The main function of the kettle is to boil and stew, and the shape of the kettle is a round bottom and a round belly straight mouth, which means that when cooking, the flame will go up with the spherical bottom, almost completely wrapping the entire kettle, and the inside is heated evenly. The heat conduction of pottery is slower than that of metal, and it also has special air permeability, so the taste of the food made is of course different from that of modern iron pots, just like modern people pay attention to casseroles and clay pots for stewed soups.

Lin Yi boiled the pottery kettle with boiling water five times, and then asked Yang Tingting to send someone to buy a half-catty live crucian carp in a nearby supermarket.

Stewed fish soup, no seasoning, no salt, stew the fish in one go, only bone spurs remain, it must be snow white soup, without a little variegation - if the color is not white, it means that either you put the seasoning that should not be put in, or the fish is not cleaned, the pot is not cleaned!

"Don't you need to put any seasoning?" Yang Tingting couldn't wait, staring at Lin Yi putting the fish pond into small bowls, and couldn't help but complain in her heart, why did she buy such a small bowl in the first place?

Although this is an office, the prepared Western-style kitchen is more used as a wine bar counter, but occasionally when you don't want to go out to eat at noon, get a simple sandwich or something to fill your stomach, where did you think of preparing a few large bowls?

"You taste it first, and if you want to eat something salty, you can sprinkle it with a little salt. Lin Yi said with a smile, "But I suggest not putting anything." ”

The pottery kettle is not big, but the bowl is too small, not even as big as the gaiwan for making tea, Lin Yi filled several bowls in one go, and there were more than half of them in the kettle. As soon as she put down the small soup spoon, Yang Tingting couldn't wait to grab a small bowl, blew the hot air, took a small sip, and suddenly her eyes narrowed into crescents.

"It's so fresh...... Yang Tingting sighed, "Old Song, you can also taste it." ”

Old man Song smiled, and then he took a bowl unhurriedly and blew the hot air gently. The old man has also eaten the master he has seen, just stewed fish soup, where can he get into his eyes?

But after taking a bite, Old Man Song's eyes suddenly widened, this smell ...... It's so fresh!

After taking another bite, Old Man Song drank the small bowl directly, and then sighed beautifully and said: "It is said that the word "Xian" was originally composed of three "fish" characters, but it was only because the fish belly mutton made by Yi Ya was more delicious than three fish, so it became a fish and a sheep. The fish-belly mutton has been lost, and this stewed fish soup is undoubtedly and deservedly the king of deliciousness......"

"Poof, Song Lao, Lin Yi will make fish-belly mutton. Yang Tingting exclaimed, "He came this time specifically to make fish belly mutton for my grandfather." ”

"Huh?" Old Man Song's eyes widened again, and he carefully examined Zhuang Qiang's anxious eyes, and then frowned and said, "It feels a little familiar...... Oh, by the way, that cooking show on TV, is that what you filmed?"

"Old Song, have you also watched my show?" Lin Yi smiled and served him another bowl of fish soup.

"I don't usually watch TV much, but my wife likes to watch your shows, and I occasionally follow along. Song Lao smiled, "But I have to take a serious look at your show in the future, such a simple way to cook, the taste is so delicious, this is the real god of food, haha." ”

Lin Yi smiled slightly, this method looks very simple, but it is not so easy for others to achieve the same level of deliciousness as themselves. The first is the ratio of fish to water, if there is not more water and less fish, then the soup will be too light, if the fish is big and the water is too small, the soup will not be refreshing enough. In addition, the pottery kettle is indispensable, if you use an iron pot to stew fish, there will inevitably be a faint iron smell, casserole, clay pot is almost the same, but they still can't be as multi-faceted as the pottery pot.

Well, even if you find a clay pot, do you have an ancestral inheritance? If not, you can only ensure that the fish soup is delicious, and it will not make people feel happy when they take a sip!

"Bring me another bowl. Yang Tingting drank all the bowls and handed over the small bowls.

"Alas, I originally thought that I would be the first to taste the taste of fish soup cooked in a pottery kettle that has been brewed for more than 2,000 years......" Lin Yi muttered while serving another bowl to Yang Tingting, and the poor girl was dumbfounded when she heard this......

I boiled it in boiling water a few times, can it be cleaned? Is this thing really used as a funeral object? Probably not? Because the soup just cooked is so delicious, there is no smell at all, it should be very clean, right?

Seeing that Lin Yi handed over another bowl, the thick umami stimulated Yang Tingting's sense of smell, so she gritted her teeth - no matter what, eat it first!

Lin Yi laughed, and then he drank the fish soup himself without hurrying-with Yi Ya's taste inheritance, how could Lin Yi not be able to tell what the various flavors contained in this pottery pot represented? At least Lin Yi didn't distinguish a little smell of rotting corpses from it, which proved that although this thing was buried in the soil, it was not used as a burial object. In addition, except for the smell of some earth, it is not eroded by anything unclean, so just boil it in boiling water, and it can be used directly for cooking!

And with this clay kettle, tomorrow's fish belly mutton will be more sure to be restored, and even surpass the original invention of Yiya.

Because Yi Ya was a person in the Spring and Autumn Period, the cooking technology was still relatively backward at that time, and the cooking methods were still mainly boiled, steamed, roasted, etc., and the condiments were far less varied than in later generations, such as what chili pepper, which was introduced to China in the Ming Dynasty, and pepper and fennel that are very commonly used in cooking today were introduced to China in the Han Dynasty.

In that era of backward cooking utensils and lack of condiments, the method of fish belly mutton was of course very simple, and it was absolutely impossible for a certain chef to claim that the cooking method was restored - the fish was coated with lard and baked in the oven?

In fact, the cooking method of real fish belly mutton is very simple, and the seasoning used is also very simple - boil the mutton in a clay kettle, and then put the mutton in the belly of the fish and steam it!

China is the first country in the world to use the cooking method of "steaming", which can be traced back to the Yanhuang period. Steaming can retain the original flavor of the food to the greatest extent, and make the ingredients fresh, fragrant, tender and smooth, this method is far from the oldest "roasting" can be compared.

The biggest feature of fish belly mutton is "fresh", what other way can retain the "fresh" taste of food more than "steaming"?