Feng Xueshan and Yang He operated the scissors and cut the fish very quickly. Zhang Lu and Fang Wenyu couldn't keep up, and soon the basin in front of them was filled with small fish with their heads cut off.

Zhou Zhi then started killing fish, and brought back three carp weighing about two kilograms each. The big catfish weighed about seven kilograms, plus the small miscellaneous fish, it was enough for a whole fish feast.

Catfish head soup with pickled mustard, catfish with garlic, carp as Tai'an fish, and a lot of fried miscellaneous fish left over to make three dishes, one fried, fried green chili, and sweet and sour.

"First Evolution"

Add the extra radish at home, mix a large pot of cold shredded radish, and stir-fry the cabbage greens, and it's already very rich.

Carp meat is easy to cook, so if you want to make it delicious, you must retain water and tenderness.

The way to preserve water and tenderness is to cut the fish into pieces, season it with pepper, cooking wine, ginger and scallion water, wrap it in egg starch liquid and fry it, and then process it after making a semi-finished product.

In fact, Tai'an fish is commonly known as "Tuo Tuo fish". It is a home-cooked dish in southern Sichuan. However, due to the southwest transportation artery, the Tuo Tuo fish made with Jialing River silver carp in Tai'an Town, Yuzhou TN District has a delicious taste and is convenient.

Just like Jiachuan White Horse Chicken Soup, it was first discovered by drivers and then publicized. Finally, the dish was named after the place and spread to various places. Tuo Tuo fish also became Tai'an fish.

In fact, Zhou Zhi prefers to use carp to make Tai'an fish, so that the fish meat is still fresh and tender, and it is a little more "chewy" than silver carp meat.

The meat quality of catfish is different from that of carp, so the preparation method is also different. You only need to taste it.

After processing the carp and catfish, add the flavor, then start processing the crucian carp carefully.

One silver carp head is obviously not enough soup for ten people, so you have to add a few fried crucian carp to make a big pot of milk soup.

In addition, there is an indispensable dish - dry-roasted crucian carp. This dish is Zhou Zhi's specialty and is particularly loved by both his family and friends.

After killing the crucian carp and seasoning it, start adjusting the starch slurry.

There are a few tips for making Tai'an fish. The first one is to use sweet potato starch to coat the fish pieces, and the amount of starch should exceed the amount used to make smooth meat, but less than the amount used to make crispy meat.

Breading and frying the carp pieces was done at the same time as frying the small fish. While Zhou Zhi was handling the big fish, Feng Xueshan had already washed out a basin of small fish that several people had cleaned up.

The next step is to fry the fish. The first thing to fry is the carp pieces, because you need to use high heat to fry the carp pieces, and the frying time should not be too long, let alone overcook the fish.

It only needs to be fried until the outer skin is slightly yellow. This process is only to fully bind the starch to the fish to prevent it from boiling apart. It is not to make the fish cooked. If it takes too long, it will affect the taste.

Fried small fish is like fried crispy meat. The amount of flour used is thicker than the carp pieces just fried, and it needs to be fried over low heat. It needs to be fried first, then taken out, and then fried a second time.

After frying the carp pieces, Feng Xueshan exchanged jobs with Zhou Zhi. She was responsible for frying the small fish. Zhou Zhi picked up the scissors and continued to lead Fang Wenyu to fight with the small fish.

Fang Wenyu was so happy that he screamed with joy when he was fishing. Now he is bent over and moaning from exhaustion. He still has some lingering thoughts: "It's lucky that you let go of all the smaller crucian carp and carp. If you want to bring them all back, you don't have to live anymore..."

"Next time, remember, if you have fun, take less food home. As the saying goes..." Zhou Zhi said with a smile.

"Fishing is fun for a while, but killing fish makes me cry. Remember..." Fang Wenyu said the lesson was profound.

Zhou Zhi's movements were also very quick, and he quickly cleaned all the fish's heads and gills, and then joined Yang He and joined the team of removing the fish's scales and removing its internal organs.

It took four people two hours of work to get rid of all the small fish.

