"Don't! I want to watch, I want to eat! ”

Su Qianying immediately shook her head, unwilling to make a move.

She knows her own shortcomings, and her cooking skills are really bad. It's great to be able to get things cooked.

Grilled fish is such a simple eat, and that is also the result of her charcoal burning the fish in the heavenly realm countless times!

Confucius took out the heads of the six big fat fish separately, and the six fish heads made three dishes.

Because Su Qianying said that she wanted to share the food with the servants.

Therefore, Confucius also divided the six fish into two large tables of food.

Confucius knew in his heart that there were still other masters and servants.

Soon, three dishes about fish head were ready - steamed fish head with horn pepper, fried fish head with Huadiao, and tofu fish head soup.

Next, a fish body was deboned by Confucius with a knife and the fish meat was cut into fillets.

With the help of several mothers-in-law, another dish was baked - tomato fish fillet.

The fish skeleton with a little bit of fish meat, Confucius did not waste it, directly chopped into fish steaks, all dipped in flour slurry, and then thrown into the oil pan to fry, and then added some vinegar for stir-frying, becoming a fragrant balsamic vinegar fish steak.

The other fish body is chopped into fish pieces of consistent thickness, placed on a plate, put chives, ginger and horn peppers, pour some sesame oil, and steam in the pot. Kong Pozi introduced, "This is steamed Kaiping fish. ”

Take one of its fish bodies, and its Confucius is to remove the bones and take the meat, and then start to chop the fish meat into fish puree, make a pot of hot water in the pot, throw the fish bones into the soup to cook, and pinch out small balls from the fish puree, and make clear soup fish balls.

Then take another fish body, open it on it, marinate it simply, then dip it in dry flour, and throw it directly into the oil pan and fry it until it is golden brown - golden spicy fish.

It's another fish body, which is fried directly in the pot and becomes a braised fatty fish, with fresh bean sprouts on the plate, and the color is very beautiful.

The last fish was divided into several sections, and then thrown into two not small casseroles, with fresh celery segments and various ingredients seasoned, it became a fragrant casserole baked fish pieces.

I can't help but say that just these six big fat fish, through the hands of Confucius, made these dishes, and the fish is full of flavor!

And each fish and fish fat were also made into scallion roasted fish fat by Confucius, and the fragrance was mouth-watering. This portion of fish fat was placed directly on the master's table.

Because it was all fish, Confucius made some other food, and the rice was expensive, but the steamed buns were still very cheap.

Therefore, in order to make everyone full, Confucius also fried some green vegetables, so that everyone would not eat fish and eat too greasy.

Mrs. Confucius was thinking about the separation of the food of the master and servant, but she didn't expect Su Qianying to wave her hand and let the mother-in-law find four tables in the open space in the backyard, arrange them in a rectangle, and put the long bench strips on it, which can really make the servants sit on it.

Now there are 8 male servants in the Su family, 6 mothers-in-law, 4 maids, and 3 boys.

There is a small round table next to it, and it will become the main table, and Confucius will divide a portion of the food into the small round table, and a table will also be filled.

At the round table, there were three people, including Su Qianying, Su Qianni, and Leng Huanchen.

Six big fatty fish, so many people eat, in fact, it is not enough to eat, but it is still better than the usual only coarse vegetables and light rice. On this day, the Su family, the masters and servants gathered together and sat together.

The servants were still a little unable to let go, and finally Wei Qing spoke, "Slaves, thank you for the banquet." ”