Yu Sheng took the time to glance at Jiang Ciye and smiled with satisfaction: "Xiao Ye, you are much more skilled in cutting meat now than before." ”

"Really? Maybe I'm more talented in this area. Jiang Ciye raised his eyes to his daughter-in-law's appreciative eyes, and he was happy and proud in his heart.

It seems that he still learns to cut meat in the dead of night.

At first, Yu Sheng thought that it was nothing for Jiang Ciye to do this, but it wasn't until yesterday that he saw Baili Xiyao destroy so many eggs, and he realized how rare it was.

Yu Sheng retracted his gaze and continued his work.

She has to marinate the fish slices, add a small spoon of salt, an appropriate amount of white pepper, three spoons of starch, an egg white, and a spoonful of cooking wine, stir well, and marinate for about half an hour.

With the fish processed, she looked back and forth on the cooking table and picked up a bag of sauerkraut.

Sauerkraut is a whole slice, washed and cut into small pieces.

Yu Sheng picked up a small piece of sauerkraut and threw it into her mouth, and her brows furrowed.

So I poured some cold water and soaked the sauerkraut, so that it was not so salty.

Next is to cut the ingredients, cut the green onion into small pieces, cut the ginger and garlic into slices, remove the seeds of the dried chili pepper and cut it into small pieces, and two spoons of Sichuan peppercorns.

Set aside.

Yu Sheng looked at Baili Xiyao and Qin Shu, "Have the soybean sprouts been washed?" ”

It doesn't matter if you don't look at it, you almost faint when you look at it.

These two people are really a match made in heaven, and they actually wash the bean sprouts one by one.

Yu Sheng: "......"

If you wash it like this, you won't be able to wash it until dark, right?

Yu Sheng walked over and said helplessly: "I'll wash it, it's going to be cooked soon." ”

She turned on the faucet, and the water was rushing to rinse the bean sprouts in the basin, she rubbed them with her hands, changed the water, continued to rub, and repeated three times, and then took out the bean sprouts and drained them.

Baili Xiyao blinked in surprise: "Shengsheng, are you so clean?" ”

Yu Sheng glanced at her angrily, and simply said, "It's not clean, it's not sick." ”

The sprouts themselves are not dirty, and they don't grow out of the soil.

Yu Sheng put the bean sprouts on the side, began to heat the pan, and poured the oil.

Throw in the shallots, ginger slices, and garlic slices, stir-fry until fragrant, pour in the fish heads and fish bones and stir-fry for two minutes, then take out the sauerkraut soaked in water, wring out the water, and put it in and fry together.

Add an appropriate amount of water, cover the pot and bring to a boil, then turn to medium heat and cook for 20 minutes.

By this time, the fragrance had already wafted out.

Baili Xiyao swallowed her saliva and exclaimed, "It's so fragrant!" ”

Qin Shu and Jiang Ciye also felt fragrant, and subconsciously glanced at the pot.

Yu Sheng raised his eyebrows arrogantly, patted his heart and promised: "I tell you, it smells fragrant, and it tastes even better!" ”

"I'm going to drool when I'm hungry." Baili Xiyao sighed.

Yu Sheng glanced at her and said quietly: "If you want to drool, you have to stay away from those dishes, I don't want to eat green vegetables with ingredients." ”

Baili Xiyao: "......"

A low laugh rang out in my ears, "Huh." ”

Baili Xiyao's face turned red and muttered, "Brother Qin, are you laughing at me?" ”

Qin Shu looked at her sideways and said seriously, "What are you talking about?" I didn't listen carefully. ”

"Okay." Baili Xiyao believed it, lowered his head and continued to wash the vegetables.

After covering the pot and boiling for twenty minutes, Yu Sheng began to get busy with the rest.

Cut the lettuce, blanch the lettuce, blanch the bean sprouts, drain and spread in a basin ready to hold the beef fillet.

The sprouts are on top and the lettuce is on the bottom.

She turned her head to look at Jiang Ciye and said with a smile: "Xiao Ye, you take a rest first, and I'll cut the rest of the beef." ”