Food: How come this boss knows everything?

Chapter 151: A pot of miscellaneous fish, memories of the past
The semi-cooking method is relatively simple.

Since it was Li Rui's last day as a chef in the restaurant, he also found an opportunity to record the recipe of this dish.

Leave it to Xiaodong and make a movie with just one click.

Posted on the account of "Ordinary Food Lover".

Those netizens who did not have the opportunity to come and taste the dishes in person were all looking forward to the dishes shared by Li Rui.

It doesn't matter whether you learn it or not.
Mainly, it looks and tastes really good.

People who frequently appear in the comment section are already familiar and understanding.

Every time a new dish comes out, someone will promptly @the class representative to give a technical summary.

At the end of the video, Li Rui added:
"Sea catfish is still very good in this season. Remember to ask the stall owner to help you handle the live fish."

It also reminded netizens of the female netizen who posted "The sky seems to be raining".

Miss Xia Yu actually likes this kind of atmosphere very much.

And she is really learning to cook:

"Half-frying, frying first and then boiling. It doesn't look very difficult to do. I think anyone with the skills can do it."

Many people in the comment section are looking forward to her handing in her homework.

“Please show it to me sometime.”

"Put in an eye."

"Sister, you can really give this a try."

Xia Yu watched the video again.
She thought to herself, "Fish... Let's just forget about it this time."

The method is simple, but the ingredients are a bit difficult.

The small restaurant's business has been so booming these days that the ingredients are often sold out.

But the customers who came to taste the food were inspired by He Qiang.

I have learned to bring my own food.

People often bring their own crabs, prawns, mantis shrimps and other seafood and ask the store to help process them.

This afternoon, when business was about to end, Li Rui encountered the same thing again in the kitchen of the small bungalow restaurant.

Wang Ying walked into the kitchen carrying a plastic bag:

"Take a look at these fish and see if you can handle them."

"They said it was He Qiang, the guy who caught a big fish a few days ago, who recommended it to me. The fish wasn't big, but it was quite fresh."

She looked through the bag, picked up a familiar fish and called out its name:
"I see pomfret, sea catfish, fathead, and pomfret."

They are all small fry. Li Rui had an idea in his mind. He said:

"Let's just cook it all in one pot."

"Okay, take your pick." Sister Wang Ying smiled and handed a bag of various sea fish to Li Rui.

A dish that cooks mixed fish in one pot is a common dish in coastal areas.

In the past, when fishing boats docked, some fishermen would stew some small fish that were difficult to sell in the market and eat them themselves.

So it gradually evolved into a delicious side dish.

Clean the fish and cut it into pieces.

Heat oil in a pan and fry the fatty pork belly until the fat is released.

Add peppercorns, aniseed, onion, ginger and garlic and stir-fry until fragrant.

Add a large spoonful of Jianghai soybean paste and stir-fry until the sauce flavor comes out.

Fresh sea fish do not need to be fried. Place them in the pot according to their size, add water and then pour beer along the edge of the pot.

Seasoning requires salt, sugar, MSG and light soy sauce.

Finally, add some vinegar.

Because the fish is not big, you don’t need to cook it for a long time and the fire doesn’t need to be too big.

After the water boils, cover with lid and simmer over medium-low heat for 20 minutes.

As the sauce was bubbling, the aroma of the sauce wafted out from the edge of the pot.

Unlike the semi-frying and boiling method, this dish uses mixed fish all in one pot, and the taste of seasoning and spices is very obvious.

There are various ways to prepare the ingredients.

People in different regions have different living habits, tastes and cooking methods.

There is also often a clear insistence on regional preferences.

In addition to the dishes that are generally accepted by the public, many local dishes will be slightly adjusted to suit the tastes of local people after changing regions. In short, each has its own characteristics.

The miscellaneous fish were stewed in a pot and served on the guests' table.

The fish are arranged according to their size and the presentation is very particular.

The large and small ones are arranged into a fan shape, giving this home-cooked dish a different look and feel.

The fish soup without thickening has naturally become rich and sticky after the protein and fat are heated at high temperature.

Either it hangs on the floating head of miscellaneous fish, or it sinks to the bottom of the pot.

Pick up the fish with a pair of chopsticks and stir it in the pot, and you can see the sticky soup slowly flowing on the surface of the fish skin and flesh.

Looks very tempting.

The miscellaneous fish are not big and need to be tasted carefully.

The unique flavor of half a spoonful of Jianghai soybean paste is the base color of a pot of mixed fish.

Each type of fish still retains its own taste and flavor.

Of course, the sticky soup cannot be wasted.

Several customers dipped the pancakes into the soup and almost finished the entire pot without leaving a drop.

Although it is a home-cooked dish,

But the taste still amazed every customer at the table.

In addition to all kinds of involuntary admiration.

It also brought back memories of an old man:

"Oh my, it tastes like the ones my grandma used to make when I was a kid."

"Brother, you are already fifty years old this year," the person next to him reminded him.

"Yes, I still remember it clearly. At that time, our family was not well off, and we bought small fish from the fishing boats. They were cheap and satisfying."

The uncle continued to narrate his memories that had been processed over and over again:

"There are three of us, my uncle's children, brothers and sisters. We always sit in a circle around the iron pot."

"At that time, whenever we stewed fish, we would give it to the neighboring kids, who would be envious to death."

“That’s the taste. It’s absolutely amazing.”

The pot of food made from the ingredients brought by the diners on the table and the reactions of these people surprised the surrounding guests.

"It's not difficult for the chefs in the small restaurant to make such delicious home-cooked dishes."

"Boss Li has a wide range of interests in the food industry."

"Yes, he knows a lot."

Of course, some customers wanted to get to their table, "I'm so envious now."

In the afternoon, the business hours of the small restaurant were extended so that more customers could taste Li Rui's cooking skills.

But there is still a closing time.

Li Rui finished the aftermath work and cleaned up the kitchen.

Then I went to the counter and said goodbye to Sister Wang Ying:
"Sister Wang, I won't come over tomorrow."

Wang Ying was not surprised after hearing this.
Based on her understanding of Li Rui's cooking skills, she knew that he should either open his own shop or go to a higher-end restaurant. Working in a small restaurant would not satisfy her.

Regarding the operation of small restaurants,

Considering the custody of her son and the demolition of her bungalow, she also has her own plans.

So I just replied with a little regret:

"Okay, I'm really sorry to bother you these days."

“I haven’t seen such a booming business in a long time.”

"Oh, by the way, I'm following your account. Next time you make something delicious, I'll take my son over to try it when I have time."

Li Rui smiled and replied: "Sure, no problem. I'll be at Fangda Plaza these days to see if there are any good projects. Just come over when the time comes."

Wang Ying nodded: "Oh yes, I have seen your video, you do have a store."

Then the question that many people are curious about was asked: "But how did you come to be a cook here?"

Li Rui: “Experience it.”

Wang Ying suddenly remembered: "The salary hasn't been paid yet."

(End of this chapter)