After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

The fish skin, shrinking under the heat, causes the fish meat to curl slightly, resembling snow-white petals blooming in the golden broth.

From the moment the fish was put into the pot until it was fully cooked, the whole process took only twenty seconds.

Lin Fan turned off the heat, and with a swift motion, scooped the tender fish slices along with the piping hot golden sour soup into two black clay pots, steadily covering the sweet potato noodles at the bottom.

The two casserole dishes were instantly filled to the brim. The bottom layer was wide, translucent amber-colored rice noodles, the middle layer was yellowish-brown pickled mustard greens, and the top layer was neatly arranged thick, snow-white, curled fish slices.

The final step: pouring oil over the surface.

This seemingly simple final drizzle is actually the soul of the entire casserole-cooked sauerkraut fish, responsible for setting the aroma, sealing the temperature, and harmonizing the acidity and fat.

Unlike boiled sliced ​​meat, sauerkraut fish has a broth that is sour and clear. If it lacks the "enhancing" effect of a layer of high-temperature oil, the broth will easily taste bland and astringent, and the sourness will be too sharp and isolated.

However, if too much oil is added or the temperature is not high enough, a thick layer of greasy raw oil will float on the soup, making it unpalatable and unpleasant to eat.

Lin Fan grabbed a small handful of minced garlic, finely chopped dried red chili peppers, and a handful of finely chopped tender scallions from the top of each fish slice.

In the small oil pot next to it, two spoonfuls of black mountain lard mixed with dozens of green and red peppercorns had already been heated to ninety percent hot, with blue smoke rising straight up.

Lin Fan picked up the oil ladle and tilted it at an angle.

The scalding hot oil from the Sichuan peppercorns is poured precisely in thin streams over the minced garlic and dried chili peppers on top of the casserole dish.

"Sizzle—!!"

A loud, crisp sizzling sound suddenly erupted in the kitchen, accompanied by a billowing cloud of white steam. The aromas of garlic, pepper, scallions, and dried chili peppers, infused with the charred fragrance of hot oil, burst forth and completely blended into the scalding sour soup below.

"Out of the pot."

Lin Fan used a thick rag to hold up the handles of the casserole, picked up one of the pots, and Su Xiaoxiao quickly used the rag to hold up the other pot. The two of them walked quickly out of the kitchen.

On the solid wood square table in the center of the hall, two black clay pots were placed.

The bottom of the pot is heated evenly, and even after the open flame is removed, the clay pot is still bubbling with fine, hot bubbles, and the aroma is overwhelming in the enclosed space of the lobby.

Su Xiaoxiao had already brought two pairs of bamboo chopsticks, two small white porcelain bowls, and two stainless steel soup spoons.

"Brother Lin, this looks so tempting, I won't be polite!" Su Xiaoxiao swallowed hard, gripped her chopsticks with both hands, and eagerly reached for the top layer of the casserole.

She gently picked up a snow-white slice of black fish with the tip of her chopsticks.

The fish fillet was held between the chopsticks on both sides, drooping slightly, showing a very full elasticity. The surface of the fish fillet was covered with a thin layer of clear, shiny oil film, without any signs of breaking or collapsing.

Su Xiaoxiao put the fish slice into her mouth.

The upper and lower teeth gently close together.

Contrary to expectations, the fish had no tough, woody texture like ordinary river fish. The flesh was incredibly tender, melting into a delicate juice with just a gentle touch of the tongue.

The outer layer of batter is smooth, while the inner layer of blackfish meat is firm and chewy. The umami flavor of the bone broth, rendered from black mountain pork fat, has thoroughly penetrated deep into the fish meat. The refreshing and sour aroma of the pickled cabbage completely removes all the fishy and gamey smell, leaving only a clean and pure sweetness of fresh river fish.

"Mmm...so tender!"

Su Xiaoxiao ignored the fact that it was too hot to eat, chewed it twice and swallowed it. She felt so comfortable that her eyes crinkled into crescents.

She then picked up long chopsticks, reached deep into the casserole, and scooped up a large bunch of sweet potato noodles soaking in the golden broth.

The rice noodles, soaked in the scalding broth, turned a translucent amber color. When lifted half a foot high with chopsticks and swayed slightly in the air, not a single one broke.

