My Deep-sea Fishery

In addition to those rare seafood, the rest of the catch, even if everyone eats it openly, how much can they eat?

Lobsters, hairy crabs, etc. are very expensive inland, but they are not worth mentioning at the seaside, especially on fishing boats.

Soon, Xiang Yang took Xu Fang to the icebreaker in a rubber boat.

Because there are more things placed on the icebreaker than on the fishing boat, the deck looks more messy than Xiang Yang's deck, just like a battlefield.

"Brother Yang, you're here." Wu Shiwen and He Mingde had already arrived on the icebreaker before Xiang Yang. Seeing Xiang Yang boarding the boat, Wu Shiwen hurried up to greet Xiang Yang.

Xiang Yang smiled and shouted: "Wu Shiwen, uncle."

"Old He, what about the losses on your ship?" Xu Fang asked as soon as he boarded the ship.

After hearing this, Wu Shiwen waved his hand directly and said, "Hey, Master Xu, don't mention this, I'll be upset if you mention it."

He Mingde also sighed, "A lot of things were blown away by the storm on the deck, plus some lost catches, at least hundreds of thousands were lost. If it weren't for the large amount of Antarctic krill caught before, this The trip to Antarctica was pretty much a waste of time."

"It's almost the same. People are fine. This is the best news." Xiang Yang said with a smile.

Both Wu Shiwen and He Mingde nodded, "Yes, that's right, the best news is that people are fine."

That level of wind is completely a natural disaster.

In the face of natural disasters, human power is very small.

It is very lucky to be able to survive a natural disaster and only lose some money.

At this time, Gao Chuang's voice came from the side, "Haha, Xiang Yang, you are here, come here, I will cook by myself today, you come and help me, I can only eat it at the state banquet I'll give you a taste of the dishes."

When Xiang Yang heard this, he immediately sweated, "Mr. Gao, there's no need to be so polite."

"It's not polite, it's a celebration." Gao Chuang laughed.

"Come here and help me kill these eels."

"Eel?" Xiang Yang originally thought that Gao Chuang was buying some extremely rare seafood.

As a result, Xiang Yang walked over to have a look in doubt, and saw a large water tank more than one meter high next to Gao Chuang, and the water tank was densely packed with eels.

"There are so many eels, Mr. Gao, isn't the dish you're going to make Zilong take off his robe?" Xiang Yang asked.

Zilong Tuopao is a famous Hunan dish with eel as the main ingredient, which belongs to Hunan cuisine.

It is said that this dish requires extremely high cooking skills and knife skills to make. After it is cooked, the dish is bright in color, white, green, brown, and purple. It is salty, fragrant and fresh, tender and palatable. smooth.

"You actually know that Zilong takes off his robe?" Gao Chuang asked in surprise.

Xiang Yang nodded, "Eel is a very common ingredient. The name of eel in Hunan cuisine is very famous. Although I haven't eaten it, I have heard of it."

Speaking of eel, northerners may not be very familiar with it.

But in the south, there are many places that are particularly good at cooking eel.

For example, eel paste in oil in Subang cuisine, eel noodles and crispy eel in Zhejiang, these are all famous eel dishes that are well-known both at home and abroad.

In fact, in the south, not only the Jiangsu and Zhejiang areas are good at eating eel, but the Hunan people are equally proficient in cooking eel.

As far as Xiang Yang knows, in Hunan cuisine, eels are used to make dishes such as fried eel shreds, red stewed eel, steamed eel, fried eel slices, braised eel segments, oil-stewed eel pine, eel hot pot and other dishes.

Of course, these are home cooking.

The eel is truly enshrined in Hunan cuisine, and it is the very famous "Zilong Tuopao".

In fact, when Xiang Yang heard the name of this dish for the first time, he thought about it and thought it was strange.

Later, Xiang Yang found out after checking that this dish still has a history.

According to legend, Zhao Yun, a famous general of the Three Kingdoms, named Zilong, was a general under Liu Bei of the Shu Kingdom.

In a battle between Cao Jun and Liu Jun, due to the great disparity in strength between the two sides, Liu Jun could not withstand Cao Jun's attack. In order to preserve his strength, Liu Bei had to retreat while fighting under the cover of the generals.

At that time, Zhao Zilong was in charge of protecting Liu Bei's two wives and Prince Adou from retreating.

Due to too many chasing soldiers along the way, it was difficult for Zhao Yun to retreat completely.

Therefore, Liu Bei's two wives could only ask Zhao Zilong to take A Dou to go first, and they found another way.

In desperation, in order to preserve the blood of the Liu family, Zhao Yun had no choice but to lead Liu Chan all the way to fight, and finally joined Liu Bei.

When Zhao Yun saw Liu Bei, he took off his blood-stained shirt one by one.

Although Zhao Yun himself was seriously injured, Liu Chan, who was wrapped in Zhao Yun's arms, fell asleep soundly and soundly.

It is said that among the people present at that time, there was a cook born in Hunan Province.

The cook had great admiration for Zhao Yun. In order to express his admiration, he personally created a dish and named it "Zilong Tuotao".

Later, this dish spread more and more widely, and has been passed down to this day, becoming a famous dish that is truly famous all over the world.

Not to mention whether the story is true or false.

In short, because of such a touching story, this dish has been highly praised in all dynasties.

It is said that during the period of the Republic of China, Li Zongren praised this "Zilong taking off his robe" when he ate it.

Of course, the main reason why this dish is so famous is because many celebrities like it.

As for the real face of this dish, it is actually to cut a knife on the cooked eel fish to remove the eel skin.

Then, put the eel meat in boiling water for a while, then deboned, and cut the eel meat into thin strips.

Finally, use the batter mixed with egg white, flour and salt, and mix it evenly on the eel shreds.

Put the shredded eel into the oil pan and fry it, then fry it with green peppers, magnolia slices, and mushrooms, add perilla leaves, cooking wine, monosodium glutamate, yellow vinegar, etc.

"That's right, Zilong taking off his robe is indeed a famous dish, but what I'm going to cook today is not Zilong taking off his robe, but Zilong." Gao Chuang laughed.

"What?" Xiang Yang was taken aback, "Mr. Gao, this is too wasteful. Even if moray eels are far less valuable than freshwater eels, it would be a sky-high price to make a dragon, right?"

Zilong is an upgraded version of Zilong taking off his robe.

If Zilong taking off the robe is a famous dish that has been highly praised in all dynasties, then Zilong is synonymous with extravagance.

Xiang Yang has never been extravagant and wasteful, so he said in a deep voice, "Mr. Gao, I heard that a hundred eels are needed to make a small plate of dragons."

The so-called Zilong is actually eel blood.

After killing the eel, stew it slowly over a warm fire to let the eel's blood coagulate into a whole piece in the body.

After the eel blood coagulates, use a knife to cut the whole eel blood open, and then take out the whole eel blood from the eel body, pour the special soup on it, and cook it like pig blood.