Chapter 449： Boss Lin is going to raise fish (part 2) (1/2)

Lin Chou twisted a few slapped green papaya and went back to the kitchen.

After cutting the green papaya, milky mucus will ooze out from the cut, and its pulp is sour and astringent at this time, far from the sweetness and lusciousness of ripening.

But this is not a problem for foodies, sweet, sour, bitter, spicy, and salty, which taste is unpalatable?

What's more, this is the most important main ingredient and source of flavor for sour papaya, which has an irreplaceable effect.

Cut the green papaya in half, scrape off the immature white seeds and floating flesh, carefully rinse with light salt water three times, and cut diagonal blades for later use.

Next, we need to deal with those small fish, and dealing with fish is also a very, very, very troublesome thing.

The fish in the river is no better than the fish in the sea, especially when you are going to make a very mixed dish that uses fish, you must carefully remove the scales and internal organs of every fish, no matter how big or small.

The fishy smell of river fish is a bit heavier, and the recipe is not as fresh as that of sea fish. The more fish in the lower water layer, the more fishy the fish smell.

In addition, it is mixed with some zero-order little guys with very hard scales that are difficult to clean. This is a meticulous work that requires a lot of patience.

Scales, internal organs, gills, fishy lines, genitals, and the black film attached to the inner wall of the abdomen are the main sources of fishy odors, and they need to be carefully cleaned and removed.

Twenty catties of fish, the largest of which is just a small crucian with long fingers.

Very insidiously, Shan Ye and others who had been yelling hungry were arrested, and they were all assigned to the back of the kitchen to deal with the small fish.

The taste of the supervisor is very refreshing, which is enough to make up for the depression that has just been taken by the system.

”Cough cough, do it well, all the fishy lines of the crucian must be picked out and cleaned inside and out... Who! Huang Dashan, look at it! Just say you! Don't cut corners, fish gills Have you gone? Has the black film in your belly washed off?”

”...”

The Lord Shan blinked his eyes, and it was not a taste to be called one in his heart.

Lin Chou said arrogantly,

”Hurry up, hurry up, I'm all ready there, just waiting for the fish to get off the pot, do you still want to eat?”

Also tried to lure people with money,

”Ah, it's free, and this meal is free!”

Wu Ke was shocked and muttered,

”Fuck, try the dishes, this is definitely the rhythm to try the dishes, isn't it a dark dish again...”

People who are often in this area understand that when Lin Da boss wants to make the first new dish, it is inevitable....emmm is not inevitable, there is a great possibility, and it is not for money!

This kind of good thing about the sun rising from the west, there are really not many people encountered.

After the fish were ready, Lin Chou set up the frying pan.

Use a strainer to fry the fish in boiling oil once, and it will take three to four seconds to fish out.

As for the larger crucian carp, it needs to be fried separately for a while.

Put the fried fish aside and set aside the frying pan.

Chop the **** and garlic into pieces, stir-fry together with the peppercorns and star anise. When the **** and garlic are slightly burnt, remove all, leaving only the oil, and discard the rest.

Pour chopped green onion and stir fry until fragrant. Add mixed fish and cook for half a tael of Qingquanshan aging.

Since Wen Zhongjiu came, Lin Chou's kitchen has always prepared high-quality liquor produced by Mr. Wen.

With a scoop over the fire, seven or eight dried red devil peppers were put into the pot and stir-fried together for a while, adding water to cover all the fish.

When the soup in the pot starts to boil, add the green papaya slices, cover the pot and simmer for 15 minutes.

I have taken a coarse porcelain jar filled with sour fish sauce. After half a month of fermentation, the sour and sour fish sauce is rosy and sticky, and it exudes an appetizing fermented taste.