Lin Chou twisted a few palm-sized green papayas and went back to the kitchen.

After cutting the green papaya, milky white mucus will seep out of the incision, and its flesh is sour and astringent at this time, far less sweet and luscious than when it was ripe.

But this is not a problem for foodies, sweet and sour, bitter and salty, which taste is not palatable?

What's more, this is the most important main ingredient and source of flavor of sour papaya trash fish, which has an irreplaceable role.

Cut the green papaya in half, scrape off the unripe white seeds and floating pulp, rinse carefully three times with light salt water, and cut the oblique blade for later use.

The next thing you need to do is deal with those little fish, and dealing with them is also a very, very, very troublesome thing.

Fish in the river are no better than fish in the sea, especially when you are cooking a dish that uses a lot of different types of fish, so be sure to carefully remove the scales and internal organs of each fish, no matter how big or small.

The earthy smell of river fish is stronger, and the recipe is not as fresh as the recipe of marine fish, and the more you go down the water, the fishier the taste.

Coupled with the fact that there are some zero-order little ones with very hard scale armor that are difficult to clean up, this is a delicate job that requires a lot of patience.

Scales, internal organs, gills, fishy lines, genitals, and a black film attached to the lining of the abdomen are the main sources of fishy odor and need to be carefully washed and removed.

There are more than 20 catties of fish, the largest of which is only a small crucian carp with long fingers.

Very insidiously, he caught the strong men of the mountain master and others who had been shouting that they were hungry, and distributed them all to the back of the kitchen to deal with those small miscellaneous fish.

The taste of the overseer is very refreshing, enough to make up for the depression that has just been scolded by the system.

"Ahem, do a good job, all the fishy lines of the crucian carp must be picked out, and they must be cleaned inside and out... Who's that! Huang Dashan, look at what! Let's just talk about you! Don't try to cut corners, the gills are gone? Has the black membrane in the stomach been washed off? ”

“...”

The mountain master blinked his eyes, and it was not a taste in his heart.

Lin Chou said arrogantly,

"Hurry up, I'm ready over there, just waiting for the fish to go to the pot, do you still want to eat?"

He also tried to tempt people with money,

"Ahem, it's free, it's free, this meal doesn't cost money!"

Wu Ke was shocked and muttered,

", try the food, this is the rhythm of trying the food, it won't be some kind of dark cuisine..."

I often know that when Boss Lin wants to make the first new dish, it will inevitably be.... EMMM is not inevitable, there is a great possibility, it is not for money!

This kind of good thing when the sun rises in the west, and there are really not many people who meet it.

After the fish were ready, Lin Chou set up the oil pot.

Use a fence to fry the fish in boiling oil for three or four seconds.

As for the larger crucian carp, it needs to be fried separately for a few more moments.

Set the fried fish aside and set aside in a separate pan.

The old ginger and garlic are crushed, stir-fried together with peppercorns and star anise, and all the ginger and garlic are slightly burnt and removed, leaving only the oil, and the rest are discarded.

After stir-frying the green onion in the oil pot until fragrant, pour in the miscellaneous fish, cook it into Qingquan Mountain and age it for half a tael.

Since Wen Chongjiu came, Lin Chou's kitchen has always prepared high-grade liquor produced by Lord Wen.

Stir-fry seven or eight dried red devil peppers together for a while, adding water to cover all the fish.

When the soup in the pot begins to boil, add the green papaya slices, cover the pot and simmer for 15 minutes.

After half a month of fermentation, the sour and fragrant fish sauce is ruddy and sticky, exuding an appetizing fermented taste.

With the addition of a large spoonful of fish sauce sour, the original milky white soup in the pot is immediately hung with a layer of reddish, and after boiling the soup over a high heat, it interacts with the sour papaya slices to become a color similar to light green or yellow-green, which is very fresh.

Reduce the juice on high heat, sprinkle a small handful of coriander and green garlic, remove from the pot, and fill a large pot.

"it, it's coming, it's the first time I've seen the forest so affordable."

Lin Chou was quite dissatisfied,

"Didn't you have such a big pot before? That cauldron of stew, isn't it? Isn't that dog meat pot? Ben Shuai also roasted a whole rock sheep... It's more! ”

The mountain lord rolled his eyes,

"You've taken all the money, it's what we've earned by working with our own hands, so can it be the same? You smell it, my hand is still vicious! ”

Lin Chou began to regret a little that he would not charge money for this pot of fish, and the water that was spilled when he said it.

"Sour papaya stewed miscellaneous fish, serve rice, and eat."

A large pot of miscellaneous fish, the sauce is thick and the soup is fresh, and it naturally exudes a sour aroma that makes people want to move.

It is more similar to the green and fruity aroma of unripe fruit, but it is a variety of small fish that occupy the sight, and the aroma of fish meat is imperceptible, and it is easy to ignore almost subconsciously.

The huge gap between the psychology and the reality in front of you is more likely to arouse curiosity and the desire to taste.

Lin Chou took the lead.

The small fish of all colors are less than two centimeters long, and one chopstick can add up to many pieces, and the charming sour aroma stimulates the saliva secretion of people, and the stomach also begins to protest.

I can't wait to put it in my mouth, and the pure, sweet fruit acidity of green papaya quickly bursts out from my mouth.

It was a kind of direct access to the heavenly spirit cover, which made the scalp tingle, like a month of nasal congestion, and the sudden enlightenment of draining half a bottle of wind oil essence in one mouth.

The flesh melts in the mouth and is so soft and delicious that you can barely feel any bones, as if they have been drunk by the sourness and become soft.

Lin Chou couldn't help but lick his teeth lightly with the tip of his tongue, only in this way could he feel their presence again and be sure that his teeth were not melted by the amazing acid.

When I got used to the sourness, the curtain of the devil's pepper performance had just opened.

"Whew~It's so spicy~!"

Huang Dashan held his cheeks, his eyes were red with angry eyes, and large beads of sweat on his forehead flowed along his face.

"Cool! Rice, rice, my rice! ”

The mountain master threw the bowl,

"When did I finish wiping it, hurry up, serve me another bowl."

Who has time to ignore him?

At this time, only the fragrance of carbohydrates can neutralize this dripping and sour feeling.

I didn't eat a few bites of the dish, and before I knew it, half of the rice was gone.

There was even a subtle sense of dislocation in everyone's hearts that even this pot of sour papaya and miscellaneous fish was no longer important.

Wu Ke was the most vulnerable, and he was so sour and hot that he held his chest like a Xizi.

When his eyes glanced at the vegetables in the basin, he still swallowed his saliva in his stomach one by one.

"Shhhh Ha... Hiss... It's too spicy, Brother Chou, how many chili peppers did you put in it, oh my God..."

Huang Dashan scooped a spoonful of small fish sauce and thick soup and poured it on the rice.

"What I want is this sour, what I want is this spicy, it's so cool... Hahaha..."