The dish of golden fried fish scales is crispy and delicious, so it is important to master the heat. Pen & Fun & Pavilion www.biquge.info fried for too long is easy to produce a burnt taste, and the fried time is too short to reach the level of crispy aroma.

When Chen Ze fished it out just now, he actually didn't know if it was just right, although he didn't taste it himself, but judging from the results of Tai Bai Xing's tasting just now, this dish had been successful.

With the first successful experience, the next frying is much easier. So it didn't take long for half of the pot of fish scales to be fried by Chen Ze.

There are three large plates, like golden ginkgo biloba leaves, placed on the plate. The tempting aroma permeated the entire kitchen, Chen Ze picked up a piece of "click" and took a bite, it was crispy and fragrant.

Chen Ze licked the remaining fish scale crumbs at the corners of his mouth with satisfaction, clapped his hands, and uncovered the lid of the pot where the fish bones were boiled.

White gas surged up, and a fragrant and sweet smell came to his face, Chen Ze looked at the milky white fish bone soup, and his saliva flowed.

Scooping a little with a spoon and blowing on the side of his mouth, Chen Ze tasted it carefully.

When the fish bone soup was entered, Chen Ze trembled, and there was an indescribable fragrance rippling between his lips and teeth, which could not be dispersed for a long time. His tongue swirled around with the bone broth in his mouth, and he reluctantly swallowed the fish broth.

Although the soup was swallowed, the aftertaste between the lips and teeth was long, and the faint fish soup with the fragrance of plants mixed with the unique taste of fish bones rushed into Chen Ze's stomach. Chen Ze only felt full of energy, and the fish soup seemed to have completely turned into energy, nourishing his whole body.

Chen Ze was comfortable, as if bathed in the spring breeze, smashed it and said: "It is worthy of being a fish in Tianhe, the soup boiled out of the bones actually has such an effect, and the whole body is warm, this feeling is like first love!" ”

This is actually not surprising, the water of the Tianhe River originally contains a lot of aura, and this big grass carp living in it naturally absorbs a part of the aura. In addition, the fish bone is the most abundant place in the fish body, so the soup is naturally mellow.

"I don't know what it's like to eat fish later." After tasting the taste of fish bone soup, Chen Ze looked forward to the fish even more, not knowing what kind of sparks the fish of the Tianhe River would collide with the seasoning of the earth.

Again, after eating a few pieces of fried fish scales and drinking a small bowl of fish bone soup, Chen Ze stood up satisfied.

The fried fish scales were received in the storage ring, and he was about to go out to see if the immortals were coming, but Chen Ze saw the little Tibetan mastiff squatting at the door.

This little Tibetan mastiff does not have a single stray hair on its body, it is black all over, and its coat color is crystal clear.

It held its head up, and its head was covered with a lot of hair, like a beautiful shawl, and dragged it all the way to its feet. The two black and shining eyes were wide open, and they were looking at Chen Ze curiously, showing their brightness.

The little Tibetan mastiff's nose twitched slightly, and he opened his mouth and stretched out half of his red tongue, which looked very cute and cute.

"Where did the little Tibetan mastiff come from? It's so cute. "Chen Ze is a dog, so he also likes dogs. When I saw such a cute little Tibetan mastiff, I wanted to go over and tease it.

"Come, come here, let me hug." Chen Ze squatted down, clapped his hands and said to the little Tibetan mastiff.

The little Tibetan mastiff was unmoved, holding his head high, and looked at Chen Ze with some disdain in his eyes.

Chen Ze couldn't help but be happy when he saw its arrogant appearance, took out a piece of fried fish scales from the storage ring and shook it in front of him.

said to the little Tibetan mastiff: "Come, come here, my brother will give you a good ......"

Before Chen Ze finished speaking, he saw a black shadow streak in front of him, and the fish scales in his hand had disappeared.

Looking again, the little Tibetan mastiff was still in the same place, but there was an extra piece of fried fish scales in its mouth, which was clattering and biting.

Chen Ze was taken aback, this speed is too fast, right? None of the military dogs on Earth are so agile, right?

Chen Ze stood up and wanted to go over to take a closer look at the little Tibetan mastiff, but he received a transmission from Tai Bai Xing in his mind.

Tai Bai Xing said that the immortals had almost arrived, and they couldn't wait to try it, and told Chen Ze that it was time to prepare the boiled fish.

Chen Ze received the notice and started to get busy in the kitchen.

Chen Ze himself likes to eat boiled fish very much, so he also knows this dish very well.

This dish of "hemp on the head, spicy and enjoyable" originated in the Yubei area of Chongqing, and then quickly became popular all over the country.

The chef who invented the dish was born from a family of Sichuan cuisine, and he won a grand prize at a cooking competition held in Chongqing in 1983 for making a "boiled pork slice" that was completely different from the traditional method of boiling fish today.

Since winning the award, his family and friends have come to congratulate him, and every time he entertains a visitor, he has to cook "boiled pork slices" for his friends.

On this day, a friend who grew up together came to visit, this friend lives by the Jialing River, and every time he comes, he has to bring a few freshly caught grass carp from the Jialing River, and this time is no exception.

Shu people are hospitable, every time they get together to have a few drinks, it is inevitable, seeing that it is almost noon, the master is worried about lunch, not for anything else, just because this friend who came this time has been taboo to eat big meat since he was a child, but now there is no other meat prepared at home, and the master wants to let friends share the award-winning dishes of the competition.

When he was worried, the fish jumping in the wooden basin reminded the master why not boil the "fish".

Thinking like this, the master put it into action. In this way, the first pot of boiled fish was born, and what I didn't expect was that the deliciousness and spicy weight of the fish made friends full of praise, and the master himself was also surprised. Since then, the master began to concentrate on the study of "boiled fish", the characteristics of fish, the combination of spicy, the innovation of color and many other aspects to strive for excellence, after more than a year of hard work, in 1985 boiled fish was basically finalized.

Although there have been many changes in later generations, they have not deviated from their origins, which is the origin of the dish of boiled fish.

Chen Ze thought of this little story he saw on the earth, and couldn't help but sigh that real food is hard to find. In most cases, gastronomy is the result of one accident.

Because the fish has a storage ring, it is very convenient to handle, and Chen Ze, who had just drunk the fish bone soup, just had no strength in his whole body, and the fish fillet was ready in a few minutes.

Take out the seasoning packet and open it, spread the sliced fish with the pickled fish packet, and set it aside to marinate. Chen Ze fried vegetables such as greens and bamboo shoots with a little oil until they were half-cooked and placed them in the basin as the bottom.

Took a pot of water and a piece of crushed ginger to boil, put it in the sauce packet, and after boiling the water again, Chen Ze added the marinated fish pieces and cooked them. When the fish is cooked, put it in a pot with green vegetables, and pour the seasoning packet over the fish pieces, the dish is basically ready. Only one last step remains - pouring oil.

Take a clean pot, pour a large amount of oil into it, heat it and bring it to a boil.

When the oil temperature reached about 90 degrees Celsius, Chen Ze scooped up a large scoop of oil with a large spoon and poured it on the fish.

The sound of "Zilazila" sounded, and the strong aroma rushed into the nasal cavity domineeringly, and the boiled fish was completed!