Thinking too much about people and things will inevitably lead to rigidity, but the taste of food is particularly fresh.

When I'm bored or sitting around, I unconsciously think of all kinds of delicacies from my hometown. They linger in my mind, dance on the tip of my tongue, and often make me salivate.

I don’t know what’s wrong these days. I really want to eat fish stew in a big pot.

I have traveled to many places and eaten a lot of special fish. Hunan’s chopped pepper fish head has smooth meat and a soft and glutinous texture, which leaves your lips and teeth fragrant after eating it; the squirrel mandarin fish in Subang cuisine is crispy on the outside and tender on the inside, sweet and sour.

, with a long aftertaste; the white fish from Taihu Lake is tender and smooth, melts in your mouth, and tastes better when steamed; the grouper from Xiangshan in Ningbo has smooth skin and smooth flesh, and is full of fragrance, which is a rare delicacy in the world; the pickled fish from Sichuan is both spicy and spicy

, sour and delicious, making people want to stop... These specialty fish have different styles and tastes, representing the dietary characteristics and food culture of different regions, and enjoy a high reputation in Chinese recipes.

Eating such a delicious food once in a while will be a good taste experience. If you eat it often, few people will be able to tolerate it.

As the saying goes, a person is nourished by the soil and water. Hometown food and mother's food are the deepest impression on a person's body. The big iron pot for cooking is made of pig iron. It is one meter in diameter. It is placed on the stove and heated with firewood.

, if used properly, a large iron pot can be used for more than 10 years.

The large iron pot is very versatile. It can be used for cooking, frying, frying, stewing, steaming, and various food processing methods.

The taste of stews made in large iron pots cannot be replicated in modern kitchens. Fish stew in large pots is the specialty of large iron pots.

There is a river in front of our village, called the Sow River. The river is about 10 meters wide. There are many fish and shrimps in the river. When I was a child, I often went to the river to fish. I could catch more than ten crucian carp in half a day.

It is a good ingredient for making fish stew in a large pot.

Stewing fish in a big pot requires coordination. I am small and can only light the fire. My mother tidies up the fish and adds an appropriate amount of lard to the pot. After the lard has melted, add onions, ginger and garlic and stir-fry them. Then add a few pieces of lard to the pot.

Ladle of water, cover the pot, and bring the water to a boil. When the edge of the pot starts to steam, she lifts the lid, pours the fish into the pot, and adds salt, soy sauce, chili and other condiments. There is one more important thing at this time.

The only thing to do is to stick corn tortillas on the side of the pot.

Delicious big pot of fish stew. One pot of fish and one pot of corn tortillas is a hearty meal.

My father came home on time, and when we sat down at the dinner table, my mother served up the prepared crucian carp and corn tortillas. Our family talked, laughed, and feasted. This scene often happened when I was a child.

We usually eat crucian carp, but during holidays we eat carp.

Carp is very popular in our local area. It symbolizes wealth and good luck. Since ancient times, there has been a saying that carp leaps over the dragon gate. Eating carp will bring good luck in the new year. Therefore, carp is always on the dining table of every household during the Chinese New Year. Carp is also stewed in a large pot.

A larger carp weighs four to five kilograms and needs to be stewed for about half an hour. The carp is delicious, and the fish meat and fish soup are equally delicious.

Later, we locals began to eat silver carp, and the custom of eating carp during the Spring Festival was gradually replaced by eating silver carp.

Compared with carp, silver carp has more fish meat and has a better taste. However, no matter how you change the fish, the method of eating fish with tortillas has not changed either. It is a classic combination that I have had for as long as I can remember.

It is also the most familiar smell in my memory.

Fish stew in a big pot may seem ordinary, but what kind of home-cooked dish is not?

The simple appearance of the food carries the owner's deep friendship. It is the taste of home and family affection.

The Spring Festival is approaching day by day, and I am starting to feel restless, and the gluttons in my stomach are starting to stir up. Sitting together as a family to eat is the most simple and simple wish of all Chinese people. To realize this wish, we still have to wait.

Now my heart has already flown far away to that familiar place. I look forward to that day coming earlier, when I can use delicious food to make up for the shortfall of this year, and use filial piety to repay my debt to my parents. I look forward to,

I look forward to it.