Pastoral peasant girls all over the world

Chapter 639 Teaching Pickled Fish
When Mu Sixi came back, the guys had already killed a lot of fish and put them away. Mu Yichen hired a carriage to deliver the goods to the county seat in the morning.

After the fish was caught, he and Uncle Dong Zi quickly transported it back to Chuanweitang. After handing the fish to Liang Xicheng, they returned to the downstream village.

"Xi'er, you're back. There are so many fish, no matter how good the business is, we won't be able to sell them all."

Mu Sixi and Tian Qiu put the pots in the kitchen, looked at the big pots and small pots of fish that the guys killed and said.

"Chen Lin, in a while, go outside the Sichuan Food Hall and shout, saying that the Sichuan Food Hall has a new dish, and invite everyone to taste it."

So many fish were killed, and it was a waste to throw them away. Mu Sixi decided to invite new and old customers to taste them under the pretext of creating new dishes.

When the reputation is spread, the remaining fish will not be wasted, and some new customers can be attracted.

Chen Lin took the order, and Mu Sixi came to the kitchen, called Liang Xicheng, Gao Xin, and Mo Xiaoyue together, and planned to teach them how to make pickled fish.

Hearing that he learned a new dish again, Gao Xin had a happy face, Liang Xicheng also had a smile on his face, and Mo Xiaoyue couldn't believe it.

Mu Sixi would teach her how to cook, something she didn't even dare to think about. She was already very satisfied with helping Liang Xicheng and learning simple dishes.

The method of kimchi fish is very simple. The fish is processed in the same way as the previous spicy fish. Slice the fish, separate the fish bones, put salt, green onion, ginger, garlic, cornstarch, and white wine, and put it aside after the taste.

Mu Sixi took out the kimchi, and the strong smell came out, and even Liang Xicheng swallowed, every time Mu Sixi brought out the seasonings so novel, and the dishes he made were so unique and delicious.

"This is kimchi, the main material for making fish later."

Picking up the kimchi in the basin, Mu Sixi said to the three of them, then cut the kimchi on the cutting board.

Mo Xiaoyue watched Mu Sixi cut up a handful, and followed Mu Sixi's example, cutting out the rest of the kimchi.

Liang Xicheng glanced at the kimchi, took out one and ate it into his mouth. It tasted salty and sour, and it was more crispy and refreshing than the pickles they made.

"Well, it's delicious, sour and appetizing."

Liang Xicheng ate what was left in his hand before speaking.

At this time, Mu Sixi and Mo Xiaoyue had already finished cutting up the kimchi, two big pots of kimchi.

The onions, ginger, and garlic were prepared a long time ago, so Mu Sixi took the kimchi to the stove, added oil to the pot, and asked Gao Xin to heat up the fire even more.

Once the oil is hot, add shallots, ginger, garlic, and peppercorns. After sautéing until fragrant, pour down the kimchi that boiled a portion of fish and stir-fry together.

The kimchi already had a salty taste, so Mu Sixi only added a little less salt, and when the aroma of the kimchi was fully fried, he added water to cook.

When the water boils, put the fish head first, cook for a while and then remove the fish bones, and finally the fish fillets. The smell of kimchi and fish will be released after a while. It is fragrant and sour, and the taste is very pleasant.

Mu Sixi took a sip of the soup and tasted it. The salt taste was right, and the fish was almost cooked. Put some scallion leaves in it to enhance the aroma, and a pot of delicious pickled fish was ready.

As expected of a chef, Liang Xicheng knew how to cook it after just one look. When Mu Sixi got up with the fish, he fumbled and started to cook it again.

Both Gao Xin and Mo Xiaoyue watched carefully, wanting to take a closer look at the process of making pickled fish.

Mu Sixi put the sauerkraut fish in the pot into a large basin, and then called Chen Lin to take the fish out.

(End of this chapter)