? 2. Every May and June, groups of anchovies migrate from shallow sea to the Yangtze River estuary to lay eggs. When baskets of silver fish arrived from Chongming Island. This kind of grilled fish must be on the table of Shanghainese as soon as it comes up.

? 3. If you want to grilled fish, you should use female fish. In spring, there are many kinds of seeds in the stomach of anchovies, and the meat is fresh and tender. When they are fried to crisp bones, they are soaked in seasonings to absorb enough flavor. Serve them wine, and they will drool in their dreams. Of course, eating female fish with young in spring is very lack of environmental protection concept and needs criticism. Cucumber fish is a common catfish in the United States and is often used as grilled fish. The taste is ok, but it's not good without phoenix tail.

? The marinade is prepared in advance, and each family has its own taste. I usually use two pieces of cinnamon, one piece of rock sugar, one and a half star anise, a little licorice, one piece of fragrant leaves, one piece of onion, one piece of ginger, half a cup of light soy sauce, half a cup of old bittern at home, two cups of broth or water, and cook for 15 minutes, plus one tablespoon of cooking wine. After cooling from the fire, refrigerate overnight.

Take out the entrails of anchovies, scrape off the scales, wash them, stuff the eggs back into the belly of the fish and dry the water. Take an oil pan, heat the oil to 40%, and fry the fish until crisp. Finally, soak the fried fish in the marinade. Frying, small fish is more difficult than big fish. Fry until crisp, but not too much. Heat and patience are always important. While frying, while soaking, while eating, originally a catty, at the table, there are only seven taels left.