As long as the weather in the village is sunny, then blue sky and white clouds are indispensable. In contrast, the surrounding parts of North China have been shrouded in haze at this time of year in recent years.

Although the state has been paying close attention to environmental protection and pollution control in recent times, this part of North China can be said to be difficult to return, and where can the results be achieved in a short time.

However, the exception is in the Mid-Levels Village, where no matter how bad the weather may be, it is not affected in the slightest in this part of the village, forming its own unique microclimate.

Many experts are very interested in this, but after studying for a long time, they can only conclude that the area where a mid-mountain village is located is located because of the special terrain, which has caused this strange phenomenon at present.

They also gave this phenomenon a name, "the mid-levels phenomenon." The mid-levels phenomenon has been recognized by many relevant experts around the world, and many similar phenomena have begun to be explained by the mid-levels phenomenon.

In the blue sky, a few white clouds fluttered at will, and a round of panic hung overhead, sprinkling a large amount of light and heat, dispelling the cold and warming the world.

The flowers are red and willow green, and the birds are singing in unison, in the cold winter of the northern country, the village here is like early summer, and the eyes are full of vibrant green.

"Second brother, then I'll do it first!"

At Wang Yong's house, Liu Xiaoguang walked to the kitchen with a freshly processed chicken in his hand, and turned his head to Wang Yong, who was busy processing fish. I didn't forget to take a look at my daughter Wenwen, who was following Wang Yong's side to make trouble.

"What kind of fish is this? Wenwen hasn't seen it yet? ”

Wenwen carried a strange small fish that looked like a catfish, only about ten centimeters long, and looked at Wang Yong in surprise.

Today is Wang Yong specially called the group of people from his small circle to the party, which can be regarded as a reception banquet for Liu Xiaoguang and his wife, although it is a few days late.

But for being able to enter this small circle, Liu Xiaoguang and his wife were still happy and didn't sleep well all night.

But the most excited is Wenwen, the little girl heard the news and was unwilling to wait even for a while, so that the party that was originally scheduled to wait for the little cub's family who was still abroad in a few days was brought forward to today.

This party was a bunch of young people. Because the old people in the family didn't want to join in the fun with them, they all hid out, and threw the whole house to Wang Yong and let them toss.

In addition to Wang Yong and Yuanyuan, Wenwen's family of three, there were also Dawei and Wang Jing, Ming Ming, Lao Li's family of three, and the fat man's family of three, which was very lively.

Each person cooks at least one dish, which is proposed by Lao Li, a delicious guy who doesn't know anything about cooking.

And also excitedly announced that he will make a steamed sea crab for everyone. Definitely make everyone love it.

In this regard, Wang Yong and Dawei, who have tasted Comrade Li's craftsmanship, are very disdainful, and have no doubt that the sea crab he made can be eaten, after all, this guy has a criminal record.

Only the fat man and Wenwen, who have a great love for crabs and don't know Lao Li's miserable cooking skills, are very excited and applaud on the side.

As the first time Liu Xiaoguang participated in the gathering of this small circle, of course, he had to express one or two. He is going to cook two of his own specialties to show off his good cooking skills, and he is going out of his way to surprise everyone.

One of the famous dishes in Jin Province is the favorite of her daughter Wenwen, and it has only been two days. I've been pestered by my daughter three times.

Another dish of Wenchang chicken is a well-known Cantonese dish, which is very famous and one of his housekeeping skills.

As for Dawei, who is also a chef, he did not show weakness and showed his housekeeping skills. Prepare to make two signature dishes, namely Sixi meatballs and fried sea cucumber with green onions.

When you come to Wang Yong, of course, you have to use all your skills, and you can't let the two professional chefs specialize in the front.

But he also secretly played a trick. I caught a net of fish from the small world, and I was ready to make a fish stew to cope with it.

The big ones are directly discarded and those small trash fish are singled. It took a long time to put together a basin before stopping. This basin contains almost all of the small freshwater trash fish that are commonly found in the north.

For example, small crucian carp, white stripe, squid, willow root, wheat ear, small carp, small grass carp, silver carp, big-headed fish, loach and a few river shrimp, and finally a few strange little fish called climbing baskets that Wenwen carried in her hand.

This fish resembles a catfish, but it doesn't seem to grow big, and there are also fish called sand crawlers. They are usually lying on the bottom of the water, motionless but very similar to scavengers.

It was very inconvenient to clean up the small trash fish, and Wang Yong was busy for an hour before he cleaned up more than half of it. Seeing the situation here of her godfather, Wenwen volunteered to come over to help.

It's just that her so-called help is just to pick out the fish she knows or don't know, and run to others one by one to ask others what kind of fish is this, what kind of fish is that?

By the time Wang Yong had cleaned up the fish here, the ones on the other side had already been cleaned up. It was still early, they were all sitting in the living room, drinking tea and chatting, and waiting for a while, they would start to show their cooking skills.

Wang Yong was about to go to the kitchen with a bowl of small miscellaneous fish to prepare to light a fire and start to stew the fish, when Wenwen's voice suddenly came from behind him.

