Chapter 94: How about he just take a sip and try it?
Sang Xinghao was the most impatient and followed closely.
Holding up the still-burnt cattail torch to illuminate her, he anxiously asked, "Sister, what happened next? Did you catch any fish?"
Sang Yu gently scratched his nose with her index finger and said with a smile, "Of course I caught them, otherwise where did all these fish come from?"
It's indeed a family tradition. This child's thinking process is the same as Sang Yongjing's, and sometimes he can't turn around.
"Oh, that's right, hehe." After being reminded by her, Sang Xinghao finally reacted. He scratched his head embarrassedly and grinned foolishly.
There were thirteen fish in total, eight of which had been bled and five were still alive.
However, Sang Yu did not plan to keep them because they would be dehydrated for too long and might not survive if kept.
Rather than betting on their survival, it would be better to kill them all and cook them if you see a few fish with their bellies turned upside down tomorrow morning.
She was very skillful, scraping the scales, cutting open the abdomen, and taking out the internal organs. She did it quickly and cleanly, which made Sang Xinghao's eyes full of admiration. Sister was so amazing.
It only took a little over a quarter of an hour to process and clean all thirteen fish. I'm afraid that fishmongers who kill fish all year round can do it at this speed.
When she returned to the shed, Xie Qiujin pulled Sang Yongjing to the spring.
Seeing this, Sang Xinghao was about to follow with a torch in hand to illuminate the area, but Sang Yu pulled him back and shook her head slightly, "Mom and Dad don't want torches. Stick the torch on the ground outside and sit still. Don't run around."
She had noticed the wet marks on Xie Qiujin's shoulders a long time ago, and since she had been frowning, she could guess the reason to some extent.
I originally wanted to cook the fish soup and then help her, but I didn't expect her to pull Sang Yongjing out with her.
Well, it's only natural for the couple to help each other clean the wound. It's a good opportunity for her father to see what his wife has done for the family.
She kept some fresh garlic cloves from yesterday for later use, and cut the rest into small pieces and pickled them with salt, sugar and oil. After finishing the pickles, she only filled half a jar with a large handful of fresh garlic cloves.
There are thirteen fish in total, and Sang Yu only plans to cook six of them, and braise the remaining seven tomorrow.
Before putting the fish into the pot, you still have to marinate it for five or six minutes to remove the fishy smell. Cut the fresh garlic leaves into sections, cut two slices of ginger into ginger shreds, add half a spoonful of salt and mix well with the fish.
After the marinating is completed, heat the bottom of the pot on the fire, pour in enough soybean oil to cover the entire bottom of the pot, gently shake the edge of the pot, and spread a layer of oil around the bottom of the pot to prevent it from sticking.
When the oil temperature rises to six layers of heat, that is, when small bubbles appear around the chopsticks placed in the oil, put the fish in. Move quickly, as the water attached to the fish will splash out the moment it touches the oil.
When you put the fish in the pan, you cannot move it or turn it over, otherwise it will stick to the pan at best and break into pieces at worst.
The bottom of the pot is not big, so it can only fry four fish at a time, but this is not a problem for Sang Yu.
After one side is fried and set, she turns the fish over and fries the other side. After frying both sides until golden brown to lock in the freshness, she stacks the two fried fish together, puts in the other two uncooked fish and repeats the above steps.
After the fish is almost fried, pour in the boiled water. This is also the most critical step in stewing the milky white fish soup.
As soon as the boiling water was poured into the pot and collided with the fried fish, it turned light white in an instant, with dots of golden soybean oil floating on the surface of the soup.
After the fish soup boils, take it off the rack and place it next to the fire where the fire is slightly smaller. Add ginger slices and garlic to remove the fishy smell and enhance the flavor. Continue to simmer on medium-low heat for 15 minutes until the soup turns milky white.
Finally, add a spoonful and a half of salt and some garlic flowers as garnish before serving. It’s a bit of a pity. If there is some pepper, the taste will be more layered.
“Dinner is ready!”
With her order, empty bowls were handed to them one by one. She filled each person with a bowl of soup in turn. For fish soup, they had to drink the soup first and then eat the meat.
At first, Sang Yongjing was not very interested in fish soup. He can still recall the feeling of the fishy fish blood running down his throat. It was really difficult for him to accept anything related to fish in such a short period of time.
But as the smell of Sang Yu's fried fish soup wafted out, he couldn't help swallowing his saliva. It smelled so delicious.
Naturally, he did not refuse the bowl of fish soup. Looking at the bowl of milky fish soup in front of him, if he had not seen Sang Yu stewing the soup with his own eyes, he would never believe that there was only fish and water in it.
How did it become milky white? It should taste okay, right? Why not give it a sip?
With the mentality of not drinking it if it doesn't work out, he smelled it first. It was obviously a soup made from fish, but it didn't have any fishy smell at all, only a faint aroma of oil.
He took a small sip and couldn't help but open his eyes wide the moment the fish soup entered his mouth. This fish soup is so delicious!
Stream grouper prefers clear and clean water sources. After being frying and boiling over high heat, the natural flavor of the fish is completely released and blends perfectly with the soup base.
The fish soup is dense and smooth, with a hint of the unique freshness of mountain spring water. The right amount of salt and the freshness of the fish seem to be a perfect match, which makes the flavor of the soup base even better.
Sang Yongjing no longer remembered the psychological trauma left by drinking raw fish blood. The temperature of the fish soup that had just been served was quite high, so he almost blew on it and took a sip, drinking the fish soup mouthful after mouthful.
Not only him, but even Sang Yu himself drank the soup in the bowl in one breath. It was really worthy of being a wild fish from the mountain stream. The soup stewed from it tasted so good.
As soon as she put down her bowl, she looked up and saw a pair of eyes full of expectation. Their bowls were already empty. Sang Xinghao was still holding the edge of the bowl and licking the remaining soup at the bottom of the bowl bit by bit. He looked so pitiful.
"...Would you like another bowl?" She asked hesitantly, and everyone nodded immediately.
There was no need to be so excited. A second bowl of soup had been reserved for everyone, and there was still fish to eat.
Before serving the soup this time, Sang Yu first took out the fish from the bottom of the pot and put one in each bowl.
The fried golden grouper on both sides lies at the bottom of the bowl, topped with milky white soup and garnished with garlic flowers, which makes people drool.
Generally speaking, the fish meat tastes dry and tasteless after being stewed in soup. If it is stewed for too long, the meat will become loose and difficult to eat.
But the fish in front of him was obviously different. The skin on both sides was fried to a golden color, and the meat of the fish that had been swimming in the stream all year round was very firm.
Sang Xingjia picked up a piece of meat from the belly of the fish and put it into his mouth. With a light pressure of the tip of his tongue, the fish meat broke into strands. The meat was tender and the flavor of the soup base was completely stewed into the fish.
Take a bite of fish and then a sip of fish soup, and even the gods will be reluctant to leave.
After a day of hard work, the three of them filled half a bowl of rice and soaked it in the fish soup. After the white rice absorbed the soup, each grain became round and looked crystal clear like a gem.
Put the rice soaked in the soup into your mouth and you can feel the juice bursting from the rice grains when you chew it gently. The delicious fish soup, tender fish meat and rice become more fragrant the more you chew.
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