Fried carp

Fish, the great love of our family. Whatever you eat, you like it, probably because you were born by the river. When I was a child, my father worked at a hospital at the riverside. In the 1970s and 1980s, roads were not much fixed, roads were difficult to walk along, and fish from the river could not be transported in the rain, and were bought cheaply to the surrounding units or people. So when it rains, the family doesn't go out to buy food, and the big fish that Dad brought back from work are too expensive to accept. The price is more than ten times lower than the price. I saw the biggest fatty fish more than a metre long than I was. With regard to fish practices, my home's methods of making them are learned from local fishermen, the most sophisticated fisher's practices — soy and dry. Fishermen rarely fry, too much on board. Last night we went to the supermarket to buy food, a special price for carp, $4 a pound, about three pounds of carp, $12, cheap and fresh, and a fried fish with fresh rice. To tell you the truth, it's so delicious that the smell of fish in the pot is already all over the room, and the son is already in the mood to eat. He's just fried, and he put it in a bowl and ate it。