Let's wait for someone who eats fried dumpling.

My hometown is in northern Anhui, where the most unforgettable food is the fish pot stickers, which are similar to those in the streets and alleys of the city. These two kinds of food should be in the same strain, but the pot was obviously improved by the merchants to facilitate the mass production of hotels in the city. Careful study shows that the methods and materials are very different, and the taste is even different.

The most authentic way to eat home fried dumpling is small fish fried dumpling. In my hometown, you can paste a circle of pot stickers before cooking and make do with it, but seriously, only the small fish pot stickers taste the best.

The most important thing in making small fish pot stickers is to choose fish. Fish is small, miscellaneous and fresh. In the past, there were many ditches and ponds all over the village. It's normal to catch fish and touch shrimp, but we have to eat according to the weather. These fish come in different sizes and colors, and there is no way to pick them up. Sometimes even shrimp and loach are not disgusted, and they are simply stewed in one pot, but it is this eclectic randomness that makes this delicious food emerge one after another. Not to mention that the fish is fresh and tender, the taste of fish with different tastes will be stronger when they are tortured together, which is too strong to melt.

The most precious thing about fish pot stickers in my hometown is that fish can be caught and eaten at any time, and the fish that everyone can get together every day are different. You can't define any taste quantitatively, which doesn't mean that this is the correct proportion. In fact, the soul of small fish fried dumpling is that every dish is a chemical reaction of different fish. You never know where its most elegant taste is, but it seems that every time it is memorable, it is hard to find it if you miss it.

Practice is also the key, and you must use a large iron pot that burns firewood, not some stingy small pots in the restaurant. Heat the oil until it sizzles, and then pour the washed fish into the pot. The oil exploded one after another, the oil smoke rose, and the fishy smell quickly filled the whole kitchen. Standing by, the sense of smell can start a happy journey in advance.

When frying fish, it is best to burn wheat straw or rice straw in the stove chamber. This kind of thing is flammable, with even and strong firepower, and it is heated quickly but not fried. After frying, add water. It is best to add soybean straw, which is resistant to burning and has lasting firepower. Stew slowly and eat hard. While stewing the fish, the important project on the other side began.

Fish pot stickers, as the name suggests, are equally divided.

Most earthen pots in the city stick pieces of pancakes on the extension of the pot, which is convenient for different people to use chopsticks. In fact, my hometown always sticks a circle around the pot, and it is thick enough. This is not just a matter of satiety, because fish soup takes a long time to stew. If the fried dumpling is very thin, it is either sticky or subsidized after cooking, and it has not yet tasted.

Only thick pot stickers can withstand long-term stewing without rotting, and at the same time, they can absorb the umami flavor of fish soup into bread to the maximum extent. I also found a puzzling way to eat the city pot. Some restaurants like to make pot stickers with dough, which makes people unbearable. Dough soaked in soup tastes boring. The fried dumpling in my hometown is also called dead bread. No baking powder is needed at all. Just stir the water in the flour until it becomes dough. Stick a circle around the fish soup in the iron pot, which is chewy and fragrant. It makes my mouth water.