As long as the weather in Banshan Village is sunny, blue sky and white clouds are indispensable. In comparison, other areas around North China are smog weather that covers the sky every time this season in recent years.

Although the country has been focusing on environmental protection and pollution control in recent times, the area of ​​North China is difficult to recover, and no results can be achieved in a short period of time.

But Banshan Village is an exception. No matter how harsh the weather is, it is not affected at all in Banshan Village, forming its own unique microclimate.

Many experts are very interested in this, but after studying for a long time, they can only find that the area where a half-mountain village is located has caused this strange phenomenon due to the special terrain.

They also gave this phenomenon a name, called "The Mid-mountain Phenomenon. The Mid-mountain Phenomenon has been recognized by many relevant experts in the world, and many similar phenomena have also begun to be explained by the Mid-mountain Phenomenon.

In the blue sky, a few white clouds floated casually, and a panic sun hung above the head, sprinkling large areas of light and heat, dispelling the cold and warming the world.

The flowers are red and the willows are green, and the birds are singing. In the cold winter in the north, the Mid-mountain village is like early summer. It is full of vibrant green everywhere.

"Second brother, then I'll do it first!"

At Wang Yong's house, Liu Xiaoguang was carrying a newly processed chicken in his hand and walked towards the kitchen, turning his head to say to Wang Yong who was busy dealing with the fish. He did not forget to take a look at his daughter Wenwen, who was following Wang Yong's side.

"What kind of fish is this? Wenwen hasn't seen it before?"

Wenwen was walking in her hand with a strange little fish that looked like a catfish, only about ten centimeters long, and looked at Wang Yong with surprise.

Today, Wang Yong specially called the group of people from his small circle to the party, which was a welcome banquet for Liu Xiaoguang and his wife, although it was a few days late.

However, Liu Xiaoguang and his wife were still happy to be able to enter this small circle and never sleep well.

But the person who was most excited was Wenwen. After hearing this news, the little girl was reluctant to wait for a while, which made the party that was originally scheduled to be held in a few days in advance to today in order to wait for the little girl's family, who was still abroad.

The gathering was all about their young people. The elderly at home hid out because they were unwilling to join in the fun with them and threw all their homes to Wang Yong and others.

In addition to Wang Yong, Yuanyuan and Wenwen’s family of three, there were Dawei and Wang Jing. Mingming, who came over with a stern face, Lao Li’s family of three, and the fat man’s family of three, was very lively.

Each person cooks at least one dish, which was proposed by Lao Li, a guy who is delicious but has no knowledge of cooking.

He also excitedly announced that he would make a steamed crab for everyone himself, which would definitely make everyone love it.

Wang Yong and Dawei, who had tasted Comrade Li's skills, were very disdainful of this. They had no doubts about whether the sea crabs he made could be eaten. After all, this guy has a criminal record.

Only Fatty and Wenwen, two guys who love crabs and who don’t know that Lao Li’s terrible cooking skills are very excited and applauded.

As the first time Liu Xiaoguang attended a party in this small circle, he certainly had to express his own style. He was going to make two of his specialties to show his excellent cooking skills, and he tried his best to surprise everyone.

One of the famous dishes in Jin Province, the stewed meat slices, was the favorite of my daughter Wenwen. It has just arrived for two days. I have been pestered by my daughter for three times.

Another dish of Wenchang chicken is a well-known Cantonese dish, which is very famous and one of its special skills.

As for Dawei, who is also a chef, he is very proud of his weakness and has shown his unique skills. He is preparing to make two special dishes, namely Sixi meatballs and onion sea cucumbers.

When you arrive at Wang Yong, of course, you must use all your skills and not let the two professional chefs be beautiful than before.

However, he also secretly made a coincidence. He caught a net of fish from a small world and prepared to make a stew of fish to deal with it.

The big ones were discarded and they just picked up the small fish. They put together a full basin before they stopped. This basin almost included most of the freshwater small fish common in the north.

Such as small crucian carp, white stripes, suckling fish, willow roots, wheat ears, small carp, grass carp, silver carp, bighead fish, loach, and a few river shrimps. Finally, there are several strange small fish that Wenwen is carrying in her hands, called crawling baskets.

This kind of fish looks like a catfish, but it doesn't seem to grow big. Some are also called Sha Chuier. They usually lie at the bottom of the water and remain motionless, which is very similar to the scavenger.

It was inconvenient to clean the little fish. Wang Yong worked hard for an hour before cleaning up more than half of it. Seeing the situation at his godfather, Wenwen volunteered to come over to help.

But what she called help was to pick out the fish she knew or didn't know, and ran to ask others what fish it was and what kind of fish it was?

When Wang Yong packed the fish here, the people there had already packed it up. It was still early, so they all sat in the living room, drank tea, chatted and chatted, and waited for a while to show their cooking skills.

