In the past, it was absolutely a psychological question whether the big fish was delicious or the small fish was delicious-in an extraordinary period, big fish and big meat was one of the beautiful dreams of the poor for their future life. It seems different now. 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 "hurried" by feed, while the small fish are primitive, so all the problems are self-evident.

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

The method of freezing fish is quite simple, so you need to pay attention to the choice of materials. 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 freezing, and the meat is tender and can be fully dissolved in soup. The frozen fish is rich in protein and calcium. When cooking, wash the fish, remove the internal organs, cut the fish into small pieces, and 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, boil over high fire, put in a bowl, cool and condense before eating. If dried fish is used as raw material, it should be soaked for an hour or two and then chopped by hand. It is best to add peanuts or soybeans when cooking, so that the fish jelly tastes as good as fresh fish.

It should be said that the days when ice and snow were closely linked with fish jelly are 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 to eat fish jelly is no longer winter. As far as Lingnan is concerned, because the four seasons are like summer, frozen fish was 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.