Gourmet: Re-Engraving Extinct Famous Dishes Starting From Dragon Scales

"There are several pieces of fish scales, tsk! It makes me feel how precious fish is when I say it this way."

"Two or three fish scales are worth my lunch money."

"It's worthy of being the royal dish of the ancient court, it's a luxury."

"..."

Jiang Feng inadvertently made a small joke, which made the audience understand that the preciousness of fish cannot be forgotten.

Don't say that he didn't intend to go to scales at all,

Now even if he wants to go to Lin, the audience in the live broadcast room will say no.

Will feel bad for money.

"Let the fish marinate for a while, and let's deal with the lamb first."

"In order not to affect the taste and tenderness of the mutton, we need to remove the smell of the mutton first."

As Jiang Feng said, he started to heat up the oil.

"We add scallions and ginger, dried shrimps, shiitake mushrooms, and bamboo shoots in turn, and stir-fry until they are fragrant."

"Remember, if you want to make this dish, the mutton must be fat and thin."

"After adding the mutton, add a small amount of salt and cooking wine, and continue to stir fry."

With Jiang Feng stir fry,

A fragrance gradually wafted out of the pot.

"It smells good."

Bai Wenwei and Zhao Yueyue's noses moved slightly.

Just the smell of mutton already made their index fingers twitch.

After a while, Jiang Feng turned off the heat and stopped stir-frying.

The mutton has been fried until slightly yellow, making the audience so greedy that they want to drool after watching it.

"Damn it, how can up be so fragrant when it's fried casually."

"On how to feel delicious through vision."

"I can smell the fragrance through the screen."

"True, full of color and fragrance."

"..."

When the audience clicked their tongues, Jiang Feng had already moved on to the next step.

"After the mutton is cooked, we can stuff it into the belly of the fish through the mouth and gills."

Jiang Feng patiently stuffed the mutton with one chopstick after another.

Originally, the body of the fish had been deflated due to the removal of bones and internal organs, but it was quickly filled with mutton.

"Once the belly is filled, the dish is 90 percent done."

"As you can see, the fish body is almost closed now."

"When roasting for a while, the fresh aroma of the fish will permeate inwards and blend with the fresh aroma of the mutton, and finally form [Tibetan sheep with fish belly], which is known as the most delicious in the world."

Jiang Feng's words aroused everyone's interest.

Everyone wants to meet

How fresh is the freshest fish belly Tibetan sheep in the world?

I saw Jiang Feng took another piece of "pork net oil" like a fishing net from the side, and wrapped the whole fish.

"Pork net oil has a special function."

"Wrapping it when grilling can give the otherwise tasteless fish a special grilled aroma."

Jiang Feng finished wrapping the fish in lard oil, and took another piece of tin foil to wrap the fish tightly.

"The last step is to bake."

"Traditional Tibetan sheep with fish belly needs to be roasted in the most primitive way, which is firewood roasting."

"If you want to imitate it but don't know how to bake it with firewood, you can use an oven. Bake it at 190 degrees for 30 minutes and then it will be out of the oven."

"However, in order to restore the most authentic Tibetan sheep with fish belly, Xiaofeng decided to bake it with firewood."

Jiang Feng walked outside the house with the fish wrapped in tinfoil.

Zhao Yueyue quickly picked up the live broadcast phone and followed.

outdoor.

Jiang Feng found a grass-free dirt land, and lit the prepared firewood.

When the fire is about the same, put the fish into the firewood to bake.

At this time, it was dark.

Although it is summer,

But the evening on the mountainside is not hot.

With the breeze blowing, Jiang Feng sat quietly, waiting for the Tibetan sheep with fish belly to come out of the oven.

This scene made many viewers yearn for it.

"A very quiet picture."

"Insects chirp and birds chirp, firewood burns fish, it's all romantic for me."

"I don't envy mandarin ducks, I don't envy immortals, I only envy UP every day."

"It's really artistic."

"..."

After about forty minutes, the fire gradually died down.

Jiang Feng put out the firewood with mud, and carried the fish back into the house with thick gloves.

"Everyone, the world's freshest Tibetan sheep with fish belly has been cooked."

Jiang Feng looked at the camera with a smile on his lips.

Every time a famous extinct dish is reproduced, he is also happy from the bottom of his heart.

"Finally done!"

"Compared with the previous two dishes, the time-consuming of Tibetan sheep with fish belly is much shorter, but it is quite long."

"Hurry up, take it apart and have a look, I can't wait."

"Give me Kangkang (peek at jpg.)"

"..."

Bai Wenwei is looking forward to it as much as the audience.

Although the fish is still wrapped in tin foil, she can already vaguely smell the incomparably fresh and delicious taste.

Tears of excitement were about to flow down the corners of his mouth.

"Looking good."

As Jiang Feng said, he gently peeled off the tin foil.

The moment the gap is opened, the tender taste permeates.

smell good! ! !

Zhao Yueyue and Bai Wenwei's eyes glowed.

Even Jiang Feng couldn't help admiring the deliciousness of Tibetan sheep with fish belly.

The umami of fish and mutton are soft together, converging into an incomparable delicacy, piercing into the tip of Jiang Feng's nose, making his taste buds bloom.

The audience also salivated when they saw the fish.

"It looks delicious!"

"Hey~ I'm already licking the screen."

"Up obviously opened the tin foil, why was my appetite also opened."

"Such an expensive dish should have some special effects, such as a golden light shining when the lid is opened, like a gourmet restaurant."

"Thousands of blood books! I beg UP to smoke this dish!"

"I am willing to exchange my lower berth for ten years of being single, just to have a taste of this dish."

More than 500,000 viewers were all salivating.

Ps: My little brother begs for a flower and an evaluation ticket, thank you readers and dads!

Dragon Boat Festival reading big discount! Recharge 100 and get 500 VIP coupons!

Immediate recharge (activity time: June 22nd to June 24th)