In the past, it was definitely a psychological question whether the big fish is delicious or the small fish is delicious-in extraordinary years, big fish and big meat are one of the beautiful dreams of the poor for their future life. Now it seems different. Big fish and big meat are getting farther and farther away from green food. Who wants to deal with "feed" every day? Most of the big fish are the products of "urging" with feed, while the small fish are original, so all the problems are self-evident.

However, it is also a problem that small fish are prickly and taste "prickly". Of course, if we lock our memory or eyes on the north, we will think of a kind of food, a kind of food related to snow and snow-fish jelly. I believe that most adults who have experienced the snowy scenery in the cold winter months have a deep affection for frozen fish in their childhood. Those extraordinary years, not to mention big fish, even small fish are rare things, only closely related to the year. The little fish should also save some food. Fortunately, there is a snowstorm at the end of the year, so let's turn it into a fish jelly. Because of this, even if there is only a catty of small fish, it will take months to consume it. After all, water is an important part of the fish jelly.

The method of fish jelly is quite simple. It should be noted that the spines of small fish should be small and soft, and the meat should be tender and smooth, because this kind of fish can be eaten after being frozen, and the meat is tender and can be fully dissolved in the soup. After being made into fish jelly, it is rich in protein and calcium. When cooking, wash the fish, remove the internal organs, cut the fish into small pieces, add appropriate seasonings: onion, soy sauce, vinegar, salt, cooking wine, pepper, pepper, ginger, etc., fry in oil for more than ten minutes, then add water, cook with high fire, put it in a bowl, and eat after cooling and condensing. If dried fish is used as raw material, the dried fish should be soaked for one or two hours, and then shredded by hand. It is best to add peanuts or soybeans when cooking, which will make the fish jelly taste as good as that made from fresh fish.

It should be said that the time when snow and ice were closely linked with fish jelly is gone forever. Now, refrigerators and freezers have entered thousands of households. In this way, the seasonal characteristics of fish jelly will disappear without a trace. In this way, the best season for eating fish jelly is no longer winter. As far as Lingnan is concerned, because the four seasons are like summer, frozen fish is unheard of in the distant past, but now, if you want to taste frozen fish-appreciate the realm of "five days of ice and fire", it is easy.