It's a classic dish in our small seaside town, and it's been out of the question since the beginning of the year, but it's so pure that it's been with us for generations. At a very young age, or at a very early age, when a friend or a relative brought in a few small fish from the sea whose heads were small, but very fresh, each smelled through the sea. As a result, the father and mother, respectively, slaughter fish, wash fish, and make corn paste, heat up rural earth pots, oil, salt, sauce, vinegar cooker, pour fish into the pot, quickly paste the casserole on the side of the pot and stew for half an hour, preferably so that the taco can mature in the fish soup, and when the fish are cooked, the smell of the sea, the smell of fish, the smell of the tacos, and the smell of the tacos are snorkeling, so that you can feel the happiness of life at once. It is now also the preferred option for guests from outsiders and local parties, and it is simple, tasteful, full of vegetables, and affordable。
[The so-called dried fish means that after the meal is cooked, the fish juice in the pot is not soaked with water, but rather continues to boil, until the water is dry, when the oil comes out of the fire, the juice is poured on the fish and the fish taste is thicker, which is known as the “natural harvest”, which is the difference between the dried fish and other fish cooking. I've done it more than once, with both grassfish and carp, but it's always a little short, so this time I've chosen the squirt fish, which is relatively tight, with a little more oil to fry it, so it's good, easy, and it's the right size, and it's a common pot, it's not cut from the middle, it's less oil
In every barbeque in our small coastal county, the greatest feature, in addition to barbeque, is seafood, fresh clams and a variety of shellfish, shrimp, fish, fresh, dry, salty, and so on. And there's a lot of roasting and eating. My favorite is roasting fresh fish of all kinds, and when the fish that comes up in the sea is just pickled, it's roasted on the grill, and the scent and the smell is so high, it's roasted in a bunch of buns, and it's just roasted fish, and that taste and feeling is indescribable...
In other words, there's a lot of chicken being hoarded today against avian flu. Wood has a way, meat-eating son can't hurt. I bought a few chickens while I saw the fish fresh. The fish owner said it was yellowfish, and I didn't look like yellowfish when I got home. Ha, ha, let's call it a yellowfish. The key to a fish that is not greasy is to make a fried fry. This fryed me with starch and oatmeal, which added yeast and fragrance, so that the fish could taste more flaming. Fish is selected using fresh, medium-sized yellowfish. It's too big to blow, too small to eat. Fish must be picked up early to get caught. Those are the points that will make it easier to fix the fresh, fragrance fish。
