After stirring, cover the lid again. Tang Ming started to process the Dongxing Spot, separate the fish bones and fish meat, cut the fish into even thin slices, add a little pepper and a little sea salt and starch to marinate it for flavor.

Put the fish head and fish bones in a pan with both ears until golden on both sides, then add boiling water to boil.

Then, Tang Ming cut out some bamboo shoots, put some oil together with the bean sprouts and stir-fry until they are dried and placed on a plate for later use.

After the fish bone soup was boiled until milky white, Tang Ming used a leaked net to pick up the fish bones and other things and placed them on the bean sprouts and bamboo shoot shreds just now. He left the heat in the pot and put the fish fillet into the soup.

After about ten seconds, before the fish soup in the pot boiled again, Tang Ming had already picked up the fillets with a spoon and spread them on the fish bones and bean sprouts. The white fish meat still maintained a Q-like feeling under the right heat. After a little movement, the plate would start to shake.

Put the double ear pot on the heat again, boil it over high heat, and boil it until it is thick and Tang Ming pours it into the plate containing the fish fillets.

Then, Tang Ming cut some garlic, minced ginger and shredded green onion and spread it on the top layer of the fish fillet.

Then, Tang Ming took a bucket of lard and pulled half of it down.

Heat the oil in the pot, Tang Ming also made a lot of dried pepper segments and grabbed a handful of peppercorns.

When the oil reaches a certain level, remove the ear pot from the heat and pour a large amount of chili and pepper into the pot.

As the sound of the sizzling sounds, Tang Ming took advantage of the moment when the peppercorns were just ignited and poured them all on the fish fillet.

Under the hot oil, crackling sounds were heard from various ingredients in the basin, and a strong spicy smell filled the air.

Is this boiled fish? Why does it feel a little different?

Shu Yiting sniffed and asked curiously.

Boiling fish is an upgraded version of boiled fish. Unfortunately, the oil is too strong, and I am usually reluctant to make it.

No wonder, it smells much stronger, and the oil is jumping and you will feel appetite at first glance.

This is fine, you will feel more appetizing later.

After saying that, Tang Ming uncovered the lid of the large iron pot, and the potatoes that were put into the braised rabbit were almost soft and rotten. After stir-frying for a few times, Tang Ming poured some oil into it to increase the color, put it on a plate and sprinkled with a little chopped green onion. The aroma swept across the beach again.

However, there was nothing to say about a well-known braised rabbit, and Tang Ming's interest was still focused on the last dumpling.

Wash the pot and under high heat, the water in the pot will boil quickly, put it on the steamer, and cover it with a lid. Tang Ming began to calculate the time.

A few minutes later, Tang Ming uncovered the lid and strengthened the firepower again.

Through the steaming steam, Shu Yiting opened her eyes wide. After steaming, the crystal skin on the shrimp dumplings was almost transparent, and the orange-yellow mesh carrot shreds below outlined patterns like dragon scales. Combined with the shrimp heads and tails at both ends, it looked like a little dragon.

However, this is not a real miracle. The real miracle is that as the heat rises again, the shrimp beard on the shrimp head begins to bend, and the entire shrimp head and tail begins to slowly lift up until it tilts about forty-five degrees before slowly stopping.

Dragon raised its head!

Pointing at the dumplings with a hideous face in the steamer, Shu Yiting swallowed hard, and her words were a little unscrupulous.

Just look up. This dish is called Shenglong Dumpling. It uses the different elastic shrinkage of the two doughs to make it slowly bend during the steaming process. I put the whole shrimp in reverse, and the shrimp will be bent naturally after it is cooked, which achieves the effect of looking up.

As he said that, Shenglong Dumplings almost finished looking up, and Tang Ming took it down.

What a magical, what a beautiful dish.

Shu Yiting's whole mind was completely focused on those little dragons at this moment, and even the dishes were on the table, and she never left.

If you can't bear to eat, I'm not polite!

With a smile, Tang Ming was not too surprised when he cooked the dish he had made. He picked up a little dragon and bit it in the middle.

Q-smooth, smooth, and the crispy texture of bamboo shoots interspersed, making the whole dumplings enjoy their teeth.

Before he knew it, he finished eating a dumpling in two bites, and Tang Ming stretched out his chopsticks and picked it up again.

Seeing that the situation was wrong, Shu Yiting didn't care about appreciating it. She quickly picked one into the bowl, blew it twice, and bit it down with a bite.

Sure enough, just like what I thought, the dumplings not only look good, but also taste first-class. Even compared with the shrimp dumplings made from lobsters, the taste is better, harmonious and juicy, and the tender and chewy teeth make people enjoy it.

The only pity is that Tang Ming has made fewer things, only ten, two or two monkeys, one can eat at most two or three, especially two monkeys. Like himself, he has long been salivating about this shiny and perfect-shaped dumpling. Before he could eat, they had already eaten one by one.

I like to eat it and then make it again next time. I haven't made this dish for a long time. I'm afraid of being unfamiliar with my skills. It turns out that the God of Food is always the God of Food, and there is no such thing as unfamiliarity.

Seeing that everyone liked it so much, Tang Ming raised the corner of his mouth and said.

Hearing this sentence, Shu Yiting and the monkeys were relieved and finished their own dumplings in two or three bites, and switched to other dishes.

This time, the braised rabbit has a lot of sauce flavor with fresh soy sauce added. The rabbit meat is tender and the potatoes are soft, which is very suitable for large pieces of food.

After the boiling fish is soaked in hot oil, it is spicy and delicious. The delicious meat of Dongxing Banana does not lose its unique taste due to the stimulation of hot oil. Without having to pick fish bones, you can stuff a few large pieces into your mouth in one bite, which is simply too satisfying.

I haven't cooked such a large portion of dishes for a long time. After eating this meal, everyone started lying on the beach again.

My favorite thing is the time to digest food after dinner every day, which feels the most comfortable time.

Blowing the sea breeze and feeling the gentle caress of new silk clothes on her body, a lazy soft light flashed in Shu Yiting's eyes.

Tang Ming nodded. He worked hard for so long, and until today, all food, clothing, housing, and transportation have been basically solved. In the future, only the villa can be repaired, and the living security will be perfect.

In the rest of the time, try to collect as many different animal and plant fruits as possible and you can really enjoy it.

Thinking of this, Tang Ming couldn't help but click on the system space. He had been busy with other things these two days, and even the plug-in that he relied on for survival was a bit out of the way. I wonder if there were any surprises after the task was completed yesterday.

bite

【A state banquet-level cooking task completed, with a perfect completion degree, and a special reward diamond gift package.】

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Chapter completed!