“古法”的由来,其实,不外乎又是一个稀缺点亮智慧的故事。很久以前,这里的渔民坐船出去打鱼,一去就是两三天,仅外带锅、盐、葱等必备烹饪物料,在岸边用餐时便点一堆火,支起锅,里面盛上密云水库的水,将盐和葱段儿放进去,再把打上的各类鱼放里面一锅炖,如此便是“侉炖”。“这是最最原生态的做法。”而回到家里,由于没有更丰富的调料,只得在大柴锅里放一大勺黄酱、油,加水煮开,放进新鲜的水库鱼,这就是“酱炖”。侉炖炖鱼讲究原水炖原鱼,鲜鱼入锅后加入密云水库的水,只放盐、葱、姜、蒜等少量作料。炖出来的鱼肉紧实又鲜嫩,不腥不腻,汤乳白似奶,味鲜醇香。这是以前渔民的原生态吃法,自从2003年水库停止网箱养鱼后,库区内的渔民搬 “Ancient law ” origin, in fact, nothing more than a scarce lit wisdom story. A long time ago, fishermen here went out to go fishing by boat. In one or two days, only necessary cooking materials such as pots, salt and green onions were eaten. The water on the Miyun Reservoir, put the salt and scallion children into it, and then put all kinds of fish put inside a pot stew, so is “stew ”. “This is the most primitive way. ” And back home, because there is no richer seasoning, had to put a large ladle pot of sauce, oil, boiled, into the fresh reservoir fish, which Is “sauce stew ”.侉 stewed fish focus on raw water stewed fish, fresh fish into the water after the Miyun Reservoir wok, only put salt, onions, ginger, garlic and other small amounts of condiments. Stewed out of the fish tight and fresh, not fishy not greasy, white milk soup, mellow mellow. This is a fisherman’s original ecological approach. Since the reservoir stopped cages in 2003, the fishermen in the reservoir area moved