Joe's Farming

Gu Feng quickly caught another half basket of fish.

A familiar customer came over and asked Qiao Yu: "Boss Qiao, this fish looks really good, how much do you sell it for?"

Qiao Yu smiled shyly and said, "This fish is still small now, so just eat it with your family. We'll start selling it next month when the water is released."

The man heard this and said with regret: "Alas, I saw your husband catching fish and he was enjoying it so much that I wanted to try it myself."

"Wait until next month, I'll definitely come then." Qiao Yu shouted.

"Okay! I'll definitely come."

Qiao Yu looked at the staff of the villa again and said loudly: "We will eat first today, and you will also have a share next month."

"Thank you, boss!"

"Boss, you are so nice!"

"Let Brother Ling cook for us then. His stewed fish is also delicious."

"Yeah, Sister Lan is also very good."

Because Gu Feng had joked about letting the children kill fish, the children really rolled up their sleeves, sat on small benches in the back kitchen yard, and prepared to start "killing".

Ling Lie was almost amused at the side: "What are you doing? Are these little guys trying to steal Xiaowu and Xiaoliu's jobs?"

"Daddy told us to learn how to kill fish!" said Gu Xiaoyan.

Qiao Yu kicked Gu Feng lightly.

Gu Feng grinned at the children and said, "Daddy is just teasing you. If you really let you use a knife, your little daddy will be angry."

"Haah~"

The three little ones stood up from the bench with some disappointment.

Qiao Yu: "Children should have fun. Go out and find Li Xin and Xiao Chengzi. Leave the work to the adults."

"Okay. Then little daddy, do you want to make cold crucian carp?" Gu Xiaoyan asked.

Qiao Yu had made it once before and he thought it was super delicious.

I had originally planned to use it all to make fish with fermented bean paste, but when I heard Yan Bao say that, I smiled and said, "Let's do it."

"Okay. Brother and sister, let's go play. When we come back, we can eat delicious cold crucian carp."

The three little ones ran away in a blink of an eye.

The only people left in the yard were Gu Feng and Ling Lie, who were butchering fish, and Ling Lie's personal helpers Xiaowu and Xiaoliu.

Ling Lie asked curiously, "Isn't this crucian carp usually used to make tofu soup? Can it taste good when served cold?"

Gu Feng: "My husband's cooking is delicious."

Ling Lie looked at Qiao Yu: "Master, please teach me."

Qiao Yu then told Ling Lie all the detailed steps.

Ling Lie: "Use a knife to cut off the spines of the crucian carp?! How did you come up with that? You're so smart! I just dislike crucian carp because it has too little meat and too many spines, but the meat is indeed tender. It doesn't have that much fishy smell."

The method of cutting that Qiao Yu mentioned is actually to cut in the direction against the growth direction of the crucian carp spines. In this way, the spines will be cut very small and can hardly be felt by the tongue.

However, if you cut the fish like this, you can't fry it. You can only steam it and pour sauce on it to make a cold crucian carp.

The sauce can also be made into different flavors according to your preference, so Qiao Yu likes to cook crucian carp in this way.

This time he planned to use green pepper as the main seasoning.

Also make another dish, fish with fermented black beans.

The other dishes were left to Ling Lie to cook freely.

Ling Lie had a fanatical desire to learn new dishes that he didn't know how to cook, and Qiao Yu didn't want to do it either, so she just stood by and directed Ling Lie throughout the whole process.

Gu Feng helped in the kitchen, and actually he wanted to memorize the steps silently in his heart, but he always completed some steps without paying attention. He even didn't quite understand some of the methods that Qiao Yu said, but Ling Lie had an expression of "Oh, so that's it".

In the end, he simply gave up and stood aside with his hands folded, watching Ling Lie do it with his husband.

Ling Lie followed Qiao Yu's instructions and chopped the green pepper into pieces, about two pounds of it.

Ling Lie: "Do you need so many green peppers? Won't it be too spicy?"

