My subjects are too rebellious!

The most exciting thing was the few humpback bass weighing more than one kilogram that Long San finally caught.

These humpback bass were well hidden in the sea water surrounded by rocks, but Long San still managed to catch quite a few of them with his sharp eyes.

Of course, if the three of them let loose and caught fish, all the larger seafood on this beach would probably be in their pockets.

However, Qin Chuan had never been to the sea before and just wanted to experience it.

He doesn't care how much.

Therefore, he instructed Long San and Long Si to capture an appropriate amount.

Finally, Qin Chuan looked at the humpback bass.

Humpback perch is also called mouse spot, named because of its long head and pointed mouth, which resembles a mouse.

The whole body is light brown to brown with sparse black dots, brightly colored, with 10 dorsal fin spines, and round pectoral and caudal fins. The adult fish can reach up to 70 cm in length.

The meat is tender and tastes especially delicious.

But these were all information Qin Chuan had seen on the Internet before, and he didn't know the details.

Because he has never eaten it.

After all, the city he lived in in his previous life was not by the sea.

.........

The afterglow of the setting sun spread across the way home, stretching the figures of the three people into long ones, and their faces were filled with satisfied smiles.

And running under the sunset, that is the lost youth.

Zhang Rang had been waiting at the gate of the mansion for a long time. He saw Qin Chuan, Long San and Long Si returning. Especially when his eyes fell on the heavy seafood in Long San's hands, a hint of surprise flashed in his eyes.

He hurried forward and took the seafood that was still stained with sea water from Long San.

"Zhang Rang, you came at the right time. These seafoods are what we caught today. They are very fresh."

Zhang Rang heard this and responded earnestly, "Don't worry, Your Majesty. I will go to the kitchen and clean the seafood myself."

After saying this, Zhang Rang hurried to the kitchen.

But...Zhang Rang had never handled seafood before, so his movements looked a little clumsy.

Qin Chuan couldn't help but chuckle. He walked forward and said with a smile, "Zhang Rang, it seems that you are a little unfamiliar with these seafoods. Let me show you my skills."

Upon hearing this, a trace of embarrassment flashed across Zhang Rang's face.

He was always a subject before the emperor and dared not slack off or overstep his authority in the slightest.

Seeing Qin Chuan's firm attitude, he quickly stepped aside and said respectfully: "Your Majesty, I really don't deserve to cook for you personally. But since Your Majesty is so interested, I will respectfully obey your order."

Qin Chuan smiled slightly, took the seafood from Zhang Rang's hand, and began to process it skillfully.

He has a skilled technique and every crab, every fish, and every shellfish is properly handled in his hands.

He carefully removed the gills and internal organs of the crab, cleaned the ink sac and internal organs of the octopus, washed the mud and sand off the surface of the clams, and specially selected a few of the fattest humpback seabass to steam.

Zhang Rang was stunned watching from the side.

Qin Chuan didn't care at all.

After all, I watched a lot of food videos in my previous life. Even if I haven’t eaten these things, I have seen how to make them hundreds of times.

I have already memorized it.

After processing the seafood, Qin Chuan's interest became even higher, and he decided to cook these fresh seafood himself.

In the kitchen, the fire was burning and steam was rising.

Seeing this, Zhang Rang hurried forward and volunteered to help Qin Chuan.

Qin Chuan first selected a few of the fattest crabs. Their shells were bright orange-red and their bellies were as white as snow, which made people's appetite increase greatly just by looking at them.

Qin Chuan took out a sharp kitchen knife and skillfully cut the crab into four parts, but kept the crab legs and claws intact.

Doing this will allow the crab to absorb the flavor better while maintaining its beautiful shape.

He placed the cut crabs on the plate, with each piece of crab positioned in an orderly manner, looking like a piece of art.

Then, Qin Chuan began to prepare the seasoning.

He cut some fresh ginger slices and green onion segments and sprinkled them on the crabs, which would remove the fishy smell of the crabs and add a hint of fragrance.

He also prepared a small bowl of sauce made of soy sauce, cooking wine, sesame oil, etc., which he planned to pour on the crabs after steaming.

After everything was ready, Qin Chuan put the plate of crabs into the steamer and steamed it over high heat for about fifteen minutes.

When the time was up, he quickly opened the lid of the steamer, and a rich crab aroma filled his nose.

Finally, Qin Chuan took out the steamed crabs, poured the pre-prepared sauce on them, and sprinkled some chopped green onions and coriander as garnish.

A steamed crab with good color, aroma and taste is ready.

Next, Qin Chuan picked out a plate of fresh clams, which had smooth shells and were slightly open, revealing the tender meat inside.

He put the clams in clean water, added a little salt and a few drops of cooking oil, and let it sit for a while to allow the clams to spit out the sand and impurities in their bodies.

After the clams have finished spitting out the sand, Qin Chuan takes them out, rinses them with clean water, drains them and sets them aside.

Heat oil in a pan. Qin Chuan first puts in an appropriate amount of cooking oil. When the oil temperature rises to 50% hot, add dried chilies and Sichuan peppercorns and stir-fry over low heat to bring out the spicy flavor.

This step is very critical as it determines the aroma and spiciness of the whole dish.

Of course, friends from Guangdong can choose not to add chili peppers...

Then, Qin Chuan added minced garlic, ginger slices and scallion segments, and continued to stir-fry over low heat to allow the flavors of these spices to be fully released and blend with the oil.

When the rich aroma of spicy, garlic and ginger filled the kitchen, he quickly poured the drained clams into the pot.

As soon as the clams were put into the pot, they made a sizzling sound. Qin Chuan quickly used a spatula to stir-fry them to ensure that each clam was evenly heated.

He flexibly controls the heat and time according to the size and number of the clams, ensuring that the clams are cooked through while avoiding burnt or overcooked ones.

When the clam shells were fully opened and the meat became firm and tender, Qin Chuan knew that the dish was ready.

He quickly put the fried clams on a plate and sprinkled some chopped green onions on it as garnish.

All seasonings are available...

My book, I have it when I say it...

Finally, Qin Chuan set his sights on the octopus and humpback perch nearby.

For fresh humpback sea bass, scrape off the scales, cut open the belly and remove the internal organs, rinse it with clean water, and make a few cuts on both sides of the fish body to make it more flavorful.

Next, spread a thin layer of salt evenly on the fish, add a few slices of ginger and scallions, and marinate for a while to remove the fishy smell.

Add water to the steamer and bring it to a boil. Place the marinated humpback seabass into a plate and steam over high heat for about ten minutes.

After steaming, take out, remove the ginger slices and scallion segments, and pour out the soup in the plate to reduce the fishy smell.

Finally, sprinkle chopped green onions and shredded ginger on the fish and drizzle with hot oil to bring out the aroma.

Clean the octopus, remove the internal organs and eyes, cut into pieces of appropriate size, blanch in boiling water to remove the fishy smell and set aside.

Heat a proper amount of oil in a pan, add ginger slices and minced garlic and stir-fry until fragrant, then add octopus pieces and stir-fry quickly for a few times.

Next, pour in the prepared seasoning, stir fry evenly, then add an appropriate amount of water, just enough to cover the octopus.

Bring to a boil over high heat, then simmer over low heat until the sauce thickens and the octopus is fully cooked.

Finally, add a little salt and the braised octopus is ready.

At dinner time, Qin Chuan, Long San, Long Si and Zhang Rang sat together and tasted the seafood feast prepared by Qin Chuan himself.