Okay, then let's not forget that the egg dumplings are still raw.

The contents of the half-cooked filling include minced fish and three mushrooms, and Lin Chou only slightly fried three kinds of mushrooms, in order not to destroy the sweetness of the mushrooms and remove some of the excess water.

The magic version of the three-mushroom soaked fish cloud egg dumplings still needs to be cooked in Basheng soup to be considered a finished product - of course, we don't need a part of Lord Sanhuang and his concubine children in this cooking process now.

Boss Lin took out the eight students in the clay hot pot together, and in the process, a certain Comrade Wu said with a salivating face,

"Brother Chou, do you still need this thing?"

"No, can you eat?" Lin Chou casually threw a knife-tip ball into his mouth, "Sure enough, the taste of this kind of slow-cooked things in a hot pot is really a kind of magic~"

It's just pork meatballs with ginger, there is no extra seasoning, not even salt, but the taste is surprisingly good.

The surface of the spindle-shaped knife-tip meatballs is not the gray-white color of the clear soup meatballs, but as if they are not yet ripe, and even a moist pink, Lin Chou personally beat the minced pork for a whole hour as the raw material, making the meatballs know that they are very tough just from the surface, without the roughness of the meatballs they usually eat, as if coated with a smooth oil film.

As soon as you bite into it, it is full of elasticity, and there is not much fat and soup seeping into the mouth together, but you can let people know that the method and heat of this knife tip meatball are just right.

"Fresh~"

Lin Chou stretched out a finger and said to Wu Ke,

"I think we need a little bit of ginger vinaigrette, and these 'leftovers' are still respectable."

It is said that it is ginger vinegar juice, in fact, Lin Chou likes to use the juice wrung out of ginger + green onion to soak the combination of fresh chili rings and coriander root mixed with soy sauce vinegar, of course, and finally garnish with a few drops of lemon juice or a lemon leaf is the most perfect.

Wu Ke has obviously indulged in the taste of the little halibut in the eight lives and can't extricate himself,

"Brother Sorrow, Brother Sorrow, I remember that you have sand crab juice here, and give it some time?"

Lin Chou rarely praised Wu Ke,

"Tsk, it seems that you kid has learned a lot from me, in addition to the sand crab juice with tender tofu, chicken and white porridge, cold steamed fish, boiled fish dipped in this and a few mouthfuls of cold porridge, that's just-"

"Suck it, if you don't mind that brother sorrow, you must have cold porridge, right?"

Wu Ke was shameless in the end, and he put the two little halibutes in the incubator to cool down before eating, a mouthful of cold porridge and a mouthful of sand crab juice dipped in fish meat, and eating it was called a satisfaction.

"One more bowl!"

Lin Chou was speechless,

"Sand crab juice is cold food, and so is flounder, and it's all cold, you eat so much and remember to put a big glass of salt water at the bedside and toilet at night."

“...”

Wu Ke was stunned for a while.

Put salt water?

Co-authoring: Is this afraid that I will pull prostration? How can I be so brittle... Hiss...

It's okay not to think so, but in the next second, Wu Ke suddenly felt a little uncomfortable in his stomach, and he was still making a gurgling sound.

"Brother Sorrow..."

"Ang, scoop a bowl of pig blood soup over there and drink it yourself, do you see the two bottles on the shelf?"

"Hmm, a white pepper, a devil's pepper?"

"A spoonful each."

"Much, how much??"

"You hear me."

“...”

Fortunately, in addition to knife-tip meatballs and flounder, the other "leftovers" in Basheng soup are already inedible because they have been cooked for too long, otherwise Wu Ke may have to eat more.

"Hiccup~"

Wu Ke hiccuped wildly, and at the same time came over with bloodshot eyes, red lips, and runny nose one by one.

"Brother Chou, I think you're messing with me now."

Lin Chou snorted,

"If you don't put more pepper and chili peppers, I'm afraid that the pig blood soup won't work so well, after all, some of the ingredients in this pot are also graded, and it is difficult to give full play to the role of the pig blood soup in the case of source energy hedging."

"Stone hammered, right, it's really messing with me, otherwise you would never explain so much." Wu Ke said quietly.

Lin Chou: (?? へ?? ╬)

Doesn't this person have a strange attribute, such as not directly saying what is in his heart or writing it on his face?

It's so hard to live...

"Brother Sorrow, the soup is boiling again~"

Wu Ke reminded with difficulty.

What diarrhea and what body can't bear, Wu Ke doesn't care anymore, now he just regrets it.

Damn, I ate too much...

And isn't that clay hot pot quite slow, why is the soup boiling so quickly again, can't it work well and wait for me to digest the contents of my stomach??

Lin Chou put the egg dumplings into the soup of the earth hot pot one by one, the warm boiling water gently touched the surface of the egg dumplings, the egg dumplings are not like pasta will never dye the soup "color" after entering the water, the fine flour particles can be made into a pot of snow-white milk-like soup if used well, if it is not used well, it can only be called turbidity.

Egg dumplings are different, eggs can purify these soups and water, making the soup clearer and purer in taste.

"How long is it going to cook..."

Wu Ke drooled while burping, and his expression was very pure.

Lin Chou smiled,

"I'm going to turn down the heat a little bit, the ready-made clay hot pot can't be wasted, and the slow stew won't disappoint this pot."

Egg dumplings and Basheng soup need to be fused for deeper communication, and Lin Chou suddenly remembered that he still had something to deal with.

The fish heads and bones of the three swordfish are still lying honestly on the board, just this thing, you let it lie there like that, sorry for the world, sorry for the ground, sorry for the air, it's a crime at all!

The head of the saury fish can probably be regarded as the most "thick" part of the saury, but it is still useless, there is no meat on the head of the fish - emmmm, obviously it is time to invite the child next door to worship the sky.

The fish head and a fish bone are still well connected, Lin Chou carefully twisted it up and put the fish bone part into a plate full of flour, trying not to touch the fish head at the same time, but also to make the fish bone part evenly covered with flour, shake off the excess flour.

Under the three fish bones and the same flour-coated perilla leaves and ginger slices, the oil pan is slowly fried in warm oil, even if it is warm oil, the fish bones need to be taken out from time to time to cool down so as not to be fried.

It's just a fish bone, and it can't even be called a skill in Lin Chou's opinion, but the preciousness of the ingredients requires him to be cautious.

"Hmm..."

The perilla leaves that are fried slowly release their special aroma into the oil, and the fish bones are constantly soaked through the oil, filling in a touch of each other's style.