The two of them crossed the woods, and came to a valley, and in the distance they saw a shirtless man standing in the middle of the valley with a huge axe in his hand, which was so narrow that only two carriages could go side by side.

"Stop, I opened this mouth, I want to pass by from here, and leave the passing food. ”

The man's voice roared.

Zhong Tianzheng and Shangguan Yan hurriedly blocked it with internal force.

"What a strong lion's roar. "Shangguan Yan is about to come forward to meet this person.

"Hey, hey, the woman is angry, Xiaosheng happens to be a cook, isn't he going to block the dishes? You wait for me to get down. ”

Zhong Tianzheng turned around and entered the carriage, and then teleported to the cooking space in an instant, because the cooking space was different from the time in reality, so Zhong Tianzheng was not worried about being discovered.

He scraped off the scales of the fish, cleaned the gills and internal organs, washed them, and punched a 1.7 cm square willow leaf knife on the fish.

Cut the pork fat into slices 3.3 cm long and 1 cm wide; Cut the green onion into small pieces, slice the ginger, cut the mushrooms, bamboo shoots, ham and rape hearts into slices 1 cm wide and 3.3 cm long;

Put the fish into the fish pond plate, add 200ml of rice wine, Sichuan pepper and clear soup;

Then put the pork fat, green onions, ginger slices, mushrooms, winter bamboo shoots, and ham evenly on the fish (exposing the fish eyes), steam them in the basket for 20 minutes, and then take them out; Put the soup in the wok to a boil, beat off the foam, pour it on the fish, and drizzle the chicken fat on it.

In this way, the steamed gaji fish is completed.

He prepares the ingredients. Chop the chicken into small pieces, cut the green pepper diagonally, cut the millet pepper into sections, cut the green onion into small pieces, flatten the garlic, and cut the ginger into large slices

Blanch the chicken nuggets and take them out for later use, put an appropriate amount of cooking oil in the pot, put in peppercorns, green onions, ginger slices and garlic to stir-fry to make a fragrance, and use non-GMO first-class pressed peanut oil (it is said that the soybean oil on the market is a transfer factor. Slide in the chicken pieces, add a little dark soy sauce to color, and continue to fry until there is almost no water in the pan, and add an appropriate amount of water to the pan, almost over the chicken pieces. Add light soy sauce to taste.

Add millet peppers, cover and simmer for a while after stir-frying, and stir-fry from time to time to prevent sticking to the bottom of the pan. If the water is almost dry and the chicken is not cooked (take out a piece and taste it, be careful not to burn your tongue), add some water and continue to open the door for a while. When the chicken pieces are 9 ripe, add green peppers and stir-fry until the chicken pieces are cooked through, season and reduce the juice. Don't collect the juice very dry, you can serve it with rice, and it is a great love to dip in steamed buns!

Take it out when you want to eat, add some water to heat it, and be sure to heat it thoroughly~ You can stew some potato slices into it, the crispy potato slices absorb the soup, and the slices are delicious! Chop the lean meat into a puree, put it in a small basin, add eggs and stir well.

After all this was done, Zhong Tianzheng returned to reality, and then came out with a small folding wooden table, and then walked out from the back of the carriage and set up the table on the ground.

The dish he makes in reality is Zhaoyuan steamed balls, where the fat meat is cut into slices with a thickness of 0.2 cm, crossed on both sides with knife lines, and then cut into 0.3 cm square dices. Finely chop the sea rice, cabbage heart, shiitake mushrooms and ginger. 30 grams of green onion minced, 30 grams shredded, half of the vegetables cut into sections, half minced. Put the diced fatty meat and the ingredients, minced green onion and ginger, monosodium glutamate, refined salt and pepper noodles into a lean meat mud bowl and stir well to make balls with a diameter of 1.5 cm, put them into 10 small soup plates, steam them in the basket and take them out. Pour the chicken broth into the pot, add refined salt and vinegar, bring to a boil and skim off the foam, pour sesame oil, sprinkle with shredded green onions and coriander, and pour it into a plate containing meatballs. The meatballs are soft and tender, and have a unique flavor. When steaming the meatballs, be careful not to steam them to maintain the freshness and tenderness of the meatballs.

"Hmm~~ It's so fragrant. The giant axe man was drooling.

