was introduced in the previous article, as was my braised Yellow River carp. The dried crucian carp cooked by our mother also made us miss it. Not only does it taste good, it can also be used as a snack, a very high-end snack, and then taken out to show off in front of other friends.

Clean the two to three inches long Yellow River crucian carp. The most important thing is to remove the fish stings from the crucian carp. Crucian carp itself is not big, and Yujingshi is even smaller, as small as a grain of rice. If you don't remove the fish jingshi, there will be a feeling of ruining the scenery. Just imagine, a dried crucian carp is crispy no matter how you eat it, and even the fish bones are delicious. But Yujingshi will scratch your teeth. Even if it doesn't scratch your teeth, it will still taste a bit chewy, which would be embarrassing!

Next, it needs to be marinated first, in a large basin, with a layer of fish and a layer of ingredients. The most important thing is ginger slices, which are almost spread on the crucian carp. Add more salt and soy sauce and marinate overnight. Drying can only begin the next morning, so that the fish can fully absorb the essence of the seasoning. Later I also thought that the reason why I put so much effort into it was because cooking oil was relatively tight at that time, and the fish that was dried and marinated relied entirely on salt and soy sauce to get the flavor.

Later, when the conditions improved, I also experimented by adding less salt. When drying, I needed to brush oil into the pot, so that the taste would be better. It can be seen that the reason why my mother’s dried crucian carp was not as famous as my father’s pickled crucian carp was because conditions were limited.

To this day, I still often dream of such a scene. I have a few precious dried crucian carp in my dirty jacket pocket, and I hold one in my hand that I have already removed the fish head and fish. The crucian carp, whose tail was all dried up, jumped out of the house. It hadn't gone very far. I quickly touched the treasures in my pocket and felt that they were still lying in the pocket obediently. Then I ran to my friends with confidence. them.

First, slowly eat half of the crucian carp in your hand in front of them. During this period, some friends may have drooled. What I want is this effect. As long as one person can't help but reach out to me for something, the other friends will rush to me. At this time, I am the biggest king. I often ask them to line up, be optimistic about the number of people, and allocate only one crucian carp in my pocket. This is my last guarantee. Sometimes I don’t want to eat it when I get home after playing.

Share the fish with your friends. This is what my mother taught me. The truth my mother said is very simple, if you have delicious food, think of your friends, and your friends will also think of you. Keeping things going is the way to make friends in the future. I didn't think about it that much. Anyway, what my mother said was definitely right. Even if they ignored me after sharing the fish with my friends, I would still do what my mother said.

Of course, we had this kind of habit and tradition here at that time, which I think is a good one. No matter who makes or buys delicious food, they always hope that their neighbors can share it. Especially during the New Year, as long as delicious food is prepared, the door will be opened, which means that neighbors are welcome to come and taste it together.

Fried hairtail is also delicious, and this dish is still often seen at banquets. In the planning era, welfare was often allocated by work units so that every household could receive it. However, at that time, each of our families had many children, and the two kilograms of hairtail fish we were given would be eaten quickly. Or they are reluctant to eat it and have to wait until the Chinese New Year to eat it. Most of them are fine dishes for entertaining guests, which are very honorable.

There are also people who take advantage of connections or work to get a lot back at once, so everyone can take out some cooking oil and have a meal of fried hairtail together.

At that time, the atmosphere of the New Year was really called. After bringing the fish back, those who knew the news would not rush over to join in the fun. Instead, Grandpa Zhao, known as the "big speaker", would go from house to house to call people.

My tutor was too strict. Every time the 23rd day of the twelfth lunar month passed, my parents would tell me not to visit the house for fun, as I would be suspected of asking for trouble.

Sometimes people are just being polite, you should be sensible and don't cause trouble to them.

Grandpa Zhao once said that my parents were too down-to-earth people and would not take the initiative to go unless invited. The old people regard me as their own child. When they have delicious food, they naturally want me to take a bite. If you are so strict with your children, wouldn't you be wronging the children and letting down the good intentions of the old people?

I clearly remember that on the 28th of the twelfth lunar month one year, Grandpa Zhao opened a frying pan at his house, and all the neighbors came. They set up a long shed in the yard and set up many tables. People are wearing big cotton-padded jackets and are not afraid of the cold. The fried hairtail was served out from the kitchen. When the first plate came out, many of the friends couldn't hold it any longer. They all knew that Grandpa Zhao had a good temper anyway, so the friends swarmed forward and were about to finish a large plate of hairtail in an instant. .

I had not yet become a disciple at that time. My master saw it, coughed hard, waited for everyone to be quiet, and took the big plate from Grandpa Zhao. In full view of everyone, Master slowly walked up to me who was standing at the door, and stretched out the remaining piece of hairtail on the plate to me. The face that was so serious just now was filled with warmth now, and he smiled and motioned for me to take the piece of hairtail and eat it.

The most authoritative master in our area, this silent behavior made the parents of the friends blush, and they would definitely nag them when they got home. Since then, we, a large group of friends who are called "wild children" by adults, have become more and more sensible.

At that time, material life was indeed unsatisfactory, but people's lives were still very happy. Today, I have another busy day because there are a lot of fish to do. No matter what you do, I hope you will cherish the present moment, always remember the teachings of the elderly, and make your life full of sunshine. I hope that the country will be prosperous and strong, and that people will live and work in peace and contentment. On this day, everyone tastes all kinds of delicious fish, and wishes everyone good luck and prosperity every year!