Su Yourong muttered all the way,

"Wow, the wet tiger is so bad, so smelly things have to be eaten."

LIN Chou,

"I've said it all, it's fishy, not smelly."

"Also, that thing is ugly!"

“...”

Sikong looked horrified.

The mountain master looked down at Lin Chou with a satisfied attitude, and was relieved to see his own grandson finally go to third base with his little girlfriend, and the metal-like sonorous and cold momentum overwhelmed the audience.

"One counts as one, all the fuck to the mountain master, I'll close my ears!"

muttered in a low voice,

"Tsk, young people are so good, master and apprentice, it's exciting to think about it."

The tone of everyone in the restaurant was deep and serious,

"Huh? Did someone just say something? ”

"No, no..."

"Wait, you'll talk about it later, my ears are a little tight, wait until I open your ears before you speak."

"Whew... I'm so energetic when I sleep early, eh, guys, what are you talking about, take me one! ”

Lin Chou's face was dark, and a lying groove couldn't help but jump out, really wanting to make all the fish in the net pocket yellow Dashan's face.

Sikong blinked,

"Filthy and filthy people have their own filth, ignore him... There are not many people like Ben Gongzi who come out of the mud without being stained with clear ripples and not demons and have noble morals in the era of the Cataclysm, and I am different from some bewitching jian goods surnamed Huang, you know? Ahem – I smell something delicious coming out of the pan, so please be sure to bring me one! ”

Eat, you, just now, you have the most abundant expression, especially if you are like three views, the thoughts are like a spring, and the guy can write a 130,000-word annual bitter drama "The Domineering President's Bitter Love for the Peasant Girl's Devil's Stepmother's Finale" plus an 8,000-word summary report!

Lin Chou has a distorted face of human nature and moral degradation,

"Hehe, don't worry, I'll leave the fish head for you to eat."

The old man's fish is one of the ones that is unusually rich in fat, and this characteristic is always very attractive and promising, so it is cut off and gutted, washed and set aside.

Then Lin Chou found this year's new straw, formed a bird's nest with straw balls, and put a few Xinyi in the middle, and placed the straw nest on the ground outside in turn.

Xinyi is the dried flower bud of magnolia and purple magnolia, which is both a traditional Chinese medicine and a spice, and has a spicy fragrance after stewing, and can be used as a spicy marinade with various spices, which has a unique flavor.

On a row of straw "nests" spread out in a straight line, barbed wire is erected, and an old man fish is placed in the gap between the iron nets, and the straw is lit and the fish body is smoked.

The temperature of the pale yellow flame of the straw is very low, the flame is gentle, under the uniform roasting of the heat, the semi-circular dot-shaped small fish scales on the old man's body are exploded one after another, making a slight explosion of peeling, and a large part of it simply collapses out of the fish, and the burnt fragrance overflows.

The dark gray body of the fish becomes close to black-gray, and it is three points more ugly.

The skin of the old man fish is firm and elastic, very strong, and the flame directly roasts the fish skin, at most it only makes it shrink quickly and not burst.

Drops of shiny grease condense in the abdominal cavity and the section of the fish's head, and the smell of burning fish spreads rapidly instead of burnt aroma.

The straw flame can not only eliminate the cumbersome removal of small fish scales, but also remove the fishy smell, add a unique flavor to the fish, and activate the mellow and delicious flavor of fish oil.

The straw burned quickly, and with the last bit of green smoke and spicy aroma after Xin Yi burned, the old man fish was preliminarily processed.

Sikong was shocked,

"Wow, that's it? Tut... But Ben Gongzi likes it, this kind of original and wild way to eat, and you Lin dare to eat it for Ben Gongzi, those chefs in my family, I am afraid that my father will stew them directly... The dishes are all decent, no different from the food in the cafeteria. ”

Lin Chou rolled his eyes,

"Raw, you eat? You're afraid you're stupid to read, aren't you? ”

“...”

Sikong immediately shut up.

Then, stir-fry the chives, ginger and garlic in a hot pan, stir-fry the fish and the whole dried chili peppers together to bring out the flavor, then pour in the soy sauce and a little miso and add the soup to simmer.

A pot of hot soup and the grilled old fish in the pot quickly form a thick red sauce of tap root, this process of change is very fast, almost visible to the naked eye, the soup becomes thick and heavy, spicy and fragrant.

This is the benefit of hard passing, there is no need for cumbersome processing, and it is still addictive.

Lin Chou took advantage of this time to aggressively chop the bright red pepper and green pepper into thin circles.

Unlike dried chilies, fresh chili peppers are recognizable for their spicy taste, fresh, irritable, and spicy in the mouth.

- Well, maybe that's the benefit of being young.

The delicacy came out of the pot quickly, with thick skins like Huang Dashan and Sikong, who had already picked up the white rice and waited by the pot, and by the way, he also spared the big-breasted sister and Su Yourong, who looked ignorant.

This kind of unhealthy trend seems to be intensifying in Lin Chou's small restaurant soon.

Lift the lid of the pot and take it out of the pot... pot, sprinkle with red and green pepper rings.

The red, green, and green chili rings give a pot of stewed old fish a unique color, and it just looks ...... It really can't arouse too much appetite.

But with a light sniff, anyone will fall in love with the taste.

The fresh aroma of the fish has the mellow of grilled cod liver, and the combination of sauce and soy sauce is a perfect match, the two seasonings that are the same source converge, catalyze, transform and fuse in this pot of fish, the flavor is full of profound heritage, and the dry and fresh two kinds of chili peppers are responsible for the spicy taste of one after the other, the morning sun is like fire and the old dragon bell, the level of spicy taste can even rely on the sense of smell can be shallowly perceived, incomparable moving.

The mountain master can't care so much, but he knows what new things Lin Chou has discovered, and most of the things he improvised are so delicious that people swallow their tongues (here I have to mention the penguin eggs that have made Lin Chou so sad that he has no results so far), and often he will only make such a meal, and next time he wants to eat it, there is no door!

A large spoonful of small fish and fish broth was poured over the rice, and I hurriedly shaved two bites into my mouth.

"Hmm~!"

Shan Ye is like an otaku who has just downloaded a large number of emojis, and he can't wait to use it, and the expression on his face is so amazing that he has to bow down to even the quintessence of the country to change his face - just for his ability to wrinkle his bare bald melon skin out of folds, ordinary people have to slap the table in shock.

It's spicy and hearty, and you can actually eat the faint aroma of herbs.

When the skin of the fish is broken, the tender fish meat is revealed as white as snow, which is three points more tender than the most tender tofu, and can be broken by blowing, and the thick soup of the roasted fish skin and thick oil red sauce not only adds flavor, but also locks in the juice and oil in the fish, which is amazingly tender and pure.

Shan Ye only felt that his mouth was lightly sipped, and there was a feeling that even a small fish bone was going to melt in his mouth.

"Hey, this fish doesn't have spines?"

Lin Chou also held a bowl, regardless of the image to join the ranks of the scramble, afraid that if it was a little later, there would not even be any soup left.

"Well, no thorns, just a backbone."

Shan Ye gave advice while gobbling it up,

"This thing should be stewed eggplant with more miso - that taste, tsk."

Lin Chou rolled his eyes,

"You'll eat it."

When Sikong saw that the basin was empty, he was reluctant to put down his job, and then he remembered to ask,

"Hiccup~ Speaking of which, what kind of fish is this?"

"Returning the Yang Fish."

"The name of the dish? Fish name? Is it so delicious that it makes people feel yang... Interesting..."

Think about it!