1986: Old Stories in Northeast China

"What's wrong? Didn't you make the knife?"

Seeing that Chen Tiezhu and the others were in a bad mood after returning, Fang Zhiyong asked curiously.

"That thing can't be done in one day, it has to be done slowly. Have you drawn the anatomy diagram?" Chen Tiezhu said.

"Tsk, if you feel guilty, just say it, what nonsense." Han Xiuying added.

Seeing this state, Fang Zhiyong wisely chose to continue picking soybeans.

"Hey, we have two crucian carps to eat tonight, I guarantee you have never tasted this taste." Chen Tiezhu said with a smile.

"That seems to be a bit too much, by the way, you haven't taken me to scoop the fish yet." Han Xiuying frowned.

"Tomorrow, we will go tomorrow, and we must scoop the fish back. Tomorrow we will buy tofu and stew it for food." Chen Tiezhu said hurriedly.

Then, regardless of what Han Xiuying had to say, he rolled up his sleeves and began to pick up today's crucian carps.

There were six palm-sized crucian carps, enough for stewing with sauce. There were about thirty crucian carp shells, big and small, which was indeed a lot.

After thinking about it for a while, he left half of the crucian carp shells. What if I couldn't scoop them up tomorrow? How can I stew tofu for Yingzi?

Doudou was very enthusiastic about helping his father with work.

He just came over to take a look at the fish scales and the fishy smell, and wisely chose to stand aside and be a supervisor.

"When there is a chance in the future, we can catch a big fish, and we can't throw away the fish scales. We can make some fish scale jelly to eat." Chen Tiezhu said.

"Can fish scales be jelly?" Han Xiuying asked in surprise.

"Of course, I must let you try it anyway." Chen Tiezhu said.

Han Xiuying curled her lips, how could she not see that he was guilty.

"Hey..., the crucian carp shells have to be marinated, and then they will be fragrant when eaten. Should we eat rice or sorghum rice?" Chen Tiezhu made small talk.

"Rice."

Before Han Xiuying could speak, Doudou spoke up.

"How about cooking sorghum rice porridge downstairs and steaming some rice for Doudou upstairs? Sorghum rice porridge is actually more suitable for eating salted fish." Chen Tiezhu said cautiously.

"I can eat anything anyway." Han Xiuying said, and put her hands into her sleeves.

She was stunned after finishing it. How could she be so skilled at tucking her sleeves?

"Okay, that's it."

Chen Tiezhu responded happily, and then started cooking.

Everything here was done and boiled, and the other pot was also lit.

Heat the pan with oil, and when the oil temperature rises, six large crucian carps are lined up and slid into the pot.

After frying for a while, use a knife to carefully turn the fish over.

Take advantage of this time to prepare the sauce with soybean paste, pour it into the pot, and cover the pot directly.

"Is it done?"

Han Xiuying asked in surprise.

"It's done. It's that simple to stew with sauce." Chen Tiezhu said.

"In fact, it's just the taste of soybean paste, and the taste is penetrated into the fish meat. It's the most delicious when you eat it with a little soup. We are a little far from the sea here, otherwise it would be nice to get some sea fish to eat."

"Wait for a chance. Now that it's cold, the county farmers' market should also sell it. By the way, when are we going to the provincial capital?"

"We have to wait until your culture medium is truly fermented, okay? Then we have to bring some, let Professor Xu see if it works." Han Xiuying said.

"You have to say Yingzi, you are so thoughtful in considering the problem." Chen Tiezhu gave a thumbs up.

Han Xiuying rolled her eyes at him and was too lazy to pay attention to him.

The pot has been boiled, and the aroma of soybean paste is wafting out.

Although she ate a lot at noon, now smelling this smell, Han Xiuying feels that her appetite is very good again.

"Teacher Chen, please take a look. This is the anatomical diagram of the appendix I drew."

Fang Zhiyong came over at this time.

Chen Tiezhu took a look and nodded, "Actually, I asked you to draw this just to deepen your impression. As a surgeon, you must have a thorough understanding of the entire anatomical structure of the human body."

"And you also said that day that there are still many difficulties in the process of appendectomy. Understanding the anatomical structure is only one of them."

"The remaining purse string sutures and ligations will be solved when you get used to it. I thought about it again these two days. Can you make the incision smaller during the operation?"

"Last time you also said that the smaller the wound, the less harm to the patient, and the easier it is to recover? Just like the second master's incision is too long and the internal situation is too complicated, is that what you mean?"

"Uh..., Teacher Chen, in theory it should be like this." Fang Zhiyong glanced at him.

"But the size of the surgical incision should be more convenient for the operator to operate. If we simply want toIf the incision is reduced to make the patient recover better after surgery, many problems may occur during the operation. "

"If the surgical field is not large enough, it will be difficult to clamp and free, and it will not be convenient for assistants to assist in the operation. An operation does not only require a surgeon, but also requires the cooperation of other people. "

This is his specialty, and he was full of confidence when he said these words.

I know Chen Tiezhu has good intentions, but he is a little whimsical.

"Look at the crucian carp shells I have cleaned up. "Chen Tiezhu said with a smile.

Fang Zhiyong was stunned, wondering what the appendectomy had to do with the crucian carp shell.

But after thinking about it, he still walked to the basin of pickled fish and checked it out.

At first, he didn't see any difference. It was indeed cleaned very cleanly. There was no fish scale left, and the gills were all removed.

But as he looked at it, he found something wrong. He picked up a crucian carp shell and stared at it.

There was only a small hole on the belly of this crucian carp shell.

After peeling it open, he looked inside with the light, and the inside was also cleaned by Chen Tiezhu.

Although he was not a chef, he knew that if he wanted to clean the belly of the fish, it would be more convenient to make a larger incision.

Is this the same as the incision for appendectomy?

Although cleaning the belly of a fish can be destructive, and appendectomy must be done carefully, how can Teacher Chen clean the inside so cleanly through such a small hole?

"Teacher Chen..., this..., how did you do it? "Fang Zhiyong asked hesitantly.

"It's just practice that makes the difference." Chen Tiezhu said in a literary way.

"Speak human language." Han Xiuying, who was observing carefully on the side, said with a glare.

Fang Zhiyong's performance must have revealed something.

"I just think that the size of the incision should not be fixed. It's good enough as long as it can meet the operator's requirements. If it can't be cut smaller, it can only be said that the technology is not good enough."

"And the surgical field that Lao Fang just mentioned, can't the operating table be designed to adjust the angle, etc., so that the surgical field will be larger? "

Fang Zhiyong's eyes widened. He had never considered such a question.

Looking at Chen Tiezhu, and then at the crucian carp shell in his hand, he felt as if he had found a treasure.

Then he ignored Chen Tiezhu and Han Xiuying, picked up the anatomical diagram of the appendix, and studied it in comparison with the small hole in the fish's belly.

Chen Tiezhu was a little proud. Small incision appendectomy was also his specialty.

Han Xiuying curled her lips, a little bit reluctant to see him showing off.

But in his heart, he was still a little happy.

I was wondering, why was he so happy?

Well..., I had to call my brother over quickly.

"Dad, is the fish cooked?"

At this time, Doudou shouted.

What's the use of cutting or not? Is it important to have the braised crucian carp in the pot?