When the two of them saw Shen Xiangmiao coming in, they both called "girl".

Shen Xiangmiao motioned for the two of them to get busy, and she went to look at the fish.

The size of the fish is not small, looking at the weight of the estimated weight of more than ten catties, such a big fish, naturally is not suitable for the whole roast, if not, there is not such a big enough plate to hold the fish, and then the meat is very thick, and it is very difficult to make the taste.

Looking up, Xia Bing made braised eggplant, minced meat and beans, cold salad golden needle, mixed vegetables made of yuba, cucumber and peanuts, plus stewed lotus root pork ribs, and so on.

Shen Xiangmiao thought about it for a while, and then looked at the dishes Xia Bing was cooking at this time, and had an idea in her heart.

This fish is not small, and it can't be made whole, so it's a pity to make a stew like this, so it's better to make it separately.

The fish is big, the fish head is not small, cut it down to make a chopped pepper fish head, remove the fish bones and fish tail, stew a light taste of fish soup, the rest of the fish meat, then slice into a piece, make a sour soup fish fillet, so that it can make the best use of things, the dish can be richer.

Chop the fish head whole, cut it in half from the center, clean it, smear it with a layer of salt, pour cooking wine, vinegar, add ginger, and marinate it for a cup of tea, and then swing the fish head into the plate with the profile side down, and steam it over high heat.

Pour the bottom oil into the wok, add ginger, minced garlic, chopped dried peppers, red peppers, etc. and stir-fry until fragrant, then add chopped pepper sauce, bean paste, vinegar, and chicken broth that is often prepared on weekdays and stir-fry evenly.

Wait for the chopped pepper to be fried, the fish over there is almost cooked, lift the cage lid, it is a hot breath on the face, the fish head in the plate has exuded a burst of aroma, the fish eyes have also protruded, use a clip to clip the plate out, pour out the excess water in the plate, evenly wipe the fried chopped pepper sauce above, sprinkle a layer of green chopped green onions.

Shen Xiangmiao was cooking here, and Xia Bing over there couldn't help but talk over, and said with a smile: "This chopped pepper fish head is really beautiful, red, red, green, and green, and there is a little black in the white, the color is really beautiful." ”

"This dish is ready." Xia Bing asked while looking at whether the ribs he had stewed were good.

"It's just a little bit close." Shen Xiangmiao said with a smile, seeing that the oil in the pot had begun to smoke slightly, he tested the temperature with his hand on it, and felt that it was almost there, so he picked up the small pot and poured all the oil in the pot on the fish head on the plate.

"Zila", the full plate of red, red, green and green rolled happily in the hot oil, and even the fish meat also beat up with a zizzle, sizzling red oil, the aroma is even more tangy, such a color and fragrance of chopped pepper fish head, but after seeing and smelling it, I feel salivating, and my index finger moves.

Xia Bing snorted violently, inhaled the fragrance that filled the air into his mouth, and smacked his lips: "No wonder the girl said that it is still a little bit short, this fragrance is too tempting." ”

"Then you have to be careful, when you serve the plate, don't drop it on the plate." Holly filled the stove with a piece of wood, quipping.

Xia Bing pretended to be annoyed and pursed his mouth: "Where is it so greedy, even if I am greedy, I won't be like this, hum!" ”

"When you say this, can you wipe the saliva from the corners of your mouth first, if not, it is not convincing in the slightest." Holly smiled and leaned back.

"Saliva?" Xia Bing couldn't care about being reserved, so he took his sleeve and wiped the corners of his mouth: "No." ”

"No, no, no, no......" Holly and Xia Bing made a mess.

Shen Xiangmiao also smiled on the side, and asked Xia Bing to take out the chopped pepper fish head first, and then began to shave the fish bones and meat.

The knife quickly shuttled back and forth on the fish's body in his hand, and the technique was extremely skillful, only to see that the fish meat quickly became a thin piece of fish meat in Shen Xiangmiao's dexterous and slender fingers and the shining blade, and the fish bone was taken out very neatly.

The fish slices are put aside, the fish bones and the fish meat on the side are all chopped by Shen Xiangmiao with a big knife, fried on both sides in the oil pot with fragrant green onions and ginger, put water to boil, and drip in a small amount of cooking wine to remove the fishy smell.

When the fish soup is boiling, a layer of foam floats on it, and after skimming the foam, change to a low heat.

"Simmer slowly, and when the soup is white and thick, it's ready." Shen Xiangmiao told Holly to be optimistic about the fire, and then went to deal with the good fish.

The next thing to do is sour soup fish fillet, most people will subconsciously think that it is sour soup or hot and sour golden soup fried in yellow lantern sauce, and the sour soup made by Shen Xiangmiao in golden soup is a little different from what they usually eat.

The sour does not come from sauerkraut or vinegar, but from tomatoes, which can also be called tomato fillets.

The sliced fish is dried to remove the moisture from the skin, salt, pepper, egg white, cooking wine, starch and oil, and marinated for a while.

While waiting for the fish to taste good, I took four well-proportioned fresh tomatoes from the ground, scalded them in boiling water to remove the skin, then cut them into thin cubes, and fried them in a pot to produce a rich tomato juice.

Later, put the chopped fresh chili peppers, scoop two spoonfuls of the already whitened fish soup from the fish soup that has been simmering over there, and when the tomato juice in the pot becomes more and more flavorful, put the marinated fish into the pot one by one.

While Xia Bing and Dong Chun were there to watch the fish soup boiling, Shen Xiangmiao took fresh lemons from the portable kitchen, cut them and dripped a little lemon juice into the pot to enhance the flavor.

Later, put some green garlic and coriander, and the fish fillets in this sour soup can be cooked.

Put it in a white porcelain pot, a piece of red and clear, inside is a white and tender fish slices, and there are green garlic and coriander floating on the top, and the color is very bright.

In particular, the sweet and sour smell from the tomato soup is more and more mouth-watering.

The sour soup fish fillet is served here, and the fish soup over there is almost ready.

Shen Xiangmiao saw that the heat was about the same, added a little salt to it, and asked Xia Bing to scoop out the fish soup and serve it to the table.

All the dishes were ready, Shen Xiangmiao explained to Xia Bing and Holly to move the food to the stone table outside, and took off her apron and went outside to call someone to eat.

As soon as I got out of the stove room, I saw a very interesting scene.

In the courtyard, there is not only Lu Shaoye, but also Tie Dan who returned from the school, as well as Zhang Hongyu who came back with him, and naturally Lu Shaoye and Sky Wolf.