Su Qingluan carefully observed their state while pulling the fish, and did not forget to lift the tail of the "fish steak" from the oil pot - this can ensure that the whole fish can be in an upturned tail shape later, making the presentation more three-dimensional and better-looking.

After a while, the fish meat had turned dark yellow, and Su Qingluan saw that the heat was almost up, so he used the fence to take out the whole fish steak made into an end-to-end shape from the oil pot, and put the fish head and fish neck on the large plate prepared in advance.

After the fish was slightly drained, Su Qingluan placed the part of the fish body in the middle of the plate, and adjusted the position of the fish head, so that the whole fish looked like the head of the fish was raised and the tail of the fish was swinging up, as if it was about to jump out of the water in the next second.

Yang heard the movement here, turned his head to look, and exclaimed: "Eh, this fish, but it seems to be alive!" Look at this body, it seems that there are still scales! ”

"......" Su Qingluan was silent. Although the "scales" in Yang's mouth imitate the appearance of "squirrel hair", what A-Niang says is what it is, as long as it looks good and delicious.

Thinking so, Su Qingluan smiled and said, "All that's left is to pour the sauce on it, and it's done!" ”

As he spoke, Su Qingluan poured half a pot of oil that had been used into a bucket specially filled with fried food - the oil in this bucket was usually food that had been fried for a long time, or as this time, it had fried food with a heavy fishy smell and could not be fried for other foods.

So these will be recycled by Su Qingluan and turned into the most commonly made lamp oil in this era - because Su Xuanhe began to enter the school and Su Qingluan has often "worked overtime" recently, the speed of use of this lamp oil is quite fast.

Over there, Yang was already boiling the green vegetables used to match the color of the noodles, and Su Qingluan quickly added the sweet and sour sauce that had been fried before to the water starch to thicken it, and it slowly condensed to a slightly viscous state.

While waiting for the water starch to collect the juice, Su Qingluan also cut a handful of chopped green onions with shallots.

After the soup was finished, Su Qingluan poured the orange-red soup evenly on top of the fish and sprinkled a handful of verdant green onions. The thickened soup has a bright orange sheen and a green onion.

In addition, the smell of sweet and sour slightly choking nose makes people's saliva unconsciously begin to secrete.

Yang's side had already walked out with bowls of "longevity and relieved noodles", and when the last bowl was served, she turned around and asked, "Aren't you okay?" ”

Su Qingluan was sprinkling green onions, and when she heard this, she hurriedly raised her head: "That's good!" As she spoke, she lowered her head and pulled the bellows of the hearth all the way to the bottom, and then carefully checked whether the two stoves were extinguished, and then cautiously walked out of the door with the plate almost a meter in diameter—so that she did not have the extra hand to lift the curtain.

However, Su Xueyan's little girl's eyes were very sharp, and she saw Sister A holding a big plate - although she couldn't see what was in it from her point of view, she still beckoned Brother Ah Niang to open the curtain for Sister A, so that Su Qingluan avoided the embarrassment of not being able to see the front and being tripped over the threshold.

Because Su Qingluan was at home, he only simply sprinkled a handful of green onions on the squirrel mandarin fish, and did not do anything else as a food carving as a presentation like a banquet in the hotel.

But even so, when a large plate of squirrel mandarin fish was served, the whole family let out an exclamation of "wow-".

Even Su Guangfu, who was relatively the least silent, looked at the plate of squirrel mandarin fish with great admiration.

And it's no wonder.

Since the crossing, although Su Qingluan has been committed to improving the food at home, he has basically considered the conditions of "daily and simple", and in line with the principle of saving trouble, he has made some stir-fried vegetables, wraps or soup and water, at best, it is a pot of meat and meat.

Even if there is a "hard dish", it is still a "home-cooked dish" in the end.

Squirrel mandarin fish is different, it is a typical "banquet dish". Because this dish is not only delicious, but also has a unique and eye-catching shape, even in the hotel, it is a dish at the level of "pressing the table plate".

The mandarin fish is made to look up at the sky with its tail upturned, as if it is about to leap out of the water, and the flesh of the fish, which was originally changed into a flower knife, seems to be a "scale armor" that is about to be lifted by the fierce wind and waves.

And because Su Qingluan chose orange-red jam instead of red tomato sauce, the sauce and the fried golden fish shell complement each other, as if the golden koi is about to leap over the dragon gate in the afterglow of the sunset!

And the scattered green onions on the fish meat are like the sporadic waves set off by the tail of the fish, splashing on the fish!

Yang had already seen the general shape of this dish in the kitchen in advance, so he was the first to return to normal state from the amazement.

She smiled and touched her husband with her elbow to bring him back to his senses, teasing, "What? Our big girl's cooking skills are so good, do you look stupid? ”

As he spoke, Yang raised the wine jar at his feet and filled the porcelain bowl in front of Su Guangfu with wine: "Today, even if you look at the 'carp jumping over the dragon gate', you have to drink a bowl, right?" ”

Su Qingluan: "......" forget it, jump the dragon gate and jump the dragon gate, she completely gave up the name of the dish "squirrel mandarin fish" - it's enough image anyway, isn't it?

Of course, Su Qingluan didn't know at this time that the "Squirrel Mandarin Fish", which was renamed "Carp Leaping Dragon Gate", had a series of chain reactions, and even changed the food culture of the Sheng Dynasty to some extent.

Of course, that's another story.

When Su Guangfu heard this, he nodded hurriedly: "Drink!" Happy today, fill me up! ”

Su Qingluan had only occasionally watched Su Guangfu drink wine before, and he only drank a small wine glass, and he had never seen a bowl served directly, so he hurriedly pressed A-Niang's hand to pour wine: "Drink so much, is it okay for Daddy?" "Even if you are in a good mood for your birthday, getting drunk is always hurtful.

Yang Shi smiled when he heard this: "This is our home-brewed mixed wine, and there is no strength in wine!" As he spoke, he poured a little into the empty bowl in front of Su Qingluan and asked her to taste it.

Su Qingluan took a sip cautiously: Huh? Only by smacking your mouth carefully can you taste a hint of wine, but the most noticeable taste in your mouth is actually sour!

This taste...... "Is it rice wine?" ”

Yang nodded: "So it's okay, it's not intoxicating." Don't say it's your father, all three of you kids can drink a little - of course, the two little ones can only drink a little. He turned to look at Su Qingluan again, "You can drink more." ”

Su Qingluan was curious: "I remember that Daddy doesn't have valuable craft liquor?" Why don't you drink on a good day? ”

When Su Guangfu heard this, he glanced at Su Qingluan.

Su Qingluan didn't know why, but the next moment she understood, and Yang smiled and said, "Didn't you take it all to eat?" ”

"......" Su Qingluan said that the pressure was great.