Chapter 482： Level is not in one dimension (1/2)

Eel heads and fish bones are not wasted either. After removing gills and other debris, the fish head is broken into two, and the fish bones are cut off.

Saute the star anise and bay leaves in a large iron pan with clear oil, fry the fish head and fish bones until the surface is golden and slightly charred, cook with rice wine and half a spoon of old vinegar, add small onion knots, add chicken bone stock and stew.

Compared with the broth made from pork bones or beef bones, the chicken bone broth is bright, yellowish and white, and the taste is lighter, which will not affect the original flavor of the eel soup.

To make a pot of milky white fish soup, frying fish bones is as indispensable as old vinegar.

Under the action of the old vinegar, the calcium and collagen in the fish bones and fish heads can be quickly precipitated and melted into the soup.

And the splash in the boiling soup pot quickly turned milky white, very beautiful.

It is particularly important to boil the dashi, and it should not be covered until the dashi stock is boiled.

And to allow the first boiling steam to precipitate out without reservation, this is the only way to take away most of the fishy smell.

And when the tumbling soup in the pot can bring the fish bones and fish heads to ups and downs together, add a spoonful of rice wine again to cover the pot and change the fire.

Forty minutes, a pot of delicious fish soup can be achieved.

Place the charcoal stove on the table and cover it with a two-finger-thick round black slate.

In a moment, the air above the black stone slab began to twist, and it had risen to a suitable temperature.

The big-chested sister looked at the door for a moment, but there was no sign of Billowing adults, she was a little depressed.

Lin Sorrow said,

”Don't look for it, it's always good to roll your meals.”

...

Somewhere in the haze, heavy snow flew.

The fern forest lingers in the void, there is an island like a cloud pinnacle.

A huge spherical mask and its spreading roots almost completely cover the entire fern forest.

In the mask, the Golden Thread Jiao is drowsy.

Adult Billowon lay on the top of the mask boredly, and the huge bear paw patted the mask tremblingly.

The look in his eyes was very puzzled. Looking at the golden thread Jiao in the photomask, he showed helplessness. Obviously, this little brother had already delayed Master Kungun for a long time.

”Wow!”

He roared a few times, boringly broke the top of a fern tree, smashed the leaves off, put the trunk in his mouth, and snapped it off in one bite.

”Crack, click!”

It's like chewing sweet and juicy sugar cane.

Billowing eyes lit up, as if it tasted pretty good.

”Woo?”

If Shan Ye appeared here at this moment and still had memories of the time, he would definitely look suspicious of life.

...

”Noisy.”

The eel section creaked on the stone slab, and the smoky blue smoke mixed with water vapor bloomed instantly.

When water and grease spilled from the bottom of the slate, it is the best time to sprinkle the fried pepper and salt.

The addition of a small amount of pepper and salt completely activated the vitality of the eel, and the white and translucent fish seemed to be squirming slightly.

The peppercorns bouncing around on the slate, like small smoke bombs, at the expense of turning themselves into coke, permeating the aroma of pepper and hemp into the layers of flesh.

Roast the eel section until the two pieces of meat are burnt, then place it on a stone slab, fix it with chopsticks, and roll it slowly for two weeks. When the fish skin lifts up and the oil leaks out, the meat is thoroughly cooked.

The golden fish skin on the surface of the grilled eel is crispy, and the chopsticks tap it lightly to make a crisp sound of ”click”.

Gently peel off the fish skin, and the exposed fish flesh is white like snow, and in the meantime, there are crystal clear grease faults, forming another type of snowflake meat.