Su Xiaoxiao lowered her head, blew out the hot air, and then slurped it into her mouth.

"Slurp—"

The rice noodles are so smooth in your mouth that they feel like a mudfish. You don't have to chew them at all. When you bite into them, they feel soft and chewy yet have a strong resilience. They are smooth and elastic, just like chewing on a piece of warm and soft jade.

The internal pores of the rice noodles are completely soaked in the pickled cabbage and fish soup. With each bite, the rich and slightly sour fish soup overflows in your mouth along with the rice noodles.

The crispness of the pickled cabbage, the slight numbing sensation of the Sichuan peppercorn oil, and the mild spiciness of the white pepper are all firmly locked inside the rice noodles. As you swallow, a hot and solid warmth slides down your esophagus into your stomach, instantly relaxing every pore on your body.

"Brother Lin! These glass noodles are amazing!"

Su Xiaoxiao ate three large mouthfuls of rice noodles, a thin layer of sweat already forming on her forehead, her cheeks bulging as she mumbled a praise:

"Back in my hometown, when we ate sweet potato noodles, if we cooked them for too long, they would either turn into a pot of mushy noodle soup or become so hard that we couldn't chew them."

"How can your glass noodles be so smooth and soft, yet so chewy and springy? And not greasy at all, the sour and spicy flavor is so appetizing!"

Lin Fan also picked up his bamboo chopsticks, took a mouthful of vermicelli and put it into his bowl, then scooped out half a spoonful of golden sour soup to slowly savor.

The rich fish bone broth, the crisp and tangy pickled mustard greens, and the impeccably soft and chewy sweet potato noodles that absorb the broth—the fusion of these three elements is flawless.

Lin Fan put down his chopsticks and calmly gave his evaluation:

"The glass noodles themselves are pure starch, without any gelatin or impurities, and the soup won't become cloudy even after long cooking. The pickled cabbage is stir-fried thoroughly to remove any raw water, and its sourness is mild. Paired with the tenderness of the blackfish, it's perfect for warming the stomach and promoting sweating in winter."

As the two were eating, a soft, rustling sound of slippers walking on the floor suddenly came from the stairwell leading to the second floor.

"Tap, tap..."

Tuantuan, with her messy pigtails, wearing a light yellow bear-patterned pajama and clutching a plush bear, was rubbing her slightly red eyes as she slowly walked down the solid wood steps.

The orange cat, Shrimp Dumpling, followed the little girl with light, quick steps, its nose twitching incessantly in the air, its tail held straight up.

"dad……"

The little girl stood at the corner of the stairs, sniffed, and her big eyes immediately locked onto the two steaming clay pots in the middle of the hall:

"What is this... It smells so good! I can smell it even in my dreams upstairs..."

Seeing this, Su Xiaoxiao burst out laughing, quickly put down her chopsticks and ran over, pulling Tuantuan into her arms:

"Little sleepyhead, are you awakened by the aroma? Your dad has made another heavenly meal!"

Lin Fan stood up from the chair, walked behind the bar, and took out a small white porcelain bowl and a small spoon with a wooden handle.

He used long bamboo chopsticks to pick out a few pieces of the most intact boneless fish meat from the edge of the casserole, gently rinsed off the slightly spicy Sichuan peppercorn oil on the surface in the clear broth, crushed them into small pieces with a spoon, and then scooped out half a small bowl of short, soft, smooth sweet potato noodles, and poured two spoonfuls of warm, slightly sour, thick white fish soup on top.

"Tuantuan, come here." Lin Fan placed the small bowl next to the small square table.

Su Xiaoxiao carefully washed Tuantuan's little hands by the pool and then lifted the little girl onto her special high chair.

Tuantuan sat on the chair, holding a small wooden spoon, and scooped up a spoonful of minced fish meat coated in thick soup and put it into her mouth.

The little girl smacked her lips, her big eyes widening instantly, and her two short legs swung happily under the high chair:

"Dad! This meat is so tender and delicious! The soup is so tangy and tasty!"

Lin Fan looked at the little bit of golden soup on his daughter's lips, took a tissue and gently wiped it away, smiling warmly:

"Eat slowly, there's still plenty left in the pot."