Reborn 1980 Rich Wife

Chapter 82 Pickled Fish

Lin Fen's face turned red immediately: "P! Obviously I brought the fish here, so how could it be given to you?"

"Is it for you?"

Lin Fang suddenly realized something.

This Lin Fen has always been lazy and easy to dress up.

At the same time, I want to marry a good family.

Where is such a good thing?
The way she looked at Gu Weidong just now was a little hot.

They handed Yu Mingming to Lin Fang, but Lin Fen snatched it and ran away.

This shows what?
It is clearly interesting to others.

As for whether Gu Weidong will take a fancy to her, that's unknown.

Lin Fang didn't want to meddle in Lin Fen's business, so she just said to her: "You have worked so hard to finish the fish, I will leave the task of cooking the fish to me."

After all, she was a master at cooking in her previous life.

There are dozens or hundreds of ways to make a single fish.

Lin Fang only needs to use the simplest method to cook this fish.

That is, with sauerkraut!
This is also a common practice in Sichuan cuisine.

In that era, materials were scarce, and many seasonings were not easy to buy.

But in general, boiled fish can still be put together.

For example, coriander is grown in my backyard.

Onions, no problem either.

There is also sauerkraut, which must be prepared by every household in Sichuan.

Not to mention.

After Lin Fen cleaned up the fish, Lin Fang took it over and cleaned up the fish for her.

This woman is really lazy and used to eating. She can't even scrape off the fish scales, so she has the nerve to say she wants to eat fish.

Lin Fang looked down on Lin Fen, scraped off the scales of the fish again, and then rinsed the fish body with water from the tank.

At the end, I stuffed a few slices of ginger and a handful of twisted shallots into the fish's stomach, sprinkled some salt, and wiped the inside and outside of the fish, so that it could taste as soon as possible.

After finishing the work, I went to the jar to fish some sour greens, the kind that soaked for a little longer.

I also picked up a few pickled red peppers to enhance the flavor.

Cut the pickled cabbage into sections with a knife at will, and set aside.

The next step is to pour the rapeseed oil into the pot and heat it until it is seven mature. Put the peppercorns, kimchi, and pickled red peppers into the pot together, and stir-fry to produce a strong aroma.

After the fragrance gradually comes out, pour in a certain amount of water and boil it, then put the whole fish into it, and slowly pour the juice on the fish with a spoon, until it is just cooked and it is ready to start the pot.

This fish meat is no better than other meats. In fact, it is the most tender and the easiest to cook.

So cook this pickled fish with firewood, if it is a big fire, it can be out of the pot in just a few minutes.

If the cooking time is too long, the meat and bones will separate, which is not good, and even the fish will be boiled into a bag of dregs, so you can only drink soup.

The fish meat cooked by Lin Fang is delicious, and it is delicious and tender in the mouth, which is simply a great enjoyment.

The role of kimchi and pickled peppers is to suppress the fishy smell of the fish and bring out the unique fragrance of the fish.

So the pickled fish is ready, it is definitely a classic dish.

At the moment, Lin Fang is cooking pickled fish on the high stove with a small bench.

After the fish is cooked, the aroma wafts far away.

The first room and the second room also smelled it.

The two families who were eating sweet potato porridge and kimchi were so attracted by the aroma that they swallowed their mouths.

But because of Lin Fang's words, the two families also had the backbone not to ask Sanfang for fish soup.

It's just that Lin Qiaoer's eight-year-old younger brother, Lin Xiaoqiang, couldn't help it, clamoring for fish soup.

(End of this chapter)