"Peach Blossom Fish, who buys Peach Blossom Fish? The peach blossom fish caught in Peach Blossom Creek. ”

Just as Liu Wan walked through the market, she heard a fisherman-like person shouting.

When Liu Wan heard the peach blossom fish, her heart suddenly moved, and she asked:

"Uncle, is this the authentic peach blossom fish in Peach Blossom Creek?"

"Of course, you see that I even have this water as Peach Creek water, if it is not the water of Peach Blossom Creek, the peach blossom fish will not live, this is the biggest feature of the peach blossom fish.

Do you know Dean Zheng, the great Confucian of the Xiuxian Academy in our town?

He was so good at this peach blossom fish that he resigned and came back from the capital to be the dean of the academy. ”

The fisherman tried his best to sell, and he also got involved with Zheng Cheng.

Liu Wan couldn't help laughing when she heard it, it seems that Zheng Cheng's reputation for loving food and delicious food has spread all over the countryside.

Of course, for a great Confucian, this is not only not a shortcoming, but because of this little hobby, he has set up a down-to-earth image.

At this moment, Liu Wan overturned the original deliberation and decided to make peach blossom fish as the main dish for lunch.

"How do you sell your peach blossom fish? How much is a pound? ”

Liu Wan leaned in and asked.

The peach blossom fish is not a big fish like carp and crucian carp, but looks like a sweetfish, a small one, the largest is half the length of chopsticks, and the adult's thumb is as thick.

"20 Wen a catty, don't look at the price is a bit expensive, but because the peach blossom fish is small, it actually has a lot of quantity, you can make a plate if you buy a catty."

The fisherman Pa Liu Wan didn't want it, and quickly explained.

Generally, fish costs seven or eight yuan a catty, and peach blossom fish costs 20 yuan per catty, which is quite expensive.

Liu Wan didn't bargain, and asked the fisherman to give her all the peach blossom fish, and she bought them all.

The fisherman was overjoyed when he heard this, he knew that the peach blossom fish was expensive, but the peach blossom fish was not easy to serve, and it was easy to die of fright.

It is not so easy to feed the peach blossom fish, and the longer you keep it, the more you will die.

Therefore, when he heard that Liu Wan was willing to take it all, he was of course very happy. Otherwise, these fish will not be sold today, and if you smash them in your hands, you may only have half of them left tomorrow.

He catches fish to sell, and he is not a fish farmer, how can he have the heart to raise these delicate peach blossom fish, and it is best to sell them.

Liu Wan asked the fisherman to sell him even the wooden barrel containing the fish, and gave him an extra 10 yuan.

Because when she started to prepare to make peach blossom fish, she had already entered the systematic food space to practice.

Therefore, she immediately knew the habits of the peach blossom fish and the secret of its handling.

The peach blossom fish is timid and easy to frighten out of the guts; The peach blossom fish has a fishy line, and if you don't pull it out, the peach blossom fish will stink.

If these two things are not handled well, the peach blossom fish dish is doomed to failure.

That's why Liu Wan asked the fisherman to give her the barrel together, so as not to make room for the peach blossom fish and be frightened.

Liu Wan carried the bucket and returned to the "baked" shop.

Seeing that it was time to make lunch, Liu Wan was ready to start cooking.

Because Wu Jing opened a business in the store, they built a two-hole stove in the backyard, and pots and pans, firewood and other cooking utensils were readily available.

Liu Wan said to Wang Xiao: "Xiao'er, let's have lunch here at noon today, I bought peach blossom fish, and a big pork leg, so I will make vinegar pork leg, stuffy peach blossom fish, and then fry a spring bamboo shoot, what do you think?" ”

As soon as he heard Aunt Liu cooking, Wu Jing had a feeling that his saliva was about to "swish".

There is no way, in the Wang family for a few days, Wu Jing ate Liu Wan's dishes, and he will never forget it.

Now that he can eat Liu Wan's dishes again, Wu Jing feels that happiness has come a little suddenly.

Wu Jing is much more cheerful now, and he knows how to joke, so he said his true thoughts, saying that he has wanted to eat Aunt Liu's dishes for a long time.

Liu Wan liked his way of slowly regaining his self-confidence, so she smiled:

"It's sure that you can't stop eating chopsticks, I'm going to make a little more today, send it to Xiuxian Academy, and ask Li'er to come back and eat together."

At this time, there were relatively few customers in the store, and Wu Jing could handle it alone, so Wang Xiao asked Liu Wan to help.

Wang Xiao was very enthusiastic to help deal with the peach blossom fish, but Liu Wan stopped her, she said that she would act in person.

Wang Xiao was puzzled, and said that he was the best at handling fish, especially this kind of small trash fish, and he used to deal with the small trash fish caught in the field or in the river.

When Liu Wan heard this, she felt that she had forgotten about it, so she smiled and said:

"It's okay, I'll deal with it this time, Peach Blossom Fish is different from ordinary money. Peach Blossom Fish has a characteristic, timid, you have to use liquor to get it drunk first, and then take the opportunity to be unprepared, so as to be able to cut the abdomen to get the fishy line, so as not to make the fish become bitter and fishy. ”

The characteristics of the sharing skills of the food system are: after Liu Wan learns the practice of a new dish in the food system, she must make it herself in reality before she can share it with the relevant people.

Therefore, Liu Wan has never made peach blossom fish in reality, and she can't share her skills with Wang Xiao, so she doesn't dare to let Wang Xiao cook this dish, so she tries her best to stop Wang Xiao's kindness.

"Mother, is there still this kind of exquisiteness?" Wang Xiao was taken aback when he heard this, and said, "Fortunately, I didn't take advantage of your absence, otherwise I would have spoiled the peach blossom fish." ”

"That's right." Liu Wan nodded.

Wang Xiao said: "With such an exquisite approach, this fish must be delicious, right?" ”

"That's for sure." Liu Wan was happy and said, "But you can help me scald off the pork legs, clean up the pig's trotters, and the vinegared pig's feet will be handed over to you." ”

Liu Wan shared the skills of vinegar pig's feet with Wang Xiao, so she was relieved to let him do it.

Liu Wan said, putting a huge pork leg on the board.

Wang Xiao was confused for a moment, feeling that when his mother came in just now, she seemed to have a bucket in her hand, and she didn't see her lifting a pork leg, and she didn't know why the pork leg came out again at this time.

But he thought that maybe he was wrong, how many times his mother went in and out every day, maybe he had bought the pork leg before, he just didn't notice.

What can Wang Xiao do?

I can only convince myself!

Otherwise, how could he explain the big pork leg that popped out of thin air?

When Wang Xiao boiled hot water, he took a burning stick, first burned off the pig hair on the pig's trotters, burned it clean, and then cleaned the pig's skin with water, and scraped the pig's leg skin with a knife to scrape out the dirt in the pores.

Then, Wang Xiao began to chop the pork legs again, chop them into pieces, and put them in boiling water to blanch.

After blanching, take out the pork leg and put it on the cutting board, wash the pot and heat it, put in a small amount of plate oil, melt it and heat it up, pour the sugar cubes into it and cook the sugar.

When the sugar is colored, pour the pig's trotters into it and stir-fry.

After the pig's trotters are coated with sugar, add the old vinegar of Shanxi bought in the town, do not use a drop of water, all use vinegar, add the vinegar to the pig's trotters, add salt and soy sauce, boil over high heat, and then simmer slowly over low heat.

Simmer for nearly an hour, vinegared pork leg is ready, fat but not greasy, sour and delicious.

When the smell of old vinegar was heated and overflowed, the people around smelled this smell and couldn't help but swallow their saliva.