If it is an ordinary crucian carp, Lin Chou will choose to use fresh pepper leaves and pepper leaves dipped in cooking wine to give them a deep into the bone marrow, or even maybe a horse killing chicken that goes deep into the soul.

Forget about the red line, they already have enough capital to miss this all-round three-dimensional sword very proudly.

Hey, do you think it's a good thing to dodge the Lin Clan's Great Sword?

There is a saying that after this village, there will be no such shop.

"Under the pot~"

Of course, it is not the pot that is boiling with the fish sauce sour, but the oil pot.

Lin Chou took the fishy line of the red crucian carp and opened three knives on the side to remove the black membrane in the water and abdomen, but not a single scale was removed, waiting for them to enter the oil pot.

Without extra seasoning, the already light crucian carp stew will definitely look bland.

Yes, in order to increase the natural consistency of the soup, and second, the crucian carp itself is spiny, although most of them are soft thorns, but God knows if this little girl has the ability to spit out thorns, even if you don't have to fry it thoroughly, the thorns will become softer.

The oil temperature is 10% hot, and the whole pot will boil as soon as the fish is put into the oil.

Fish scales are a good thing, there is enough moisture between the gaps and under the scales so that the meat will not be easily burned.

After the pan, the scales quickly burst out in the hot oil, straightening and curling rapidly, and the surface becomes charred and small bubbles bulge.

After 25 seconds of frying, the water on the surface has dried out, at this time, the fish is scooped up, and the fish is cooled with oil.

When the oil temperature is cold to 60%, put a pile of fresh shallots prepared with roots and wash them, and fry them softly.

Fry the shallots in warm oil until the water is dry, the surface is wrinkled and crispy, scoop up the shallots, discard the excess, pick two pleasing ones and throw them into the pot of fish sauce and sour.

Wait until the oil of the fried fish and shallots is almost cool, pass it through with gauze, filter out the residue, do not need to replace the oil in this pot, and then heat it again and fry the crucian carp with 60% oil temperature.

Don't worry about frying the fish because the fish still has to be stewed, and the "sourness" in the sour papaya and fish sauce will make the fish return to its original freshness.

The first time it was fried, it was the scales and skin of the fish that were fried; The second time I fried it, it was the fish bones.

The scales are rich in lecithin, and after two frying, the thickness of the scales increases by at least two or three times, and the long simmering after that will make the scales soft and tough, and the taste is similar to the edge of the leaf above the root of the raw chewed kelp.

Put the fried fish in the pot with half of the sour papaya slices, add plenty of water to submerge the fish, and sprinkle with roasted pepper.

Lin Chou's father said that near Erhai Lake before the cataclysm, there was a small village that would devote a day every year to making this "roasted pepper".

"shao" is a sound, not a word, and Lin Chou's father can't tell which word it is.

The so-called roasted pepper is to mix the local characteristics of wild pepper, small colored pepper, white pepper or red pepper after drying, and choose the best and strongest days of the year to pile these peppers on the black stone slab and put them under the sun to be exposed.

The temperature of the black slate after absorbing the blazing sunlight is very high, and the hot slate and the sunlight acting on the pepper at the same time will produce a charcoal-ash roasted pepper-like burning mark - very shallow.

After a few days of treatment, the peppers will gradually turn black in color and become crispy like biscuits.

The next process is a bit more bizarre, the locals will pile these peppers in a cool room and store them for re-moisture, and some of them will grow a little mold after the re-dampness, which is mostly harmless to the body due to climate or other reasons.

Mix the chili peppers with mold and the chili peppers without mold in a one-to-one ratio, spray some bamboo leaf wine and bamboo tube wine, and then grind the black stone slab with the same material as the black stone slab to make a puree, and the roasted pepper is finished.

The prepared roasted pepper is paste-like, which looks like wheat sauce, and is dark and coarse.

Of course, to be honest, it looks bad enough, but it's actually more like the mud of the black slate from drying the peppers.

Roasted peppers have their own unique flavor, with natural rock salt and mineral flavors in addition to spicy and fermented notes.

In Lin Chou's opinion, this method of burning peppers is actually very biased towards the Mexican style before the cataclysm, and it is impossible to know whether it came from there with the peppers.

Lin Chou had tried to do this kind of roasted pepper more than once before, but because there was no sun in the cataclysmic era, the effect of the hardware facilities was always worrying, and it was not until later that Yanhui Mountain had the simulation effect of the dog beeping system and hot air box that it was barely successful.

Just a little bit of roasted pepper will make the whole pot of fish soup red to black, then sprinkle a simple handful of dried red pepper flakes, simmer over low heat, and then put the remaining half of the sour papaya slices into the pot about a minute before it comes out of the pot and cook it slightly.

Speaking of which, this pot of sour papaya and chili stewed fish is actually very suitable for the bottom of the fish hot pot, if you shabu some water celery, pu choy and fish fillet, etc., just thinking about it will feel sour and spicy and delicious.

Thinking so, Lin Chou also prepared some water celery and pu cabbage for it, but he still had to make the rice porridge that he said.

When washing rice, adding some oil to rub the rice grains will make the rice grains bloom more easily, and cooking the rice in chicken broth will make the porridge thick and moisturized.

After only 30 minutes of boiling, a pot of porridge water is ripe, much faster than ordinary porridge.

Shrimp chip soup is even simpler, the combination of tapioca flour + sweet potato flour is used to roll shrimp chips, which is bright and transparent, and full of texture.

"Come on~"

The people outside saw Lin Chou bring three large pots, and they were a little dizzy.

The corners of Wu Ke's mouth twitched, and he said in his heart that this is too good to deal with.

"Hey... Isn't it a hot pot..."

Lin Chou glanced at Wu Ke,

"When did the eyes become deaf, it's obviously two hot pots!"

Indeed, there is no charcoal stove under the large pot of shrimp slice soup.

Lin Chou placed the three big pots on the table in front of the little girl with pigtails, pointed to the side dish plate and said,

"This is water celery, this is crispy carp, this is cattail, and this, this is..."

The pigtails were already intoxicated when they smelled the fragrance, and they pointed to the three big pots with a confused face.

"This... How to eat..."

Lin Chou beckoned a few people to sit down together and said,

"Shabu to eat, the fish in the sour papaya stew must be eaten first, after eating the fish can be shabu some vegetables, these fish fillets are to be shabu into the porridge - I suggest that the fish fillets are put in a bowl, and then put the porridge in the bowl, pour the hot porridge water, stir the fish fillets and it will be cooked."

The fillets cut by Lin Chou are less than two millimeters thick, and only good quality crispy carp can withstand the test of this thickness.

If you change to ordinary grass carp, you will never want to find it again after two millimeters of fish fillet, and it will have already crumbled into slag.