Wang Fatzi skillfully put the green onions, ginger and garlic on both sides of the fish body in the pot, fried them in oil to bring out the fragrance, and then poured in cooking wine and soy sauce. Then pour in hot water, you can have a little more water. Simmer for a while and pour the broth over the fish with a spatula to better absorb the flavor. Turn off the heat, cover the pot, stop the fire when the soup is thick, pour the excess soup sweat on the surface of the fish, and then put it on a plate.

When Wang Fatzi braised pomfret, Mo Xun and Cai Youyou were also busy in the kitchen.

Under Mo Xun's command, Cai Youyou gutted the red sea bream, cleaned it, marinated it with salt and cooking wine for twenty minutes, and prepared the ingredients, shredded green onion and shredded ginger.

She spread a part of the finely shredded green onion white on the plate to make a base, then cleaned the marinated sea bream again, wiped off the excess water with kitchen paper, put the fish on top of the paved green onion, and then evenly sprinkled the green onion and ginger on it, put it in the steamer, wait for the water to boil and steam for ten minutes, then turn off the heat and simmer for two or three minutes.

Then, discard the steamed soup, which can effectively remove the fishy smell.

In another oil pot, add shredded ginger and stir-fry until fragrant, then add light soy sauce, a small amount of soy sauce, balsamic vinegar and sugar, boil for a while, wait until the soup is thick, turn off the heat, add the remaining shredded green onion and mix well, and pour the sauce evenly on the steamed red snapper.

Others made several dishes, such as pan-fried pufferfish and sea bass gratin.

A sumptuous dinner was quickly prepared.

Although it is different from the whole fish feast that Wang Fatzi envisioned to eat more than one fish, all the dishes are indeed made of fish.

Looking at the dishes that were full of color and flavor, Old Man Qiao looked around at Mo Xun, Cai Youyou and other young, new-generation chefs and food hunters, and a satisfied smile appeared on his face.

That's how it is, there are some things that can't be stopped. Whether it is a gastronomic inheritance or a spiritual inheritance.

A lively dinner soon began.

Cai Youyou felt that the steamed red snapper tasted fragrant and delicious.

The kind of fish meat, tough and tender, is a taste she has never tasted.

It is simply salted and simply steamed, but it can bring out the most delicious flavor of this food.

The braised pomfret made by Wang Fatzi has a ruddy and attractive color, tender meat and few spines, and a long taste.

The baked sea bass with bell peppers they brought is a beautiful color that will whet your appetite and the taste is also very delicious.

Pan-fried pufferfish is fine, original and nutritious.

Moreover, the horse noodle pufferfish that Mr. Qiao caught was very large, so in addition to taking a few pieces of fish meat to make the pan-fried pufferfish, there was still a lot left, which was used by Li Pingzhe to make fillings, and I don't know what kind of food he is going to use these fillings to cook tomorrow.

Even, even the boat boss Yang Jie and the three boatmen, who often rent boats to food hunters, felt that although Cai Youyou and the others looked very young, the dishes they cooked tasted better than ordinary food hunters.

Everyone talked and laughed while eating dinner, and when they finished dinner, basking in the moon on the deck, listening to Li Pingzhe talk about various precautions for diving and catching seafood, before nine o'clock in the evening, they went back to rest and nourish their spirits for tomorrow's action. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.