After confirming the method, he beat seven or eight eggs and added some green onions and salt to the egg liquid for seasoning.

This kind of omelette-type dish does not require any effort in seasoning, just add salt to taste.

As for the fish intestines, when frying them later, add some pepper to remove the fishy smell, that’s enough.

After everything was ready, Lin Xu set up the wok and started making it.

Do not put oil in the wok, just pour the fish oil cut into small pieces into it. Not long after the fire is turned on, the pot starts to smoke.

At first, there was water vapor mixed with a fishy smell. Soon the water vapor disappeared, and there was a layer of bubbling fat on the bottom of the pot. The fish oil was fried.

When the fat pieces became smaller, Lin Xu poured the cut fish intestines into the pot and fried them in fish oil.

Frying fish intestines in fish oil can maximize the umami flavor and also make the fish intestines taste better.

Soon after being put into the pot, the fish intestines began to shrink and deform, changing from a soft noodle shape to a three-dimensional shape.

Lin Xu pinched some pepper and sprinkled it into the pot. He used a spatula to spread out the fish intestines and fat pieces in the pot. After spreading them out, he poured half of the egg liquid into the bowl.

Don’t pour all the egg liquid at once, otherwise the omelette will not look good.

After the egg liquid is put into the pot, do not stir it first, let the egg liquid wrap the fish intestines and clump together automatically. When the egg liquid is almost solidified, turn the egg pieces over and spread them out again.

Then pour the remaining egg liquid into the pot.

In this way, all the egg pieces form a slightly thick round egg cake under the action of the egg liquid, which not only looks good, but also allows the egg liquid to absorb the fish oil as much as possible, and the taste of the eggs will become better.

Plump.

The fish intestines wrapped in egg liquid will not be fried, but will become softer and tender because of the egg liquid wrapping.

After the egg liquid re-solidifies, shake the wok first so that the egg cake and wok no longer stick together, then use a large turning spoon to turn the egg cake over and continue frying.

By the way, use a spatula to press the surface of the egg cake to squeeze out the unsolidified egg liquid and squeeze out the excess oil to prevent oil from pooling in the mouth.

After both sides are fried, hold the wok and place it on the plate.

Tilt the mouth of the pan and gently shake the wok to let the egg cake slide slowly onto the plate.

After making the omelette, he added cooking oil to the pot, poured the grass carp bones marinated with onion, ginger, cooking wine and other condiments into the pot and deep-fried them.

The so-called dip-frying means frying at a temperature of less than 50% of the oil. This allows the heat of the oil to penetrate into the fish bones, while also keeping the fish meat next to the fish bones fresh and tender.

If you want the salt and pepper fish bone dish to be delicious, you must dip and fry the fish bones for as long as possible, so that the fish bones will become crispy and delicious.

But I don’t have enough time today.

Lin Xu just wants to fry the fish bones. As for the fish bones...the bones of grass carp weighing more than ten kilograms are too hard and it is too difficult to fry them. If you have time, it is more realistic to bake them slowly.

As the frying time increases, the temperature of the oil in the pot gradually increases.

When it reached 70% heat, Lin Xu took the fish bones out of the pot, heated them up again, put the fish bones in and fried them again.

This step is to fry out excess fat and crisp up the fish meat attached to the fish bones.

After a few seconds, take it out with a large colander, sprinkle with pepper and salt, and bump it twice in the large colander to let the pepper and salt hang evenly on the fish bones, and start plating.

After all the dishes were ready, Lin Xu took off his apron and went upstairs to eat.

As soon as he walked into the private room, Shen Baobao said:

"That fish intestine omelette is so delicious, can we have it again tomorrow?"

What's wrong with this? Fish offal isn't worth much anyway. As long as you want it, the seafood stall owner can give you a bag every day.

After sitting down, Lin Xu picked up a piece of fish intestine omelette and tasted it. It tasted really good. The fish oil tasted fresh and smooth, not as slimy as lard, and it was a perfect match with eggs.

The fish intestines inside taste soft, fragrant and chewy, and are very delicious.

This tastes really good. Let the driver ask the aquatic product stall owner to order more tomorrow, so that the employees can also try this delicious dish.

While he was eating omelette, Shen Guofu and Lin Hongqi started drinking again.

However, because they drank too much liquor at noon, the two of them chose beer tonight, and ate the crispy salt-and-pepper fish bones while chatting about the difficulties of starting a business in the past.

