The eel head and bones are also not wasted, and the fish head is broken in half after removing the gills and other debris, and the fish bones are cut off.

Sauté star anise and bay leaves in a large iron pot with clear oil, fry the fish head and fish bones until the surface is golden and slightly charred, cook in rice wine and half a spoon of old vinegar, add shallots knots and pour into the chicken bone broth to simmer.

Compared with the broth stewed from pork or beef bones, the chicken bone broth is bright in color and slightly yellowish and white, and the taste is lighter, which does not affect the original taste of the eel soup.

To make a pot of milky fish soup, fried fish bones are as indispensable as old vinegar.

Under the action of old vinegar, the calcium and collagen in the fish bones and fish heads can be quickly precipitated and incorporated into the soup.

And the splash of boiling soup pot quickly turns milky white, which is very beautiful.

It is especially important to boil fish soup and do not cover it until the fish soup pot is boiling.

And to let the first boiling steam precipitate out without reservation, this is the only way to take away most of the fishy smell.

And when the boiling soup in the pot can bring up the fish bones and fish heads to rise and fall together, you have to add a spoonful of rice wine again to cover the pot and change the heat to low.

Forty minutes is enough to make a delicious fish soup.

Set up the charcoal stove on the table and cover it with a round black stone slab two fingers thick.

In a moment, the air above the black slab began to twist and had risen to the right temperature.

The big-breasted sister looked outside the door for a while, but there was no trace of the rolling adult, and she was a little depressed.

Lin Chou said,

"Don't look for it, the food of the rolling adults has always been good."

...

Somewhere in the fog, snow was falling.

The fern forest condenses in the void, like an island on the top of the clouds.

A large spherical mask and its spreading root system cover almost the entire fern forest.

In the light mask, the golden thread Jiao was sleepy.

The rolling adults were bored lying on top of the mask, and the huge bear paw slapped the mask into a trembling pattern.

Rolling eyes were very puzzled, looking at the golden thread Jiao in the light mask revealed helplessness, obviously this little brother had delayed the rolling adult for a long time.

"Whew!"

Rolling roared a few times, broke the top of a fern tree in boredom, brushed off the leaves, put the trunk in his mouth, and bit it off.

"Click, click!"

It's like chewing sweet and juicy sugar cane.

Rolling eyes lit up, as if it tasted good.

"Huh?"

If Shan Ye appeared here at this moment, and still had the memory of that time, he would definitely be suspicious of life.

...

"Zila."

The eel segment sizzled on the stone slab, and the curling green smoke mixed with the water vapor bloomed instantly.

When it splashes water and grease from the bottom of the slate, it is the perfect time to sprinkle it with sautéed pepper salt.

The addition of a pinch of pepper salt completely activates the vitality of the eel, and the white and translucent flesh seems to be still squirming slightly.

Sichuan peppercorns jump around on the stone slabs, like small smoke bombs, at the cost of turning themselves into coke, infiltrating the aroma of pepper and hemp into the layers of meat.

Grill until the two sections of the eel are charred, then put it horizontally on the stone slab, fix it with chopsticks, and slowly roll it for two weeks, until the fish skin is upturned and the fat oozes out, and the meat is completely cooked.

The surface of the grilled eel segment is charred and crispy, and the chopsticks gently knock it down, making a crisp sound of "Titicaca".

Gently peel off the skin, revealing the flesh as white as snow, and sometimes revealing a series of crystal clear grease faults, forming another type of snowflake meat.

Shan Ye couldn't wait to put the snow-white eel meat in the center of the eel segment with chopsticks into his mouth.

The eel meat has a tofu-like texture and is soft and tender.

With a flick of the tongue, the hot gravy and fat immediately gushed out of the fleshy fibers, and the sweetness bloomed instantly.

The fish meat that has lost its juice seems to have changed its form in the mouth, and every trace of soft fleshy fiber can be perceived by the mouth, and the delicate and delicate fish is like a continuous and profound flavor from the sea, and the simple, mellow fragrance of the fish meat resides in the mouth, long and empty.

Shan Ye licked his lips, and the second time he picked up a piece of crispy fish skin.

Completely submerge it in boiling chili peppers dipped in water for a moment, shake the juice, open your mouth,

"Click."

Crisp and burnt.

The half-centimeter-thick eel has a translucent layer of oil under the skin, which is clearly layered.

The charred fish skin and a large amount of collagen are mixed into a strange fragrance, the vinegar sauce effectively neutralizes the fatness of the oil and brings a charming acidity, and the hemp and pepper aromas of Sichuan pepper are inextricably linked, completely linking the completely different tastes and touches in one place.

With the "click" chewing, it is like a small taste bomb cracking in the mouth and roaring in the brain.

"How?"

"Sss The mountain master gasped, rolled his eyes, and said with a face that was not red or white, "Well... Ahem, it's okay, it's okay, the taste is okay. ”

The big-breasted sister stared at the mountain master for a while, and her tone was light,

"A stupid and cowardly man, even the courage to tell the truth has been emasculated by the inferiority in his bones."

Huang Dashan was depressed and wanted to hit someone, this TM is already a personal attack!

Big breasted sister said,

"Boss, Yeluan is a vegetarian, she can't eat a lot of dishes you cook."

The implication is that good things should be shared, and it is very bad to eat them secretly.

Lin Chou snorted, scratching his head,

"Actually... There are very few vegetarian dishes I can make, well, really little. ”

The mountain master slapped the table,

"Damn, is there any food in this world that you kid can't cook?"

Lin Chou rolled his eyes.

The aroma of the soup on the stove has unconsciously spread to the entire small restaurant, Lin Chou smelled it,

"The soup is ready."

The boiled eel soup is milky white, thick and heavy, like a natural thin, and it doesn't smell fishy, as if even the freshness of the original chicken bone broth can overpower the fish flavor.

The soup pot was removed from the heat, and the fish soup was put into a bowl and handed over to everyone one by one.

Akatsumi said softly,

"It's hot."

There was no steam coming out of the soup bowl, and it wasn't until Akatsumi gently blew on the surface of the fish soup that layers of fine folds stirred up, and a thin layer of oily skin was revealed.

Lin Chou held the soup bowl, poked in from the edge with chopsticks, picked one by one, and the extremely thin oily skin was picked up, attached to the chopsticks, and the two semicircles were glued to each other, like a small flag.

"Do you know the oily bean skin, most of the nutrients in a bowl of soy milk are hidden in a thin sheet of oily bean skin, and this layer of oily skin is the same."

Huang Dashan opened his mouth wide, and always felt that there was an invisible layer of "oil skin" between him and Lin Chou, which was thin and transparent but indestructible, like a dividing line between two worlds.

- It's the same as eating vegetables, why does Lao Tzu always feel that this kid is inexplicably shorter?

"Whew"

Blowing the fish soup gently, Lin Chou said,

"According to the old legend in China, the emphasis is on a 'original soup into original food', rock-roasted eel with fish bone soup, you really don't want to try it?"