Chapter 66 Stewed Fish, Fish Head with Chopped Chili

Although I don't know much about the species, I do have experience in handling fish.

My mother used to have an injured hand, and to prevent infection from getting it wet, I was the one who handled the fish during the Lunar New Year.

Although I have processed fish, I have never killed one.

For me now, killing fish is still very cruel.

But my appetite had overcome my fear. I had to kill this fish. My eyes were filled with cold killing intent.

I'm reminded of that saying, "I've been killing fish at RT-Mart for ten years..."

To ease its pain, a blow was delivered to the fish's head.

I don't know if I fainted or died, but I calmed down and stopped jumping around.

From that moment on, I was someone who held the life of a fish in my hands.

But that doesn't matter, what matters is getting the fish into your mouth.

I was gesturing on the kitchen counter, preparing to process the food, while my little one sat obediently beside me, tilting its head back and watching intently.

The little melon looked quite proud, its face practically screaming, "I caught this, so you have to give me a bigger share!"

Since Little Melon is a hero, I can't complain that the two of them are in the way, so I'll just watch them.

First, use an iron spoon to scrape against the fish scales. After scraping for a while, you can scrape it all clean.

Next, use scissors to poke through a small hole at the tail of the fish (most likely a swallow's skin), and then cut open the entire belly of the fish.

It was gushing out of the inside, containing fish intestines, fish oil, and fish entrails.

I first scooped everything out of her stomach and poured it into a small basin.

Then pick out the fish oil and fish bladder and rinse them clean; these will be added when stewing the fish.

The rest will be used to feed the chickens later.

After cleaning the fish's belly, open the gills.

Remove the red mesh-like gills used for filtering and throw them into the basin containing the fish's internal organs; these should also be discarded.

There was nothing else on the fish that needed to be thrown away.

So they took the whole fish and rinsed it under the tap to remove all the dirt and blood.

After rinsing it clean, use a cleaver to chop off the fish head.

This fish is too big, so I plan to cook it in two separate dishes.

The fish body can be used to make clear stewed fish, while the gills can be used to make chopped chili fish head.

However, the fish was still quite large, and even with the dogs, we couldn't finish it in one meal.

I only plan to make half of it; I'll save the other half for grilled fish next time.

Split the fish in half lengthwise, then cut each half into large pieces for stewing.

Wrap the other half in plastic wrap and put it in the freezer.

I'm going to cook fish using a wood-fired stove, since it's not something I do all the time.

Dishes cooked in a traditional iron pot over a wood fire always taste better than those cooked in an electric cooker.

I had previously bought the base sauce for chopped chili fish head, so I went straight to the basement to find it, and also picked up some fermented black beans and pickled chili peppers.

I plan to cook the chopped chili fish head using the small stove next to the large stove.

Once the firewood under the stove is hot, add oil to the iron pot.

Heat the oil, then add scallions, ginger, garlic, fermented black beans, and pickled chili peppers. Stir-fry continuously until fragrant, then add an appropriate amount of water.

After adding water, add the chopped chili fish head base, then put the whole fish head in, cover and start simmering.

The big fish head is stewing, now I'll turn around and make clear stewed fish meat.

I have a strong palate and like to eat spicy food, but I can't feed my dog ​​spicy food.

The stewed fish was mainly made for the two dogs and four puppies, since it was fish that Xiaogua caught.

Similarly, add oil to the wok, and when the oil is hot, add scallions, ginger, and garlic to sauté until fragrant.

After sautéing until fragrant, add a small amount of soybean paste and stir-fry until fragrant, then add the fish.

Do not stir-fry the fish as soon as it is put into the pan. Wait until one side of the fish is golden brown before gently flipping it over to fry the other side.

Once both sides of the fish are browned, add enough water to cover them.

Then add a small amount of light soy sauce, thirteen-spice powder, chicken bouillon, and other seasonings, cover and simmer.

After both fish were stewed, I started steaming rice.

I was more anxious than the two dogs squatting on the ground than when I started steaming the rice and stewing the fish for only a few minutes.

So they started cleaning the stove, scrubbing the knives, and taking the fish innards out to feed the chickens.

Try to do as much as possible to pass the time while waiting for the fish to cook quickly.

When the chopped chili fish head has been stewing for 20 minutes, cut three green peppers into sections and add them to the stew.

At this point, the aroma of the chopped chili fish head and the tender green fish meat filled the room.

Little Gua's drool fell to the ground in strings like a pearl necklace.

The four puppies kept whimpering.

After enduring a long half hour, the fish stew was finally ready.

First, open the pot of stewed fish, and the unique aroma of fish fills the whole house.

The stewed fish is milky white, with some chopped green onions and oil floating on top.

It smelled so good that I swallowed hard and quickly scooped out the fish.

Half a fish fills a big bowl when stewed.

I first picked out three large pieces of fish meat and removed the big bone from the fish fillet.

Then I started picking out the fish bones, and after picking for a long time I found that there were no other small bones in the fish meat.

This fish must be top-quality; it has only one large bone and no other small bones. That's amazing.

Crush three large pieces of fish meat, then add four spoonfuls of fish broth and four spoonfuls of rice.

I stirred it and made a big bowl of fish meat and fish soup to mix with rice.

Pour the large bowl of fish, meat, and rice into the bowls of two large dogs and four small dogs.

I trained the little melons and radishes during the extremely cold period.

Even if they're very hungry, they don't dare to snatch food from me when I add more for them.

I had locked the four puppies in the east room beforehand.

"Eat!"

At my command, Little Di and Little Gua pounced into their dog bowls and began to feast.

Then I opened the door to the east room, and the four puppies rolled quickly like little balls of flesh to their puppy bowls.

Seeing how happily they're eating, it's time for me to eat too.

Opening the lid of the pot of stewed fish head with chopped chili peppers, the rich aroma of the chopped chili peppers and the fragrance of the fish meat wafted into my nose.

This smells amazing! I haven't had any fresh fish since the apocalypse.

Quickly serve the chopped chili fish head and put it on the table with the stewed fish meat. Serve a bowl of rice and start eating.

The chopped chili fish head is spicy, numbing, and fragrant, with the unique flavor of chopped chili and fermented black beans, making it truly unique and tempting.

The meat on the fish head comes in all shapes and sizes; some parts are soft and slippery like jelly, while others are tender and juicy.

It's also quite delicious to take a big bone out and suck on it.

I ate it slowly, taking my time, and it wasn't greasy at all. I ate most of the fish head by myself.

After we've had our fill of strong-flavored foods, it's time to start eating clear-broth fish.

The fish was very fresh, and because of the minimal seasoning, it retained its original flavor.

However, they were all just regular fish meat, and after a few bites, I didn't want to eat anymore.

I picked up a spoon and started drinking the fish soup; it was incredibly delicious.

It has a perfect balance of saltiness and flavor, and the more you drink it, the more fragrant it becomes.

I soaked half a bowl of rice in fish soup and ate it all up in no time.

Touching my round belly, I felt truly satisfied.

There's a lot of fish left, I don't plan to eat any more.

These are fish that Xiaogua caught. Since the dogs like them, we'll leave them all for them.

After I finished eating and started cleaning up, Xiao Gua was still looking at me with bright eyes, it seemed she was still craving the fish.

So I took some of the remaining stewed fish, mixed it with rice, and fed it to it.

Little Melon wolfed down half of his food, then called out to Little Earth with a loud "whoosh whoosh."

Xiao Di didn't stand on ceremony and started eating right away.

It seems that Xiao Gua isn't entirely indifferent to his sister-in-law and wife.

What a jerk, sometimes reliable and sometimes unreliable.