When Lin Jing was killing fish, Xiao Qinghe took out a piece of old ginger soaked in vitality water, put it in a stone mortar and made it into a puree, then poured some liquor into it, sprinkled a little salt and mixed well, let it stand for a while, and filtered out the water with gauze.

After Lin Jing killed and cleaned the fish, Xiao Qinghe dipped gauze in wine mixed with ginger juice, brushed a thin layer on the fish and the belly of the fish, and marinated it for ten minutes.

While marinating the fish, Lin Jing cut the bamboo shoots into cubes and set them aside for later use.

The bamboo shoots are also soaked in Genki water.

Xiao Qinghe knows very well that his mother's cooking skills are actually quite ordinary, that is, the level of home-cooked food, and the improvement of taste mainly lies in the addition of vitality.

To make pork porridge, glutinous rice, citrus leaves, ginger, and bamboo shoots are all soaked with vitality, and fresh minced meat and fish soup will be put into it, and the taste must be better than Qingming Baba.

"Mom, burn the fire for a while, put the pork, when the oil is hot, put the fish in it and fry it on both sides a little, heat the water and stew, simmer for about half an hour, and then put ginger cubes."

There are four links in the stewed fish soup are very important, the marinating time should not be too long, nor too short, it is difficult to remove the fishy smell if it is too short, and too long will make the fish old, about ten minutes is more appropriate.

And when frying fish, only lard can be added, and only lard can make the fish soup fresher, and other oils will destroy this fragrance.

When adding water, you can't add cold water, only heat the water. Hot water allows the protein in the fish to solidify quickly, making the fish more tender. When boiled in cold water, the fish will look very old.

Finally, ginger should be put in the stewed fish soup to remove the fish, but the ginger should not be put at the beginning, and if it is put early, the protein in the fish has not yet coagulated, which will hinder the fishy effect of ginger.

As long as you can do these four things, the stewed fish soup will be so fresh that you can swallow your tongue.

Lin Jing did exactly what her daughter asked, burned on a high fire, picked a little lard and put it in the pot, waited for the pot to be hot, put the fish into the oil pot and fried it slightly, and poured the boiling water prepared earlier.

First the fire burned for a few minutes, then turned to low heat and simmered for half an hour, and when the lid was lifted and the ginger was put in, Lin Jing smelled the rich aroma of fish.

She swallowed and said, "It seems like it's really done?" ”

"It's not like, it's certain!"

The longer the fish soup was stewed, the more fragrant it became, and while the fish soup was stewed, Lin Jing began to prepare other ingredients.

Take out a basin from the water tank, the basin is wrapped with banana leaves and a piece of trough meat, which was bought at the food station when I was in the market last time, because Wu Shaoyuan said hello, so when the meat seller was cutting, he also cut a large piece of the front leg meat on it, which was very affordable.

Fortunately, the weather is not very hot yet, and it has not changed its taste when it is frozen in the water tank.

Xiao Qinghe shook his head secretly, there is no refrigerator, and in summer, it will be difficult to keep meat fresh, but fortunately, the snacks that can be sold in summer are mainly vegetarian, and there is no need to think about the refrigerator for the time being.

Chop the meat into minced meat, put it in the bamboo shoots, add a little minced ginger and chopped green onions, beat a few eggs and stir well.

The stuffing is adjusted and slightly dry, and at this time, the aroma of the fish soup in the pot is already drooling.

Xiao Qinghe cushioned his feet, looked at the steaming pot, and said, "Mom, how about tasting the fish soup, if it's not fishy, add some to the filling." ”

Although he was very confident in himself, when it was time for acceptance, Xiao Qinghe was still a little apprehensive in his heart.

Lin Jing also swallowed her saliva and said, "I think it should be fine." ”

If there is a fishy smell, where can it smell so good?

She lifted the lid of the pot, and after a burst of heat dissipated, she saw that the fish soup in the pot showed a beautiful milky white, and couldn't help but murmur: "This fish soup looks really beautiful." ”

"Mom, try it."

Lin Jing scooped a spoonful and put it in a bowl, gently blew it to cool, and took a sip carefully and expectantly.

There was no salt in the fish soup, but a little bit was put in the pickled fish, and the soup tasted a little light, but the fresh fragrance of the fish filled the mouth, which made Lin Jing sigh with satisfaction.

"Mom, how does it taste?"

"Taste it for yourself."

Lin Jing handed the bowl to her daughter, Xiao Qinghe couldn't wait to take a sip, and then her eyes narrowed like a cat.

Such a delicious fish soup is amazing!

After drinking the soup in the bowl in a few sips, Xiao Qinghe's eyes were shining, he raised the bowl high, and said loudly: "Mom, have another bowl!" ”

Lin Jing added another bowl to her daughter, and scooped another bowl herself.

After drinking this bowl of fish soup, the mother and daughter were slightly satisfied.

Lin Jing said happily: "White meat is better than red meat, there are so many fish in the river, and this thing doesn't cost money, so we can go to the next basket every once in a while." ”

At this time, the fish were not very popular, and not everyone could get rid of the fishy smell like Xiao Qinghe, so although there were many fish in the river, no one went to catch them, so the children would catch some small fish and shrimp to play.

Having found such a huge source of meat, the lives of Lin Jing's mother and daughter can be expected to improve soon.

Since the fish soup was not fishy at all, Lin Jing was very relieved to scoop a few spoonfuls and put them into the filling, making it thick.

In the past, Lin Jing made pig cakes, which was to form a round ball, but of course this can't be the case now.

With the example of Qingming Ba in front of her, Lin Jing naturally knew that the appearance of the food was more delicate, which could also affect sales. In this way, this pig can't be wrapped casually, and it must be wrapped like a pig.

She thought about it for a while, pinched a rice ball, flattened it in the palm of her hand, scooped a spoonful of the filling and put it in, first formed a round ball, and then kneaded it into an oval, gently pressed one end, pinched both sides of the thumb and index finger and pinched it gently, a pig's head was more vividly displayed, and then pinched the glutinous rice on both sides a little bit to branch out, just like pig ears.

Xiao Qinghe clapped his hands and said, "It's too similar!" By the way, Sesame, Mom, do you have sesame seeds at home? Isn't it like an eye when you order a sesame seed on one side? ”

"It seems that there is still a point, I didn't make rice balls during the Lantern Festival, and there are still some sesame seeds left, I'll get them."

Waiting for Lin Jing to find sesame seeds, he put a black sesame seed on the pig's face and put it on the citrus leaves, it was just too vivid, and it was a little pig alive!

"That's perfect!" Xiao Qinghe licked her lips, this white and chubby pig, she wanted to eat it.

"Mom, let's steam a few in the evening and taste it first."

"Okay, mom will steam a few for you."

Lin Jing's hands are very skillful, and they are very familiar when they wrap a few, and they wrap one in two or three clicks, and after a while, the filling is finished, and hundreds of pig porridges are placed on the tender green citrus leaves, and they are neatly stacked in bamboo buckets.