Fans watched as a dense mass of seafood was dumped in the courtyard.
I'm so envious.
Lin Feng was also very happy to see the flock of birds.
There's still plenty of seafood outside; it would be a waste not to eat it.
Let's get right to it.
Lin Feng and Bai Lu cleaned all the fish, shrimp, and crabs in the yard, filling a whole basin.
Then start seasoning, add some salt, cooking wine, pepper, light soy sauce, etc., and marinate for ten minutes.
As for the batter, simply add flour and water, and stir with chopsticks to form a thin layer.
The birds not only brought a lot of sea fish, but also dozens of kilograms of small fish, even though they were taken out of the birds' beaks.
Lin Feng didn't mind that they were dirty at all; they were going to be washed anyway.
hey-hey!
As for king crab, high-end ingredients often only require the simplest cooking methods.
Clean them thoroughly, cut off their claws, and grill them on the barbecue grill.
The big fish are used to make fish soup, while the small fish and crabs are all used to make dried fish.
Fried small fish are the most delicious in winter, and they're crispy and fragrant.
Even small crabs have a unique flavor when deep-fried.
It's perfect for satisfying everyone's cravings.
Take the pot off the heat and turn on the fire.
Today, Lin Feng used the earthen stove in the yard to fry dried small fish.
First, I poured half a bucket of oil into the pot.
After waiting for the oil to heat up, the small fish were all marinated.
Before putting them in the pot, coat the small fish with a thin layer of flour paste, then drop them into the pot.
The amount of oil is crucial for frying small fish. If there is too little oil, the dried fish will easily stick together and affect their texture.
The little fish, coated in a flour paste, have a crispy exterior and delicious, tender flesh inside.
The crispy exterior and tender interior make for an absolutely perfect texture, and it bursts with juice when you bite into it!
One by one, the small fish were put into the pot in a row, and soon after, the pot made a crackling sound.
Lin Feng used a spatula to move the small fish around to prevent them from sticking together in the pot.
Wait for them to change color, and when they turn golden and crispy, the small fish are ready.
Lin Feng watched until it turned a golden brown color before considering it finished.
After scooping out a large pot of dried anchovies with a slotted spoon, they looked golden and smelled delicious.
The whole yard was filled with the aroma of fried dried fish.
Without Lin Feng even having to call them over, everyone came drawn by the aroma.
Fang He grinned foolishly, looking at the large basket full of golden dried fish: "Lin Feng, your skills are amazing! The dried fish smells so good!!"
Lin Feng smiled and handed them a plate of fried small fish.
"Come on, the dried fish is all ready, you guys eat first!"
Director Lu Zhun accepted the plate of dried fish without any hesitation, put it in his mouth, and ate the crispy dried fish one after another.
With its golden-yellow appearance, fragrant aroma, and crispy texture, it's a delight to bite into.
It has a completely different taste from freshwater fish.
Lin Feng made the other part into a spicy fish soup.
For the larger fish, add boiling water directly after frying.
Add some spicy seasonings and start stewing.
A large bowl of it was quickly prepared.
At the dining table.
Lin Feng picked up a small dried fish with his chopsticks and tasted it.
To his surprise, the taste was much better than he had imagined; it was also his first time making fried small fish.
The oil temperature was just right, and the dried fish was fried thoroughly. You didn't even need to spit out the bones; you could just chew them up directly.
They all smell delicious.
Moreover, the fish meat is well protected by the thin batter, making it crispy on the outside and tender on the inside. The snow-white fish meat is very fresh and tender to eat.
The spicy fish soup is topped with chili and salt; one bite and your mouth is bursting with flavor.
The cold weather and the fresh, spicy fish are the perfect match.
They're so delicious they'd swallow their tongues.
"Hiss~ Ha~"
"It's so refreshing to eat something spicy!"
"It smells so good!"
"Crispy and spicy"
The fans in the live stream stared eagerly at the spicy fish soup in Lin Feng's hand.
Even the tiger cubs playing in the yard were drooling over the plate of dried fish.
Haha, look how hungry the kid is, his mouth is watering!
[Hurry up and feed the tiger cubs! They're so pitiful!]
Everyone was so hungry for the tiger cubs that they cried.
He burst into laughter.
"Come on, come on, have some!"
Lin Feng poured some dried small fish into the tigers' bowl.
The tiger cubs' ears perked up with joy.
A large tongue rolls up a pile of crispy dried fish.
Crunchy and crunchy.
Tiger was completely shocked when he took his first bite.
With wide, bright eyes.
(This tiger loves dried fish the most! Daddy's dried fish is the most delicious dried fish in the world!)
(So delicious! Crunchy!)
"Hey, my king crab is ready too! I'll go get it so we can all eat together!"
Although Lin Feng spends most of his time on the coast of the Eastern Territory, he rarely has the opportunity to eat king crab.
November to March is the best season to eat king crab, when it is at its fattest and most delicious.
However, catching king crabs is very dangerous. King crabs live in the North Pacific and the Arctic coast of Alaska.
The water temperature is only 2-5 degrees Celsius year-round, and due to fatigue and the cold, one in seven people will die during the crab-catching season.
This makes king crabs often very expensive.
Its preciousness is self-evident.
The good thing is that these little birds have brought the king crab to his doorstep.
This saved him the danger of fishing.
My dear reader, there's more to this chapter! Please click the next page to continue reading—even more exciting content awaits!
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