I'm the master of my life

First, remove the head of the grass carp, cut it into thin slices, marinate it with cooking wine and a little salt for a while, then drain the water and set aside.

Then pick up another cleaned fish and chop off the head and tail, separate the fish meat and bones, slice the middle part into thin slices, and chop the bones into small pieces to make sauerkraut fish.

Add salt, pepper and cooking wine to the fish fillet, mix well with your hands, then add an egg white and mix well again to form a protective film on the surface of the fish, making it smoother and more tender. Then add an appropriate amount of starch, mix well again and marinate. The fish fillet needs to be marinated for 10 to 20 minutes to make the fish taste good.

Cut one of the crucian carps on both sides diagonally to make it easier for the fish to absorb flavor. Cut some scallions and ginger slices, marinate the fish with scallion and ginger water, add cooking wine, salt and pepper, rub and marinate, and use it to make braised crucian carp later.

Then turn on the fire, put water in the steamer and take out another crucian carp weighing about one pound, cut the fish spine from the belly to prevent the fish from deforming after steaming. Spread lard evenly on both sides of the fish body, and then add a little white wine.

Mix a little bit of meat with a little soy sauce, sesame oil, salt, minced ginger, and minced mushrooms, and put it into the fish belly to increase the flavor of the fish and make the fish look plump.

Take a few pieces of ginger and green onion, spread them on the plate, then put the fish on it, and sprinkle some on the fish. At this time, the water is boiling, just right to put the fish on and steam it.

Then, heat oil in another stove, add shredded ginger, minced garlic, and dried chili peppers, and stir-fry until fragrant. Then add bean paste and other seasonings to the pot and stir-fry until the oil turns red. Add an appropriate amount of water, and then put the fried fish bones in to cook. When the water boils, add the fish fillets, stir gently, add an appropriate amount of salt, chicken essence, and fried peppercorns and chili peppers, and let the seasonings fully blend into the fish.

Lanxi set aside some for tonight and put away the rest so she doesn’t have to make it again next time she wants to eat it.

Next, make the sauerkraut fish. Wash the pot, heat it, add appropriate amount of oil, fry the fish head and fish bones first, then serve it in a bowl, heat the oil in the pot again, add chopped ginger, garlic and pickled pepper and stir-fry until fragrant.

Add sauerkraut and stir-fry until fragrant. Add enough water or broth. When the broth boils, add the fried fish head and fish bones. The sauerkraut fish soup takes about 10 to 15 minutes to cook.

At this time, the steamed fish is ready. Turn off the fire and continue to steam it for another seven or eight minutes using the heat inside.

Use another small stove, heat the oil, add soy sauce and vinegar and pour it on the fish, and the steamed crucian carp is ready.

After the steamed crucian carp is ready, the soup from the fish head and bones becomes thick and white. Sprinkle appropriate amount of salt, chicken essence, pepper and other seasonings into Lanxi.

Lanxi puts the marinated fish slices evenly into the soup and gently spreads them with chopsticks to prevent them from breaking. When the fish slices change color, remove them and put them in several plates. Add dried chili peppers and Sichuan peppercorns, then pour hot oil on them to stimulate the aroma, sprinkle with chopped green onions, and leave one plate for the rest.

Next is braised crucian carp. Wash the pan, heat it up, add oil, and fry until smoking. After wiping the fish dry with kitchen paper, gently put it into the pan. When the fish can shake, turn it over and fry until both sides are golden brown.

Put the pan back into the heat, leave a small amount of oil in the pan, add onion, ginger, garlic, peppercorns, star anise, bay leaves and dried chilies and stir-fry until fragrant.

Add a bowl of water, add soy sauce, dark soy sauce, ginger powder, appropriate amount of salt and sugar, bring to a boil, put the fried fish into the pot, cover the pot and simmer for ten minutes on medium-low heat. Finally, add vinegar and a small amount of water starch to thicken, sprinkle with coriander and chopped green onions, and the braised carp is ready, but only one braised crucian carp is cooked.

Next is the sweet and sour carp. Coat the marinated carp with flour, then fry it in 30% to 40% hot oil. Fry until the surface is set, then remove it and raise the oil temperature to fry it again to make the fish skin more crispy.

The crucian carp soup was almost done at this time. Lanxi added tofu into the pot and continued to cook for a while.

Then add shredded green onion, ginger and garlic slices to the pot and sauté until fragrant, then add 1:1 vinegar and sugar, then add a small amount of salt and rice wine, simmer over low heat, and finally add a small amount of water and starch to thicken the juice.

Pour the sweet and sour sauce on the fried carp, and sprinkle some hot oil and white sesame seeds to increase flavor and color.

After the sweet and sour carp was ready, Lanxi opened the lid of the fish pond and added salt, pepper and chicken essence to season it. Then she turned off the heat, served the soup and sprinkled coriander on it as decoration. Finally, the tofu and crucian carp soup was ready.

After a busy day, Lanxi was also tired. She smelled the colorful and delicious fish feast, but she had no appetite. She decided to take a bath first to wash away her tiredness.

Lanxi thought that she had been in there for such a long time, and she didn't know whether Xiaojinzi had come back or not. She didn't stay in the space for long. She put on her clothes and left the space.

Lanxi didn't see Xiao Jinzi when she left the space. She had been cooking fish for so long that she had no appetite. Since it was a full fish feast, how could there be no grilled fish?

So Lanxi caught a few grass carps of moderate size in the lake, cleaned them, took out the grill, lit the smokeless charcoal, sprinkled salt evenly, and then put the fish in the net and grilled them until both sides were golden brown, then brushed them with oil, added the barbecue seasoning and chili powder in turn, and finally served them on a plate and sprinkled with chopped green onions.

Lanxi also only left one and collected the rest. Just as she finished, she heard Xiaojinzi's voice coming from far away.

"It smells so good, so good. Master, what are you doing? It smells so good." Little Jinzi came back after smelling the aroma of grilled fish.

Lanxi looked at its greedy look and said, "How could you remember to come back? Where in the valley have you been?"

"Hehe, Master, I just wandered around in the valley, but I dug up a lot of herbs for you." Xiao Jinzi said as he spit out many muddy herbs.

If Lanxi didn't know that this was stored in the space inside its body, she would definitely be disgusted when seeing it spit it out like this, saying no.

"Okay, let's start eating now that we're back." Lan Xi picked up Xiao Jinzi and brought the grilled fish into the space.

Then he brought the whole fish feast to the table. He went upstairs to see that Little Tuanzi had not woken up yet. He gave some of each to Little Jinzi, and then began to enjoy his masterpiece of the day.

After finishing the fish feast, Lanxi had nothing to do after cleaning up. She simply cleared the space, put a small table and a stool, and started to make tea.

Lanxi held the teacup, smelled the tea, looked at the lake and said to herself: "Good at hiding?" Suddenly, Lanxi pointed to a place and said in surprise: "Xiao Jinzi, look, is that the silver dragon fish?"

Xiao Jinzi looked carefully and saw ripples on the calm water under the bright moonlight, and small silver fish as long as fingers jumped out of the water.