Time passes easily and people don't feel that it exists. But our memories are easily reminiscent of time: that was what happened as a child, that was when I was a student; that was something that happened when I was just working, something that happened thirty years ago... Remembering the things that have happened, proving that there is no going back to the time, and every thing makes people taste the sour, sweet and bitter spicy of life, and the spicy and hard work of the growth process, this is the taste of time, right?!
Each dish has its own characteristics, let people remember the rich taste in the process of life, the rich taste of the dish is also like the bits and pieces of the growth process, overflowing with years, so that the taste of time is colorful...
Home-cooked dried grilled fish
Before the 1980s, it was an era of material poverty with gritted teeth. I remember that it is very difficult to buy fish to eat at home, it is estimated that the first is to cook fish oil, at that time the vegetable oil is rationed, you must have oil tickets to buy the ration of rapeseed oil; second, to buy fish, the family population is large, our three brothers study tuition costs are not small. But the mother would make a "fake fish sea pepper" pretending to eat fish, and the whole dish had a fishy taste, but she couldn't find half-star fish meat.
Today, I made a home-cooked dried roast fish at home, the process is a little complicated, but the color, shape and taste of the dish are good, while recalling the fake fish and sea pepper, this dry roast fish is also dedicated to everyone.
One carp (about one pound), clean, cut four to five knives on each side of the fish body, first yard salt, then code cooking wine (10-20 minutes);
Pickled pepper cut into diamond shapes, pickled ginger, garlic cut into small pieces, green onion cut into large particles, set aside;
Pour 2 catties of vegetable oil into the wok (2 pounds of actual consumption), fry the delicious fish until golden brown on both sides, and then pick up the plate.
Leave the bottom oil in the pot, add the appropriate amount of lard to heat, add the Pixian watercress, stir-fry the pickled pepper and ginger grains, add water to boil, then add sugar and cooking wine to taste, and then put the fried fish into the pot, pour the soup on the fish continuously, cover and simmer for about 10 minutes (slightly flip in the middle to avoid the paste).
As a simple method, you can put the fish on the plate, collect the juice on high heat, pour in the green onion, stir-fry slightly, pour the soup on the fish on the plate, sprinkle the green onion and serve. Today I'll add a little flavor: cut the pork belly into fine cubes, stir-fry the black bamboo shoots that are soaked and diced, cover the fish as a pretty head, and finally sprinkle the green onions into a dish.
The whole dish is spicy and slightly sweet, and the pork caramel is mixed with the smoky flavor of black bamboo shoots.
It is a happy day today, and when the sweet and spicy taste fills the mouth, the taste of time is also recorded. I think I will use a series of home-cooked Sichuan dishes to tell the story of time, so that the story of time is dipped in salty and fresh, full of sweetness.....