"Grandpa Zhang, have you come to make something delicious for Wenwen too?"

"yes, what does Wenwen want to eat?"

Wang Yong looked back and saw that Uncle Zhang was squatting and looking at Wenwen with a smile on his face. And Wenwen was confused, probably not knowing what to make this grandfather who cooked the best food for herself.

"Hehe, okay, don't think about it, grandpa will make you a fish to eat today."

At this time, the group of guys drinking tea and chatting in the house who heard the noise outside also hurried out to greet Uncle Zhang, especially Liu Xiaoguang. It was called an excitement, and the first one ran out and stood beside Uncle Zhang but didn't know what to say.

Wang Yong didn't go over to join in the fun at this time, but turned around and went into the kitchen, busy with his own work.

Light the fire, scrub the cauldron, put the oil, put a pot of small trash fish into the pot little by little and fry it thoroughly, then take it out and drain it for later use.

After all these small fish are fried, leave the bottom oil in the pot, add green onions, ginger and garlic to stir-fry to bring out the flavor, and then put in the fried small trash fish.

Put in the peppercorns, spices and other seasonings in turn, then add water to cover the small trash fish, and take out a bottle of local bottled bull beer from the freezer. I opened the lid and poured half a bottle.

After making this qiē, Wang Yong put on the lid of the cauldron and concentrated on the fire.

There was a sound of footsteps at the door, and Uncle Zhang, accompanied by Dawei, Liu Xiaoguang, and Wenwen's little tail, walked in with his head held high and in good spirits.

"Wang Yong, what about the big yellow croaker I asked you to prepare? And what about the materials I processed yesterday? ”

The old man's voice was loud and very energetic. During this time, the old man has been in the village and has lived a very nourishing life.

Every day, I don't have anything to do, so I think about what to eat. How to eat. Or go to the restaurant to train the little chefs you can see, that life is called the most beautiful but sunset red.

"It's all in the fridge." Wang Yong didn't reply without replying, and continued to concentrate on burning his fire.

Fish stew is a recognized specialty of my own work, if you lose your hand today and don't stew well, then it will be a loss for adults!

Uncle Zhang went straight to a cutting board, reached out and took a few kitchen knives from the knife holder and tried them one by one, and finally chose the one that was suitable.

At this time, Dawei and Liu Xiaoguang slipped a wild yellow croaker with four or five catties. The other walked straight over with a large bowl full of ingredients.

"Master, you are going to show your housekeeping skills today!"

Obviously, Dawei, the apprentice, guessed what Uncle Zhang was going to cook today. It was Liu Xiaoguang, who looked at the pile of ingredients in front of him and was puzzled. I don't know how to put these ingredients together and what kind of dish can be made.

"Well, today I'll make you a yellow croaker with soup."

"It's for Wenwen, not for you."

Before a few people could react. Wenwen tugged at Uncle Zhang's trouser leg and was coquettish. Said that it was made for others, why did you regret it?

"Good. Okay, it's made for Wenwen, so I'll give Wenwen one person to eat, okay? ”

"Well, Grandpa Zhang is the best! You can eat a little, just a little! ”

Little girl, this good guy is a little more diligent, right?

"Yellow croaker in soup is the top dish in the Manchu and Han banquets."

While Uncle Zhang was busy, he also explained to Liu Xiaoguang and Dawei beside him the origin and technical points of this dish, the difficulties, the places to pay special attention to and some tips, etc.

As the head card of the Manchu and Han full seats, of course, the materials must be exquisite, and the workmanship is also very cumbersome.

At present, most of this dish can only be eaten in the capital, where the government cuisine has been preserved and promoted to the greatest extent, and only a few people in other places can make this dish.

Because of the exquisite materials and cumbersome workmanship, the folk are legendary about this dish.

There are three major difficulties in the practice of this dish, namely: deboning the whole fish, firing the soup, and pouring the soup to fry and burn.

The most bizarre and cherished thing about the yellow croaker in the soup is that the soup is hidden in the abdomen but the whole body does not leak, so this technique of removing the intestines and bones but not breaking the belly has become the foundation of this dish's fame.

At the gills of the fish, make a small opening, through this small opening, hollow out the internal organs in the belly of the fish, then clean it, remove the fish, pour soup, seal and burn.

The soup used in this dish is made of eight kinds of precious seafood such as scallops, bird's nest, shark fin, skirt, abalone, sea cucumber and chicken broth.

Cut the mushrooms into cubes, simmer them in the soup, then pour them into the belly of the fish together with the soup, and then seal them and fry them in an oil pot at about 80 degrees.

Sandwich a piece of fresh and snow-white fish, accompanied by the delicious soup and delicacies flowing out of the belly of the fish, and send it into your mouth together, which is absolutely irresistible and delicious! (To be continued......)

PS: The house just watched "11 Degrees of Youth Old Boy" by the Chopsticks Brothers again, and cried bitterly. For the former youth frivolity, for the passing of the Fantasia years, for the dreams that have been consumed in our hearts!