Those who can ascend to the hall of elegance are generally sea fish.

When it comes to freshwater fish, many celebrity chefs scoff at it, at least Sun Lin has seen a lot.

Freshwater fish can only occupy a few home-cooked restaurants.

But there are also some varieties of freshwater fish that can be featured at state dinners.

For example, the Yangtze River three fresh saury, anchovy, catfish, Taihu whitebait, such as YN big-headed carp, Lang white fish and Dali bowfish, Taishan stone scale fish, wild Yellow River carp, QH Huang fish, the king of wild fish Songjiang perch.

There are also Qingjiang fish, the king of freshwater fish, group fish, catfish, sturgeon, etc. produced by the HB Qingjiang River system, sharp fish of Guilin's Li River, ZJ rice fish, and Lushan stone fish......

In fact, there are still a lot of delicious freshwater fish.

But common economic fish species such as crucian carp really can't make tricks.

It is difficult for a good woman to cook without rice, and there is no way to take crucian carp with three Michelin stars. Sun Lin really wanted to complain about the author, and arranged a crucian carp, do you think this is a fantasy novel? Lao Tzu made crucian carp a delicacy in the world, which is fresher than saury and anchovy?

Of course, Sun Lin can make the crucian carp very delicious, such as the boiled fresh soup is snow-white and fragrant. But after all, it's just a home-cooked meal, and it can't be elegant.

It's like Sister Feng going to a beauty pageant, and the four major evil arts in Asia are all used by her, but she still can't win the crown.

You have made a face, you can't make a figure, you have a figure, you can't do a perfect proportion, you are blind when the audience, and you forcibly want to say that there is a golden section, very good, Sister Feng is happy, we pick a good temperament among a bunch of fake faces and fake figures, and the temperament can't be faked, right?

A person who has been beautiful since childhood, has undergone a good upbringing and education, and has self-confidence, how can she be radiant, and the spirit on her body is complete, and she can't hide it at all. Standing there, with a gesture and a light glance, you can reveal a thousand kinds of style.

The same goes for crucian carp, which is not a precious species and cannot be filled with tall fish.

Li Lao's mouth, but his tall mouth, can't be easily satisfied.

"What, you think I want to eat crucian carp?" Li Lao kept smiling and looking at Sun Lin, his face wrinkled with a smile.

Li Lao pointed to the kitchen, "There is Songjiang perch, I know that I will stay in Haizhou for a few days, and my old friend specially sent it over." If you need anything else, talk to the guards. ”

Sun Lin was immediately overjoyed, and celebrity chefs especially love expensive ingredients, so that they can be treated with care.

Li Lao added, "People are intimate, and the lettuce was also sent, but don't you have the idea of lettuce, I have eaten the sea bass several times, and I want to eat something else today." ”

Ulva and sea bass are of course a perfect match, since ancient times.

In the Tang and Song dynasties, countless literati and writers wrote poems praising the sea bass. For example, Du Fu, Bai Juyi, Wei Yingwu, Luo Yin, Su Dongpo, Lu You, etc. named the beauty of Songjiang perch, and there is a famous sentence in Xin Qiji's "Water Dragon Yin": "Hugh said that the perch is good, the west wind, Ji Ying has not returned", and Su Dongpo also has a wonderful sentence: "Ji Ying is really a fairy in the water, and he is also virtuous for the perch." Ouyang Xiu wrote a very emotional poem for Zhang Han: "The clear words are not inferior to the name of Jiangdong, and it is difficult to understand the hidden words of Chu Gui." Homesickness suddenly rises from the autumn wind, white clams and sea bass".

Go to Jiangnan to taste the sea bass, which was the fashion of the literati at that time. You said that you have never been to Jiangnan and eaten Songjiang sea bass? Haven't you just tasted tasteless but mellow and delicious lettuce, and savored a few chopsticks sea bass? Then you must be a fake literati.

Li Lao obviously gave Sun Lin a problem, just using Songjiang sea bass dishes, you have to make a different flavor, if there is no sea bass delicious, it will not work.

However, this is not difficult for Sun Lin.

He smiled and said, "If you don't make Ulva sea bass, then I have to show my true skills and let Grandpa Li eat the unforgettable Songjiang sea bass once, but I want to go home and get some guys." ”

Li Lao raised his eyebrows and looked Sun Lin up and down, "Yo, you really have two hands!

