Chapter 156 Fishing and Clam Meat
I just found out that Brother Liu and Sister-in-law Liu have known each other since they were little, and can be considered childhood sweethearts. No wonder they have such a good relationship.
After listening to Aunt Liu tell her story about herself and Brother Liu for a while, the fish was finally grilled.
The fish skin was slightly charred. After letting it cool slightly, gently pinch off the skin with your hands and eat the fish meat inside.
The fish inside has a fragrant aroma from being grilled over charcoal, and it's tender and not fishy at all.
The four of them each had a large fish and were so engrossed in eating that they didn't even have time to chat.
After they finished eating, they kicked the dirt next to them to put out the fire, and then carried the buckets of fish onto the donkey cart.
They turned back and carried the 20 or so river clams from the ground back to the car.
I even left an empty bucket. When I went to the spot where I had just found the small fish, I used a net to scoop up a few fish and poured them into the bucket, then added some lake water.
This is what I plan to take back and raise slowly in the pond.
Looking at the colorful little fish in the bucket, I was overjoyed at the thought of raising them in my own pond.
The donkey cart was loaded with too many fish and clams, so we couldn't take the cart back.
Brother Liu led the donkey slowly ahead, while Sister-in-law Liu, Taozi, and I chatted behind the donkey cart.
The sun wasn't so strong in the afternoon, but I still sweated quite a bit while walking.
Brother Liu first dropped me off at home, unloaded the buckets and clams from the car, and then the group prepared to leave.
"Wait a minute, it'll still be dark. Let's pick some peaches and plums from the mountain to take home and eat."
"Oh, no need, no need, you can keep it for yourself."
Brother Liu and Sister-in-law Liu probably don't know how many peaches and plums I have on the mountain, so they politely declined.
"No one is managing this mountain now, there are fruit trees everywhere, so you can pick them. They'll spoil if you don't eat them."
He took two cardboard boxes, led the three of them up the mountain, and picked a whole box of peaches and a box of plums.
There are fruit trees near the Baizhen base, but they are all crabapple and pear trees; you can't get peaches or plums there.
He placed two large boxes of fruit in the car, then grabbed a few handfuls of mint leaves, put them in a plastic bag, and handed it to Aunt Liu before letting them go home, satisfied.
As soon as I opened the door, my four dogs rushed out excitedly and circled around me. It seems they missed me.
He led a few dogs and carried a bucket of small fish to the pond, then dumped the entire bucket of fish into the pond.
The little fish, newly introduced to the water, scattered in a riot of colors; it was a beautiful sight.
Little Melon, unaware of the depth, plunged into the water, followed by Little Three and Little Four. The fish that had been swimming around on the surface were all frightened and disappeared.
Well, it's hot, so letting them cool off isn't a bad idea.
Thinking of this, I took a stick and went to the enclosure to pull out the ducks, then drove them to the pond.
Ducks are natural swimmers, so let them swim in this pond and relax.
The duck whose wings I clipped flapped its short wings and quacked as it raced into the water.
All the ducks went into the water and mingled with the four dogs, creating a very chaotic scene.
After the dogs had finished playing and came ashore, the ducks finally got to enjoy themselves.
The little head dipped into the water, took in some saliva, and poked around on its body, washing its wings and neck until they were clean and white.
Seeing them enjoy themselves makes me happy. Since we've raised these little creatures, whether the purpose is to kill them for meat or to wait for them to lay eggs, we should make sure they are as comfortable as possible while they are alive.
She was staring at the chubby little ducks with a big, aunt-like smile when she suddenly noticed something was off.
The little fat duck stuck its beak into the water and stirred it for a while, then tilted its head back and swallowed something.
Didn't it swallow my little fish?
The little fish that I painstakingly brought back from afar were eaten so fresh and delicious!
Sometimes, even the plump ducklings don't have to live too comfortably. I angrily grabbed a small stick and chased them all ashore, then out of the ravine.
Although the ducks didn't want to leave, I used force to chase them all out.
They ate all the little fish I just brought back! That's outrageous! I was keeping them to add biodiversity to the pond.
A group of wet ducklings rushed back to the enclosure, and the chicks stared curiously at the water on their bodies, suspecting that I had given the ducks special treatment.
Feeling guilty, I left the fencing factory and went home to deal with the big fish and clams.
The big fish was trapped in a bucket and was already lacking oxygen; it had almost no energy left.
They were all stunned with sticks, their scales removed, and their bellies cut open in one swift motion.
Now I have countless fish lives in my hands, and I kill them without hesitation or any pity.
There were 11 fish of various sizes. All of them were cleaned, and 10 of them were wrapped in plastic wrap and frozen in the freezer.
Sprinkle the remaining strip with ginger, garlic, salt, light soy sauce, thirteen-spice powder, etc., wrap it with plastic wrap, and marinate it in the refrigerator's crisper drawer.
This is for tomorrow morning; I'll marinate it overnight first.
Pick out a few smaller river clams, put them in a basket, and take them to the pond to throw them in, hoping that more river clams will multiply so that we can have plenty to eat in the future.
For the remaining six enormous clams, I simply embedded the cleaver in the middle of each clam. Although the clams tried to resist the cleaver's entry by clamping it tightly inwards, I still managed to force it in.
Pressing down hard a few times, there was a cracking sound as the cleaver cut through the clam. The shells on both sides opened weakly, revealing the tender white clam meat inside.
"That's too cruel, too cruel."
I muttered about how cruel it was, and reached out to touch the clam meat. The clam meat was very plump, about the size of my palm.
Using a kitchen knife, you can remove the clam meat from its shell; it feels quite heavy in your hand.
The meat from all six river clams was extracted, and it filled almost a small basin.
Remove the gills and intestines from the river mussels, add some salt to the remaining mussels, wash them several times with clean water, keep two mussels for tonight, and sprinkle the rest with salt and put them in the yard to dry.
He took the two pieces of clam meat back to the house to cook dinner.
First, steam a pot of rice. Then, use a knife to pound the sinewy parts of the clam meat a few times; I heard that this will make it less tough.
First, blanch the river clam meat in water for 30 seconds, then take it out and cut it into strips.
Pour oil into a wok, add the shredded river clam meat, add cooking wine and stir-fry until the river clam meat releases water, then remove it from the wok.
Drain the water from the pot, heat oil in a new pot, add green bell pepper slices and scallion segments and stir-fry until fragrant, then add the river clam meat and stir-fry together.
Add some seasonings, stir-fry a few times, and it's ready to serve.
River clam meat should not be overcooked, otherwise it will be tough and chewy.
Serve a bowl of rice and start enjoying the spicy stir-fried clam meat.
Because the clams were caught that day, the clam meat tasted exceptionally fresh and delicious. The meat was crisp and most of it was very tender, although there were occasionally one or two pieces that were tough.
If you encounter tough clam meat, chew it a few times; if you really can't bite through it, just swallow it.
As I swallowed the tough clam meat, I thought to myself that next time I make pork shank, I must use a pressure cooker to cook it, otherwise it's really too tough to chew.
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