Chapter 639： Huanyang Fish (2/2)

”Raw, you eat it? You kid is afraid that he is silly studying, right?”

”...”

Sikong shut up immediately.

Afterwards, heat up the oil in a hot pan to sauté the scallions, ginger, garlic, the fish and the whole dried chili to stir up the flavor, then pour in soy sauce and a little miso, add soup and simmer.

A pot of hot soup in the pot and the grilled old fish quickly form a thick oily red sauce of tapioca. This change process is very fast, and the soup becomes thick and heavy when almost visible to the naked eye, and the spicy flavor is permeated. At the same time, the fragrance is full.

This is the advantage of hard ingredients, no tedious processing is required at all, and it is still unstoppable.

Lin Chou took advantage of this time to chop the bright red peppers and green peppers into thin circles.

Different from dried chilies, fresh chilies have a recognizable spicy taste, fresh, irritable, and spicy in the mouth.

——Well, maybe this is the advantage of being young.

The delicacy soon came out of the pot, with thick skins like Huang Dashan and Sikong, who had long been waiting for the white rice by the side of the pot, and by the way also spared the big-breasted sister and the ignorant Su Yourong.

This unhealthy trend seems to be intensifying and unstoppable in Lin Chou's small restaurant soon.

Open the lid, put it out of the pot...pot, sprinkle with red and green chili rings.

The red, green, and green chili rings bring the only color to a pot of black stewed old head fish, just what it looks like... it really can't arouse too much appetite.

But just a gentle sniff, to ensure that anyone will fall in love with the taste.

The fresh fragrance of the fish has the mellowness of grilled fish liver, and the combination of sauce and soy sauce is a perfect match. The two seasonings from the same source are gathered, catalyzed, transformed, and transformed in this pot of fish. The fusion, the flavor is full and deep, and the dry and fresh two kinds of peppers are responsible for the spiciness, the sun is like a fire and the old age, the level of spiciness can even be perceived shallowly by the sense of smell, which is unparalleled and moving.

Shan Ye can’t control that much, but he knows what new things Lin Chou has discovered. Most of the things he improvised are delicious and make people swallow their tongues Fruit's penguin eggs), and, often he will only cook such a meal, next time he wants to eat it, there is no door!

A large spoonful of small fish and fish soup was poured on the rice, and he scrambled two bites into his mouth hurriedly.

”Hmm~!”

Shan Ye is like an otaku who has just downloaded a large number of emoticons, and can’t wait to use it out. The expression on his face is called a supernatural skill, and even the quintessence of the country has changed his face. The bald head wrinkles the skin and wrinkles, and most people have to slap the table in surprise.

Spicy and hearty, you can actually eat the faint fragrance of herbs.

And when the fish skin is broken, it reveals the white and snowy juvenile fish meat, which is three points tenderer than the tenderest tofu, which can be broken by blowing. The thick broth of seared fish skin and thick oil red sauce not only adds flavor, It also locks the juice and oil in the fish, which is surprisingly tender and pure.

Shan Ye just felt that the entrance was lightly squeezed, and there was a feeling that even a small fish bone would melt in his mouth.

”Huh, this fish has no thorns?”

Lin Chou also carried a bowl, and joined the scramble in spite of his image, fearing that there would be no more soup left after a while.

”Well, no thorn, just a spine.”

Shan Ye gobbled up while giving advice,

”This stuff should be stewed eggplant, with more miso-that taste, tsk tsk.”

Lin Chou rolled his eyes.

”Just you can eat.”

When Sikong saw that the basin was empty, he reluctantly put down his job, and then he remembered to ask.

”Hiccup~What kind of fish is this fish?”

”Return the fish.”

”The name of the dish? The name of the fish? Is it so delicious...interesting...”

Think too much, you!