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After stewing fish in Mingfeng iron pot for half a quarter of an hour, the steaming pot lid was lifted, and the smell of fish and sauce came to my face, which aroused people's strong appetite. Last year, when I traveled to Harbin, several fishermen in the city were anxious to eat fresh food next to a fisherman's fish pond on the Harbin River, so Li Laohan came to a fisherman to eat, put a big iron pot beside the fish pond, cleaned up the lively fish, changed it to a few knives, and put it in boiling water with seasonings for stew. This way of eating tastes good, and people in the city use it after they learn it. In fact, this is an individual example of stewed fish in iron pan, and this way of eating really came from Heilongjiang. To put it bluntly, iron pot stewed fish is a self-service hot pot eating method. Diners sit next to this big iron pot stove and choose the big rod fish, green roots, squid and Xingkai Lake fish in Wuhan by themselves. These are all packed up. Put the fresh fish and seasoning into the boiling water, cover it and wait for half an hour. While waiting, you can also order some side dishes and a few bottles of wine. In this slightly cold autumn, sitting next to a hot iron pot and chatting while drinking is a good place to enjoy delicious food and friendship. This way of eating is simpler than eating hot pot. You can not only add fish, but also add vermicelli, tofu and vegetables, which can be added directly at one time. Diners don't have to keep putting vegetables in the pot. After half an hour, the steaming pot cover is lifted, and the smell of fish and sauce is on the face, which arouses people's strong appetite. Picking up the fish in a big iron pot and drinking fish soup is very delicious. The taste of vegetables is also contaminated with the smell of fish. From the eating atmosphere to the taste, it seems that people have returned to the fishing village, which makes people feel peaceful.
Reprinted with attribution:
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