Chapter 518： Yu Tun Sheep (2/2)
”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 only way to make this fish swallowing 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 flicked 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. The **** slices are sandwiched in the meat and thrown 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 getting rid of fish, and it’s not easy to want to change.”
Xue Zhen said,
”Then this lamb...”
Lin Chou didn't hide his personal secrets, and said directly,
”Tan mutton can be said to be the most among the sheep. I use mutton loin and shank meat. There are only one or two lamb loin lambs that carry the lamb loin, and the big lamb is only two-fold. Tear into half-finger-long thin meat strips and feed the same shredded sheep diaphragm to the mandarin fish... Hey, I said I was holding you a sheep. Actually, I killed four... Oh, five heads.”
Xue Zhen nodded repeatedly, not mentioning sheep, only saying,
”So 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 lamb 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 more soy sauce, add chili, and boil on high heat, simmer for half an hour on low heat, and it will be out.
Qin Wuyong watched for a long time.
”It's not guts...Isn't the fish bitter...”
Xue Zhen asked rhetorically,
”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,
”Xiaoyou Qin, who told you that mandarin fish have the courage?”
Qin Wuyong’s head almost popped a dozen question marks and exclamation marks.
”Fuck?!”
Lin Sorrows good fish,
”Old Xue, are your dishes ready?”
”Yes, just come.”