Doomsday Pavilion

Sikong's people would naturally bring the freshest and best Spanish mackerel, while Lin Chou was thinking about a question.

"Sikong, when you invested in Qinshan Martial Arts School, Qinshan Funeral Home..."

Xia Da silly interrupted happily,

"Brother Chou, Brother Chou, the funeral parlour is gone, my people and I have all been faked!!"

Brother, you are afraid that there is no misunderstanding about the relative concept of vacation, you really are not vacation-this is obviously unemployed!

Sikong scratched his head for a while,

"Funeral home? I forgot about this..."

"Really forgot?"

Lin Chou eyes reveal doubt.

The education port makes money-is it not profitable to monopolize the funeral port of the entire base city?

To say that these wicked capitalists count as an exhaustive plan to make money, Lin Chou would definitely not believe it, but even if they made this kind of the lowest level mistake, Lin Chou would not believe it.

Sikong talked about Lin Chou.

"Don't make trouble, the Qinshan funeral home has always been private. It hasn't been second-handed for more than two hundred years. It has a big background."

"Huh?" Lin Chou said, "for more than two hundred years... Qinshan Funeral Home belongs to the Zhao family?"

"That's definitely not the Zhao family!" Sikong shrugged, "I guess it's an old monster... well... It's very likely that Grandma Yue...hey..."

So Lin Chou felt a little relieved and looked at Xia Dasha—this guy was still happy for his sudden little holiday.

Come on, is this a silly person with a silly blessing?

Lin Chou got up and poured the pointed meat of hazel chicken wings brought by Sagong on the chopping board and sliced ​​it. While stewing the chicken feet in a clay pot, there were not many chicken feet left, so it was so right, so he added A few pig tendons went in.

"After a while, tear up a few strands of chicken sprouts and put them in to condense them into jelly and stuffing. The water and water wrapper is the true meaning of this kind of small wonton."

The ingredients for small wontons are mainly light. If you want to taste more smooth, tender and flavorful, it is the easiest and most convenient way to make fillings with skin jelly.

Of course, the pork belly chicken soup prepared for cooking small wontons is still equally important and classic. It does not require any separate seasoning. Only the pork belly is cleaned and then rubbed repeatedly with white peppercorns, and then the whole chicken is stuffed into the pork belly with straw. Stitch, tie and seal into the pot and cook the soup.

Regarding the practice and eating of this pork belly chicken, it was also divided into different schools before the cataclysm.

Hakka is of course the most authentic of them. It is mostly blended with Hakka herbs. Later, it is divided into "chicken method" and "soup method" in the title. As the name suggests, one eats chicken and the other tastes soup.

The so-called "chicken method" mostly refers to the fact that no water drips into the pork belly before cooking. The young chicken inside is cooked purely with the soup outside of the pork belly. The young chickens cooked in a sealed manner can be summed up in three words: fresh, tender, and slippery. .

Of course, this method requires a relatively high skill for the chef. If the seal is too tight, the pork belly will easily explode. If the seal is not tight, the soup will be poured into the pork belly, which loses its meaning.

Lin Chou's method is of the kind that only takes soup, the pork belly is sealed and hastily, and the green onion and ginger are thrown away, which is quite perfunctory.

The sharp meat of hazel chicken wings on the chopping board is almost chopped. It is the size of a millet, and the meat tends to look like shrimps. It only needs to be seasoned with delicate tender ginger, and the ground tender ginger only needs ginger bud The one that did not show the purple-red buds.

What is in Ping is pure, and what is in Ping is hypocritical.

The Spanish mackerel that Sagong wanted was quickly delivered. The size ranged from a newly born fry to a super big one. The male and female were all young and old, and they lay neatly in the crushed ice.

In addition to the people from Sikong who brought the fish, there was also a second-tier private boat boss who was looking at the third-tier signs, nodding and bowing.

"Young Master Sagong, when we heard that you want a mackerel, we immediately went to the dumpling reef and flicked a few nets and hurried back. Hey, a handful of the reef on the dumpling reef is the hardest to get off the net. If it can't hold the mackerel, it’s the best. Yes, it’s slender and stylish. You have a lot of exercise. Whether you fry it or make dumplings, you can guarantee the cheeks and flavor!"

Bayu is not very popular in Mingguang. Although it will not be directly thrown away, it can not be sold for much money. Most of them are sent by the ship boss to the crew's relatives and friends to be a favor.

As a result, I was caught today.

The boss of the ship just felt cold on his face, and he touched it, good fellow with a shiny golden card.

He squeezed the card tightly in his hand, his face was full of purple,

"How can this be done, how can it be done... worthless..."

Sikong is in a good mood,

"Go on the side of death, get a bargain, and wait for my son to keep you for dinner?"

Sayazi, who was thankful for the boss of the boat, ran away, and threw down a big box before leaving.

Sikong stepped forward and opened it, and a huge pliers lifted up from the inside, ran to his ears and squeezed past.

"Hi, let me go, what a big guy."

There were three snow crabs lying side by side in the box. The carapace was steep and ferocious, obviously originating from the northern waters.

The water temperature in the sea near Mingguang is quite high, which is not suitable for the survival of snow crabs. Although most of the creatures that can reproduce in the cataclysm era no longer have the right to make harsh requirements on the living environment, who would mind living more comfortable and moisturized A little bit?

Therefore, if you want to catch snow crabs on a large scale, you must at least sail from the Black Sea to the north for about a thousand nautical miles to reach a specific area.

Lin Chou said as he processed the meatballs,

"This thing is good to eat when grilled. The snow crab carapace produced near Mingguang is relatively smooth. You can see that these snow crabs have a small mountain on their backs. They must have come from a cold place. "

Sikong doesn't like to take care of this kind of seafood food-he is weak in physique and should not eat more cold food.

Sikong said,

"Will you be willing to give this young man seafood? It's true that I passed by and saw someone else's boat with a rare piggyback. Every year, there are even 800 people who come to ask for tricks like this. Is this young man stupid? , There is even more not wanting face. It’s a bit of a relationship to see Tianer knocking on my door. If it’s not for the good-looking temper of Sagong Yu, see if I don’t smash Ya’s posterior molars one by one... annoying... forget it.. ."

Lin Chou just listened to these words.

"This thing won't survive one day, so just cut it directly. Just cut the leg and grill it with salt and pepper, and squeeze a clove of lemon on it. It's very sweet. As for this crab shell... it's not winter and I don't have any cream. Order a vegetable soup like scallops and conch? Fried rice is also excellent!"

Si Kong pouted his lips.

"whatever."

What he likes most is the deliciousness of the mountains and forests, especially for tonifying qi, blood and deficiencies, and it is best to moisturize the lungs.

If it weren't for Lin Chou's conditioning, it would be almost necessary to drink a bowl of seafood soup like this with his body and cough for half an hour.

Sikong Dao,

"Why doesn't Huang Dashan return the goods? Why don't you just rush a pig? It's enough for a pig to come out for so long."

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