Most of our children who grew up in the countryside are familiar with grilled fish.
There are streams and ponds outside the village, and crops are irrigated by these waters all the year round. In the face of drought, even though the pond is almost at the bottom, the stream is still flowing happily. Where there is water, there will be small fish and shrimp.
Catching fish and shrimp is our favorite thing to do. Picked a lot in the stream, blocked both ends with mud and stones, and quickly scooped up water in the washbasin. When the water dries up, we can catch many loaches, crucian carp, shrimps and crabs. ...
Although they have been treated like eye inflammation one by one and have to be lectured by adults when they go home, they still feel quite happy. It is not the enjoyment of the taste when eating, but the pleasure and happiness brought by that process, which I think is irreplaceable by anything.
In the pond, we use the self-made tool, a square mosquito net cloth, arched by two equal thin bamboo pieces, fixed at four corners, fixed at a balance point between the bamboo pieces with strong lines, and tied a small bamboo pole on the long line. Put the bait (stir-fry the coarse chaff with a little oil, mix some rice and put some star anise is better), find a pebble, (speed up the sinking) put it in the pond, wait for more than ten minutes, and then gently lift it up with a bamboo pole in your hand (keep your hand balanced and shake it, and those strange little things will run away after eating). Lucky people will have one, and unlucky people will have one.
Generally speaking, I have never returned empty-handed. As long as you go out, you will always come back for a rare meal. It is usually when the weather is cool, early morning or dusk, and it is better after a heavy rain. At this time, the fish will come out to feed. After I got it back, I went about milking one by one. Squeeze the fish excrement to wash the sediment, and then bake it slowly with firewood. Remember, heat the pot first, it's best to put some oil in it and paint the bottom of the pot so that the fish won't touch the pot. Not too big, watch, cease fire, let the pot cool down and turn gently, so the fish will not break; Then add fire to dry the other side. Our grilled fish is always the best. Besides experience, we must be patient, dry, not stupid and delicious.
It's hard to eat authentic grilled fish now. Only those baked with firewood and iron pots are the purest, mellow and authentic. Boil the tea oil, fry the grilled fish in the oil, put a handful of peppers, add a little clear, a poplar and a lobster sauce. The smell is fragrant, and the lips and teeth remain fragrant after eating.
Although you always stop to look and smell the seemingly baked fish in the market, sometimes you can't help but buy some and try them at home. It just comes from an unspeakable complex in your heart, but you can't taste it anymore.
Grilled fish with fire, in my youth past, is just a feeling, just like the feeling of first love, always so fresh.