Fish, when I was a child, has always been a luxury, and it can only be tasted during the New Year's Festival or when someone is married and funeral. In my memory, the fish in my hometown are grass carp raised in the pond, and the meat is not delicate, and I have never seen live fish, but the fishmongers pack up the fried fish and buy one or two.
Because the hometown is located on the high slope of the loess soil, only the thin Fenhe River curves and stretches through the foot of Jiwang Mountain, and is also polluted by the sewage of the surrounding paper mills, the Fenhe River is no longer the Fenhe River where the old population is full of fish and shrimp. Because there are few fish, naturally there are not so many ways to cook fish. Whether it is at home or at the banquet, it seems that there is only one practice of braised fish. In addition, during the New Year, the most eaten is the fish, the northeast side is called knife fish, often fast to the root of the year, buy a few frozen hard bang bang with fish, and wait until the frying pan is time (the old family to the twenty-fifth day of the Waxing Moon has the custom of frying pan, croquettes, tofu, twist flowers, flower buns, fish, etc.), early to clean up the fish, cut into pieces, wrapped in starch paste, wait for the oil to boil, put the fish into the oil pan, fried until both sides are golden brown, you can get out of the pan. At this time of year, it is my most diligent moment, circling the pot with my mother, adding firewood from time to time, helping so that I can eat the fish that has just come out of the pot. Don't care about the hot oil to burn the mouth, nor can you care about the fish stabbing the mouth, take a bite, the mouth is full of the smell of fish.
Open river fish
In the northeast school, there are Songhua River and Nenjiang River, the number of times to eat fish is also more, have eaten carp, crucian carp, three scales, big Maha, the variety of methods is also more, what steaming, sauerkraut, braised, barbecue, stew.
Harbin's Demoli stewed live fish is a specialty, according to allusions, this dish originated in Demori Village, Yihantong Township, Fangzheng County, on the outskirts of Harbin, because it is bordered by the Songhua River in the north, and the river is rich in fish. In the early 1980s, an old couple in the village opened a small restaurant on the side of the road, specializing in entertaining guests, they stewed the local live carp and tofu, vermicelli together, delicious taste, but also lose the northeast luxury, and finally the dish of the dish spread throughout the streets of Harbin. The people of Harbin said that if they didn't like Western food and Northeast chinese dishes, we should go and eat Morley stewed fish. It seems that de Molly stewed live fish has won the hearts of the people in Harbin.
The above allusions are mediocre, there is nothing appealing, and it is rumored that there is a beautiful love legend of de Morley stewed live fish.
According to legend, during the Guangxu period of the Qing Dynasty, there was a small town of Shangfu on the north bank of the Songhua River, with beautiful mountains and clear waters. There is an old man in the town, three men and one woman, three sons and three sons, the eldest fishing, the second making tofu, the third making noodles, the daughter named Molly, the age of eighteen, smart and clever, like a flower, but also with cooking skills, especially stewed carp, known as a must. The old man lived in this family surnamed Wei, and there was a young scholar named Wei Shiqing, Mei Qingmuxiu, who was brilliant, because his father was victimized by adulterers, he studied hard, and he wanted to take the meritorious name and reorganize the family business. Because the two families were very close, the two soon fell in love. After the death of Wei's mother, the old man and De Molly took up the burden of providing Wei Shiqing with reading, and as the exam approached, De Molly watched her beloved people sleep and forget to eat, becoming emaciated, and her heart ached, so she made the stewed fish she had in her hand for Wei Gongzi to make up for his body. Tasting the stewed fish cooked by the beloved girl, Wei Gongzi was extremely moved, and he was even more excited, and finally achieved a meritorious name, the first name of the examination, and was named a university scholar in front of the palace. And De Molly independently supported the business of the fish stew restaurant, with the delicious stew of fish, the business is hot, and the diners are endless. In the middle of the dynasty, the emperor wanted to choose Wei Shiqing as a donkey, but he was shocked, stating that he had married a wife, that the husband and wife were loving, and that they were not greedy for glory and wealth, and the emperor heard the words and felt his loyalty. A few years later, Wei Shiqing went to northern Xinjiang with the emperor, passed by his home, and ate with the emperor in his own small shop, when the emperor tasted the stewed fish made by De Molly, Long Yan was delighted, praised, not only the fish was delicious, the vermicelli and tofu were also very delicious, I did not expect that there was such a good cooking in the world. Before leaving, the emperor waved a large book of ink "Molly stewed fish, the world's first" several big characters. Since then, the de Morley fish stew has become even more popular!
When I was in school, I didn't have any sense of food, and I didn't think about how to do fish stew in Molly. Two days ago, I discussed with my friends whether to make fish, and the result was a hit. On Saturday, I went to the supermarket to buy fish, and when I bought fish, there was no carp, so I had to buy three scales, and the supermarket aunt did not clean up the fish, so she had to carry the big live fish home.
Fish bought back, but there is no experience in killing fish, this trouble, staring at the fish tangled for half a day, and finally there is no way, or in the afternoon there is no Molly stewed fish to eat, a fierce heart, with the vague impression of killing fish in the brain, use scissors to cut open the belly of the fish, take out the internal organs and fish bubbles inside, and then cut off the gills of the fish, scrape off the fish scales, better is that the three scales do not have so many fish scales. After washing, cut some green onions and ginger, put them in the belly of the fish, pour some cooking wine to marinate for a while, draw a few lines on the fish, and then prepare other ingredients, pork belly, tofu, vermicelli and so on.
Wait for the fish to be marinated, pour oil, fry the fish in a frying pan until both sides are browned, in the process of frying, be careful to turn the fish, be careful to turn the fish scattered, in addition to the knife marks on the fish can not be scratched too deeply, otherwise it is easy to fry the fish. After frying, take the fish out, pour the peppercorns, stir-fry the aroma, remove the peppercorns, add the onion, ginger, garlic and dried chili peppers, burst the aroma, pour in the fragrant sauce, and then put in the soup of boiling pork belly, put the fish in and cover the pot to stew the fish. After it is almost cooked, first add the vermicelli, pork belly, then stew for a while, and finally add the cabbage and tofu pieces, stew for a while, sprinkle with coriander and green onions, and the fragrant de Morley stewed fish can come out of the pot.
The rest of the pork belly is not easy to put in the refrigerator, so it is simply made into braised pork. Then, after simmering some rice and a bottle of Yuquan Square Bottle, I began to feast with my friends. A little fish meat is sandwiched, the meat is delicate and fragrant, the taste of vermicelli and pork belly is also completely integrated with the aroma, and the fish soup is poured on the rice, which is even more fragrant. Although the braised meat is not good-looking, the taste is crisp and tender, the fat meat melts in the mouth, and the lean meat tendons have a taste. In short, what a scent.
Wine and food, the only beauty, where is my Molly!
Author: Engaged in in-depth product research and development and project management in the health food industry, including extraction of natural products and functional research, product formula demonstration and process technology research, academic intellectual property management, new product marketing promotion and brand planning. He has set up a "Food Truth" column in the Agricultural Weekly of China Science Daily; and published a number of food-related popular science articles in magazines such as People's Daily, Life World, Science Pictorial, Financial Weekly, etc.; the winner of the headline "Qingyun Project".