Doomsday Pavilion

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 burnt, cook with rice wine and half a spoon of old vinegar, add small onion knots into the 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 revealed 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.

"Wow?"

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 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.

Shan Ye couldn't wait to deliver the snow-white eel meat at the center of a chopstick eel section to the entrance.

The eel meat has a tofu-like texture, soft and smooth.

Gently squeeze the tongue, and the hot gravy and oil immediately pour out from the fleshy fiber, and the sweetness blooms instantly.

The fish meat that has lost its juice seems to change its shape in the mouth. Every silky fleshy fiber can be perceived by the mouth. The tenderness reveals the continuous, deep, simple and mellow fish fragrance from the sea. Resident in the mouth, far away and empty.

Shan Ye licked his lips, and the second time he picked up a piece of crispy fish skin.

Immerse it completely in the hot chili and dip it in water for a while, shake the juice, and open your mouth.

"Crack."

Crisp and burnt.

Under the half-centimeter-thick eel fish skin is a translucent layer of grease with distinct layers.

The scorched fish skin is mixed with a large amount of collagen to create a strange fragrance. The vinegar juice effectively neutralizes the fatness of the oil and brings a charming acidity. The hemp of the pepper and the fragrance of the pepper are inextricably different. Taste and touch are completely linked together.

Accompanied by the chewing of "Kacha Kacha", it was like small taste bombs cracking in the mouth and roaring in the brain.

"How about it?"

"Hiss." Shan Ye took a deep breath, rolled his eyes, and said without blushing or white, "Well...cough, it's okay, it's okay, the taste is not bad."

The big-chested sister stared at Lord Shan for a long time, her tone was light.

"Stupid and cowardly man, even the courage to tell the truth has been castrated by the inferiority in his bones."

Huang Dashan wanted to hit someone depressed, this TM is already a personal attack!

Big breasted sister said,

"Boss, Yeluan is a vegetarian. She can't eat a lot of dishes you cook."

The implication is that good things should be shared and eaten secretly, which is very bad.

Lin Chou snorted and scratched his head.

"Actually...I can cook very few vegetarian dishes, um, really very few."

Shan Ye patted the table,

"Fuck, there are other dishes in this world that your kid can't cook?"

Lin Chou rolled his eyes.

The scent of soup on the fire has spread to the entire small restaurant without realizing it, Lin Chou smelled it.

"The soup is ready."

The cooked eel soup is creamy white, thick and thick, like natural thin gorgon, without a trace of fishy smell, as if even the freshness of the original chicken bone broth can overwhelm its own fishy taste .

The soup pot left the fire, and the fish soup was poured into the bowl and handed over to everyone.

Chi said softly,

"It's hot."

There was no steam coming out of the soup bowl until Chi just blew it lightly, and layers of fine wrinkles were aroused on the surface of the fish soup, and a thin layer of oily skin was revealed.

Lin Chou held the soup bowl and used his chopsticks to dig in from the edge, picking it up, the extremely thin oily skin was picked up, and the two semicircles attached to the chopsticks were glued together, like a small flag.

"Do you know the oily soybean skin? Most of the nutrients in a bowl of soy milk are hidden in a thin layer of oily soybean skin, and this layer of oily skin is the same."

Huang Dashan opened his mouth wide, always feeling that there is also an invisible "oily skin" between him and Lin Chou, thin and transparent but indestructible, like the dividing line between two worlds.

——It’s like eating vegetables, why does daddy always think that this kid is inexplicably short?

"call"

Blowing the fish soup lightly, Lin Chou said,

"There is an old tradition in China, and it is said that it is a ‘raw soup made of raw food’, rock-boiled eel with fish bone soup, you really don’t want to try it?"

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