Snakehead carp is known for its tenacious vitality and fierce character.

After Su Qingluan brought the black fish home, she deliberately drained all the water from the fish basket.

But after she checked her younger brother and sister's "calligraphy homework" and looked at the onions and carrots planted in the corner, she looked at the black fish again. It was still jumping around in the fish basket. Su Qingluan even wanted to pick it out and almost got her finger bitten.

Su Qingluan turned around and took a wet rag to wrap the whole fish so that it could not jump back and forth. She held down the fish body with one hand and turned the blade of the knife into the back of the knife with the other hand. She raised her hand and slammed the knife on the fish's head with a "bang".

The fish's tail twitched a few times and then stopped moving.

Seeing this, Su Qingluan didn't say a word and immediately chopped off the fish's head, removed the internal organs, and cleaned the skin in one go. Before the fish could react, she had cleaned it up.

She took a look at the cut surface: the fish meat was crystal white with a slight pink tint, and when pressed gently, the fish meat was firm and elastic. In addition, the fish was so lively just now. Such a fresh black fish would be so delicious that it would make your eyebrows drop if you just added a little salt and boiled it in water.

Thinking of the deliciousness of black fish, Su Qingluan deftly sliced ​​a piece of fish fillet from the gap in the head.

When cutting to the tail, Su Qingluan did not cut it off, but left a layer of skin. When the fish fillet on the other side was cut off, she used a blade to remove the large fish bones in the middle.

Then, she grabbed the skin on the fish's tail with one hand and pulled it back, while pushing the knife forward, slowly cutting off both pieces of fish meat.

In this way, the two "fish fillets" with a light red color in white were completely separated from the fish bones.

Apart from the large spines on its trunk, black carp does not have many small spines like carp, so it can be made into fillets directly without worrying about bones getting stuck. This is also one of the reasons why Su Qingluan is happy - there are two small children at home, and if a fish bone accidentally gets stuck in their throat, it is no joke.

So every time she ate fish before, she was actually a little nervous and only allowed her two children to eat the part with big bones in the fish belly.

However, this time there is no need to worry about these things.

As the kitchen knife slid across the fish meat, pieces of crystal clear, translucent fish fillets were peeled off like soft petals.

Looking at the crystal white sashimi, Su Qingluan swallowed her saliva: Ah, I really want to just add some sauce and eat it like this!

However, she thought about the medical conditions of that era. There were no antibiotics or deworming drugs. If she contracted parasites or other microbial infections from eating sashimi, it seemed that it would not be worth it.

Sighing with some regret, Su Qingluan cut the ginger into thin strips and put it into the bowl where the fish fillets had been placed. She also added rice wine, soy sauce, salt, and the spice powder that had been ground from a mixture of mushrooms and some spices.

Then, as if remembering something, she looked inside the open small tripod on the windowsill, which was covered with a layer of gauze and fixed with ropes on all sides.

There was a layer of powdery substance in the small tripod, which was only the size of a palm - it was the mung bean starch she had separated from grinding mung bean powder a few days ago.

Because the starch inside still contained a lot of moisture and was difficult to preserve, Su Qingluan had been placing it in a ventilated place on the kitchen windowsill to dry. Now, when she reached out and touched it, the starch was completely dry.

Su Qingluan knocked the small tripod at an angle next to the stove a few times, and white starch fell out and gathered in a pile in a corner.

Su Qingluan took some starch according to the amount of the fish fillets, scraped off the rest and put it in a small porcelain jar, pasted a piece of paper with the words "mung bean starch" on it, and placed it on the shelf.

After putting all the seasonings in place, Su Qingluan began to mix the fish fillets and marinate them, then looked at the earthenware jar on the stove - there was the white rice porridge that she had asked Yang to cook when she came back just now.

The rice porridge hadn't yet boiled, so Su Qingluan kept stirring it with a long-handled wooden spoon to prevent the bottom from getting burnt by the intense heat. She also added a small piece of lard, which made the rice porridge even richer and more fragrant.

While waiting for the pot to boil, Su Qingluan chopped the wild vegetables and green onions. When the bubbles in the white rice porridge became more and more, forming continuous and dense small bubbles, Su Qingluan knew that the porridge had become thick and had a delicate taste.

So she quickly added the fish fillets.

Since the fish fillets were cut as thin as paper, they were cooked after being added to the rice porridge by simply stirring with a wooden spoon a few times. So Su Qingluan added wild vegetables and chopped green onions, then took the clay pot down and placed it on the earthen platform beside her.

Then she turned around and went to the chicken coop in the backyard to get three eggs, planning to use her iron frying pan to make some scrambled eggs with spinach - she bought spinach yesterday but didn't have time to eat it, and it was already a little wilted today. If she didn't eat it now, it would go bad.

Thinking of this, Su Qingluan took out the spinach, washed it, and brought it into the kitchen. As soon as she entered, she saw her naughty little brother picking up the long-handled wooden spoon and trying to steal the fish porridge.

Su Qingluan wanted to teach him a lesson and let him not cheat again, so she didn't say anything to remind him.

Since it is summer now, and the fish porridge is cooked thickly, and mixed with lard, after being left for a while, although it seems that the steam is no longer coming out of it on the surface, it is still very hot inside.

Sure enough, the little boy Su Xiaoer took a sip of the sashimi porridge with the long-handled wooden spoon. Just after he drank a little, before he could taste it, the hotness made him shiver and let go of his hand. The wooden spoon fell back into the earthenware pot, splashing some porridge foam and scalding the naughty boy's cheek again.

“Hiss…it’s so hot!”

"Hmph, who told you to eat without permission?" Su Qingluan said coldly with a forced smile.

Hearing the elder sister's voice behind him, Su Xuanhe was frightened and trembled all over. He quickly turned around and stammered, "I, I just helped you taste it..."

Su Qingluan didn't say anything, but just stared at her naughty little brother with a look that said, "I just want to see how you make it up."

Seeing the naughty child feeling the pressure, he finally lowered his head and whispered: "Sister, I was wrong..."

"What's wrong?"

"I shouldn't eat it secretly."

"Will you dare to do it next time?"

Now the tip of Su Xuanhe's tongue has been burned and numbed, and there is a faint pain emanating from his cheeks.

The naughty child shook his head with lingering fear: "I won't dare to do that again." What if he eats something he shouldn't eat next time?

"Haha, you have a good attitude in admitting your mistake." Su Qingluan looked at the unwashed spinach on the side and instructed her younger brother: "Go, wash the spinach for me."

Su Xuanhe knew he was in the wrong and did not dare to argue. He could only wash the spinach with a wronged attitude.

But he couldn't be lazy - because his sister was watching his every move from behind.

Little Su Xuanhe regretted again: Why was he so eager to steal that bite?