Northeast pot-stewed, a unique fish flavor and delicious. Simple, practical and affordable, it is a delicious food that I will never give up in my life. Pot-stewed, also called hearth fish. Everyone uses the stove as a dining table, and the iron pot is a cooker and a tableware. When friends meet and family get together, they all like to find a pot to stew in. Everyone sits around the stove and watches the hot pot, adding soup and fish. Waiting for a moment, the iron pot will stew a particularly delicious fish flavor.
People can't consider the burning of the flame in the stove chamber and the fumigation of the hot air in the iron pot. When the steaming air billow rolls up a pot full of fish fragrance, people raise their glasses with affection and enthusiasm, munch on the fish in the iron pot and taste the wine in the cup. It seems that they are not only eating fish, but also enjoying the spice of life.
My first pot-stewed meal was about forty years ago in the northwest of my hometown Moon Bubble (Da 'an, Jilin), a place called Xiaohuangshan. The stove is under an old elm tree in the southeast corner of the yard, which was dug out according to the terrain. The stove is almost flush with the ground, except for the side with the chimney, and the other three sides are dug down as deep as the calf.
Build a squatting and sitting trench and a small earthen platform. Only when you look down can you feel that the stove is three-dimensional. Teacher Fu surnamed Xian, who is also a clean man, specially set elm boards about a foot wide on three sides of the stove, which looks clean and neat. It seems that he knew in advance that we were going, so he prepared the food early and waited.
As soon as our carriage stopped, he quickly lifted the heavy wooden pot cover, picked up the pot shovel and shoveled down the big cakes of corn flour, which were placed in gray earthen pots in scales. When the lid was lifted, the special fish smell made people drool. Uncle Men, the leader of the production team, is familiar with the rules here and motioned for us four or five boys to sit around the pot.
Pick up the big cake of corn flour, and the chopsticks will brush the fish from the pot. Two fish in a big cake, fresh and enjoyable. Master Xian happily filled three bowls of fish soup for us, while filling it, he said, "There are few bowls and chopsticks, so you guys take turns drinking. Eating here is' will eat'. " "Oh, such a delicious thing is also called' will eat it'?"
I can't help zheng! At that time, it was the production team that sent us to plant hemp in the land reclamation. We stayed for five or six days in a row, and we ate the iron pot stewed fish and popcorn cakes all around the stove for three meals a day, but no one was tired of it. How is the fish flavor stewed here? I became curious about its practice. Every day, when Master Xian makes a fire and cooks, I pay attention to the observation behind the stove.
Later, I found that Master Xian's fish stew was not much different from his mother's practice. Then why can't the same fish, the same ingredients and seasonings stew the fish flavor here? Further careful observation, I found that there is really something here that our family can't compare with and absolutely can't do. First of all, the oil used in the frying pan is fish oil, which is the accumulation of the salty master on weekdays; The fish soup in the pot is half the old soup that has been boiled for many years.
Then there is the cool moon soaking in water. Fantastic! It is no wonder that after the two fish pots get away, such delicious fish fragrance can diffuse in front of and behind the house. Pot stew officially entered the county seat, which should be in the early 1990 s. At first, there were only two counties in the county: "Laode Pot Stewed" and "Laoge Pot Out". That is to say, in three or five years, there were twenty or thirty kinds of "hearth fish and pot-stewed".
I never thought that his famous iron pot stewed fish had become a brand of hometown food culture after some creation. When pot-stewed just settled in the city, it still followed the original practice. Later, with the improvement of the environment, the practice also improved a lot. What remains unchanged is the cast iron pot, the wooden pot cover and the fire. What has changed is that each family has a "secret system".
They all replaced the process of frying the pot and boiling the soup with the "old soup" cooked in advance. As soon as the guests were seated, the fire master lit the wooden pestle, and the iron pot quickly warmed up. The waiter took the soup pot and poured it into the pot politely. One of them rolled away and put the fish in the pot, conveniently covered the pot and controlled the heat. The waiter said "it's ready to eat" when the fish fragrance billowed around the lid.
Just lift the lid, and immediately a mass of white hot air gushed out with fish fragrance. At this time, the range hood at the top of the shed instantly swept away the hot air on the stove. Before the stove was calm, the guests couldn't wait for this delicious fish fragrance! The waiter put a piece of fish on each guest, and then served a bowl of hot fish soup, after which the guests could enjoy it to their heart's content.
During the dinner, gentle waiters come from time to time, either to add firewood to the stove or soup to the pot, keeping a close watch on the heat, and reminding you whether to add something to stew when the pot is hot enough. Customers order some hand-torn eggplant, brine tofu, vermicelli and the like according to their own preferences. When the dishes are served, the waiter casually adds a few wooden pestles to the stove to adjust the fire.
After a while, the iron pot will roll away again, and then it will conjure up a delicious fish soup stew, or eggplant stewed in fish soup, or vermicelli stewed in fish soup. The special taste of "fish soup stew" once again aroused the interest of diners, and savored the delicacy of iron pot reconstruction during chewing. Speaking of which, I really admire the intentions of my hometown people. In those days, the "will eat" limited by conditions turned into an exclusive delicacy after several experiences.
Delicious food contains the attitude of hometown people and things and things, and it is infiltrated with the hard work and wisdom of many people!