When Fang Yu was in school in Wuyang City, he went out with his classmates to find food.

Wuyang City is one of the most famous food meccas in China, and has always been known for its wide selection of ingredients and novel and bizarre dishes.

In Wuyang City, Fang Yu often hears the locals say that only you can't think of it, and there is nothing they dare not eat.

Fang Yu has no taboos when eating, and there are no "pepper, salt, bamboo insects", "vole dried claypot rice", not to mention delicacies such as snake meat.

However, I remember that the first time I encountered dishes such as "Japanese dragon lice" and "white scorched dragon", it took a lot of determination to try them.

Fortunately, although these things look terrible, as long as they are cooked properly, they actually taste great.

However, Fang Yu resolutely refused to eat legendary dishes such as "oily monkey brain" and "dragon and tiger fight".

The former is because the process is too cruel and inhumane, and the latter is because Fang Yu has always liked small animals, although he failed to worship "My Emperor" for various reasons, but killing them and making them into dishes is too challenging his bottom line.

In addition to those taboo ingredients, Fang Yu's recipes have many wonderful delicacies, and eel is one of the more high-ranking ingredients.

Wuyang City has a very elaborate cooking method called gel pot.

This cooking method gets its name from the unique sound it makes during the process of making it.

When the fresh ingredients are jumped into the clay pot that has been attacked by the fierce fire, the surface of the ingredients is quickly heated and cooked, and all the moisture is locked. At this time, various spices and sauces are added and stir-fried, and finally the pot is covered, drizzled with mellow rice wine, and served directly to the diners while the fire is not extinguished.

When the clay pot arrives at the table, the cooking process is still going on, and the ingredients are still making a tantalizing "jelly" sound until the clay pot is uncovered.

It is no exaggeration to say that if you want to choose the most "wok-flavored" dishes, the gel clay pot is definitely a candidate.

Fang Yu eats the most gel pot in Wuyang City is nothing more than yellow eel, chicken and fresh shrimp.

This season is the best time to taste yellow eel, so as soon as Fang Yu saw the eel brought by Liu Zhenqiang, he remembered the delicious food he had eaten at the beginning, and his nose seemed to smell the fresh aroma again.

Fang Yu happily thanked Liu Zhenqiang, and asked him to call Wang Jinrong to have dinner with him in the evening, and invited them to taste the jelly pot he made.

When Liu Zhenqiang heard that Fang Yu was going to make a famous dish in Wuyang City, he immediately readily agreed, and said that he would bring his own old wine to accompany the meal.

Fang Yu took the eel to the back kitchen, made a small basin of light salt water under the guidance of the flavor chopstick, and poured the eel into the light salt water.

As soon as the eels entered the brackish water, they began to swim around, and a few of them suddenly jumped up, and Fang Yu quickly caught them one by one.

The eels that jumped out were injured or sick, and their bodies naturally hurt when they touched the salt water, so they jumped up.

Among the remaining eels, Fang Yu picked out those that were inactive, and only those eels that looked the most "lively" were qualified ingredients.

The most important thing in making this dish is the freshness of the ingredients, especially the highly nutritious ingredient eel, which will produce toxins once it is diseased or not fresh, and the original high-quality supplements will become "drugs".

After selecting the eel, Fang Yu went to change the water and ingredients for the kimchi, buy a clay pot and the missing condiments, and prepare the ingredients for the evening. After a few busy hours, it's time to open in the evening again.

Historically, the number of guests in the evening has been lower than at noon.

Because most of the most stable regular customers are employees of nearby office buildings, they usually go home or socialize in the evenings, and rarely come to the noodle restaurant for dinner.

As for those tourists, there are more people at lunchtime, and dinner time is basically gathered in the most famous snack street in Shudu nearby, and only a few who like to explore around will go to Jinhe Road.

But today there were twice as many guests as usual, and Fang Yu had been busy, and there was basically no time to be idle.

Liu Zhenqiang and Wang Jinrong came at half past six, but because there were too many guests, Fang Yu had to apologetically invite them to the upstairs room to drink tea and wait. Fortunately, the two of them are already very familiar with Fang Yu, and they know that opening a store is like this, so they don't care.

At seven o'clock, the ingredients prepared by Fang Yu were almost used, and the noodle restaurant gradually became idle.

After Fang Yu finished all the orders at hand, he began to prepare dinner.

Fang Yu first made a "kimchi quartet" and asked Lin Xiaoxiao to bring it to Liu Zhenqiang and Wang Jinrong to drink, and then made two simple stir-fries before starting to make the main dish of the evening - yellow eel jelly pot.

Fang Yu took out the clay pot prepared in advance and put it on the old stove to warm it before starting to process the eel.

Eel must be eaten freshly, not only the taste drops sharply after a long time, but the histidine contained in its body will be transformed into toxic histamine, which makes people dizzy and numb in their hands and feet.

Generally, people kill eels by knocking the yellow eel unconscious, and then nailing the eel's head with a nail before slaughtering it.

Fang Yu relied on his excellent eyesight and superb knife skills, and did not use traditional methods.

I saw that he caught the eel's head with three fingers, and easily caught it, and then shook it in the air, shaking the eel straight, and the knife flashed cold, and it was drawn from the eel's neck to its tail.

Fang Yu pressed the disemboweled eel on the board, and with a wave of the flat knife, he removed the backbone of the eel against its flesh.

Due to Fang Yu's high efficiency, a pot of eels was processed in a short time.

After cleaning off the white film mucus on the surface of the eel, Fang Yu laid the clean eel flat on the board and patted it with the back of the knife.

This is to pat the firm eel meat loose and make it easier to absorb the flavor.

The eel is chopped into knuckle-length pieces and marinated in a little cornstarch, sugar and a little rice wine, before the jelly pot can be made.

Fang Yu turned on the blower to the maximum, and the fire rushed to the highest, and the raging flames wrapped the clay pot, and the tongue of fire kept licking the surface of the clay pot.

When the clay pot became more and more oily, Fang Yu immediately put in a spoonful of oil, then added more than a dozen peeled and flattened garlic, stir-fried a little, and then added sliced ginger and shallots.

The onion and garlic were fully heated in the fat, exuding an attractive aroma, Fang Yu took advantage of the heat to pour the eel and the chopped onion into the clay pot, and quickly stir-fried it with a bamboo spatula.

Because the eels selected by Fang Yu are as thick as fingers and cooked quickly, Fang Yu immediately added the sauce and pepper oil that he had prepared in advance, threw some red and green peppers for decoration, sprinkled a handful of chives, and finally covered the lid of the clay pot and poured the liquor brewed from five grains.

Fierce flames rose, and only part of the liquor poured on the lid flowed down the lid into the clay pot, and the rest was ignited by the flames.

While counting, the chopsticks sensed the temperature inside the clay pot, and after two seconds, the flame burning on the clay pot weakened somewhat, and it immediately notified Fang Yu.

Fang Yu picked up a large porcelain plate, and with the help of the handle of the bamboo shovel, he pushed the clay pot that was still burning into the plate.

"Hurry up, it's almost 25 meters from here to your room, and you have to trot all the way at a speed of 3 meters per second to make sure the heat is just right." ”

Fang Yu picked up the plate and ran out of the kitchen, and when he got out of the kitchen, he happened to see Li Shuhan wearing a purple dress and pushing open the door of the noodle restaurant.

Li Shuhan was shocked when he saw Fang Yu hurriedly running out of the kitchen with a flaming jar.

Although he didn't know what Fang Yu was entrusting, out of professional sensitivity, Li Shuhan immediately shouted: "Everyone be careful, there are explosives." ”