Doomsday Pavilion

If it were ordinary crucian carp, Lin Chou would choose to use fresh pepper leaf and pepper leaf dipped in cooking wine to give them a deep penetration of the bone marrow or even a horse killing chicken deep into the soul.

Forget the red line, they already have enough capital to proudly miss this all-round three-dimensional sword.

Hey, do you think it is a good thing to dodge the Lin's Great Sword.

There is a saying, but after passing this village, there will be no such shop.

"Get off the pot~"

Of course, it’s not a pot with sour fish sauce, but an oil pot.

Lin Chou took the fishy thread of the red-threaded crucian carp and slashed it three times to go into the water and the black film in the belly, but it didn't happen that a single scale was removed. He waited for them to enter the pan.

Without extra seasoning, the already light crucian carp stew will definitely look dull.

Therefore, one is to increase the natural consistency of the soup, and the other is that the crucian carp itself is spiny, although most of them are soft spines, but God knows if this little girl has the ability to spit spines. Even if you don’t have to deep-fry it, the spines will be too. Become softer.

At 10% hot oil temperature, the fish will boil as soon as it gets into the oil.

Fish scales are a good thing. There is enough water in the gaps between the scales and under the scales so that the fish will not burn easily.

After being put in the pot, the scales violently burst in the high-temperature hot oil, straightened and curled rapidly, and the surface became browned and small bubbles would bulge at the same time.

After frying for twenty-five seconds, the water on the surface has dried up. At this time, pick up the fish and cool the fish in oil.

When the oil is cold to 60%, put a pile of fresh red onions with washed roots and fry them softly.

Deep-fry the shallots until the water is dry and the surface is wrinkled and crisp. Pick up the shallots, discard the excess, and pick two pleasingly toss into the sour pot of fish sauce to soak.

When the oil of the fried fish and shallots is almost cool, use gauze to filter out the residue. There is no need to replace the oil in the pot. After the oil is heated again, re-fry the crucian at 60% oil temperature.

Fried fish don’t have to worry about frying making the fish age, because the fish still has to be stewed. The sour papaya and the “acidity” in the fish sauce will make the fish return to its original freshness and tenderness.

In the first frying, fish scales and skins were fried; in the second frying, fish bones were fried.

The fish scales are mostly lecithin. After two times of frying, the thickness of the fish scales has increased by at least two or three times. After a long time of stewing, the fish scales will become soft and tough, and the taste is similar to the edge of the leaves above the roots of chewed kelp.

Deep-fried fish and half of the sour papaya slices are put in the pot, add plenty of water to submerge the fish, and sprinkle with hot pepper.

Lin Chou's father said that there was a small village near Erhai Lake before the cataclysm that would set aside one day each year to make this kind of "burning pepper."

"Shao" is a sound, not a word. Lin Chou's father couldn't tell which word it was.

The so-called burning pepper is to mix the local characteristics of wild mountain pepper, small colored pepper, white pepper or red pepper and dry in the shade. Choose the best and strongest days of the year and pile these peppers on a black stone slab and put them under the sun. Exposure.

The temperature of the black slate after absorbing the blazing sun is very high. The hot slate and the sunlight at the same time will produce a kind of burning trace similar to the charcoal grilled pepper-very shallow.

After several days of processing, the pepper gradually turns black in color, and at the same time it becomes crispy like a biscuit.

The next process is more weird. The local people will pile these peppers in a cool room to store the moisture. Some peppers will give birth to a little mold after the moisture has returned. This kind of mold may be due to weather or other reasons, mostly due to weather. Harmless to the body.

Mix the mold-grown chili with the mold-free chili in a ratio of one to one, spray some bamboo leaf wine with bamboo tube wine, and then grind the pepper with the same material as the black slate on the black stone slab where the peppers are dried, and burn the peppers. Even if it's finished.

The prepared roasted pepper is sauce-like, which looks exactly like wheat sauce, darker and rougher.

Of course, to be honest, its appearance is bad enough, in fact, it is more like the black slate and mud of dried peppers.

Burning pepper has its own unique flavor, in addition to the spicy and fermented flavor, it also has the flavor of natural rock salt and minerals.

In Lin Chou's view, this method of burning peppers is actually very biased towards the Mexican style before the cataclysm. Of course, if you add various nuts, it will be almost the same. As for whether the method really follows the peppers from there. There is no way to know what has passed.

Lin Chou had tried this kind of hot pepper more than once before, but it was worrying because of the fact that there was no sun in the era of catastrophe. It was not until Yanhuishan had the simulation effect of the dog beep system and the hot air box. Barely succeeded.

Just a little bit of hot pepper will make the whole pot of fish soup red to black, and then sprinkle with a handful of simple dried red pepper crushed, simmer on low heat, about a minute before it is out of the pot, then add the remaining half of the sour papaya Add the slices and cook for a while, sprinkle with minced wild onions.

Speaking of this, this pot of sour papaya and braised pepper fish is actually particularly suitable as the bottom of the fish hot pot. If you rinse some water celery, calamari and fish fillets, you will find the hot and sour flavors just thinking about it.

Thinking that way, Lin Chou also prepared some water celery and cattail for it, but he still needs to make good rice porridge.

When washing the rice, adding some oil and rubbing the rice grains will make the rice grains easier to bloom, and boiling the rice in chicken broth will make the porridge thick and moist.

It takes less than 30 minutes to cook on a fierce fire, and the water in a pot of porridge has matured, which is much faster than ordinary porridge.

The shrimp chip soup is even simpler. The combination of tapioca flour + sweet potato flour is used to roll the shrimp chips, which is bright, transparent and full of texture.

"Come on~"

When the people outside saw Lin Chou brought three big pots, they were a little dizzy.

Wu Ke twitched the corners of his mouth, thinking that this was too much to deal with.

"Three...Three hot pot..."

Lin Chou took a look at Wu Ke.

"When did my eyes become deaf? It is obviously two hot pots!"

Indeed, there is no charcoal stove under the big pot of shrimp soup.

Lin Chou put the three big pots on the table in front of the little croissant girl, and pointed to the side dish.

"This is water celery, this is crispy pork carp slices, this is cattail, and this, this is..."

The croissant was already intoxicated by the smell, and pointed at the three big pots with a confused face.

"This... how to eat..."

Lin Chou greeted a few people and sat down together and said,

"Eat by boiling, the fish in the sour papaya stew fish must be eaten first. After eating the fish, you can rinse some vegetables. These fish fillets are to be rinsed into the porridge-I recommend putting the fish fillets in a bowl, and then Put the porridge in the bowl, pour the hot porridge water, stir the fish fillet and it will be cooked."

The fish fillets cut by Lin Chou are less than two millimetres thick, and only good-quality crispy meat can withstand the test of this thickness.

If you change to ordinary carp, you will never find it after the two-cent fillet is rinsed, it will be broken into slag long ago.

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