In the winter month and a half, it was only nine years old. It wasn't cold yet, there were even a few good days of warm days.
Pull the net to fish, kill pigs and sheep for the New Year. Nowadays, it is rare to slaughter pigs and sheep, because these domestic animals are time-consuming and laborious, and they bring a lot of housework.
Fish are basically wild, eat more if you have them, and eat less if you don't.
Bucket fresh fish is a seasonal dish that can only be eaten in winter and is not available in other places and seasons.
There is a local fish called "silver carp", which is the most commonly used ingredient. The silver carp is cut into pieces, and stacked into a bucket with a layer of fish and a layer of salt, which does not need to be stirred or mixed. The wooden barrel is not easy to find now, there are not many pickles, just use a ceramic sea bowl, you can choose a clay pot and a clay pot for pickling, the one produced in Guoyao Town is very suitable, seal the mouth with plastic wrap, and put it at room temperature in winter. Ten catties of fish two taels of salt is enough, according to this ratio, the salting time is short (three or two days) to put more salt, and the long salting time (one or two weeks) is less salt. The fish in the reservoir does not have a muddy smell, and it is enough to put salt, and if the fish meat wants to be smoother, you can pour a little cooking oil to seal it. For the silver carp bought in the market, you can marinate it with green onion and ginger appropriately, and you don't need to put other ingredients. Friends who like spicy food will wait until the pot is ready to put the chili peppers. If you like to eat spicy, you can marinate it with pepper oil. When eating, first put the appropriate oil in the pot to fry the fish, both sides are slightly yellow, you can let go of the water to boil, and the most suitable for seasoning is to put chopped garlic sprouts or coriander. If the fish soup is delicious, it is also delicious to boil some cabbage leaves and thick tofu.
The marinating time is flexible, but not too long. You can take it and eat it while marinating it, and when the fish is marinated, you will eat more than half of the fish. In the month of Layue, the villagers in the big hometown walk around a lot, today there are guests, just clip a few pieces out to cook and eat, and the rest is left in the barrel to continue to pickle.
The fish is not salted for as long as possible, and it cannot be continued to be salted after two or three weeks in the wax moon. After two or three weeks, I haven't finished eating, and I have to marinate it, and I will use bamboo silk to string it up and take it to the sun to dry, just like drying bacon. So when we were young, we all ate bucket fresh fish in the wax moon, and the bucket fresh fish at noon on the Chinese New Year's Eve tasted the best, and the pickling time was almost over, and it was rare to eat bucket fresh fish in the first month of the year.