Chapter 49: Whole Fish Feast (1)

As soon as the fish entered the net, Le Lang felt a force of gravity that made the fishing net sink. He quickly picked up the fish with all his strength, placed it on the lakeside, and covered it with a fishing net. All the people gathered around it. At three o'clock,

Xiao Xiong and Bai Qiu curiously walked up to the big grass carp and smelled it with their noses. When they saw the big grass carp jumping on the ground, they immediately opened their mouths and roared, so arrogant.

Several people looked at the big grass carp they caught with expressions of disbelief. They didn't expect that such a big fish could be caught with such a simple hook. The big grass carp on the ground was still struggling in the net, jumping and jumping.

Yes, full of vitality. This big grass carp looks almost one meter long and weighs twenty or thirty pounds. No wonder I often hear old people say, "If there are no fish in East Lake, big fish must be produced." When I saw it today, it certainly lived up to its reputation.

The older generation naturally has a reason for saying this, because whenever the mountains and rivers erupt, a large amount of water will flow out of the mountains and rush into the East Lake. Some relatively weak fish will be washed away by the mountains and rivers, and those who can stay in the lake will

They are some that are stronger, larger or smarter. Whenever mountains and rivers come, these fish will hide themselves deep in the mud. They are rarely seen at ordinary times, so they are generally difficult to catch, even if they are caught occasionally.

, that’s also a big fish, that’s why the older generation said that.

"Wow, what a big fish, Shaoqing, you are so good!" Yu'er on the side shouted in surprise when she saw the big grass carp.

"Of course." After saying that, she glanced at Le Lang meaningfully, raised her chin and said "hum" to him, as if to say, my aunt can not only catch shrimps but also big fish.

Shen Min's parents-in-law next to them looked at each other with ambiguous smiles on their faces.

"Well, the beauty's fishing skills are pretty good, barely passable." Le Lang shook his head and said while looking at the fish on the ground.

"What's the point of barely passing the test? Is he a fishing master?" Cai Shaoqing retorted after hearing this.

"Yes, yes, it's the Patriarch level, okay?" Le Lang joked with a smile.

"Humph." Cai Shaoqing gave her an annoyed look and stopped talking.

The Shenmin couple on the side smiled and came up and said: "Alang, I haven't introduced you yet, this is the famous lady with three sighs, who is known as 'a sigh of lovesickness, a second sigh of heartbreak, a third sigh of loss of soul'"

Cai Shaoqing."

After hearing Shen Min's words, Cai Shaoqing suddenly became a little embarrassed. After a while, he said softly: "Those are all nonsense said by others. How can you take it seriously?"

After hearing this, Le Lang said with a smile: "I didn't expect Madam Santan to come to my humble residence. It's really disrespectful, disrespectful."

Shen Min looked at it and slapped him on the shoulder. Lelang grinned in pain, "This is my brother who I grew up with. He's a nice guy, and he's also good at cooking. I'll let you guys try it today."

Lang’s craftsmanship, I guarantee you’ll want to eat it again.” After saying that, he turned around and introduced Cai Shaoqing’s good sister Yu’er to Le Lang.

After introducing Yu'er, Shen Min looked at everyone's harvest and said, "Okay, let's go back and wait to eat the dishes cooked by A Lang."

"No more fishing?" Le Lang heard this and asked in confusion, how long have you been here and why are you no longer fishing?

Shen Min gave him an annoyed look. This guy was so good at getting an advantage. He originally just wanted to introduce the two of them to each other, but he didn't expect that he would hug him within a moment. If he continues to fish, there's no telling what might happen.

What? It would be better to leave early. Fortunately, he didn't see Saburo touching her breasts, otherwise he would have said, Hey, neither of them are simple people.

"If you don't fish anymore, can you finish eating so much? By the way, Shaoqing, do you still want to fish?" Shen Min turned to ask Shaoqing and the others for their opinions.

Cai Shaoqing and Yu'er shook their heads after hearing this. Cai Shaoqing was very excited when he was fishing. But after fishing, he thought of the scene just now, but he was terrified. If Lelang hadn't stopped him just now, the consequences would have been unimaginable. As for Yu'er,

Son, she originally thought fishing was fun, but it was so boring that it made people want to sleep. She didn’t want to fish anymore.

