Home-cooked fish jelly

This is a kind of cold dish that I often ate when I was a child. I relied on the mountains to eat and rely on the water to draw water. When I was a child, my home was the Yellow Sea to the east, and the Sheyang River with nine twists and eighteen bends on the north, south and west sides. I had all the fresh seafood from the river, and I couldn't finish it. Fish, shrimp and crab. In winter, what my mother often cooked most was to cook a large pot of small fish and leave a lot of fish soup. I came all night, and the fish soup was frozen and served with porridge and rice bibimbap, which was extremely delicious. The kittens at home also have extra benefits. If you could add a handful of soft and boiled soybeans and a small handful of home-pickled pickles, you would have a better fish and frozen beans.

As the saying goes, I am just imitating the cat and painting the tiger now. Thinking about the process of my mother making fish jelly back then, I also made a large pot myself. Although the taste is not as good as that of ginger, it is still good to produce. It's just that the cat at home has a cunning mouth and has long ignored these benefits.