While they were chatting, Shen Guofu suddenly said:

"While Brother Lin and his wife are in the capital, I want to have a family dinner tomorrow. Xiaoxu, are you free tomorrow?"

Lin Xu said:

"Tomorrow I have to record a program at the TV station for almost a whole day. I can't go back at noon. If the dinner party in the evening is okay, I will try my best to finish the recording and go back early."

Since it’s a family dinner, I definitely have to help.

After all, I am now a member of the Shen family.

Shen Guofu said:

"It's evening. Maybe everyone will be busy at noon tomorrow. Let's go there in the evening. Let's have a drink and chat."

Seeing that no one had any objections, Lao Shen continued:

"I see that Xiaoxu has been working hard with the fish in the past two days. Let's just eat fish tomorrow. I will be responsible for buying the fish, Xiaoxu will be responsible for cooking it, and the others will be responsible for tasting it."

An all-fish feast?

Chen Yan's eyes lit up while she was eating fish intestines and omelette.

She was going to her grandma's house to make jelly and egg custard at noon tomorrow. She didn't want to run back and forth anymore, but when she heard about the whole fish feast, Mr. Chen immediately felt like "How can I do this without such a scene?"

She even began to fantasize about whether she would eat grouper, salmon, or tuna tomorrow.

My uncle stepped in and the fish he bought must be extraordinary.

When Lin Xu heard that his father-in-law was going to make a big move, he said:

"I will try to finish before four o'clock in the afternoon tomorrow. After I finish, I will go directly to the villa to start preparations, so as not to delay everyone's dinner."

Sunday morning.

The TV station Travel Channel, which was supposed to be taking a break, has all its staff on duty.

After waiting for so long, Lin Xu finally freed up nearly a day of shooting time, which made everyone happy and full of expectations for the dishes to be cooked today.

Lin Xu drove his BMW x5 to the TV station and handed Zeng Xiaoqi a food bag.

Zeng Mei asked curiously:

"What is this?"

"Yesterday I made some dried fish and preserved fish. How do you like it? If you think it tastes good, I'll let you know next time so you can try the freshly made ones."

"I just said that after dinner yesterday, the boss lady and Lele were winking and cooing. It turned out that there were easter eggs. It was really not fun, and they didn't even inform me..."

Zeng Xiaoqi thought to herself, but this did not delay her from taking the bag in her hands immediately, and looked around to make sure there were no colleagues around her before she felt relieved.

Well, this kind of delicacy is suitable for enjoying alone in your residence, but it cannot be taken out in the office.

After all, this is delicacy that you may not even be able to buy with money.

After handing the snacks to Miss Zeng, Lin Xu opened the trunk and took out two foam boxes.

These are the ingredients used for today’s recording of the program. They are all sealed in boxes with ice cubes to keep the ingredients fresh to the maximum extent.

When he arrived at the office, Geng Lishan was already waiting.

After some preparation, start recording.

On the other side, Shen Guofu, who was thinking about the whole fish feast, drove to the fishery market on the outskirts of Beijing, and looked for the ingredients for the evening with Han Shuzhen.

He originally wanted to buy a dragon head directly.

But after asking about it, I found out that you have to book it in advance. If you buy it now, it is difficult to buy it. After all, it has to be transported from Hainan to Beijing, which takes a lot of time.

Of course, if you really want it, you can still buy it with extra money.

However, Lao Shen has not made up his mind and plans to try again.

If you don’t have any other ingredients, choose dragontail.

The money of capitalists is not brought by strong winds. It can be saved if it can be saved. Moreover, it has not been long since the dragon meat was eaten, and no one is very interested in eating it again.

Let’s see if there are any other ingredients.

While wandering around, the couple came to the Ximeng Aquatic Product Area.

There are some relatively large fish here, such as farmed sturgeon weighing dozens of kilograms, as well as large catfish and other ingredients.

As he watched, Shen Guofu was suddenly attracted by a pool in the corner.

There is actually a crocodile inside.

They are also farmed, but they are quite big and look fierce and fierce.

Seeing the crocodile, Lao Shen's curiosity immediately became active:

"Honey, since our son-in-law is good at cooking fish, let's just buy a crocodile. They are all fish anyway, so it shouldn't embarrass him, right?"

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Warmly celebrate that the total number of words in this book has reached 1 million. From June 24th to today, the average number of words is 11,000 words per day. It is not particularly slow. For the sake of being so diligent in updating, please vote for me, brothers. I will try to reach it by the end of next month.

1.35 million words.
Chapter completed!