Of course, after all, if you really want to talk about the taste, the Ghost Head Knife is not much different from the fish in Tang Ming's fish cage, but what he cares about is that because of its fast speed, this kind of fish likes to eat flying fish and other fish, and is even more a companion fish for swordfish and tuna, and likes to follow the tuna group to pick up bargains.

Where mahi is in large numbers, there are likely to be tuna schools.

Thinking of this, Tang Ming couldn't help looking forward. The little white shark had disappeared and was once again beyond his perception range.

This is difficult to deal with. As a super foodie, tuna is undoubtedly the top delicacy in the food rankings, but my speed is completely impossible to keep up with the rhythm of the little white shark!

Fortunately, the little white shark swam back soon after, and was still biting a mahi in his mouth. This one was bigger and looked two meters away.

Are you chasing them this day?

Tang Ming asked, letting the little white shark continue to bite the mahi in his mouth, put his hand on the little white shark's back, and floated out of the water.

The little white shark nodded. The message he passed to Tang Ming seemed to have encountered a large group of fish before, so he chased after him excitedly and let go of his stomach to eat.

However, until now, the fish are getting farther and farther away from the island.

He looked at the waters in front of him with some regret. Tang Ming looked at the sky, but he didn't dare to let the little white shark continue to track it. It took him more than half an hour to swim over just now. He went back to hold a fish. Even if there was a little white shark, it wouldn't be much faster.

At this critical time, you must rush back before dark.

Next time I came back, I notified me directly when I found the fish! I patted the little white shark on the back, and each person and the shark began to return.

Half an hour later, Tang Ming returned to the island. The big mahi let the little white shark eat it by himself. Tang Ming took the one in his arms and took it to the shore.

In the camp, Shu Yiting had already come back and spent a day in the woods. Her clothes were broken again without any surprise.

Seeing the big fish in Tang Ming's arms, he quickly came up: Where can I get such a big fish? It's quite beautiful.

Xiaobai caught it, you go and take a shower first, I will cook immediately.

After looking at Shu Yiting's embarrassed look, Tang Ming curled his lips helplessly and said.

Shu Yiting looked at Dayu licking her lips and nodded. After a day of busyness, she was indeed hungry. Seeing that it was getting dark, she turned up the drone and entered the forest.

Tang Ming pulled out a kitchen knife directly on the shore and scraped the thin scales on the ghost head knife. After thinking for a while, he resolutely gave up the traditional way of making this fish.

He directly opened it and took off the fish meat. He threw all the fish head and bones into the pot. He fried them with lard and started making soup.

Then, Tang Ming put the thick fish on the chopping board and steadily sliced ​​the cold iron kitchen knife against the texture of the large piece of fish.

When the knife was lifted up again, a transparent fish fillet larger than a palm was pressed tightly against the surface of the knife. After a closer look, the fish fillet was cut as thin as a cicada's wing, almost transparent.

With a random shake, one piece fell into the bamboo plate, Tang Ming followed the second piece.

Not long after, about ten kilograms of fish turned into transparent cicada wings, evenly and neatly stacked in two bamboo plates, with layers of waves, which looked so tempting that the whole piece of fish had before.

Back at the stove, the fish head and bones in the pot were already boiled with milky white. Tang Ming cut some wild tomatoes, put some angelica, some white pepper, and then pulled a handful of green onions. The aroma of the fish soup suddenly became rich.

After covering the lid, Tang Ming increased the heat and allowed him to continue stewing, turning around and starting to prepare ingredients.

Choose the chili peppers with a smaller size and a full spiciness, cut them into powder and place them in a bamboo bowl.

Cut two large pieces of garlic into powder and put it in a bamboo bowl.

Then, add some oyster sauce and some chopped green onion to the bowl. Pour in a little coconut oil and salt, and it’s done.

Today's dipping sauce is that simple?

After taking a shower, Shu Yiting came out of the forest and happened to see Tang Ming divide the dipping sauce into four small bamboo bowls. She couldn't help but wonder.

Sometimes the dipping sauce does not need to be too complicated. The more you add, the worse the ingredients are. For fresh sea fish, this dipping sauce is enough.

After saying that, Tang Ming cleaned up the simple stove on the ground before, took a few palm leaves and placed them around, and placed two large plates of fish fillets on it.

Then he returned to the stove and opened the lid of the pot. The stewed fish head and fish bones had been stewed.

After taking the colander, Tang Ming took out the residue inside, leaving only the angelica, grabbed a handful of fresh wolfberry inside, cut a few large tomato slices into it, and poured the filtered fish soup into the double ear pot.

Then he pulled out some burnt charcoal from the stove, placed it in the pothole of the simple stove, and then placed the double ear pot on it.

Not long after, the soup in the pot was boiling. The two of them consciously surrounded the stove.

I remember this is how King Cobra ate it!

Looking at the tomatoes in the pot, Shu Yiting swallowed unconsciously.

There is still a different place. At that time, the ingredients were simple and they could only be boiled in water. There was a lot of flavor missing. Now, basically all the seasonings are prepared, and the flavor can be improved at least one level.

As he said that, Tang Ming scooped a spoonful of fish soup into four bowls, and the fragrance of onion and garlic suddenly spread.

After picking up a piece of fish, Tang Ming rinsed it in the pot for less than three seconds and immediately took it out.

In just a moment, the fish had completely changed color, and it was trembling slightly on the chopsticks while it was white and tender.

After putting it in the dipping sauce and stirring it, Tang Ming quickly stuffed it into his mouth.

After chewing it, the fish was swallowed without any hindrance. Tang Ming nodded with satisfaction and said to Shu Yiting, who was about to cut off the chopsticks: it only takes two seconds to pick it out, and the effect is the best.

Shu Yiting blinked her eyes, put the chopsticks into the soup pot, shook them for a few simple times and then took them out. As if she was afraid that the taste would not be enough, she also rolled the sauce several times before putting it into her mouth.

Then a pair of beautiful bosses.

Hey, this taste is amazing. The fish is actually crispy! But it is so tender, especially this dipping sauce, which makes the fish taste so refreshing.

Because mahi meat itself is a bit hard, most people use the method of frying something to deal with it. Long-term heating will only make it look harder and have a sour taste. Now, this way of treatment is to artificially use knife skills and heat to remove these shortcomings, making the hardness crispy. The spicy taste of peppers and garlic just neutralizes the sourness in it, so it tastes just right.

Tang Ming explained.

In other words, any fish that tastes bad can be eaten like this?
Chapter completed!