"Drive~drive. ”

Yan Guhong rode a fast horse, followed by a group of cavalry, and pedestrians avoided all the way.

"Who is this? Such a big movement, as if there is going to be a war. ”

"Don't you know him? The general's righteous son, Major General Yan Guhong. ”

"No wonder I'm so majestic, if I were a young general, I'd be even mader than him. ”

"Hahaha. ”

Several passers-by at the scene laughed.

But when it comes down to it, the trouble is noisy, the laughter is laughing, and all the passers-by at the scene are in a hurry and consciously give way.

Yan Guhong led this group of cavalry through the city gate quickly, and the people behind him stopped talking, they were busy with their own affairs, and order was quickly restored.

。。。。。。

"The lord of the building, General Yan Guhong led a team of men and horses out of the city. ”

"Got it, tell the Phantom Sisters to wait and see first, and if there is a suitable time, try not to let others find out, and deal with it directly and decisively. ”

"Yes. ”

"Oops, another bloody day, I went to take a shower. Yan Feifeng took off her clothes as she walked, and slowly entered the large bathtub with flower petals floating on it.

。。。。。。

"O? Finally acted, and reminded the envoy to be more careful. ”

"Yes. ”

。。。。。。

"Well~ Yes, I just borrowed Yan Guhong's hand, and I ended up with this guy, so as not to dirty us. ”

"What do you think, sir?"

"It's a brilliant plan. ”

。。。。。。

At the camp at night, Zhong Tianzheng saw that everyone had lost their appetite and ate without saying a word, and he understood the reason at a glance.

"Come, I'll add a few dishes to your meal. ”

"Thank you, sir!"

Hearing that the kitchen god personally made a dish, the servants and the guards came to the spirit one after another to see Zhong Tianzheng cooking.

The main ingredient is a live carp, 1 gram of refined salt, 100 grams of sugar, 80 grams of vinegar, 15 grams of Shao wine, 1 gram of shredded green onion, 0.5 grams of shredded ginger, 12 grams of shredded green pepper, 12 grams of shredded red pepper, 5 grams of ginger juice, 25 grams of wet starch, 60 grams of clear broth, 10 grams of pepper oil, 1500 grams of peanut oil. Wash the carp after removing the scales, gills and internal organs, cut off the soft spines on both sides of the middle thorn, and then chop two knives in the big thorn, and split a knife at the bottom of the head, so that the head and belly of the fish are open to both sides, the back is facing up, and the dish is lying on the plate. Put the wok on the fire, add peanut oil and burn to 260 degrees, fry the fish in the pan until crispy, scoop it up, and lie down on the plate. Put another wok on the fire, cook 15 grams of peanut oil, fry the shredded green onion, ginger and garlic until fragrant, add sugar, refined salt, Shao wine, ginger juice, vinegar, shredded chili pepper and clear broth. After the soup boils, thicken it with wet starch, drizzle with pepper oil and stir well, put it in a small bowl, serve it with the fried fish, and pour the juice on the fish before eating.

Choose a 0.5-weight live carp, dig only the gills and five organs, remove the scales and fins, and wash off the black clothes in the belly of the fish. Then from the abdominal cavity attached to each side of the girder bone in the abdominal cavity, cut off the tips of each rib of the two ribs, and the skin and flesh must be intact. Keep the head and belly open to the sides and lie on your back up. Sit on the oil spoon, use the hot oil, make the back of the fish face up and down the oil spoon, fry until the belly is yellow and thorny, turn over and fry its back, prevent the fish scales from being scorched, fry until the skull is crispy, and put it on a plate with a fence. Pick up another oil spoon, beat the clear oil, use green onions, shredded ginger, garlic slices to cook wine, vinegar, soy sauce, add an appropriate amount of broth, add sugar, hang thickening, beat the oil out of the spoon, pour the fish juice into a small bowl, and serve it at the same time as the fried carp. The juice is poured over the fish on the table and immediately makes a "squeak" sound.

This dish has scales and bones, so in addition to a lot of protein, there is also calcium and animal gelatin, which is rich in nutrients. Carp can also nourish and strengthen the stomach, dilute water and reduce swelling, clear milk, clear heat and detoxify, stop coughing and lower qi, and is beneficial to all kinds of edema, edema, abdominal distention, oliguria, jaundice, and milk blockage. It has a good therapeutic effect on pregnant women's fetal restlessness and pregnancy swelling. The carp got its name from the cross veins on its scales. The carp is willow-shaped, with a slightly raised back, whiskers in the mouth, large and tight scales, complete and typical fins, and less spiny flesh. According to the different growing waters, carp can be divided into river carp, river carp, and pond carp. The body color of the river carp is golden, there is a metallic luster, the chest and tail fin are red, the meat is crisp and tender, the taste is delicious, and the quality is the best; the scales of the river carp are all white, the body is fat, the tail is bald, the flesh is hairy, and the meat is slightly sour; the pond carp is blue and black, and the spines are hard. The earthy flavor is stronger, but the meat is more tender. The body is fat and the meat is delicate. It is produced in freshwater rivers, lakes and ponds all over China. It is produced all year round, but the fattest is produced from February to March. The body is fat and gorgeous, the meat is delicate and delicious, and it is an aquatic product that people love to eat and are very familiar with every day. During the New Year's holidays, it is indispensable on the dining table, taking its meaning of "more than every year" and "fish jumping over the dragon gate" to add a festive atmosphere. Carp has nourishing and strengthening the stomach, diluting water and reducing swelling, clearing milk, clearing heat and detoxifying, stopping coughing and breathing, and is beneficial to all kinds of edema, edema, abdominal distention, oliguria, jaundice, and milk blockage.

"Out of the pot. Zhong Tianzheng put the prepared fish on the plate.

"Wow, it smells so good. "The people scrambled to eat the fish. It is made by deep-fried live carp with scales. Because after it is dished, the fish shape is like struggling and jumping in the net, so it is named. It is characterized by crispy scales, tender meat, and great sour and sweet. Especially when the hot marinade is poured while it is hot after being served, the hot gas is steaming, the fragrance is overflowing, the hot fish absorbs the hot juice, the "squeak" sound is endless, and the visual, auditory, smelly and taste senses are good, which adds special interest to the food. Fish is a representative dish of Tsu cuisine. The whole carp was lying on a plate wrapped in sauce, and when I looked closely, I realized that it was eaten with fish scales. With a gentle grip of chopsticks, you can feel the slight resistance of the fish. The scales, skin, and flesh make a crisp sound in the mouth at the same time, and even the bones are crispy, but they still maintain the freshness of the fish, and the sweet and sour taste makes people appetite. A unique technique, this unique dish is not made casually. First of all, it is fried in warm oil, and after frying, the original shape of the fish must be maintained, and the shape of the fish must be kept for a long time, and the moment the sauce is poured on the fish, it will make a crisp sound.

"Okay, okay, Lord Kitchen is capable. ”

The guards and their subordinates had a happy dinner, and then they should rest, clean up, and go to the sentry, while Zhong Tianzheng stood up alone and wandered out boredly.

He walked under a tree, and suddenly Shangguan Yan fell from the sky.

"Swallow, long time no see, are you okay?"

"I have a lot to say to you ... ”

"Someone is going to harm you, be careful. ”

Shangguan Yan said lightly and left.

"Swallows. ”

Zhong Tian was looking at the back of Shangguan Yan in the distance, in a daze.