With Lin's iron rooster attributes, let him specialize in slaughtering a three-yellow chicken to satisfy his appetite and increase his luck value by the way, everyone would rather believe that the Black Mountain Wild Boar will regularly hold cross-country rallies and rhythmic gymnastics championships around the city every month.

Lin Chou carried a bucket to the back mountain.

After the mountain stream was systematically transformed, in addition to being used to raise crispy carp, it has also become a treasure land of feng shui in the true sense.

There are all kinds of rare freshwater fish, migratory fish, shrimp, crab and snails, and even osmanthus cicadas and long-legged giant river prawns are not rare.

Predators such as otters, marmots, mountain eels, and snakes can also be seen by chance, and they are all attracted by the "deliciousness" in the water.

Lin Chou was naturally happy to see it, and even specially instructed the big-breasted sister not to toss these things, and it was nothing to lose some ingredients, because those who were attracted would also appear on the cutting board and enter Lin Chou's pot or stir-fry or simmer in the stock.

When it comes to the loss of "farmed" ingredients, isn't the real gap still in the rolling body - it is the real pit goods, which can be eaten.

I fished out a large grass carp with thick lips, and then found several crucian carp with red lines stranded in a nearby puddle separated from the stream.

The guys crackled and bounced, pumping the little water in the pit everywhere, and it became more and more difficult to survive.

Lin Chou immediately threw the crucian carp that was about to suffocate into the bucket...

I have to say that this move seems very kind, full of kindness.

It's enough to see our boss Lin, it has a beautiful quality like gold.

Scold! No rebuttals will be accepted...

In the stream near Mingguang, you can occasionally find this kind of crucian carp with a petite head and a high ridge and a slender body, and the side scales, that is, the fishy line, show a distinctly heavy pink color.

Its scales are not as round as those of ordinary crucian carp, but have a slightly sharp feeling, with a bright silver center and a cyan edge, and the overall gloss is very high.

This crucian carp generally grows in the cool water of the stream flowing down from the mountains, and it has strong activity and light flavor, so the people of Myeongguang like to use it to make fish soup.

The source of the mountain stream behind Yanhui Mountain comes from the ancestral mountain, but it still takes luck to find this relatively rare crucian carp here - or to put it more bluntly, you need a system.

Lin Chou swept around and caught some juvenile marsh prawns.

Before the cataclysm, there were nearly 200 species of giant river prawns, and after the cataclysm, no one can count how many species, and each stream and lake may be able to take out one separately.

Giant river prawn is a beautiful shrimp beauty, famous for its smoky makeup and long legs.

Take Lin Chou's hands as an example, the shrimp back is blue and white, the shrimp body has blue-yellow horizontal stripes, and there is a deep circle of blue-black around the eyes, and the two slender and blue long legs with small pliers on the top are enough to make it look particularly beautiful.

The marsh prawn has a bewitching body and is a slender type, with an unexpanded belly, which can almost be seen through the flesh under its carapace from the side - it is still blue-white flesh.

The whole is about half the length of Lin Chou's little finger, and when he is a minor, the big one can at least be as long as Lin Chou's palm.

Lin Chou is going to use these giant river prawns to make some light shrimp slice soup, the last time he made it was in the wild, the taste is a little short of psychological expectations, and this time he must make up for it.

"It's not bad, it's enough for that little girl to eat."

Luanshan has a special physique, and they can't evolve at all, but they are not martial artists, they call themselves "witches", but Lin Chou thinks that maybe the big-breasted sister has a connection with them that others don't know.

But the big-breasted sister's Tiankeng tribe doesn't seem to have any "witch" ability, let alone the "Black Skin Rangers" with Luanshan characteristics.

Uh, that's a long way off.

Lin Moumou pondered that it was really not that he was stingy and made such a little bit, but that the little girl should not be so able to eat... Let's do it!

Crucian carp is sour and spicy with sour papaya and fish sauce sour and spicy taste, crispy carp can be made into a light rice porridge to eat, simply with a dip in water can meet the taste needs of the little girl.

Throw a shrimp slice soup for the big guys, save money, effort and time, it's perfect.

Entering the kitchen, Lin Chou finally revealed the true face of a hypocrite.

A few crucian carp who escaped from the shallows were planted with the thought that they had escaped this time, and they had indeed escaped from the "ascension" of heaven and the ascension of heaven.

The eyes of the disemboweled, blood-drenched crucian carp flashed with the bright light on the top of the kitchen, and the dark eyes were dark and empty.

Lin Chou didn't plan to put seasonings other than fish sauce sour and green papaya slices in the sour papaya stew, and relied on the original taste of these three ingredients to support the scene.

Therefore, the black clothes and beautiful side scales in the belly of the crucian carp must be removed.

When making a knife on a crucian carp, the first line at the back of the gills is slightly deeper, and the fishy line can be picked up with a toothpick and then gently pulled out of the body.

The fishy line is cyan, and the inside is clean and free of any stains.

"Sure enough, it's a red-line crucian carp, which is kind of interesting."

The fish sauce acidity that has not been seen for many days has not evolved into a failed pickled pepper in a certain tank, and the acidity has not increased, but it has become a little more mellow and rich.

The small fish floating in the thick soup have a bit of a crystal clear posture, and the skin of the slightly larger fish is transparent, and the meat inside actually looks red and gorgeous, which is very beautiful.

The original little fishy smell has become a complete memory, and time and fermentation have taken away all the inadequacy.

As for those who stay, they are full of refreshment.

Lin Chou sighed,

"If Lao Lin can make such a tank of fish sauce sour, it must be like a treasure - it is very likely that he will leave it to me as an heirloom every day."

Lin Chou's father doesn't have such conditions as him, even if the business is better, he may be able to afford chili peppers and green peppercorns, but he can't get rare little guys such as small anchovies, stone bazi, channeling dinger, and willow roots to use as raw materials for fermentation.

Lao Lin sometimes doesn't even use crucian carp, and can only use catfish strips with a strong earthy smell.

Slide the oil in the pot, remove the fishy smell of the oil, add some minced garlic and ginger slices when it is about 60% hot, and then pour in the fish sauce acid.

As the saying goes, raw onion and cooked garlic are the simplest ultimate taste experience.

Minced garlic cooked in oil eliminates the sharp flavor of garlic, and even steamed vermicelli and baby cabbage without scallops can be delicious, and the condiment only needs a little soy sauce.

The sour fish sauce changes violently from raw to ripe and sour, and the addition of garlic brings the soup to life.

Every time a bubble gushed out of the viscous soup with all its might, the taste and feeling made Lin Chou extremely happy.

It's like eating the meat of an oyster grilled on the sea, and the vinegar sauce and minced garlic are still boiling slightly in the oyster shell, and the aroma of the sea breeze diffuses with it.

——The thief chicken is transparent, and the thief chicken is lively.