Lingquan Space: The group pet, the little lucky girl, is busy with the sea and farming

Chapter 314 Squirrel Mandarin Fish
Su Yunman replied: "Yes, Grandpa, there is also filial piety between my brother and sister. Now we make money!"

Grandma Xu came over and patted her husband gently. "Children have filial piety. You don't say a few words of praise, but tell these messy things as soon as you meet."

"Father cares about us too, we all know this." Su Genliang scratched his head and smiled honestly.

"Did you give it to your in-laws?" Grandma Xu asked in a low voice, pulling her daughter's sleeve.

Xu Xiumei also whispered: "Yes, it's the same as yours." "Most of them were bought by Yunxue and Yunman Haichao. They said they haven't seen their grandparents for a long time."

The daughter who came back was also a guest.In order to entertain my uncle's family, old man Xu reunited after a long absence and stood in front of the stove.

"Grandpa, is this kind of fire okay?" These are two sisters, Yun Man and Yun Xue, who want to help light the fire.At this time, one was helping to chop vegetables, and the other was asking with his head tilted behind the stove.

Old man Xu's dish is squirrel mandarin fish.This dish is complex and full of flavor.This is a traditional banquet dish in Neijiang.

Su Yunman burned the fire very vigorously.Su Yunxue threw out the chopped tomatoes, large and small.Suddenly, the voice sounded.The old man Xu added a little salt, and fried the chopped tomatoes over high heat until they were soft and fragrant.

Tomatoes rolled over the fire, unwilling to lie down, and red soup flowed out.Su Yunman turned down the fire according to her grandfather's instructions, poured in a small amount of water, vinegar, salt, sugar and plum sauce, and simmered over low heat.

The plum sauce was made by grandma.It uses the new green plums of the year and fills them with brown sugar.Marinated for two or three months.It is sour and sweet.It is delicious whether it is making tea or cooking.

The aroma of sour plums, the sweet and sour tomato, blended into everything on a small fire.In such a wonderful aroma, old man Xu picked up a sharp fish knife and began to handle mandarin fish.

Mandarin fish, also known as mandarin fish, is one of the "four freshwater fish" together with Yellow River carp, Songjiang perch, and Xingkai Dabai.Li Shizhen called it "capybara", which means that it tastes as delicious as puffer fish.

This mandarin fish was taken out of the fish cage by old man Xu, and it has beautiful patterns on its body.It was still twisting in his hand, which meant it was fresh.

The "osmanthus" of mandarin fish is the sweet-scented osmanthus in the sweet-scented osmanthus.The predecessors marked that this kind of fish is the best when it is delicious, which is the autumn when the sweet-scented osmanthus is fragrant.

At this time, the mandarin fish is very fat, and the meat is tender and firm.Old man Xu chopped off the head of the fish with a knife.He looked at the two granddaughters, they were shaking for a while, he stopped the knife in his hand, "Run Man, do you want to go out and have a rest?"

"It's okay, grandpa, your movements are so chic." Su Yunman held it slightly, and continued to watch grandpa clean up the mandarin fish, with a sweet smile on her face.

Squirrel mandarin fish has high requirements for knife skills.Old man Xu cut off the dorsal and pelvic fins of the mandarin fish, from the back to the spine.

One by one, he cut the fish's ribs accurately, but stopped at the fish's tail, so he didn't cut off the fish.

Old man Xu cut off the meat on the other side and only took out the fishbone.Then, he pinched off the small spines in the fish's belly.

Normally, he wouldn't do it so meticulously, but thinking it was for his grandchildren, old man Xu's movements became even more meticulous.

He cut off the red meat from the belly of the fish, and quickly cut out a Linghua knife on the fish.The pattern of the knife should be darker, so that it will look good when frying later, but it should not be too deep.The squirrel mandarin fish is not perfect if the skin is removed.

Su Yunxue put the fish in a big bowl, put a little rice wine, green onion and ginger water and a pinch of salt, and carefully and gently massaged the mandarin fish.

(End of this chapter)