The peace of the Three Realms depends on me [Food]

60. Exploded Fish and Belly

How big can eight fish be?Ji Pingan took out Chen's food scale at home and weighed it. The eight fish without viscera and scales weighed more than 150 catties, and the average fish weighed more than 20 catties.

Among the eight fish, there were three herrings, three grass carp and two silver carp, all of which were familiar to Ji Pingan.

People in Qingshui Bay pay attention to the head and the tail when pickling salted fish, but Ji Pingan never does it.

First of all, he feels that the taste of salted fish head is far inferior to that of fresh fish head. Fresh fish head tastes fat and glutinous, and it is fragrant when it is slightly stewed.After the salted fish head is dried, there is nothing left but a layer of bones. The most delicious fish brain has been dried, and it doesn't taste fresh at all.

Besides, can a salted fish decide whether life is good or not?

He chopped off all the fish heads and tails. One big fish head can fill a casserole, and it looks delicious.In the next few days, fish heads in casserole and stewed fish heads will appear on his family's dining table.It just so happened that the charcoal pot was also bought, and it is the most comfortable to eat something warm in the cold weather.

Since the demon cultivators helped repair the house, Ji Pingan has a lot more places to store ingredients.The big cabinet next to the kitchen cupboard is specially used to store ingredients. With this cabinet, the grain bucket is out of the battle line.With frost in the cabinet, Ji Ping'an can store a lot more ingredients.

The rest of the fish body was cut open by Xiaobai from the middle and cut into a foot-long piece of flesh. The thick fish flesh was whitish in color, with fishbone mixed inside.Ji Pingan cleaned the fish and put it aside to filter the water: "Is Xiaobai very happy?"

Xiaobai looked at Ji Pingan wonderingly: "Huh?"

Ji Pingan said with a smile: "All kittens love to eat fish. Look, there are so many fish this year. From today onwards, you can start feasting on them."

Xiaobai smiled: "I think I can eat a little of everything."

After a pause, he pointed to Xiao Huang: "I think the happiest person here is Xiao Huang, he loves to eat everything."

Ji Pingan turned his head and took a look, only to see the little yellow face was sticking to the window and looking at them, his big eyes could be seen shining through the glass.Seeing Ji Ping'an looking over, Xiao Huang happily jumped up and down twice: "Ping An, Ping An~"

Then he shook the melon seed shell on the window sill, and at a glance, he knew that this guy was sneaking again to steal New Year's goods to eat.But Ji Pingan bought a lot, so he could eat whatever he wanted.

Ji Ping'an was happy: "Yes, Xiao Huang is the happiest!"

Ji Pingan only intends to marinate six salted fish, and he plans to use two fish to make fried fish.After putting the fish meat to be salted fish aside to filter the water, he and Xiao Bai began to prepare for the fried fish.

The fish meat for making fried fish can’t be as rough as marinated salted fish. The fish meat needs to be split from the back down, and the split meat should be connected to the bones and belly.The width can't be whatever you want, it can only be one finger wide.

Fortunately, Xiaobai's knife skills are good, and the two big fish's bodies turned into a large pot of fish pieces with uniform thickness.It's just that the fish body is too big, for the convenience of eating and storage, after getting Ji Ping'an's suggestion, Xiaobai cut the fish piece into two from the middle.

While Xiaobai was chopping the fish, Ji Pingan was preparing the seasoning for the pickled fish.It is not complicated to make fried fish, as long as the fish pieces are marinated with scallion ginger wine, soy sauce and a little salt for a cup of tea, it can be put into the oil pan.

A large bowl of fish exuded a faint fishy smell, and after Ji Pingan thoroughly stirred them with the marinade, the fishy smell was covered by the flavor of the seasoning.

At this time, the moisture on the surface of the fish pieces hanging under the eaves of the verandah had been almost filtered, so Ji Pingan moved an open jar from the backyard.

Seeing this jar, Xiao Bai knew that Ji Pingan was going to pickle salted fish.

The steps of pickling salted fish are similar to those of pickling bacon.The salt and spices are fried first, and then spread evenly on the fish.Xiaobai has almost mastered this step when marinating bacon last time, and this time it is easy to do without any pressure.