Qiao Yu: "The soul of this dish is the green pepper, chop it up quickly. Green pepper is not spicy to begin with, and it will be even less spicy if fried in oil."

Ling Lie raised his eyebrows. He had discovered that the Dong family could eat spicy food. Moreover, the entire cuisine of the villa was spicy, and many of the guests liked spicy food.

There were also customers who asked Hong Ge'er and others to give them cold water, said "it's too spicy" and kept picking up food.

Ling Lie chopped the green peppers, and Qiao Yu asked him to mince the garlic and ginger. He even asked him to mince the bean curd.

"This...isn't necessary?" Ling Lie wondered.

Qiao Yu nodded: "It is necessary, it is easier to stir-fry the red oil and make it tasty!"

"……OK!"

Qiao Yu saw the wild onions and chives in the corner of the kitchen and said, "Oh my! There are still so many?"

Ling Lie said seriously: "That was ordered by the customer."

"How can a guest eat so much? Cut some for me, quickly. Send someone to the mountain to collect it tomorrow."

"……OK!"

After the preparations were done, they began to cut the crucian carp. The scales on the crucian carp's chest were very strong and difficult to scrape clean, so Qiao Yu asked Ling Lie to cut them all off with a knife.

For half of the fish, cut into flower-shaped pieces, and for the other half, just use the tip of the knife to make two shallow cuts to break the skin so that it can absorb the flavor when marinating.

All the fish are marinated in scallion, ginger water and a little old wine for a cup of tea.

Then put the crucian carp that needs to be steamed into the pot and steam it over high heat. When it is cooked, place it on two large plates and arrange them.

Drain the remaining half of the fish, fry it in rapeseed oil until the meat is tightened and then remove it from the pan.

Then pour out the oil, add a little lard to dissolve it, stir-fry the fermented black beans, ginger, garlic, and the spices that Qiao Yu threw in at will.

The longer Qiao Yu's fermented black beans are stored, the more fragrant they become. Ling Lie thinks that it is actually possible to just add the fermented black beans as in the previous step, and then add seasoning and water and it can be served.

"Release the fish, release the fish." Qiao Yu shouted quickly when he smelled the aroma of red oil.

Ling Lie put the fish in carefully and didn't dare to shovel it away for fear that it would fall apart.

"Add water, add water, hot water!" Qiao Yu urged again.

Xiao Wu quickly picked up the kettle of hot water for tea and added it in. As soon as the water covered the fish, Qiao Yu shouted, "Enough, enough."

Then he asked Ling Lie to add some soy sauce and vinegar for seasoning.

"Add vinegar?" Ling Lie was a little skeptical.

Qiao Yu comforted him, "Don't worry, it's just for fun, it won't smell like vinegar."

Ling Lie then added it in with confidence, and finally Qiao Yu asked him to add wild onions and deer ear leeks.

"It's done."

The fermented bean curd fish has a bright red color and a strong aroma, and Qiao Yu was particularly satisfied when she smelled it.

He picked out three fish and gave them to Ling Lie: "You three have worked hard, this is a reward for you."

Xiaowu and Xiaoliu looked at each other and suddenly felt that it was not bad to help the boss in the kitchen.

Ling Lie was dissatisfied: "Only three?"

Qiao Yu took back the bowl of fish: "If you don't want to eat it, forget it."

Gu Feng also pretended to grab the bowl from his husband's hand: "If he doesn't want to eat, give it to me."

Ling Lie quickly snatched it back: "Oh! Thank you, boss, thank you, second master." Then he and Xiaowu and Xiaoliu quickly finished the fish.

"Boss, it's delicious."

Qiao Yu snorted: "Of course."

The next dish, the green pepper fish, is easy to make. Simply use oil to fry the green pepper, minced garlic and minced ginger together, add some soy sauce, salt and chopped green onions for seasoning, and pour it over the cooled fish.

Qiao Yu ignored the remaining dishes and took Gu Feng's hand to go to the lobby to wait for dinner with Xu Yuan and the others.