Wang Yong was carrying a basin of small fish and was about to go to the kitchen to prepare a large pot of fire. When he started stewing the fish, Wenwen's voice suddenly came from behind him.

"Grandpa Zhang, are you here to make delicious food for Wenwen?"

"Yes, what do Wenwen wants to eat?"

Wang Yong looked back and Uncle Zhang was squatting, looking at Wenwen with a smile. Wenwen looked confused, probably because she didn't know what to cook for her best grandfather.

"Haha, okay, don't think about it, grandpa makes you a fish today."

At this time, the group of tea and chatting guys in the house that heard the noise outside rushed out to greet Uncle Zhang, especially Liu Xiaoguang. He was so excited that the first one ran out and stood beside Uncle Zhang but didn't know what to say.

Wang Yong did not go to join in the fun at this time, but turned around and went into the kitchen, busying himself with his life.

Light the fire, scrub the large pot, add oil, put a basin of small fish into the pot and fry it thoroughly, then take it out and drain it for later use.

After all these small fish are fried, leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until the flavor is done, and then add the fried small fish.

Put the peppercorns, large ingredients and other seasonings in turn, then add water to cover the small fish, and then take out a bottle of local bottle of bull beer from the freezer. Open the lid and pour half a bottle.

After doing all this, Wang Yong covered the lid of the big pot and focused on the fire.

There was a sound of footsteps at the door. Uncle Zhang, accompanied by Dawei, Liu Xiaoguang, and Wenwen, walked in with his head high and energetic.

"Wang Yong, where are the big yellow croaker I asked you to prepare? And the ingredients I processed yesterday?"

The old man's voice was loud and he was very energetic. During this period, the old man had been in the village and lived a very comfortable life.

There is nothing to do every day, so I just think about what to eat and how to eat. Or I go to the restaurant to train the little chefs I like, and my life is the most beautiful, but the sunset is red.

"It's all in the refrigerator." Wang Yong replied without even replying, and continued to concentrate on burning his own fire.

Fish stewing is a recognized specialty dish. If you miss your hand today and don’t stew it well, you will lose your sage!

Uncle Zhang went straight to a cutting board, reached out and picked up a few kitchen knives from the knife holder and tried one by one, and finally chose a suitable one.

At this time, Dawei and Liu Xiaoguang were carrying a wild yellow croaker that was four or five kilograms. The other walked over with a large bowl full of ingredients.

"Master, today you are going to show off your skills!"

Obviously, Dawei, the apprentice, guessed what dish Uncle Zhang was going to cook today. However, Liu Xiaoguang was confused at the pile of ingredients in front of him. He didn't know how to put these ingredients together and what dish to make.

"Well, today I'll make you a soup with yellow croaker."

"It was made for Wenwen, not for you."

Before several people could react, Wenwen grabbed Uncle Zhang's trouser legs and acted coquettishly. Did she say that it was done for her? Why did she regret it?

"Okay. OK, it was made for Guai Wenwen, so I will give Wenwen the food alone, okay?"

"Well, Grandpa Zhang is the best! You can also eat a little, just a little!"

The little girl is so diligent, right?

"The soup of yellow croaker is the top dish in the Manchu and Han banquet."

While working hard, Uncle Zhang also explained the origin and technical points of this dish, difficulties, special attention and some tips, etc. to Liu Xiaoguang and Dawei beside him.

As the top brand of Man and Han chess, the materials used must be of course exquisite, and the workmanship is also very cumbersome.

Currently, most of this dish can only be eaten in Beijing, where the government dishes are retained and promoted by the greatest amount. Only a few people in other places can make this dish.

Because the ingredients are exquisite and the workmanship is complicated, the folks are very magical about this dish.

There are three major difficulties in making this dish, namely: deboning the bones of the whole fish, cooking the soup, and filling the soup with frying.

The most bizarre and cherished thing about filling the soup is to hide the soup in your belly without dripping water all over your body. Therefore, the technique of removing intestines and bones without breaking the belly has become the foundation for this dish to become famous.

Cut a small mouth on the gills of the fish, and hollow out the internal organs in the fish's belly through this small hole, then clean it, remove the fishy smell, pour soup, seal the mouth and fire it.

The soup used in this dish is made of eight precious seafood such as Yaozhu, bird's nest, shark fin, skirt, abalone, sea cucumber, etc., and stewed with clear chicken soup. The soup is as light as tea, and you can see the bottom of the bowl at a glance, but the taste is extremely delicious and mellow.

Cut the mushrooms into the taste with the soup, then pour them into the fish's belly with the soup, then seal them and put them in an oil pan of about 80 degrees, and then fry them. After the color is golden, take them out and put them on a plate, and you will be ready to eat.

Picking a piece of fresh and tender white fish meat, accompanied by delicious soup and delicacies flowing out of the fish belly, it is definitely unstoppable and delicious! (To be continued...)
Chapter completed!