When Wen Nan saw someone in the group asking about the Ouija board, she couldn't help but think about it.

He's just an office worker who doesn't even have weekends off. He only gets one day off a week in lieu of a regular workday, and he's constantly being scheduled to work overtime.

There wasn't much time or money to eat the delicious food Lin Zhou made.

Aside from the steamed bun stall he encountered the first time, he only ate at the fried chicken stall once after that.

Seeing some people in the group paying high prices for hamburgers, he could only feel envious.

As an ordinary working man, he couldn't think of any way to find Boss Lin.

He felt that his only advantage was his courage.

I've never been afraid of ghosts and spirits.

I get curious when I see people mentioning Ouija boards.

The fact that he could have a colleague by his side to help, a method that didn't cost him any time or money, was very appealing to him.

Xiao Wang, a colleague standing next to Wen Nan, noticed the look in Wen Nan's eyes and suddenly had a bad feeling.

"Big brother, you're not thinking of playing with a Ouija board, are you?"

Xiao Wang couldn't help but take a step back.

Wen Nan wasn't afraid, but he was!

Who has a family member who's just like him, listening to ghost stories before bed and watching horror movies while eating?

How can he compare to a ruthless person like Wen Nan?

"What if we can find out? It's broad daylight, what are you afraid of?"

Wen Nan held a pen and a piece of white paper, looking at Xiao Wang as if she wanted to play a game.

"Don't you want to know where Boss Lin is setting up his stall this week?"

That's undeniable, and Xiao Wang is also eager to know where Boss Lin sets up his stall.

Thinking back to the steamed buns I ate before, they were gone before I could even get my fill.

And the fried chicken too, we didn't get enough, so Mr. Lin stopped selling it.

The hamburgers were gone before you even saw them.

Having tasted Mr. Lin's delicious food, even if you crave it, buying the same food will only bring disappointment, as the taste is far inferior.

Therefore, this statement cannot be refuted at all.

He was really eager to know where Boss Lin set up his stall.

"Is the Ouija board fake? If it were real, and you could just ask it anytime you had a problem, wouldn't it keep her incredibly busy?"

Wen Nan knew it was fake, but she had nothing better to do.

What if you randomly select a foodie who knows where Mr. Lin's stall is?

Xiao Wang's expression was indescribable upon hearing this.

You have quite a vivid imagination.

Distracted like that, Xiao Wang was no longer so scared.

The two of them got together and spent their time slacking off at work by playing Ouija board games.

All those actions were swift and decisive, but nothing happened at all.

"I told you it was fake."

Xiao Wang didn't know whether to be disappointed or relieved; this kind of thing was rather unsettling.

Wen Nan sighed regretfully.

Sure enough, relying on metaphysics is impossible; we still have to rely on the lucky ones in the group to report their positions.

Hopefully, this week's chosen one will find Boss Lin soon.

......

In the afternoon, when Lin Zhou was preparing to make fermented fish, he discovered that the fish meat was not dry enough to his liking.

Before cooking, I put it in the oven and baked it for twenty minutes. Then I asked the housekeeper to buy several dozen kilograms of grass carp.

Naturally air-dried fish is more fragrant than oven-dried fish.

If possible, sun exposure is still the best way to remove moisture.

We need to sell fish all week, so we need to prepare more.

The preparation is actually not complicated. Just clean it, cut it into small pieces, marinate it with salt and white wine, and then dry it in the sun.

These low-skilled jobs can be done by Butler Sun and his colleagues.

Lin Zhou had to handle the rest of the production himself.

The prepared fish meat must first be steamed over high heat in a rice steamer.

Fish steamed in a rice steamer will have a subtle woody aroma and will taste better than fish steamed in a stainless steel steamer.

The steamed fish is then deep-fried in oil until it turns a deep reddish-brown color and all the crevices in the fish are fried out. Only then is it considered done.

This will make it easier for the rice wine to infuse the flavor in the next step.

The name "Fermented Fish" clearly indicates the role of fermented rice.

Several large bottles of fermented lees were poured into a bowl filled with fried fish pieces and stirred well.

During this time, Lin Zhou poured the prepared ginger, garlic, fermented black beans, chili flakes, and other seasonings into the oil used to fry the fish, and began to fry the ingredients until fragrant.

Under high temperatures, these seasonings quickly release an enticing aroma.

Because he was making a large batch, Lin Zhou set up an iron pot in the yard to fry the food.

In the open air, the fragrance had nowhere to hide and wafted out directly.

Seeing that the fish was almost cooked, Lin Zhou poured a large bowl of fish pieces and fermented rice wine into the pot for a second fry.

By this time, the chili flakes in the pot had been fried until the red oil was released. The moment the fish pieces were put into the pot, they were coated with the bright red oil, and the stimulating aroma burst forth, making people swallow their saliva.

The spiciness of chili peppers, the aroma of fermented black beans, the fragrance of rice wine, the freshness of fish, and other flavors are all mixed together, and the taste is simply amazing!

"It smells so good!"

Lin Zhou had never eaten fermented fish before he got the recipe, but he knew from the description and method that it would taste amazing.

It wasn't until now that I had a real feeling about it.

These glaring fish become much more pleasing to the eye after being transformed into delicious food.

Before long, a pot of fermented fish will be ready to serve.

Lin Zhou couldn't resist taking a picture and posting it on his WeChat Moments.

The large iron pot in front of me is full of fish chunks, which look fragrant and delicious, with a glistening oily color. You can imagine how tasty they are.

Lin Zhou doesn't have many people on WeChat either.

The Zhang family father and son, along with their housekeeper, Sister Wang, housekeeper Sun, Aunt Fang, and Aunt Xu.

There are also property managers for villas.

There was no one left.

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