Sun Lin followed the guards out and walked more than 200 meters to the car at the corner of the street, and told the guards the address of his home.

He wanted to go back and get a stone pot, and there was a maifan stone pot at home, which his father Sun Qing had brought back from HB.

After demobilization, in the hometown of my old comrades-in-arms, HB Jingcheng, I ate a pot of magic stone bubble fish, and I was shocked and thought it was the most delicious fish fillet hot pot I had ever eaten.

This magic stone bubble fish is made of a stone pot, the stone material is selected from rare Maifan stone, Muyu stone and other medicinal stones, soaked in dozens of kinds of Chinese herbal medicines, and made into a stone pot after 7749 days, this special pot is resistant to high temperature, conducive to food preservation and trace elements penetrate into the flavor, and can maintain high temperature for a long time. It contains trace elements that are beneficial to the human body, and these substances play an important role in the synthesis of enzymes and hormones, which are very good for the body.

The better pots are even made of Muyu Stone, which is much more expensive and can even be used as a jade for collection.

This pot has been sitting at home for many years, and this time it was just taken out and used.

After buying some other ingredients and returning to Baiyuan, Sun Lin began to get busy.

First make a fresh mix of lettuce, and then process the sea bass.

From April to June, sea bass can go back and return to freshwater to grow, which is the time to fat, and there is a saying that sea bass is eaten in summer.

In fact, Songjiang perch is very rare in recent years, and it is not easy to cultivate some through scientific breeding, and the palm-sized market sells for hundreds of catties, which is comparable to the saury anchovy.

Sun Lin took two Songjiang perch and began to slice the fish, and Li Lao came in to take a look and felt surprised.

"This isn't a serious sea bass approach!"

Sun Lin smiled, "I'll make you two dishes today, you can taste them all and compare them with each other." ”

"Yo! It seems that this is a good mouthful! I hope both methods are delicious!" Li Lao sighed, walked out with his hands behind his back, and did not forget to read the words: "The two methods, not simple, not simple, Lao Huang's grandson is really blue!"

He knew in his heart that with the handful of tofu that Sun Lin had made in Tianlong Restaurant before, his cooking skills were absolutely perfect.

Anyway, with the two kinds of fish, it's quick to make.

Another approach, he borrowed from the practice of Guilin beer Lijiang fish.

If you go to the Li River in the past two years, you can still find authentic beer Li River fish, and it will be difficult in a few years.

The water quality in the Li River is special, and the fish that comes out are very delicious, especially a kind of sharp fish, which is made with beer, which is quite mellow and refreshing, which can be called a must.

Sun Lin tasted all over the country in his previous life, and felt that there were only a handful of amazing freshwater fish practices, and this beer Lijiang fish was one of them.

Especially the master who knows how to do the inner boxing, he uses the strength of the inner family to remove all the fish bones, that one tastes, that one is delicious, and I will drool when I think about it.

Sun Lin thinks that the same method of beer Lijiang fish is also applicable to Songjiang perch, and it may be able to achieve miraculous results.

In any case, both are very different from the traditional Matsue sea bass cooking.

Soon, within two minutes of the magic stone bubble fish being served, the beer Songjiang sea bass was also ready.

"It's so fragrant! Hey, you can smell both fragrances very clearly. Elder Li looked enjoyable, and then showed a surprised expression.

Not only fragrant, but also the fragrance is distinct, each has its own fragrance, not mixed together, and there is no stealing the flavor of each, which is commendable.

Looking at the magic stone bubble fish, although it is no longer cooked, the high temperature is still well preserved, and the pot is still gurgling hot, like a fish spitting bubbles.

The beer Songjiang sea bass is another style, with beautiful color, beautiful plating, transpiring aroma, strong and domineering.

Li Lao lifted the chopsticks and hesitated which one to eat first.

Li Xingwei never left, sitting next to him, looking left and right, also holding chopsticks and not knowing how to put down the chopsticks.

Li Xingwei beckoned Sun Lin to come and sit down, "Tell me quickly, which one is delicious?"

"It's all delicious!" Sun Lin laughed, pointed to the magic stone bubble fish and said: "This is called the magic stone bubble fish, it is spicy and easy to steal the taste." Why don't you eat the beer Matsue sea bass first?"

Li Lao heard that it was spicy, and thought it was very spicy, but he was a little disappointed, the spicy taste would rob the freshness of the sea bass!

It seems that Huang Rentian's grandson is still too young and self-righteous!