After returning home, Meng Fei put his phone aside and started the live broadcast.
Since it was Sunday, a large number of fans flocked into the live broadcast room as soon as it started.
[Anchor, you finally started broadcasting. You only know how I spent the past few days! ! ! ]
[I have lost my appetite these past few days, I was just thinking about when you would start broadcasting, I was so worried that I ate three bowls of rice at noon! ]
【Hehehe~~Based on my understanding of the anchor for such a long time, if the broadcast starts at this time, there must be something good to show us! Anchor, don't keep us in suspense, show us what the good stuff is.】
Seeing the comments in the live broadcast room, Meng Fei smiled and pointed the camera of his mobile phone at the small pile of large river clams.
"Haha, you guessed it right. Here, this is it."
Seeing the small pile of black clams on the ground, the fans in the live broadcast room were confused.
[Host, what are you doing with all these broken rocks? Don't tell me this is edible!]
[Brother! Anchor, you know that if you give me a bag of soybean paste, I can even let you chew on the green belt. What's the use of a few stones?]
[This thing looks familiar to me, as if I had seen it when I was a child, but I can’t remember where.]
[Eh? Now that you mention it, I seem to have some impression of it. This thing looks a bit like a river clam!! But river clams don’t seem to be this big! ]
[What! You told me this is a river clam! This river clam has become a spirit! It's almost as big as the host's face!]
[It turns out to be river clams! I ate them when I was a kid, but the taste... I can't say it's good. I can't bite them. They feel like an old lady's heel, and they have a fishy smell. It's so disgusting. The host is really a werewolf! ]
At this time, Meng Fei ignored everyone and took out a small knife from the bowl rack, picked up a river clam, and cut it at the closed part with the knife. Soon a small gap appeared at the closed part of the river clam.
Meng Fei inserted the knife into the gap and cut it.
The clam that was originally tightly closed instantly split into two halves, revealing the golden clam meat inside.
Meng Fei removed all the gills and intestines, leaving only the edge and the thick part in the middle, and then threw it into a basin beside him.
Then they started to clean up the next one. Seeing this, Feng Shuyi and Meng Long also asked Xiaodao for help.
Meng Long had cleaned river clams when he was a child, so he was quite skilled at it. But Feng Shuyi had been spoiled since childhood, so he had never even seen one, let alone eaten one.
I used a knife to try for a long time but failed to pry it open. In the end, I accidentally cut my hand.
Although the wound was not big, Meng Fei still put down the clam in his hand and carefully disinfected and bandaged it.
River clams live in mud all year round, and it is inevitable that there are some bacterial stains on their bodies. If not treated in time, they can easily become infected and inflamed.
There were more than twenty large river clams, and Meng Fei and Meng Long cleaned them all up in a short while.
There were originally two large bags full of clams, but after cleaning them up, only a small basin was left.
"Brother Long, please help me clean the carp, then go to the warehouse and get some vermicelli to soak. I will make you a famous Heilongjiang dish at noon, Demoli stewed fish!
Shuyi, do you know how to wash rice? Go and help me steam a big pot of rice. Make sure you steam more. This fish stew with Demoli is super delicious with rice!"
Hearing Meng Fei say this, their eyes lit up. Although they had never eaten it, Meng Fei said it was delicious, so there was no doubt about it!
Then the two of them started to get busy.
When the fans in the live broadcast room heard Meng Fei say this, they couldn't help but swallow their saliva.
[Damn you, anchor! He's trying to tempt us when it's almost time for dinner! ]
[Ah... I can't bear it anymore! I can't watch it any longer. I'll die of hunger if I watch it any longer!]
[Demoli Fish Stew? Why is the name so weird? ]
[It doesn't sound like a name for the Han people, could it be a name for a minority ethnic group? ]
Meng Fei nodded and explained, "This Demoli fish stew is a specialty of Demoli Village in Fangzheng County, Heilongjiang Province. The locals used to make a living by fishing, so they are naturally quite knowledgeable about how to cook fish. And as you guessed, the word Demoli is not a Han word, but a Manchu word, which means a good harvest."
Hearing Meng Fei's words, the fans in the live broadcast room nodded one after another.
"Okay, I'm going to start cooking, otherwise I won't have dinner tonight."
As he spoke, Meng Fei placed the clam meat he had just cleaned on the chopping board, and then, in front of everyone's shocked gazes, he picked up a rolling pin and beat the clam meat hard.
The originally firm and plump clam meat is considered acceptable only after it is beaten until it is soft, rotten and flat, and then replaced with new one and continued to be beaten.
This time, Meng Fei did not wait for the fans in the live broadcast room to speak, but explained while pounding the clams: "The meat of the river clams is tight and firm. If you fry it directly without processing, it will not be chewed at all, especially for these old clams, the meat is tighter. So before frying, you need to use a heavy object to loosen the river clam meat, so that it can be chewed when you eat it, and it will be more flavorful."
[Yes! ! Okay! The host is quite good at handling things! He knows how to explain it in advance without us asking! ]
[Um... the above person, what you said is probably not the same as what I thought...]
[You guys are so dirty~~~ But... I like it~~ hehehe~~~]
It didn't take Meng Fei long to pound all the clam meat, then added two spoonfuls of flour and washed it repeatedly several times until the water became clear.
Then add ginger and cooking wine and set aside to marinate to remove the fishy smell.
At this time, Meng Long had already cleaned up the whole big carp.
What surprised Meng Fei was that there were two large and thick fish eggs in the fish's belly.
"Gouzi, this is your favorite. I remember when you were a child, you came to my house for dinner. My mother stewed fish, and we were fighting over the fish roe. You couldn't beat me, and you cried loudly on the kang in my house. Hahaha!" Meng Long joked with a smile.
When Meng Long talked about his childhood, Meng Fei grinned.
"Hahaha, I really remember this. Later, my grandfather went to the river and caught several big fish. He picked out the fish eggs specifically for me to eat."
As the two were talking, Meng Fei put the large iron pot at home on the fire and poured in lard.
After the oil is heated, put the cut carp into the pan and fry until both sides are golden brown. This step tests the chef's basic skills.
If you fry it too lightly, the fish meat will fall apart and lose its shape.
If you fry it too hard, the surface of the fish will become dry and hard, affecting the taste.
Fortunately, Meng Fei is an expert in cooking, so he is not worried about these things.
Seeing that the fish was almost cooked, Meng Fei added onions, ginger, garlic, star anise and star anise into the pot, stir-fried until fragrant, and then added water to cover the fish.
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