But I don't know why.
Hearing the rumors and gossip from his fellow workers immediately ignited his competitive spirit.
He was very excited at the moment, ready to show off his skills at any time.
“Master, you look great today!” said Wu Jun, the apprentice beside him.
Chef Shen smiled slightly and replied, "I'm in a good mood today and plan to cook properly!"
The repetitive nature of his daily work makes it difficult for Chef Shen to maintain his enthusiasm for his job.
He usually hands over the cooking to his apprentices, while he just stands by and watches.
Wu Jun found it a bit unbelievable that he was suddenly asked to show off his skills.
......
A shift in perspective.
Yu Hui had already fried the fish bones until they were golden brown and set them aside. In a separate pot, he put in lard, then added the millet peppers, pickled mustard greens, and scallion segments.
Sizzle!
A short while later.
The sour and spicy flavors of pickled mustard greens and small red chilies then fill the air.
After a few more quick stirs, Yu Hui added the pan-fried fish bones and some Shaoxing wine.
Pour in soy sauce, stir-fry briefly, then add boiling water.
Once the water starts to boil, add salt, pepper, and MSG to taste. Then, turn the heat to medium and cook the soup until it turns white. Add enoki mushrooms, Chinese cabbage, and winter melon.
Glug glug~~~
When the soup boiled again, Yu Hui used a strainer to scoop out all the side dishes and put them into a bowl.
Finally, add the fish fillets to the rich broth and cook until they turn snow-white, then remove and set aside.
This time, the sauerkraut fish was a large batch, too much to finish in one pot, so Yu Hui made it three times in total.
In the end, six plates of sauerkraut fish were served.
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