"Yes." Lin Chou said, "Mandarin fish with a fierce temperament, Lao Xue, I think the reason why you can only feed wine and sugar to ensure that the mandarin fish survives is because of low temperature breeding, right?" ”

Xue Zhen nodded,

"The artificial freezing water temperature is because before the cataclysm, the mandarin fish would stop feeding in winter, otherwise no matter how strong the fish are, they will not be able to withstand months of hunger... Mandarin fish is the most suitable choice, and it seems that Lin Xiaoyou is also good at this. ”

Lin Chou said,

"I can't talk about it, I just know a little bit."

"Mandarin fish is a fierce carnivorous fish species, sharp teeth and canine teeth are no different, usually eat other fish, when food is scarce, it will even attack the same kind and fall into the water all protein-rich creatures, mandarin fish is very strong, the fish meat is firm and elastic, like such a big mandarin fish, it is easy to drag away an ordinary person in the water."

"Lao Xue, you have raised this fish at low temperature for a few months, and I also need to use some unconventional means to activate the ferocity of the fish, such as... Great taste of mutton blood mutton fat. ”

Lin Chou took a piece of mutton the size of his finger belly and threw it into the water, and the mandarin fish made a splash and swallowed the mutton into its belly.

"If you don't have the fish you prepared, although I can make this dish, it will be a big loss, Lao Xue, speaking of which, you are at a loss."

Xue Zhen just smiled,

"I've never seen anything like this, it's an eye-opener, and that's all that matters."

Lin Chou suddenly said,

"Ten thousand peach blossoms and half a foot fish, Lao Xue, your secret ingredient is not candied osmanthus and wine-stained peach blossoms, right?"

Xue Zhen rolled his eyes and glared at the ubiquitous Qin Wuyong and the little machine flying around, and said angrily,

"If you know, you have to say it? Okay now, the whole base city knows my old Xue's secret recipe, I said that... Brother Qin, how much copyright fee are you going to give to Lao Xue? ”

Qin Wuyong was extremely embarrassed and said aggrievedly,

"Ahem, Master Xue, that... I'm afraid the kid can't afford it. ”

Most of the people present chuckled, and Xue Zhen also followed twice,

"After talking for a long time, Lin Xiaoyou hasn't talked about his own dishes."

Lin Chou fed the fish some meat before he explained aloud to everyone,

"The north takes sheep as fresh, the south takes turtles as fresh, and gathers the north and south as a plate, but there is a precedent as early as the Spring and Autumn Period."

"Qi Huangong, one of the five tyrants of the Spring and Autumn Period, his imperial chef is named Yi Ya, and his biography comments that he is 'good at blending five flavors', don't think this is a simple evaluation, history is very harsh, as a chef can leave such a comment in the official history, which is enough to be passed down through the ages."

"Legend has it that Yi Ya will 'turtle sheep steamed, its taste is fresh, and the fishy body is completely eliminated', at that time there was no 'fresh' such a concise and clear simplified Chinese word to give Yi Ya a hint, and then later, people formed the word 'fish' and 'sheep' into a 'fresh' word."

"Later, in the Qing Dynasty, a herdsman in Huizhou Mansion crossed the river by boat with four old sheep, the boat was small and there were many sheep, accidentally capsized and fell into the water, it was the weather in March and April, the mandarin fish had been hungry for a midwinter, seeing this delicious meal and frantically biting the lamb, even the shepherd was bitten, it happened that a fisherman passed by, and a net went down to save the herdsman, and at the same time netted many mandarin fish that ate the belly full of fat and dizzy."

Lin Chou paused,

"If you drink too much wine, drink saliva first..."

The people who could listen to it scolded their mother together.

Lin Chou moistened his throat before continuing,

"Let's get down to business, the shepherd is grateful for his gratitude and don't need to go into detail, but he said that the fisherman went home and warmed the wine and prepared to slaughter the fish, but found that the mandarin fish that had always been vigorous and would not die for a long time out of the water had died a lot, and the fish belly was full of minced mutton, and the fish's intestines had already burst open, and the people at that time did not have so much attention to food hygiene, and the fisherman was of course happy to see it, and he didn't want to stuff the mutton back into the belly of the fish, and stewed it in a pot, and the fish bones and crispy meat that were burned out were not fishy or fatty, and the fish soup was extremely deliciousMutton also has a strange fragrance, so it is widely spread, and over time, it has become a famous product in Hui cuisine, called 'fish swallowing sheep', 'fish and sheep fresh' or 'the world's first fresh'. ”

Even Zhao Er, who had an indignant face, was stunned when he heard it, and chattered,

"Mother, a dish, and so much exquisite?"

Lin Chou said again,

"It takes four hours for the fish to digest a belly of food, and this night, I have a total of three rounds of cramming, and the fish belly is already full of mutton, and nothing else, such a mandarin fish is the best time to make this fish swallow sheep."

Xue Zhen exhaled, admiring and bitter,

"Lin Xiaoyou, it's really the back waves of the Yangtze River pushing the front waves, it seems that my old Xue is really old."

Lin Chou actually responded with a smile,

"As the saying goes, old and strong, Xue Guangyuan and Mr. Xue have never called old, old Xue, you, you are far behind."

The well-fed big mandarin fish was picked up by Lin Chou and flicked his head with his fingers.

"Bang", the great force came, and the mandarin fish convulsed a few times and immediately stopped.

Three times five divided by two, remove the scales and gills, hit a few times at will, put ginger slices in the meat, and throw them directly into the oil pot.

"The plasticity of fish is very strong, of course, it refers to before cooking in the pot, which is also the reason why most chefs like to cultivate fish that suits the taste of their dishes.

Xue Zhen said loudly,

"And this mutton..."

Lin Chou didn't hide his secrets, and said directly,

"Tan mutton can be said to be the most among the sheep, mutton I use lamb loin and 'flat meat', a sheep kidney, only one or two lambs, big sheep is only two or two, the hand is torn into half a finger length of thin strips, and the same is torn lamb diaphragm together to feed the mandarin fish... Hey, I said I was leading you a sheep, but in fact I slaughtered four... Oh, five-headed. ”

Xue Zhen nodded again and again, not mentioning the sheep at all, but said,

"I see, Lin Xiaoyou's wonderful approach."

Hui cuisine is mostly stewed, boiled, and steamed, while heavy oil, heavy color, and heavy fire.

Naturally, the fish and sheep are also stewed.

Enough effort has been put into the ingredients, and it is often necessary to return to the basics when cooking.

Just stir-fry the green onions, ginger, garlic and star anise, add heavy soy sauce and spicy seeds to boil over high heat, simmer for half an hour on low heat, and then you can get out of the pot.

Qin Wuyong watched it for a long time,

"It's not gutting... Isn't the fish bitter..."

Xue Zhen asked rhetorically,

"Qin... What kind of little friend, why is it bitter? ”

Qin Wuyong spread his hands,

"Such a big fish, how bitter is that fish guts!"

Xue Zhen laughed,

"Qin Xiaoyou, who told you that mandarin fish have bitter gall?"

A dozen question marks and exclamation marks almost popped out of Qin Wuyong's head,

"??!"

Lin Chou is full of fish,

"Lao Xue, your dish, are you okay?"

"Yes, come on."