Smelling the scent of spicy oil, Shu Yiting, who was next to him, hurriedly avoided it, but Xiao Qiong's nose was still sniffing, and her eyes were very hungry.

Looking at the green vegetables and the green onions, the fish soup was boiled in water, Tang Ming said with a little regret that he just lacked some pepper, otherwise the soup would taste even better.

Without delaying much, Tang Ming returned to the stove, boiled oil in the Flame Golden Pot, added coconut sugar and some lemon juice to make it. After the sugar was red, add salt to cook the chopped tomatoes over high heat.

At the same time, a bowl of potatoes and starch was prepared for use.

After the tomatoes turn red and the soup turns red, Tang Ming put the soup on Pit No. 11 where the first grass carp is placed, slowly pour the soup on the gap between the meat strips, and then sprinkle with coriander and shredded green onion.

The twelfth dish of the whole fish feast is squirrel fish.

When squirrel fish were placed, Tang Ming specifically asked Shu Yiting to turn the fried fish head upwards and the gills facing downwards, which seemed to be facing the person in front of the fish, and the fish meat was strip-shaped plush and spread outwards. The fish tail was connected to the meat, and after frying, it turned and shaped upwards.

After pouring the tomato soup, the fish shape was not visible at first, as if it had suddenly become alive. The golden croaker meat and the bright red soup were brown-red, lifelike, looking very much like a dazed little squirrel sweating all over, and the raised fish tail was like the two little feet of a squirrel.

Tang Ming, I think the rice should be almost done, right? Shu Yiting came over and was talking to Tang Ming, but his big eyes were staring at the squirrel fish.

So fast? Okay, then you go and have a look, and serve the rice when it's ready.

Tang Ming didn't plan to wait until it was ready before eating. Although the drying sand was kept warm, it was not as fragrant as it was made immediately.

Back to the stove, Tang Ming added oil to the Flame Golden Pot, took out the pan with pepper and ginger slices, poured in coconut sugar over high heat and stir-fryed, add a lot of lemon juice, stir-fry the soy sauce oil in the shell, add a little salt, pour in the thickened potato flour water, thicken it, and then arrive in front of pit No. 12.

The fish heads and tails in pit No. 12 are placed in front and back, while the fish meat rings are circled in the middle, with a small gap leaking in the middle.

Tang Ming slowly poured the soup in the pot from the gap in the middle, and the soup automatically overflowed, and finally flowed all over without touching the fish head and tail.

This way of pouring can not only maintain the shape of the pit, but also allow the thick soup to fully cover the fish with flavor.

After sprinkling some shredded green onion, the whole fish feast was made of sweet and sour fish.

But this sweet and sour fish has a slightly worse color, more than golden, but not bright red enough.

Tang Ming was a little unsatisfied with picking up a piece of fish fillet with chopsticks and sipped. It was sweet and sour in the mouth, not astringent, and the fried meat was tender and had no fishy smell.

Although the sour taste is a bit different, the taste is pretty good. Compared with the tomato sauce soup, it has a unique flavor, but the color is bad. It seems that after going back, I have to find a way to get some tomato sauce. It just so happened that the tomatoes of 20,000 kilograms of goods this time were quite large.

While Tang Ming was muttering, Shu Yiting walked over a little miserably: Tang Ming, the fire is so big, why is the rice not healing yet!

Tang Ming was amused when he heard this and said, "A whole pot of rice is cooked so big, of course it's slower." It's almost twenty, but the time should be almost done. You can go and check it out, add some water, and don't give it to the bait."

Cover the palm leaves on the three dishes, Tang Ming returned to the stove, added a little oil to the pot, added pepper, added green onion, garlic, ginger, and chili, stir-fry, add the mustard leaves in the lemon juice before, stir-fry, let the two of them pour out the pot water from the No. 3 stove to wash the pot, then pour in the mustard greens stir-fryed in the Flame Golden Pot, add water and boil on the No. 3 stove.

