"Sister-in-law, mistress, you and Yanzi make noodles together, and we'll eat pancakes later." Zhang Junping saw that the three of them were idle, so he simply arranged a job for them.

The noodles used were naturally Chu Dabiao’s.

Chu Dabiao built two houses on the hillside near the reservoir near the embankment. This is his home.

I usually live here.

Occasionally, I would go down the mountain during the day and go home to take a look.

"Pingzi, what are you talking about?" Qiu Wenyan asked Zhang Junping on the hillside.

"Just use cornmeal. Cornmeal pancakes are more delicious if soaked in fish soup."

Zhang Junping washed the mutton and put it aside to control the water.

Then start chopping onions, ginger and garlic and make your own sauce.

The time is short, just use onion, ginger and garlic cooking wine and feed the mutton. In such a short time, the flavor will not be absorbed.

So Zhang Junping planned to change the method and marinate the mutton with homemade seasoning sauce.

Marinate it for half an hour and it will definitely taste delicious.

Zhang Junping chopped the onions, ginger, and garlic, set up the iron pot, and began to boil the sauce.

The sauce should not only use onions, ginger, garlic, but also seasonings such as star anise and anise. After stir-frying the aroma in hot oil, remove the residue and add cooking wine and soy sauce to become a sauce.

The soy sauce used in this era was all serious fermented soy sauce, not the blended soy sauce that was often eaten in later generations.

When I mention this, I can't help but want to complain.

Later, after eating soy sauce for more than thirty years, I finally realized that the soy sauce I consumed actually had so many tricks.

There are two types of soy sauce. One is the best, fermented soy sauce. After 180 days of fermentation, it has a unique ester aroma, which is rich and mellow.

The second method is to blend soy sauce, various pigments, and a series of industrial raw materials such as flavors and yeasts. It only takes a few days to brew soy sauce.

Zhang Junping naturally uses fermented soy sauce, the authentic soy sauce produced by Liubiju.

Some people say, doesn’t Liubiju sell pickles?

In fact, Liubiju’s pickles are all second-generation products.

Liubiju’s leading products are still sauce and soy sauce.

Liubiju's pickles are delicious because they use their own sauce and soy sauce.

After simmering the sauce, Zhang Junping picked up the mutton and squeezed it hard to squeeze out the water inside.

This method can only be used by people with strong hands.

After it's done, pour the sauce into the mutton while it's still hot, and stir evenly.

After finishing, Zhang Junping cleaned the iron pot.

Sit back and wait for the fish from Xu Shaomin.

"Monitor, you are taking too long to wash the fish.

My mutton is marinated, but your fish is not ready yet?" Zhang Junping sat on a stone and shouted to Xu Shaomin.

"Why are you so anxious? I can't wash myself off?" Xu Shaomin shouted without looking back.

In fact, Zhang Junping was not in a hurry to wait for the fish, he was just teasing Xu Shaomin.

What he was waiting for was water.

He had just used the last bit of water to clean the pot, and he had to wait until Chu Dabiao and the others came back to fetch water before they could continue cooking.

Just seeing the sheep bones, Zhang Junping had a sudden idea and planned to make a fish stew with sheep bones.

There is a kind of delicacy called fish eating mutton, which is to chop the mutton into pieces, stuff it into the belly of the fish, and then stew it in a pot. The umami flavor of the mutton and the fish are blended together, which just eliminates the mutton smell and fish smell.

Fishy, ​​it is a very delicious traditional food.

In addition to this kind of meal, there is actually another kind of meal, which is mutton and fish stew.

The principle is actually the same as fish eating mutton.

What Zhang Junping is going to make is stewed fish with mutton bones.

There was no other way, the mutton was marinated and grilled together.

Only the sheep bones are left and cannot be wasted.

This is not Zhang Junping’s own original delicacy. In later generations, there were many restaurants that specialized in stewed fish with sheep bones and stewed fish with sheep and scorpions.

After waiting for more than ten minutes, Chu Dabiao came back with a group of little guys carrying buckets.

Seeing that there was only half a bucket of water left in the two buckets, Zhang Junping couldn't help laughing.

It is true that one monk carries water to eat, two monks carry water to eat, and three monks have no water to eat.

A group of people can't carry as much water as Chu Dabiao carried alone last time.

However, Zhang Junping didn't say anything. It's not easy for the little guys to carry the water down the mountain, so they deserve praise.

"Master, what else do you need us to do?" Several little guys, without any intention of causing trouble, approached Zhang Junping with great interest to ask for a task.

"You go collect some more firewood and come back. You are not allowed to enter the forest." Zhang Junping casually handed over a task.

Then he glanced at Chu Dabiao, and Chu Dabiao immediately understood that he was following a few little guys and acting as bodyguards.

After sending the little guys away, Zhang Junping started to work.

First pour some water into the pot, then put the mutton bones in, light the fire and start cooking the mutton bones.

When the water boiled, Zhang Junping began to pour out the foam.

There was basically not much foam. After skimming off the foam, Zhang Junping began to add onions, ginger, garlic, star anise, anise and cooking wine.

Continue to cook over high heat.

Cook until the bone soup turns white, then turn to low heat and continue to simmer over low heat.

"The fish is here!" Xu Shaomin finally arrived belatedly and washed the fish.

"The noodles are ready, when will we use them?" The master's wife came over with a basin in hand.

"Hey, mistress, how can I ask you to carry the basin?" Zhang Junping pretended to step forward and take the basin.

"I misbehave and let your wife take care of it? I can't bear to let go of my apprentice's wife!" the master's wife said with a smile.

Zhang Junping chuckled and did not answer.

Qiu Wenyan and Ye Lihua are both pregnant women, so they are really not suitable for walking on mountain roads with a basin in hand.

Zhang Junping chopped the fish into pieces, put it directly into the pot, and stewed it.

It's that simple and crude.

However, the stew tastes delicious.

After the pot was turned on again, Zhang Junping began to stick corn tortillas on the edge of the pot.

The whole iron pot is covered with a circle of corn tortillas.

Then add a little water and continue simmering.

Qiangun tofu, Wangun fish, real good fish, this kind of wild fish is not afraid of long stew time.

The longer the stew time, the more flavorful the fish will be.

After pasting the pancakes and letting Xu Shaomin and the others look at the pot, Zhang Junping started to make the barbecue grill.

Light the charcoal and place it in the grill.

Take out the prepared iron drill.

This time, Zhang Junping was well prepared. The bicycle strips and drill bits he had modified were polished to perfection.

"Master Wife, I have to trouble you one more thing, skewering these muttons on the skewers."

"No problem, I'll just eat more in a while." The master's wife said with a smile.

As for Wu Xinping, he was still fishing leisurely, as if the busy cooking here had nothing to do with him.

Otherwise, Wu Xinping has a good life and has never been in the kitchen in his life.

Absolutely, a gentleman stays away from the cook.

It wasn't until Zhang Junping started grilling mutton skewers that Wu Xinping came over slowly carrying a bucket.

“There are so many fish in this reservoir!

Look, in the short time you have been cooking, the bucket is almost full.

That's it, I still threw some small fish." Wu Xinping proudly showed off.

"You have the nerve to say that even the children help with the work, but you are just sitting there fishing like an uncle." Others were embarrassed to say Wu Xinping, but the teacher's wife had the nerve to say.

In a word, Wu Xinping's face turned red with embarrassment.

When he was fishing just now, he looked at the water and pondered the techniques of landscape painting, and he was a little fascinated by it.
To be continued...