"I can't really see it, you're pretty good at cooking. Shangguan Yan watched Zhong Tianzheng cooking carefully.

"That's, don't you know if I'm doing it?" Zhong Tianzheng quipped.

"Get out, cook well, it's not in shape. ”

Zhong Tianzheng smiling smiling sliced the green onion and ginger respectively, and fried the pepper oil in hot oil (10 grams) for later use; split the chicken in half, remove the big bones, chop it into 2 cm square pieces, put it in the soup plate, add salt water, rice wine, soy sauce, green onion slices, Ginger slices marinate; fresh walnut kernels washed, each cut into 8 cloves; put peanut oil in the wok, put it on medium heat until it is hot, fry the chicken pieces for two or three minutes, remove and drain the oil; leave 50 grams of oil in the oil pot, put in the sugar, fry until blood red, pour in the sweet sauce and boil, turn the chicken pieces upside down and mix well, put in the clear soup and boil, skim off the foam, simmer over low heat, stir constantly, turn upside down; wait for the soup to hang all on the chicken pieces, pour pepper oil out of the pot, sprinkle the fresh walnut kernels on the chicken pieces.

The pickled mullet eggs are cleaned, the fat skin is peeled off, boiled in a pot of cold water, boiled and soaked for 60 minutes, then the mullet eggs are gently peeled off one by one to become a single coin shape, and soaked in cold water for 60 minutes to remove the fishy smell. Repeating this several times can get rid of the strong salty and bitter taste.

Bring the broth to a boil and skim off the foam from the broth. Add mullet egg slices to the clear soup, add soy sauce, rice wine, ginger juice, salt, pepper, etc. It is modulated into a golden yellow color and salty umami type. Prepare the color and taste of the clear soup, pour in the diluted water starch, stir evenly to thicken the viscosity of the soup, so that the soup forms the thickness of rice soup, and stews into shape. Choose a preheated round soup bowl and gently place the stewed dish into a utensil, drizzling with the appropriate amount of sesame oil and balsamic vinegar. Serve with coriander leaves.

The mullet egg soup is ready.

The giant axe man couldn't help but get closer to see Zhong Tianzheng cooking, and then directly grabbed other dishes with his hands and ate them.

Boiled mullet egg slices should be soaked in water, stored in a cool environment, and the water needs to be changed once a day to remove some of the fishy odor. Thickened soup should be avoided by stirring at will, resulting in a decrease in the viscosity of the soup. Because some people are uncomfortable with the taste of coriander, do not mix minced coriander into the soup without permission.

The color of the soup is golden, the taste is salty, fresh and fragrant, the mullet egg slices are white and tender, and the soup is moderately viscous, which is integrated with the mullet egg slices. It is nutritious, delicious, has the effect of dispelling cold in winter and antipyretic in summer, and is rich in a variety of trace elements necessary for the human body.

This dish is suitable for the general adult population. It is often eaten by low-temperature workers, and the dish is rich in iron. It is very suitable for patients with anemia. Slaughter the duck, simmer the feathers, remove the internal organs, pull out the duck tongue, remove the duck paws, chop off the tip of the shoulder, the tip of the mouth, pull out the round bones of the shoulders, the round bones of the legs, and the neck bones are broken, and bend into the belly of the duck; put the cured stuffed duck into the pot and scald thoroughly, take it out and put it in the basin; add 1000 ml of soup, add rice wine, soy sauce, refined salt, ginger, green onion, steam it in the basket and take it out;

Remove the steamed duck bones, loosen them, and dry the water; Put the eggs, wet starch and peanut oil in a bowl and stir them into a crispy paste; take a plate, smear a layer of peanut oil on the plate, pour half of the paste, spread the duck meat, and spread the remaining paste evenly on top of the duck meat;

Wok put on the fire, add peanut oil, when it is hot, the duck full of crispy paste will be fried into the oil pan, the middle of the fire twice, until the duck is fried through the persimmon yellow and take out the decanting oil; the fried duck is placed on the pier, cut into three along the length, the middle one is chopped into 1 cm wide, 6~7 cm long strip, the two on both sides are chopped into oblique strips, and the saddle bridge shape is loaded into the plate;

In this way, the pot roast duck is completed, and Zhong Tianzheng's dish is also ready.