Wash the pot, heat the flame golden pot and cook a little oil, add pepper, take the first crucian carp and white fish, wait until the oil is boiled, take out the peppercorns and apply non-diluted potato flour on the side, put it in left and right, and fry the fish over low heat.

After turning over several times, the two fishes gradually turned yellow and fragrant. Tang Ming cut the scallions and garlic into the pot and fry them together, and the fragrance exploded. After the two fish were completely fryed, Tang Ming took the white fish into a bamboo bowl.

Scatter the crucian carp with a spatula, remove the scorched seasonings from the pot, and then Tang Ming puts the crucian carp back, puts the scallion slices on top, adds water and boils over high heat, and adds the soy sauce oil in the shell and turns it over and color.

At this moment, the water from the No. 3 stove had already started to roll up. Tang Ming stirred the second crucian carp, added egg white, potato flour, sauce and meat oil, and salt, and put it in the No. 3 pot.

At the same time, turn over the crucian carp in the flame golden pot and add a little coconut sugar and white wine.

Then mix potato flour with set aside again, go to pot No. 3, remove the oil and foam, take the pot, and pour it into the pit No. 14.

Back at the stove, Tang Ming dried the No. 3 pot and added it to the No. 3 pot. After the oil was heated, add pepper, stir-fry and remove it, and then throw it into the chili section. After the oil warmed up, Tang Ming quickly took the pot to the No. 14 sand pit, sprinkled in the scallion and garlic slices, poured the oil onion and boiling oil, and the hot smoke rose up.

Sprinkle a little coriander into the pit, and the 14th dish of the whole fish feast is made of pickled fish!

Of course, sauerkraut is not pickled sauerkraut, but freshly fried lemon mustard leaves.

I was a little worried, so Tang Ming picked up a bite of sauerkraut with chopsticks to taste the taste. The sour mustard leaves were almost the same in taste, but there was still a difference when chewing them carefully.

The sourness of sauerkraut is from the inside out, while the lemon mustard still tastes a little worse.

But the soup tastes quite right, just sloppy.

Tang Ming dipped a chopstick and tasted the soup, and felt relieved.

Back to the stove, and after turning the crucian carp in the Flame Golden Pot again, Tang Ming added a little oil to the No. 3 pot, then heated the oil and stir-fry it, add oyster sauce, lemon juice, meat soy sauce, salt, take the white fish into the pot and fry it, and add a little water to prevent burning during the period.

Under high heat, the white fish quickly became soft and tender. Tang Ming poured in a little bit of the mixture, some clean water, stewed and finished the sauce, and poured into the fifteenth sand pit after it was released from the pot.

Sprinkle a little shredded green onion and cook the 15th dish of the whole fish banquet to make a stewed white fish.

Tang Ming nodded with satisfaction when he saw the prepared white fish. Although this dish didn't look very good, white fish, as one of the three whites in Taihu Lake unique to China, is very delicious, and the fish head tastes unique. It is not only delicious, but also very nourishing.

Only the method of frying and stewing can preserve the deliciousness of the white fish head in the most complete way.

This central island is really unique. It even has white fish unique to China. It is so big. It's a pity to just collect supplies.

The more Tang Ming thought about it, the more he was, the more he was. Such a good island was not allowed to fish around him, which was a waste of resources!

It seems that after I go back, I have to find some time to remove the watch. In this way, the organizer has no positioning, so I can take Xiaobai to dive over and catch some rare goods and don’t know how the situation is in the fish cage. Forget it, cook first, wait for the dishes to come out and take a look.

Twenty minutes had passed at this moment. Tang Ming understood that there was not much time. After returning to the stove, he looked at the stewed crucian carp in the Flame Golden Pot and grabbed the crucian carp into the bamboo bowl.

After calling Shu Yiting to put it in the No. 16 sand pit, Tang Ming poured all the remaining starch into the oil soup in the pot, stirred it and poured it into the No. 16 sand pit.
Chapter completed!