The eel head and fish bones will not be wasted. The fish head is broken into two halves after removing the gills and other debris, and the fish bones are cut off. Top 23S.
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Saute the star anise and bay leaves with clear oil in a large iron pot until fragrant, fry the fish head and fish bones until the surface is golden brown and slightly burnt, add rice wine and half a spoonful of vinegar, add green onion knots, add chicken bone stock and simmer.
Compared with broth made from pig bones or beef bones, chicken bone broth is clear, yellowish and white in color, and has a lighter taste, which will not affect the original flavor of eel soup.
If you want to make a pot of milky white fish soup, fried fish bones are as indispensable as vinegar.
Under the action of old vinegar, the calcium and collagen in the fish bones and fish heads can be quickly precipitated and integrated into the soup.
The water in the boiling soup pot quickly turned milky white, which was very beautiful.
An especially important point when making fish soup is not to cover the fish soup pot until it boils.
And to allow the first boiling steam to escape without any reservation, this is the only way to take away most of the fishy smell.
When the boiling soup in the pot can stir up the fish bones and fish heads, add another spoonful of rice wine before covering the pot and lowering the heat.
In forty minutes, you can have a delicious fish soup.
Place the charcoal stove on the table and cover it with a round black stone slab two fingers thick.
After a moment, the air above the black stone slab began to twist, and it had risen to a suitable temperature.
The big-breasted sister looked outside the door for a moment, but there was no sign of Mr. Gungun, and she felt a little depressed.
Lin Chou said,
"Don't look for it. Lord Gungun's food is always good."
...
Somewhere in the foggy nightmare, heavy snow was falling.
The fern forest stands in the sky, looking like an island on top of the clouds.
A huge spherical mask and its spreading roots almost completely cover the entire fern forest.
In the light mask, the golden thread dragon is sleeping soundly.
Lord Gungun was lying on the top of the light mask in boredom, and his huge bear paws slapped the light mask so that the flowers trembled.
Gungun's eyes were very puzzled, and he looked helpless at the golden thread dragon in the mask. Apparently, this little brother had already delayed Master Gungun for a long time.
"Ouch!"
Gungun roared a few times, then broke off the top of a fern out of boredom, brushed off the leaves, put the trunk in his mouth, and bit it in one bite.
"Crack, click, click!"
It's like chewing sweet and juicy sugar cane.
Gungun's eyes lit up and he seemed to think it tasted pretty good.
"Ouch?"
If Mr. Shan appeared here at this moment and still retained the memory of that time, he would definitely doubt his life.
...
"Zi la."
The eel segments sizzled on the stone slabs, and the curls of green smoke mixed with water vapor bloomed instantly.
When water and grease splash out from the bottom of the stone slab, it's the best time to sprinkle fried peppercorns and salt on it.
The addition of a pinch of Sichuan peppercorn salt completely activates the vitality of the eel, and the translucent white fish meat seems to be still squirming slightly.
Sichuan peppercorns bounce around on the stone slabs, like small smoke bombs, at the expense of turning themselves into char, penetrating the aroma of peppercorns into the layers of meat.
Grill the eel until both sections are charred, then place it horizontally on a stone board, secure it with chopsticks, and slowly roll it for two weeks. When the skin lifts and the oil seeps out, the meat is completely cooked.
The surface of the grilled eel segments is golden and crispy, and when lightly tapped with chopsticks, it makes a crispy sound.
Gently peel off the fish skin, and the exposed fish meat is as white as snow, with streaks of crystal clear oil in between, forming another type of snowflake meat.
Mr. Shan couldn't wait to put the snow-white eel meat in the center of a chopstick into his mouth.
The eel meat has a tofu-like texture, soft and tender.
With a slight lick of tongue, the hot meat juice and oil immediately pour out from the meat fibers, and the freshness and sweetness bloom instantly.
The fish meat that has lost its juice seems to have changed into a different form in the mouth. Every soft fiber of the meat can be felt by the mouth. The tenderness reveals the continuous, deep, simple and mellow fish fragrance that comes from the sea.
It always stays in the mouth, far away and empty.
Mr. Shan licked his lips and picked up a piece of crispy fish skin for the second time.
Completely immerse it in the hot pepper and dip it in water for a moment, shake off the juice, and open your mouth.
"Click."
Crisp and caramelized.
Under the half centimeter thick eel skin is a translucent oil layer with distinct layers.
The burnt fish skin is mixed with a large amount of collagen to create a strange fragrance. The vinegar sauce effectively neutralizes the greasiness of the oil and brings a charming sourness. The numbness of Sichuan peppercorns and the aroma of chili peppers are inextricably linked, combining the completely different flavors.
Taste and touch are completely connected.
Along with the "click-click" chewing, it's like small taste bombs crackling in the mouth and roaring in the brain.
"How about it?"
"Hiss." Mr. Shan took a breath, rolled his eyes, and said without blushing or whitening, "Well...cough, it's okay, it's okay, the taste is passable."
The big-breasted sister stared at Mr. Shan for a long time and spoke in a calm tone.
"A stupid and cowardly man, even the courage to tell the truth has been castrated by the inferiority in his bones."
Huang Dashan was so depressed that he wanted to hit someone. This was considered a personal attack!
The busty sister said,
"Boss, Ye Luan is a vegetarian, so she can't eat many of the dishes you cook."
The implication is that good things should be shared, and eating them secretly is very bad.
Lin Chou snorted and scratched his head.
"Actually... I can cook very few vegetarian dishes, well, really very few."
Master Shan slapped the table,
"Damn it, are there any dishes in this world that your kid can't cook?"
Lin Chou rolled his eyes.
The aroma of the soup on the fire spread to the entire tavern unknowingly. Lin Chou smelled it,
"The soup is ready."
The cooked eel soup is milky white in color, thick and thick, just like natural thin gravy. It doesn't smell fishy at all. It seems that even the freshness of the original chicken bone stock can overwhelm the fishy smell.
.
The soup pot was taken off the fire, and the fish soup was poured into bowls and handed over to everyone's hands one by one.
Chi said softly,
"So hot."
There was no steam coming out of the soup bowl at all. It wasn't until Chi blew lightly that the surface of the fish soup stirred up layers of fine wrinkles, and a thin layer of oily skin was revealed.
Lin Chou was holding the soup bowl, using his chopsticks to poke around the edge, and picked it up. The extremely thin oily skin was picked up, and the two semicircles attached to the chopsticks stuck to each other, like a small flag.
"Do you know the oily bean skin? Most of the nutrients in a bowl of soy milk are hidden in a thin layer of oily bean skin, and this layer of oily skin is the same."
Huang Dashan opened his mouth wide, always feeling that there was an invisible layer of "oil skin" between him and Lin Chou, thin and transparent but indestructible, like a dividing line between two worlds.
We are all eating vegetables, but why do I always feel that I am inexplicably shorter than this guy?
"call"
Blowing the fish soup gently, Lin Chou said,
"There is an old Chinese legend that emphasizes the 'original soup into original food', rock-roasted eel with fish bone soup, you really don't want to try it?"