Urban Super Food City System

Chapter 1500 Novel way

At this time, Jiang was already attracted by the few fish that Wei Suoyu brought, so he didn't have any thoughts to care about the dishes that Wei Suoyu said.

But after all, this was something they had agreed upon before, and Elder Jiang had no choice but to agree.

The spectators around suddenly discovered that Mr. Jiang closed the stall early today for a young man, and it was only because the young man brought a few fish.

Mr. Jiang's residence was not far from the vegetable market, and it took less than 10 minutes to get there in the car driven by Wei Suoyu.

Although Mr. Jiang's living environment did not meet the kind of idyllic residence that Qiu Yin thought of, it was still a rural land.

Everywhere exudes a fresh smell of earth.

Here you can always see farmland with various vegetables and dense bamboo forests.

Not far to the right of Mr. Jiang's tile-roofed house, there is a small pond, which is divided into several areas and several squares.

There are different fishes in it, each of which is carefully cultivated by Mr. Jiang.

But these fish were not Wei Suoyu's ingredients. In order for Mr. Jiang to join, even Wei Suoyu had to get serious and use his real strength.

It is not uncommon to eat fish as an ingredient. Because of the function of fish, most wealthy businessmen like to eat fish.

Therefore, Wei Suoyu has a lot of knowledge about fish dishes.

In CQ City, the most famous ones are pickled cabbage fish and boiled fish.

The characteristic of pickled fish is its sour soup. The sour taste is not only appetizing, but also tastes really good.

As long as you take a bite, you will definitely be able to linger.

But this time Wei Suoyu chose boiled fish, which is characterized by its explosive taste.

That fragrance stimulates every nerve in the human body. Wei Suoyu believes that with his skill, he can definitely bring out the effect of boiled fish, making Jiang Lao surrender.

Wei Suoyu came to Mr. Jiang's kitchen, where there was no gas, and the fire could only be lit with wood.

Wei Suoyu, who is used to using gas stoves, does have some shortcomings in this regard.

But it didn't bother Wei Suoyu.

I saw that Wei Suoyu found some small firewood at random, and put them in the small pit on the ground.

Then I tore up some useless waste newspapers, tore them into pieces and threw them in.

While lighting the fire, fan the fire slightly with a fan.

Soon, the fire in the pit was lit up.

This time what Wei wanted to prepare was the best dragon fish. Sliced ​​fish, served with scallions and fresh fish, put it in a slippery net.

In another pot, Wei Suoyu cooked another pot of hot soup. The soup was full of hot peppers and peppercorns, but the aroma was extremely strong.

When the oil in the pot was heated, Wei Suoyu immediately put the remaining peppers and peppercorns into it, which caused crackling sounds.

Immediately afterwards, Wei Suoyu lifted it up and poured it into the fish fillets that slipped through the net.

The hot oil blends with the fish fillets, and the spicy taste in the oil is also crazily integrated into the fish fillets.

The rich spicy and peppery aroma rushed into Jiang Lao's nose frantically.

Even though he has tasted too many delicacies and seen the methods of many B-level gourmets, Wei Suoyu's method still makes him feel fresh and new.

After the hot oil was poured, the chilli and peppercorns were left on top of the fish fillet, while the hot oil flowed into the lower layer.

Wei Suoyu poured the fish fillets full of chili and pepper into the soup, and a boiled fish dish was completed.