With Xiaobai's help, after a while the bodies of the six big fish had been pressed into the jar in the yard.There are obviously hundreds of catties of fish, but after pressing it down, there is only half a jar.

Ji Pingan put a lid on the jar: "It doesn't take too long to marinate and dry the fish. I think these fish can be dried together with the bacon."

How spectacular it would be then, the yard of his house was covered with salted fish and bacon.After his grandparents left, this was the first time he had such a prosperous year!

Thinking of this, he glanced at Xiaobai with a smile on his face, and Xiaobai touched his face subconsciously: "What's wrong?"

Ji Pingan smiled and said: "Xiaobai, you must be a lucky cat, attracting both wealth and good fortune. After having you, our family's living conditions are getting better and better. Thank you, Xiaobai!"

Xiaobai pursed his lips and smiled, he didn't think he was a lucky cat.He only knew that after meeting Ji Ping'an, he had never been so down-to-earth.

The fish pieces in the wooden basin had been marinated long ago, Ji Pingan clapped his hands and cheered up: "Let's explode the fish!"

But before exploding the fish, there is one more thing that can be put into the frying pan first, and that is the pigskins he processed a few days ago.The pigskin has been hanging on the eaves to dry for a long time, and now it is as hard as a brownish-yellow stone.

Xiaobai stepped on his feet to remove the two strings of pigskins from the eaves. He held the two pigskins and touched each other. The sound was no different from that of stones.Ji Ping'an was very satisfied: "It's completely dry, such pork skin is easy to fry, and it's easy to bloom after frying."

Xiaobai smiled: "Pigskin can still bloom?"

Ji Pingan explained: "The so-called flowering refers to the fluffy frying, not the real flowers blooming on the pigskin."

Xiaobai frowned slightly: "Really?"

Seeing Xiaobai's disbelief, Ji Pingan immediately dragged Xiaobai into the kitchen.The so-called seeing is believing, he wanted Xiao Bai to see for himself how the pigskin bloomed.

There was not much soybean oil at home, so Ji Pingan poured the remaining soybean oil into the pot: "I have to go to the oil workshop in the next village to get oil in two days."

Xiaobai was thoughtful: "Ping An, don't you know how to make soybean oil?"

Ji Pingan shook his head honestly: "Soybean oil needs to be squeezed, and special tools are needed to make it. I can't make it by myself. Fortunately, the next village is not far from Qingshui Bay, and it can be reached by walking two cups of tea."

Ji Pingan gossiped: "Langzi's fiancée lives in the village next door, maybe you can still see her."

Xiaobai has no interest in other people's fiancees at all, but when he heard the word fiancee, his heart jumped twice.Through the small hole left on the stove, he saw Ji Ping'an's face.

Such a good peace, I really want to be with him forever.

Ji Pingan smiled and said, "Xiaobai, why are you in a daze? You can start a fire!"

As soon as he heard the word "burning fire", Xiao Huang immediately ran over with a potato in his arms.Xiaobai rolled up the potato from under the chicken wings expressionlessly and put it aside: "I can't eat any more."

Xiao Huang burst into tears when he heard it, but Xiao Bai's next sentence made him burst into laughter: "You still have to save your belly to eat fried fish."

Xiao Huang squatted on the side happily, and he urged Ji Pingan and the two: "Make fried fish~"

All the soybean oil at home is poured into the pot, which is only half a pot, but it is enough to fry the fish and belly.After the oil in the pan emitted green smoke, Ji Pingan extended his chopsticks into the oil pan, and saw a lot of bubbles coming out of the part where the chopsticks were immersed in the oil pan.

This kind of oil temperature is enough to fry pork skin, Ji Pingan took a palm-sized piece of pig skin and threw it into the oil pan.After the pigskin was put into the pot, it sank to the bottom of the pot, but after a while, white appeared on the edge of the pigskin.

The flat pigskin changed, and the white part curled slightly.The next scene surprised both Xiaobai and Xiaohuang. They saw the palm-sized pigskin getting bigger and whiter in the oil pan.