Straightening up his already sore waist, Zhou Zhi sighed: "In the old days, if we brought so many fish home, we would have been beaten to death."

"Why is this?" Zhang Lu was a little confused.

"Look over there." Zhou Zhi gestured to Zhang Lu, letting him see Feng Xueshan pouring tons of oil into the oil pan: "Look how much flour and oil is used? In the old days, landlords couldn't help but play like this...

…Wash your hands and wash them thoroughly so that you don’t have to rest for a long time.”

Jiang Shuyi was very obedient. When Zhou Zhi and others finished the big work and entered the living room, she had already brought the girls to prepare all the ingredients for dinner - garlic, green onions, celery, etc.

No one noticed that Guan Tingting secretly reached out and retracted her hand towards the plate of Wensuyuan pastries that Zhou Zhi had brought back from Shu.

This girl already has a long-lasting posture and is getting more and more beautiful, but along with her beauty comes anxiety about her appearance.

Zhou Zhi couldn't stand it anymore, so he walked over and grabbed a piece of peach cake and stuffed it into Guan Tingting's hand: "Eat it if you want. Just exercise more after eating. Occasionally, you can be a little indulgent in order to better restrain yourself."

Guan Tingting smiled so hard that her eyes narrowed: "Brother Jiuzi is the best. I won't care if my mother criticizes me when the time comes. You have to support me!"

Zhou Zhi put the ginger, onion, and garlic into a large basket and said, "Save some for the fish, and everyone else will be given snacks."

"I know! Is the fish fried yet? Once it's fried, I'll order it out for Sister Shu Yi to eat."

"Hehehe..." Zhou Zhi was amused by Guan Tingting's excuse, but he didn't bother to expose her: "Go ahead, there are many."

The next step is to cook the main dish, and both pots are adjusting the sauce.

Heat the bottom of the pot and leave the oil. The next step is to make Tai'an fish - add some butter - then pour in the soaked ginger and sansho pepper and stir-fry. Add an appropriate amount of red pepper cubes, a large handful of Sichuan peppercorns, and a little watercress.

, a little star anise, a tablespoon of chicken essence, a tablespoon of salt, stir-fry them all until fragrant, and finally add soy sauce, cooking wine and a little sugar.

At this time, the smell in the kitchen will be very pungent and strong.

The pot on the other side is also being processed, but it lacks butter and spices and has more garlic, pickled peppers, and sour cowpeas.

Then start simmering the soup in the two pots. Add more water to the pot. After boiling, put the fried carp pieces in one pot and lower the heat to simmer slowly.

Slide the catfish pieces into another pot and also reduce the heat to low.

After simmering for seventeen or eight minutes, open the pot, add new garlic cubes to the Tai'an fish, and cook for another two or three minutes.

Adding garlic at this time is to make the garlic look more energetic and to cook out the aroma of garlic. Turn off the heat and add a large spoonful of vinegar, mainly to remove the greasiness.

Add the green onion and celery segments to the catfish side and cook for two to three minutes.

The next step is to adjust the salt and fill the pot.

This step must be done carefully. Pick up the pot and slide the cooked fish directly into the basin.

The reason for this is because the fish is so tender that even a tassel can't pick it up, and the fish will break into pieces as soon as a shovel is used.

Finally, sprinkle with coriander, Tai'an fish and garlic catfish and it's ready.

A total of two large, two small and four pots were poured out. The big pot was kept for myself and the small pot was carried upstairs for the family.

After the pot was vacated, Zhou Zhi used a pot to make milk soup, boil mustard, and add cabbage and tofu.

He Shiqing and Jiang Shuyi took turns and started making fried small fish with chili peppers using freshly fried small fish.

He Shiqing's chili-fried fish uses green chili peppers and Sichuan peppercorns, which taste spicy and crispy.

Jiang Shuyi's method was similar to He Shiqing's, but she used dry red peppers that Zhou Zhi had soaked for her. In the end, Zhou Zhi took over and cooked a bowl of sweet and sour sauce, and used the technique of turning the spoon to mix the sauce evenly and make small crispy cakes.

The fish becomes sweet, sour and spicy.
Chapter completed!