Delicious freshwater fish (anchovies)

Anchovies are mostly called woolly fish in Hubei and shaved fish in Anhui. It is more common in the middle and lower reaches of the Yangtze River, and it is often seen in the rivers and lakes connected to the Yangtze River. Every spring and summer, fishermen will enlarge the net on the bow of the boat, and when they go down, they will catch many anchovies. Anchovies, only about 7 cm long, are transparent throughout and have slender tails.

Fishermen eat anchovies, the recipe is simple, but delicious. They fished out the anchovies, washed them and salted them for half a day, then dried them for later. Put the rapeseed oil in the pot, fry the dried anchovies until golden brown, and then steam them on the firewood rice, and the aroma of rice and fish is mixed to form a special aroma that fills the entire farm yard. For thousands of years, fishermen have made anchovies using only rapeseed oil and salt, relying on the sun, firewood and rice to make a delicious rice steamed anchovies.

Many of the folk ways to make fish are simple, but they retain the original taste of the ingredients. For example, dried fish and boiled lake fish are all practices of this type.