The brown-yellow, slightly transparent pigskin was covered by a large piece of white, and a belly the size of a plate soon appeared in the pot.

Ji Pingan took the long chopsticks and pressed the belly into the pot a few times. After confirming that every corner of the pig skin was fried thoroughly, he took the white belly out of the pot: "This is the fat belly. You can use this to make soup or cook hot pot, it tastes good.”

Of course, the freshly fried belly tastes good too.Ji Pingan put the belly on a plate. The belly just out of the pan is crispy, and it can be broken apart with a light squeeze.

Ji Pingan sprinkled pepper noodles on the belly, and he greeted Xiaobai and Xiaohuang: "Come, have a taste."

Xiaobai thought of the oil residue he ate that day, and he picked up a piece of belly dipped in pepper noodles and took a bite.Not to mention, the belly really smells like oil residue, but its taste is different from oil residue.

The oil residue is solid, while the belly is a bit crunchy.After the pork skin is fried, there are many small holes in it. When the oil temperature is sufficient, the fried food will not be too greasy. This is also the reason why the skin is crispy but not greasy.

Ji Pingan also pinched a piece of belly and chewed it carefully: "I will make it into a three-flavored belly, you will definitely like it."

Xiao Huang smashed the taste of the belly and repeated: "Three delicacies belly?"

Ji Pingan threw pieces of pork skin into the oil pan, and he explained: "Three delicacies pork belly is stewed with fresh meat and bacon, then add winter bamboo shoots and quail eggs and green vegetables, it's delicious."

Xiao Huang asked: "Can we do it well at night?"

Ji Pingan smiled: "No, there is still chicken stewed with mushrooms tonight, so don't waste food. Besides, there will be fried fish tonight."

Xiao Huang smacked his lips: "Chicken stewed mushrooms are also delicious~" I am so happy to follow Ji Pingan, there are delicious things anytime, and I don't have to be hungry anymore.

The two large skewers of pigskins were quickly fried. Before the pork skins were fried, they could only fit on an ordinary plate, but after they were fried, even the two wooden basins couldn’t fit them!

Xiaobai finally understood what Ji Ping'an meant by flowering: "This...it's too big!"

Ji Pingan said with a smile: "It's great that those pig skins weren't wasted at that time, so we have another ingredient."

Xiaobai nodded: "Yes!"

Ji Pingan put the fried pork skin on the wooden table, and rubbed Xiao Huang's head: "You can only eat three more slices, if you eat too much, you won't be able to eat anything else."

Xiao Huang seriously raised his wings and swore: "Good!"

The oil temperature in the pot was just right, and Ji Pingan finally started to explode the fish.He picked up a piece of fish and shook off the ginger and scallion knots, then slid it along the side of the pan into the oil pan.

Once the fish is in the pot, Xiaobai understands why this dish is called fried fish.Because when it explodes, it really explodes!

The marinade and water on the fish body sizzled when they met the hot oil, and the oil flakes around the fish pieces crackled. Fortunately, Ji Pingan put less oil, and the burst oil flakes did not splash out of the pot.If you put more oil, Xiaobai thinks that the stove will be full of oil splashes.

The author has something to say:

For fried fish, we will fry it during Chinese New Year here. Friends from other places may think it is 'abalone', but it is actually fried fish, which is soaked in sauce after frying.This is a cold dish, it should be a local delicacy.

The belly should be available all over the country. Many people may have eaten it but don't know what it is.It can often be seen in Malatang.

When we make salty goods here, we like to keep the heads, but fish heads, chicken heads, goose heads, etc. have only a layer of skin after drying, which is really not delicious.Still fresh and delicious.Lao Mao’s family saves the fish heads and chicken heads to eat fresh every year when they make salty goods.

I really love these heads and feet~

In the end, I have to apologize to everyone. I originally wanted to do it on the sixth day, but my teeth hurt too much!

After going to the hospital today, the doctor cleaned the wound and gave me medicine. I asked the doctor why it hurt so much, and the doctor said it was a little inflammation.Fortunately, it is not a dry socket, it is troublesome if it is a dry socket.

I swear to everyone: when my teeth feel better, I will be on the sixth day.