"Dundun, don't run around!"

In the ginkgo garden, Dundun held up his tail, took tiger steps, and walked majestically along the wooden plank road, with a look of disdain in his eyes.

It looks very much like Gao Qiqiang returning to Old Factory Street.

Chen Meijuan was afraid that the little baby would get lost, so she raised her hand to hold it in her arms.

Cerebellar Ax, who was patrolling the territory, was subdued in an instant. His four claws scratched the air desperately to express his anger, but in Chen Meijuan's eyes, he was acting cute.

"I'm so good, Dundun. Master Shang dug out some loaches and steamed them for you at noon."

As soon as the little guy heard that he had something to eat, he immediately gave up his struggle and rubbed his head against his grandma's neck. He became a well-behaved and sensible little baby again.

Lin Hongqi is currently leading several workers and Zeng Xiaoqi's father to strengthen the pony's shed and also do a good job of drainage work around it to prevent the pony's shed from being flooded during heavy rains.

"Can dry grass and feed be delivered tomorrow?"

Lin Hongqi asked Chen Meijuan.

"It can be delivered. The feed is prepared and supplied through the same supply channel as the racecourse in the suburbs of Beijing. In addition, the feed for alpacas, peacocks, and sika deer will also be delivered later, so there will be no delay."

Mi Lan didn't understand these things and couldn't talk to her, but she thought it wouldn't be difficult for Ginkgo Garden to become popular.

After all, there are people who specialize in scenic spots to help with planning, and there is no need to talk about catering. Let Lin Xu be the guide later. Those urban youths who are looking forward to outings are not allowed to come here.

Yanjing has a population of more than 20 million. If you attract just a few customers, the Ginkgo Garden will be full.

In order to make everyone more motivated and to express welcome to Lin Hongqi and his wife, Mi Lan ordered the chef:

"We will stew meat at noon today. Let's make some good food. We will be opening soon. Let everyone have enough to eat and drink."

"Okay, I'll get ready."

Dundun stayed in Chen Meijuan's arms for a while, then jumped down, skipped to the kitchen door, and wandered around a basin.

There were several large yellow loaches swimming inside. In the morning, Lao Shang planned to dig out a few more lotus roots to see if they could be eaten. However, he failed to find the lotus roots, but dug out several large loaches in the black mud.

"Meow~"

Dundun forgot to patrol the territory, raised his paw and struck the loach quickly, then took a step back and made a defensive posture.

The loach looks like a snake, which suddenly brings out the little guy's repressive side towards snakes.

This kind of bloodline suppression is most obvious in cats. Snakes, rats, small birds, etc. can all put cats into a hunting state instantly.

Unlike hunting with other animals, hunting with cats is more interesting.

For example, when dealing with a snake, it will use its agility attribute to exhaust the snake's energy bit by bit. It seems like it's just playing, but it's actually a bit of torture.

No wonder some people say cats are the cruelest animals in the world.

From the snake's perspective, he couldn't run away, couldn't fight, and tried to fight back deliberately, but was knocked away by the opponent's claws.

This feeling is indeed disappointing.

But it feels pretty good to step into the cat’s perspective...

The sky is big and the earth is big, so play is the biggest.

Looking at the world with a playful attitude is not the highest state of life - playing in the world!

In front of the Linji Gourmet Aquarium, Lin Xu fished out a large crucian carp weighing just over a pound and prepared to make Dongpo crucian carp for his sister-in-law to try, and also to experience how delicious the crucian carp praised by Mei Lanfang can be.
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Like jade belt carp, this dish also has very strict requirements for ingredients, but the difference is that jade belt carp requires the fish to be tender enough, while Dongpo crucian carp requires the fish to be old enough.

The sign of old crucian carp is that it takes about three years for a crucian carp to grow to one pound.

Judging from the meat quality alone, old crucian carp is not delicious, because the meat is relatively old, and some parts even give people a very woody feeling.

But this kind of taste is very suitable for making Dongpo crucian carp.

This dish requires frying the fish first until fragrant, then adding clear soup, cabbage leaves, radish slices and other ingredients and simmering it together. On the surface, it looks like a recipe for stewing crucian carp, but in fact, it is not.

Because the cabbage, radish slices and other ingredients used are not for eating, but to absorb the fat in the soup.

The crucian carp made in this way is fragrant but not greasy, and tastes delicious.

The purpose of choosing old crucian carp of more than one kilogram is to stew it with more texture and not to cause the meat to be so tender that it will be stewed into pieces.

"Xubao, is such an old crucian carp delicious?"

Shen Jiayue didn't understand. Mei Lanfang went all the way to the Marshal's Mansion. At that time, there was no wildlife protection law. Shouldn't a bear's paw and a tiger's claw be made? Why did he eat a crucian carp that can be seen everywhere?

Is this because I can’t let go, or does Dongpo Crucian Carp have a deeper meaning?