Seeing that the two of them did not want to fish anymore, everyone packed up and prepared to leave. Everyone counted the fish caught and found that only Le Lang and Yu'er had not caught anything. Although Shen Min and his wife were making love to each other over there, at least they

We caught several small miscellaneous fish, among which Cai Shaoqing gained the most. This big grass carp was enough for everyone to eat. Next was the white crucian carp caught by Sanlang.

When he got home, he saw Huang Laodao sitting in the hall with his legs crossed and watching TV. When he saw them coming in, he said hello to them, and then smiled at Lelang with an ambiguous look. Lelang felt something was wrong.

, hurriedly walked into the kitchen and got busy.

Shen Min invited everyone to sit down, found out the chestnuts from the house, took them to the kitchen and asked Le Lang to cook some, then took them to the hall and ate with them, while Le Lang was cooking in the kitchen and saw them happy

Eating chestnuts happily, Le Lang thought sadly, why did he have to learn to cook back then? After thinking for a long time, he still had no solution and had to give up.

In the kitchen, Le Lang looked at the big grass carp on the ground and thought about what to do. This fish would definitely be eaten today. He just cut the meat off, made the fish head into soup, steamed the fish tail with winter vegetables, and fried the fish bones until crispy.

Steamed fish intestines and fried eggs, then use the fish meat to make a fish ball and a braised fish tofu, then a sweet and sour chrysanthemum fish, and finally a pickled fish, there are eight dishes, and you will get a good start.

After thinking about it, Le Lang quickly killed the fish, removing the scales, digging out the gills, opening the belly and removing the intestines in one go, without being rigid at all. After killing the fish, he chopped off the head and tail, took out the fish meat, and chopped the fish bones into small pieces.

Kuai was marinated in vinegar together with the small fish caught by Shenmin and his wife.

Then he collected the large pieces of fish scales from the big grass carp, washed them together, and put them in the refrigerator. He is busy now and will find some free time in the evening to make fish scale jelly. The frozen fish scales will be cool and crispy, and it will be chewy and chewy, like the famous southern Fujian fish.

The snack "Jeopard Bamboo Shoots" is average, but the taste is different.

Le Lang cleaned the fish intestines, fried them in a pan with ginger and green onions to remove the fish oil and remove the fishy smell, then took out the ginger and green onions, filtered out the fish oil, put them into the beaten eggs, and steamed them in the pot.

He cut the fish head into two sides, pan-fried it for a while, then put water in and boiled it. Then he took out the dried bamboo fungus, washed it and put it in, then put some washed shiitake mushrooms in it, and then simmered it over high heat until it became soupy.

Thick, then add some Kufu bamboo shoots, season, and finally put coriander on top, drizzle with a little scallion oil, and this thick bamboo fungus fish head soup is done.

When making fish head soup, Lelang made some fish meat into fish balls and fish tofu. The preparation of fish balls and fish tofu is very simple. It is nothing more than scraping the fish meat into minced fish, then washing the minced fish with clean water and putting it in a cloth bag to press.

Dry the water, pour it into a basin, add salt and stir evenly, then smash the fish paste hard until it becomes elastic and elastic, then add egg white and sweet potato powder, then stir evenly, stir while smashing until the fish paste is soft.

When it is no longer loose, round, and no longer separated from each other, it becomes isinglass. This is the first step in making fish balls and fish tofu.

After the isinglass is made, squeeze the isinglass into an olive shape and put it into clean water. Then use boiling water to slowly cook the fish balls until they float and become elastic. Then squeeze the isinglass into small pieces.

Put the meatballs into a frying pan and fry them into golden egg-sized fish tofu.

After frying the fish tofu, Lelang mixed the marinated fish bones and small miscellaneous fish with dried sweet potato flour, fried them in a pan until golden brown, and then sprinkled with a little pepper, salt and salt powder to make this crispy dish.

Fried fish bones are ready.
Chapter completed!