父亲擅制馔,母亲这方面也不差,尤其擅长做鱼。记忆中,儿时只要家中买来条大鱼,姑且不论种类(20世纪80年代的时候大多是鲤鱼或者花鲢),晚上必定是有四菜一汤吃的。首先鱼头被斩下来,加上豆腐放进砂锅做成鱼头豆腐汤;鱼腹被分成两片,一片用来做清蒸鱼,一片用来做香糟鱼片;脊背剁成块,先炸后沁做成熏鱼;鱼尾是活肉,是全鱼除了鱼眼窝外最好吃的地方,做成名菜红烧滑水往往是下酒的佳肴。虽然已经过去许多年了,但我依旧能够清晰地记得在那个物资匮乏的年代,这样的四菜一汤几乎是一种奢侈的行 My father is good at cooking and my mother is not bad at this aspect, especially good at fish. Memory, childhood as long as the family bought big fish, regardless of the species (mostly carp or silver carp in the 1980s when the time), there must be four dishes and one soup at night. First, the head is cut down, add tofu into a casserole made of fish head tofu soup; fish belly is divided into two, one for steamed fish, one for the bad smell of fish fillets; chop back into pieces, first fried Qin made made smoked fish; fish tail is live meat, fish is the best fish in addition to the fossilized nest places, made famous dishes Braised water skiing is often wine delicacies. Although many years have passed, but I still can clearly remember in that era of lack of supplies, such a four-soup is almost a luxury line