Lin Xu smiled and said:

"The taste is definitely not simple, otherwise he wouldn't have specially commended the chef. We will know how it is when we make it and taste it later."

It's a pity that these crucian carp are not purely wild, and spring is the thinnest time for crucian carp, so the taste is not fat enough.

If you cook it with the big crucian carp caught in the river in the winter, the taste will be absolutely perfect.

Well, let’s try fishing a crucian carp later and experience the taste of Mei Lanfang eating Dongpo crucian carp in the Marshal’s Mansion.

When he came upstairs, he did not take pictures this time, but started cooking directly.

Not every dish is suitable for filming a video. For example, this Dongpo crucian carp dish has been basically lost in various places. If it were filmed, it would definitely cause controversy.

Dongpo cuisine is either Sichuan cuisine, Zhejiang cuisine, Hubei cuisine, or Cantonese cuisine. When will it be your turn to put Northeastern cuisine here to make a fool of yourself?

Regarding Dongpo cuisine, there is already a lot of commotion on the Internet, so there is no need for me to get involved.

Lin Xu put the crucian carp in the pond and did not kill it immediately. Instead, he first took a white radish, sliced ​​the radish horizontally, put it into a basin, and sprinkled it with salt for pickling.

After about ten minutes, the radish slices became soft, and the bottom of the basin was drained of a lot of water by the salt.

Lin Xu rinsed it with clean water and placed it in a bamboo basket to dry.

When making Dongpo crucian carp, although it is clearly stated in the recipe to add radish slices, you should not just cut some radish slices and throw them in, because the unique smell of radish will cause the fish to taste bad.

The correct way is to first use salt to kill the strange smell in the radish and retain the freshness of the radish. In this way, adding the fish soup can increase the freshness and absorb the fat without giving the fish a radish smell.
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After processing the radish, Lin Xu took another piece of cabbage and peeled out the heart bit by bit.

Using the heart of cabbage to make Dongpo crucian carp not only absorbs oil, but also makes the fish meat more delicious due to the unique sweetness of cabbage.

After preparing the cabbage and radish, Lin Xu also prepared some ten-year-old tangerine peel.

Shen Jiayue was a little confused:

"Why prepare tangerine peel? Isn't the fish made this way bitter?"

Chen Yan said:

"Cousin, you are not watching TV carefully. This kind of tangerine peel has no bitter taste and is more suitable for making tea. In "Hurry", Gao Qiqiang gave Uncle Tai a very valuable tangerine peel. Drink it to moisturize your lungs... I know why the tangerine peel is added

Well, Mei Lanfang is an opera singer, so he has to protect his voice. The chef should make this dish for the sake of his career."

Shen Jiayue responded quickly:

"No wonder he would reward the chef after finishing the fish. He must have understood the chef's intentions."

Lin Xu also realized now that this was what happened.

When Mei Lanfang goes to the Marshal's Mansion, he will definitely sing two or three verses. After singing, he needs to eat some lung-moistening food to protect his throat, and then he has this Dongpo Crucian Carp.

So...this is a dish that nourishes the lungs and protects the throat?

You can try it after making it. The climate in spring is dry and throat discomfort often occurs. If this dish is really effective, you can make it and try it.

Thinking of this, Lin Xu started to slaughter the crucian carp.

The steps are the same as for carp. First, bleed, then remove the scales, gills and internal organs. Also, remove the black membrane in the belly of the fish and the teeth in the head, which are the source of the fishy smell.

After cleaning, make four cuts on each side of the fish's thick flesh, using a diagonal cutter that makes it easier to eat.

After cutting the flower knife, it is ready to cook.

Heat the pot, slide the pot first, then put a spoonful of cooked lard into the pot, and heat it until it is 50% hot.

Put the modified large crucian carp into the pot and start frying.

Under normal circumstances, stewed fish needs to be fried, so that the fish is more fragrant, the skin is more complete, and the skin is less likely to break.

In addition, if you want to drink thick soup, fry it and pour boiling water. It will be a milky white thick soup, which is very fragrant and delicious.

Don’t over-fry the fish, just flip it over until the surface is slightly brown.

Fry both sides until brown, and add a large bowl of the same boiling water stock as the jade belt carp into the pot along the edge.

Dongpo crucian carp requires a clear and strong soup, so boiling hot soup cannot be used here, otherwise the clear soup will turn into milky soup, which does not meet the requirements of this dish.

Therefore, cold stock should be added to prevent the protein in the fish and soup from denaturing as much as possible.

Pour in the broth, and the lard originally in the pot immediately floats on the surface of the soup.

Lin Xu added cabbage leaves, radish slices, and a little salt for freshness.

Put them all in, bring to a boil over high heat, and simmer for a while so that all the fat on the surface of the soup adheres to the cabbage and radish slices, making the soup clearer.
To be continued...