After Xue Xinjian left, Shen Anyan enjoyed a full plate of Longjing shrimp alone, added a bowl of Yangchun noodles, and touched her stomach with satisfaction: "It's over!"

"Hmmm......"

Su Zifang didn't know how to take it, it was obviously a normal amount of food, or two people ate, but you told me that I was able to eat!

But he wasn't stupid enough to ask directly why he ate so much food, you little bird's stomach?

Instead, he pretended to be surprised with a smile and said, "No wonder An Yan you are so thin! But you still have to eat more, after all, dieting is not good for your health." ”

Seeing Shen Anyan's smile getting stronger, Su Zifang knew that this sentence was right.

"Women like others to praise themselves for their good looks. ”

"If you look good, you will praise your beauty, if you are thin, you will praise your good figure, if you read a lot, you will praise your intellectuality, and if you really can't find advantages, you will say that you are very cute. ”

Su Zifang doesn't remember where he saw this poisonous chicken soup back then, but now it seems that it is really easy to use.

"Why are you suddenly in a hurry to find Grandpa Xue?" Shen Anyan suddenly asked.

Su Zifang spent more than ten minutes telling Jia Xibei about asking him to participate in the Huaiyang Cuisine Exchange Conference, and his words were full of the illusion that his level was enough, and Huai Cai did not forget to take the certificate.

"But...... Su Shuai, you only know one Huaiyang cuisine, right?"

"Are you going to challenge all the chefs with Longjing shrimp?"

Shen Anyan ruthlessly pierced reality.

"Are duck blood vermicelli soup and Yangchun noodles counted?"

"It's ...... Grudging. ”

"Okay, that's Longjing shrimp. ”

Shen Anyan: ......

Although she has not participated in the competition, she has also heard Xue Xinjian and Zhao Xiaoman say that this kind of chef competition, shouldn't it be that the finished dishes cannot appear again?

"Maybe I can conquer all the judges with one dish?" Su Zifang began unrealistically.

"Let's see what Grandpa Xue says. Shen Anyan did not continue to communicate with him, this probability is smaller than the chance of winning five million in the welfare lottery.

"Boss, can you do business?" suddenly asked at the door.

A lean man walked in, and a mustache on his lips fluttered up and down with the opening, making Su Zifang think of Zhou Shuren.

"Whatever you want to eat? Su Zifang nodded.

"You are busy first, I'll go back, there is something WeChat for me. Shen Anyan saw the guests in the store and took the initiative to say goodbye.

"Okay. Su Zi let go and went to bring the guests outside the door into their seats.

"It's not easy for you to open such a big store by yourself. When the man sat down, he saw that the dishes on the table next to him had not been removed, and there was a little more sympathy in his eyes.

"Come, drink tea. ”

"There are still people, but it's not a meal now, they haven't come, so I have to work harder. ”

Su Zifang poured a cup of tea before going to collect the dishes.

When I came back from the kitchen, the people who came were still studying the menu, and the tangled appearance was fully revealed.

"What's the matter?

"No, it's all okay, but there's nothing you want to eat the most. Hey, can you order food, it's not complicated, it's home-cooked, fish-flavored shredded pork, I haven't tasted at home for a long time, it's weird. ”

The man babbled on the name of a dish.

The system pops up a prompt first.

[Side quest (hometown taste): Ask the host to provide guests with a hometown flavor of fish-flavored shredded pork. 】*

[Many dishes do not have a fixed pairing, but they are unforgettable because of the strong taste of home. 】

Su Zifang finished reading the chicken soup of the system and silently closed the panel.

But at best, it can be regarded as pointing out the direction of the task, and it is not good to complain too much.

"What flavor?" asked Su Zifang.

"Taste?" the lean man hesitated slightly, "There are chili peppers but not too spicy, I remember that there are dried bamboo shoots, carrots, and fungus in it, but it really has a fishy flavor." ”

"Are you from Sichuan?" The man's Mandarin is relatively standard, and Su Zifang changed his question.

"No, from Anhui, my mother is from Sichuan. ”

"Oh, I see. ”

Fish-flavored shredded pork is not a complicated dish in Sichuan cuisine, the raw materials are simple, and the tenderloin and shredded vegetables can be made, which will be provided by general restaurants, but the taste is different.

However, this kind of home-cooked food is already very diverse, and most people only think it is delicious, and they will not delve into why the taste is different.

Jasibe once said in class that the taste of food is authentic or not is a relative concept.

For example, fish-flavored shredded pork, as a Sichuan dish originating in Shudi, has blossomed all over the country.

Except for the tenderloin and fungus shreds, the rest of the side dishes are varied, some places use magnolia slices, some places use lettuce, and some places use bamboo shoots.

Sweet, spicy, salty, sour, and so on.

Speaking of which, many people have been misled by this dish, thinking that it is made of fish and shredded meat, but when it turns out, there is only shredded meat, what about fish?

The chef will explain: this is the name, it tastes sweet and sour and spicy and sour and spicy fish has a taste, so it is called fish-flavored shredded pork.

In fact, this is due to a mistake in the process of circulation

The authentic Sichuan-flavored shredded pork has the flavor of fish, and a special seasoning called pickled fish chili is used, so the flavor of the fish is formed.

And now, many Sichuan restaurants are too troublesome to do this, and only the old restaurants in Shu can still vaguely find the existence of adhering to this kind of practice.

The practice of soaking fish and chili peppers is not difficult, but it takes effort.

Fresh crucian carp is raised with water with salt and a small amount of vegetable oil for two days to spit out the sediment, and this process is also called belly clearing.

After the belly cleansing, rinse the crucian carp, mix it with bullets, red rice peppers, Chaotian peppers and other peppers in the jar, and then add enough rice wine, sugar cane, and white wine, and fill it with Sichuan's unique kimchi water.

Cover the altar lid, fill the edge of the altar with water, and you can go out of the altar after two months.

The crispy chili pepper also has a crucian carp flavor, which is especially suitable for making fish-flavored shredded pork, pickled pepper fish, boiled fish fillets and other dishes.

"Do you have pickled peppers at home? There is a fish in them?" Su Zifang thought of pickled fish peppers and asked casually.

"How do you know?" the man suddenly became agitated.

"Then the fish-flavored shredded pork you want to eat may be a little difficult for me to make, because there is no corresponding seasoning, but I will try my best to restore it. ”

Su Zifang sighed slightly, without soaking fish and chili, it is really difficult to restore a fish-flavored shredded meat with a hometown taste.

However, it is not impossible, Su Zifang decided to use fish soup to thicken it to try the feasibility.

Anyway, the traditional method is to marinate crucian carp with chili peppers, and it should be the same as using crucian carp hanging soup yourself.

I selected two half-catty crucian carp, cut the belly and scraped the scales to clean up, wiped with salt and ginger slices to remove the fishy smell first, and then poured into the liquor to marinate for a few minutes.

Fry the fish skin in a frying pan over low heat until golden brown on both sides, transfer to the casserole, put a few ginger slices on a single sheet, and start to boil the fish soup.

Taking advantage of this time, Su Zifang prepared all the shredded meat and other ingredients.

Looking at the pot again, the water gradually became white, the fish umami became more and more intense, and a pot of fish soup was about to be boiled.