Doomsday Pavilion

"Yes." Lin Chou said, "Mandarin fish with ferocious temperament, Lao Xue, I think you only feed wine and sugar to ensure that the mandarin fish will survive because of low temperature breeding, right?"

Xue Zhen nodded,

"'Sanhuawuluo' uses mandarin fish as the most. The artificially created freezing point water temperature is because before the catastrophe, mandarin fish will stop eating in winter, otherwise no matter how strong the fish species, it will not be able to withstand months of hunger. ...Mandarin fish is the most suitable choice. It seems that Xiaoyou Lin is also good at this."

Lin Mei said,

"I can't talk about it, I just know a little bit."

"Mandarin fish is a fierce carnivorous fish species with sharp teeth and canine teeth. It usually eats other fish. When food is lacking, it will even attack the same species and all the protein-rich creatures that fall into the water. Mandarin fish is very powerful. Large, firm and elastic, like this big mandarin fish, dragging an ordinary person in the water is easy."

"Old Xue, you have kept this fish at low temperature for a few months, and I also need to use some unconventional means to activate the fish's aggressiveness, such as...the very flavorful sheep blood and sheep fat."

Lin Chou took a piece of mutton the size of a finger belly and threw it into the water. The mandarin fish threw a splash of water and swallowed the mutton into its belly.

"If I didn't have the fish prepared by you, although I could cook this dish, it would still be out of standard, Lao Xue, you are a loss when you say it."

Xue Zhen just smiled.

"I have never seen this approach before. It really opened my eyes. This is the most important thing."

Lin Chou said suddenly,

"Millions of peach blossom half-foot fish, Lao Xue, can your secrets be sweet-scented osmanthus and wine-stained peach blossoms?"

Xue Zhen rolled his eyes and glared at the ubiquitous Qin Wuyong and the little machine flying around.

"If you know it, you have to say it. You have to say it? Now, the whole base city knows my old Xue's secret recipe. I said that... Qin Xiaoge, how much royalties are you going to pay to Lao Xue?"

Qin Wuyong was extremely embarrassed and aggrieved.

"Ah, Master Xue, that... I'm afraid I can't afford it."

Most of the people present laughed out loud, and Xue Zhen followed him twice.

"After talking for a long time, Lin Xiaoyou hasn't talked about his dishes yet."

After Lin Chou fed the fish some meat, he explained to the crowd,

"The north is fresh with sheep, the south is fresh with turtles, and the south and north are fresh as a plate, but there is a precedent as early as the Spring and Autumn Period."

"Qi Huangong, one of the Five Spring and Autumn Tyrants, whose imperial chef is named Yi Ya, and his biography commented on his "good tastes". Don't think that this is a simple evaluation. History is very harsh. As a chef, he can be in the official history. Leaving such a comment is enough to spread through the ages."

"It is said that Yi Ya will be steamed together with turtles and sheep, and its taste is delicious, and the fishy mutton is completely eliminated. At that time, there was no simple and clear simplified Chinese character such as'Xian' to give Yi Ya's reminder. Later, people only referred to'fish' sheep. The two characters make up the word'Xian'."

"Later, in the Qing Dynasty, a shepherd from Huizhou Prefecture took four old sheep to cross the river by boat. The boat was small but there were many sheep. The boat accidentally overturned and fell into the water. It was the weather in March and April. The mandarin fish had been hungry for a midwinter. See this As soon as the meal rushed to the lamb, even the shepherd was bitten. It happened that a fisherman passed by and went down to save the shepherd. At the same time, he also netted a lot of mandarin fish that were full of fat and dizzy."

Lin Chou paused.

"Drink too much, drink some water first..."

The people who listened intently scolded their mother.

Lin Chou moistened his throat before continuing.

"Let’s return to the subject of the book last time. The shepherd is thankful for not having to make a detailed list, but said that after the fisherman returned home, he warmed up the wine and prepared to slaughter the fish, but found that the mandarin fish that has always been vigorous and will not die for a long time has already died. The fish’s belly is full of minced mutton, and the fish’s intestines have burst open. At that time, people didn’t pay much attention to food hygiene. Of course, the fisherman was very happy when he saw it. The mutton is stuffed into the belly of the fish, and it is stewed in a pot. The result is that the burnt fish bones are crispy and not fishy, ​​the fish soup is extremely delicious, and the mutton is also fragrant, so it is widely spread, and over time, it becomes Anhui cuisine The famous products in China are called'Yu Tun Yang','Yu Yang Xian' or'The World's First Xian'."

Even Zhao Er with an angry face was stunned and whimpered.

"Mother, it's Xipi's, a dish, and so much attention to it?"

Lin Chou said again,

"It takes four hours for a fish to digest a belly of food. This night, I fed a duck for three rounds in total. The belly of the fish was already full of lamb, and there was nothing else. This mandarin fish is the fish that swallows the lamb. The best time."

Xue Zhen exhaled, admiration and bitterness,

"Lin Xiaoyou, the waves behind the Yangtze River are really pushing the waves forward. It seems that my old Xue is really old."

Lin Chou actually responded with a smile,

"As the saying goes, old and strong, Xue Guangyuan, Mr. Xue, never called him old, old Xue, you are far worse."

The big mandarin fish was picked up by Lin Chou and snapped its head.

"Bang", when the force came, the mandarin fish twitched a few times and immediately disappeared.

Remove the scales and gills three times and five times at random. Randomly hit the ginger slices in the meat and throw them directly into the oil pan.

"Fish meat is very malleable. Of course, it means that before cooking in the pot, this is why most chefs like to cultivate fish that suits their dishes. After entering the pot, it can only be called'thousands of tofu. It’s not easy to change."

Xue Zhen said,

"Then this lamb..."

Lin Chou didn't hide her privately, and said directly,

"Tan mutton can be said to be the most mutton among the sheep. I use mutton loin and shank meat. The lamb loin that carries the mutton waist is only one or two lambs, and the big lamb is only two-fold. Tear into half-finger-long thin meat strips, and feed the same torn sheep diaphragm together to mandarin fish... Hey, I said that I took you a sheep, in fact, I killed four... Oh, five heads."

Xue Zhen nodded repeatedly, not mentioning sheep, only saying,

"That's it, Lin Xiao's friendly and wonderful way."

Anhui cuisine is often stewed, boiled, and steamed, while heavy oil, color, and fire work are heavy.

Fish swallowing sheep is naturally stewed.

Enough work has been done on the ingredients, and it is often necessary to return to the basics when cooking.

Just sauté the green onion, ginger, garlic and star anise, add some soy sauce, add chili, and boil on high heat, simmer for half an hour on low heat, and it will be out of the pot.

Qin Wuyong watched for a long time.

"It doesn't take out the internal organs...Is the fish not bitter..."

Xue Zhen asked back,

"Qin...what kind of little friend, why do you suffer?"

Qin Wuyong spread his hands,

"Such a big fish, how bitter the fish is!"

Xue Zhen laughed,

"Little Friend Qin, who told you that mandarin fish has the gall to do?"

A dozen question marks and exclamation marks almost popped out of Qin Wuyong's head.

"Fuck?!"

Lin Shou has good fish,

"Old Xue, are your dishes ready?"

"Yes, just come."