"I didn't expect that at such a young age, you are not only good at hunting, but also good at catching fish."
"Do you have a date? Do you want me to introduce you to one? The female soldiers in our art troupe are all very beautiful."
People of this generation are naturally enthusiastic. When they meet an outstanding junior, the first thing they think of is to introduce him to someone.
When your elders are keen to introduce you to potential partners and care about your personal issues, it is a recognition of you.
"Thank you for your kindness, Auntie. I already have a girl I like."
Even after experiencing it many times, Zhang Shuguang still finds it a bit overwhelming.
"I heard from Lao Xiao that you have a younger sister. Take these White Rabbit candies back for Yadan to eat."
Brigade Commander Xiao’s lover is obviously from the Northeast. Even though she has lived in southern Xinjiang for many years, her accent has not changed.
"Thank you, Auntie. I'll go back first."
Zhang Shuguang sent all three fish out. When he returned home, he saw that the sauerkraut had been washed and placed in the kitchen, and rice was already simmering on the stove.
"Brother Xiaoguang, can I have dinner at your house? I've never had pickled fish before!"
When Zhang Shuguang was killing the fish, the fat boy Cao Qiangjun came over and squatted next to Zhang Shuguang.
"Of course, try Brother Xiaoguang's cooking and see how it differs from the fish you've eaten before."
Pickled fish originated in Chongqing in the 1980s and became popular in the 1990s. It is one of the pioneers of Chongqing Jianghu cuisine.
In this parallel world, Zhang Shuguang brought pickled fish to market more than 20 years earlier.
"Brother Xiaoguang, it's time for me to go home. My mother should also cook."
Lei Laosan walked very slowly, keeping his eyes on Zhang Shuguang.
Lei Laosan was also very cautious. He wanted to eat pickled fish but was too embarrassed to say it.
When he was about to leave, he was afraid that Zhang Panpan might not understand his true thoughts, so he specially greeted Zhang Shuguang.
Zhang Shuguang was trying to suppress a smile, wanting to tease Lei Lao San, but he kept his head down and focused on killing the fish.
"Oh my God! Why didn't anyone try to keep me here?"
"I shouldn't have greeted Brother Xiaoguang just now. He was concentrating on killing fish and didn't notice me."
"Aunt Su Hong, what are you still doing in the house? Come out quickly, I'm almost at the door."
Just a few steps away, Lei Laosan's mind was full of thoughts.
Just as he had one foot out of the door, a heavenly sound came from behind him.
"Ai Min, have lunch at my house too and try the pickled fish I made."
Zhang Shuguang stood up holding the processed black fish.
"good."
Lei Laosan retracted his right foot like lightning and agreed without hesitation.
"Panpan, I love playing with you guys. I miss you guys when I can't see you three for a while. Eating at home alone doesn't taste good."
Lei Laosan held the little mouse deer in his arms and took two steps at a time, returning to Zhang Shuguang's yard.
"Auntie, Xiao San said the food you cooked was tasteless. Don't you use salt when cooking?"
Hearing what Zhang Shuguang said, Lei Laosan looked back in confusion, his face turned bitter and he shrank his neck.
His mother, Yan Xiaoyu, was standing at the door, looking at him murderously.
"mother."
Lei Laosan shouted weakly.
"You little bastard, you're ruining your mother's cooking just to have a bite of Xiaoguang's pickled fish, right?"
As she spoke, Yan Xiaoyu walked towards her youngest son.
"Mom, my Aunt Xiaoyu is here."
Zhang Shuguang quickly stopped Yan Xiaoyu.
You can joke around, but you can’t just watch Lei Lao San get beaten!
"Sister-in-law Xiaoyu is here."
Hearing her eldest son's call, Su Hong walked out of the house.
"It's okay, Sister Su Hong. Just now, when you brought me the fish, I heard you say that Xiaoguang was going to make pickled fish. I've never heard of this dish before, so I wanted to come over and learn how to make it.
If I hadn’t come here, I wouldn’t have known that my good son was making up stories about me just because of my stuttering.”
Facing Su Hong, Yan Xiaoyu put on a smiling face.
If you want to teach your son a lesson, you have plenty of opportunities at home. You can close the door and beat him however you want, but you can't do that at someone else's house.
“I didn’t know this dish before, and I don’t know where Xiaoguang learned it from.
My daughter is greedy, and Xiaoguang loves his sister and finds all kinds of ways to prepare food for her."
Su Hong didn't know what merits she had accumulated in her previous life to give birth to such a good son in this life.
He respects his parents and grandparents, cares for his younger brothers and sisters, and treats relatives on both sides of his parents equally and takes good care of them.
The eldest son would repay anyone who provided help to his family with a thousandfold gratitude.
"Then I must study hard."
Accompanied by Su Hong, Yan Xiaoyu followed Zhang Shuguang into the kitchen.
"Auntie, the process of making pickled fish is a bit complicated. I will move slowly, so please watch carefully."
Zhang Shuguang took a sharp knife and began to cut the head and bones of the black fish, and sliced the fish body into evenly thick fillets.
"This dish really tests your knife skills. I have a hard time making it."
Just the preparation work before putting it in the pot almost made Yan Xiaoyu back out.
"This is just the beginning. It will be even more troublesome later. My mother-in-law and I always make mistakes here and there, and the food we make is never as delicious as Xiaoguang's."
Yan Xiaoyu looked at Su Hong speechlessly.
Su Hong looked distressed, but in Yan Xiaoyu's eyes, she seemed to be showing off.
"Auntie, cut the fish head into pieces, remove the fish bones, and set them aside.
Wash the sauerkraut twice, cut into sections and set aside.
Chop the green onion, ginger and garlic and set aside.
Add starch, salt, and white pepper to the fish fillets, then beat in a few egg whites, marinate slightly, and then sprinkle with dry starch to lock in moisture.
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