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2009年9月26日凌晨1时,夜色中的广西融安县城静悄悄的,位于红卫路99号的一家小院亮起了灯。随后,男主人莫加源忙碌的身影出现在厨房里。他把前一天晾晒好的鱼按照步骤一一做好,大约2点30分左右,经过酥骨提香等工艺后,鱼进入了煨制阶段。莫加源回到卧室又睡了起来,中间他起床看了一下锅里的鱼。6点30分他再次起床,8点
At 01:00 on September 26, 2009, Rongan County, Guangxi Province, in the darkness was quietly lit at a small courtyard at 99 Hongwei Road. Subsequently, the male master Mo Jia source busy figure appeared in the kitchen. He put a good day before drying the fish in accordance with the steps done one by one, about 2:30 or so, after cremation bone and other processes, the fish into the simmering stage. Mo Jiayuan went back to the bedroom and slept again, in the middle he got up and looked at the pot of fish. He got up again at 6:30, at 8 o’clock