Traveling through ancient times: Savages are hungry for food

There were so many fish before that it was impossible for just a few females to handle them all.

So when the tribesmen reached the shore, they first roasted their hands and feet, and then threw a few more pieces of wood into the middle of the fire.

Then they sat on the rocks to help the female process the fish.

The water near the shore is shallower and the ice is not that thick, so the tribesmen dug a big hole in it specifically for cleaning the fish.

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The males were responsible for handling the fish, and the females washed their hands and grilled them for a while.

They all came to help Sang Tian prepare the fish feast.

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I only brought three large clay pots.

It seems that good planning is needed.

Sang Tian touched all the processed fish with his hands to check whether they were poisonous.

There were things like "ancient black catfish," "ancient green perch," and "ancient yellow bone fish"... Sang Tian was no stranger to these. They were all more or less related to those modern fish.

However, Sang Tian was not very clear about things like "ancient red carp", "ancient blue-scaled fish", "ancient square-fin fish", "ancient three-eyed fish", "ancient peach-gill fish", "ancient mist fish", "ancient whitetail fish", "ancient swordfin fish" and so on.

Perhaps it only existed in ancient times.

Sang Tian piled all the fish that were found to be poisonous or inedible on the other side.

Start preparing the fish feast!

The first dish is of course the braised fish! A classic!

The tribesmen had already cleaned the fish.

Sang Tian cut a dozen times on the body of a one-meter-long ancient green perch, then marinated it with salt and ginger slices for a while to remove the fishy smell of the fish.

Fortunately, the three pots I brought were very large, otherwise they would not be able to hold all the fish.

Sang Tian heated oil in a pan and sprinkled a moderate amount of salt on the bottom. He fried the fish until both sides were golden brown. The fresh and tender flavor of the fish instantly spread, and the charred aroma was very tempting.

Now it's time to add the seasoning.

Duo had already prepared sugar color in another large pot and now scooped it all into Sang Tian's fried sea bass.

However, pouring deep red sugar paint on the green sea bass... this color combination is weird no matter how you look at it...

Oh no matter!

Then add onion, ginger, garlic, ginger, salt, five-spice powder and water. Bring to a boil over high heat and then simmer over low heat until the soup is thick.

Finally, it was poured into a large earthenware basin and placed on a layer of heated stones from the fire to keep it warm. It was still hot when everyone started eating.

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Next up was grilled fish. No need for a pot for this; Sang Tian and the others marinated it and handed it over to the tribesmen. When it came to grilling, no one could really beat them.

Sang Tian cut several times on the bodies of twenty half-meter-long fish, including carp, grass carp, sea bass, catfish, silver carp, black carp, sturgeon, mandarin fish, crucian carp, and so on.

Marinate with salt, ginger slices and green onion segments for a while.

Then it was placed between bamboo boards and handed to ten tribesmen.

In addition, Sang Tian gave them some cumin powder, chili powder, five-spice powder, and barbecue powder, and asked them to sprinkle them evenly when grilling.

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The next dish is an old friend again. Boiled fish!

Sang Tian found an ancient peach-gill fish. As its name suggests, this fish is grayish-black, but its gills are a vibrant pink. System testing revealed its flesh to be delicious, delicate, smooth, firm, and tender. So, today, Sang Tian would cut it open and try it.

It took the females less than half an hour to fillet the 1.5-meter-long fish.

Sang Tian marinated it with salt, ginger slices, green onion segments and yam powder for a while.

Heat oil in a pan and add plenty of dried chilies and Sichuan peppercorns! Spicy food is perfect in winter.

The pungent and fragrant smell instantly filled the air, and many people sneezed, but they were reluctant to let go of the smell and kept inhaling it.

Stir-fry carrots, beans, bamboo shoots, onions, green peppers and other side dishes until cooked, add onions, ginger, garlic, salt, sugar color, five-spice powder, bring to a boil over high heat, then simmer over low heat until the soup thickens, add fish fillets and cook until it changes color.

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Next up is a pan-fried fish.

Sang Tian cut a half-meter-long ancient fog fish into segments. The fog fish was so called because of the white film covering its eyes. The system mentioned that consuming its eyes could effectively improve eyesight.

Marinate with salt, scallion segments, ginger slices and bay leaves for a while.

Heat oil in a pan, add onion, ginger, and garlic and sauté until fragrant. Then add the fish fillets and fry until both sides are golden brown.

Sprinkle with salt, five-spice powder, etc. Sprinkle with a layer of chopped green onions.

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There was another one that was different. Sang Tian decided to try it on a whim.

That is a spicy yam fish ball.

Because there was no starch, Sang Tian had always used yam powder.

Might as well do it once in a while now.

Sang Tian poured all the yam powder he brought into a large basin. Sang Tian wanted to fry fish fillets, so he brought a lot and poured half a basin of yam powder into it.

Let’s not fry the fish fillets now.

After all, each fish here is quite large, with the smallest one being half a meter long. If there are more, we won’t be able to eat them all.

An 80-centimeter-long ancient sword-fin fish was cut into pieces. The fish got its name from its sharp, upright fins that resemble swords.

The reason why it was chosen to be chopped into pieces and made into meatballs was because the system mentioned that this fish had no extra fish bones except the necessary spine to support the body.

Since it is used to make meatballs, how can fish bones be mixed in during the chopping process? Obviously, it is the best ingredient.

Sure enough, when Sang Tian was cutting, he discovered that this vertebrate only had a spine to support its body, and no thorns at all.

It seems we need to get more swordfin fish in the future. The children in the tribe all like to eat fish, but the tribe members are afraid that they will accidentally get something stuck while eating, so they always don't let them eat too much.

This fish can totally solve that problem.

Moreover, even if there is no such fish, fish over two meters long have huge bodies and the fish bones are some distance apart, so there is no need to worry about them getting stuck when eating.

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Sang Tian and several females chopped it into fish pieces first, and then slowly chopped it into fish mince.

Pour into half a basin of yam powder.

Start adding water and stirring.

Knead them into a sticky ball, then add salt, minced ginger, minced onion, five-spice powder, etc. and stir.

Throw all the kneaded balls into hot water and cook until they are half cooked to set their shape. Then take them out.

When the oil in the pan is hot, add onion, ginger, and garlic and sauté until fragrant, then add dried chili peppers and Sichuan peppercorns. Then pour all the meatballs in and stir-fry.

Finally, sprinkle with a layer of chopped cilantro!

Sang Tian thought that the taste wouldn’t be bad at all.

The soft and sticky yam, the smooth and tender fish meat, and the spicy taste of peppercorns and chilies are so delicious that it will make you want to swallow your tongue!

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Next, just make two more fish soups.

Fish head soup is a nourishing food.

All the fish heads of the previous dishes were chopped off by Sang Tian, just for this pot of fish head soup!

The females had already split the fish head in half and marinated it with salt and ginger slices for half an hour.

Sang Tian also cut some bamboo shoots to enhance the flavor.

- Heat the pan with cold oil, put the fish head in and fry until both sides are golden brown, then add chopped green onion and ginger and stir-fry until fragrant.

Then pour in an appropriate amount of water, add the bamboo shoots chopped by Sang Tian, bring to a boil over high heat, then simmer over low heat for about 15 minutes, until the fish soup turns white.

Add appropriate amount of salt and pepper to taste and sprinkle with chopped green onions.

A milky, rich, mellow and tender fish head soup is ready!

The second dish is yellow croaker soup.

Like the fish heads, the females marinate them at the same time. Cut the yellow croaker into pieces and marinate them with salt, ginger slices, and scallions for half an hour.

Heat the pan with cold oil, add the yellow croaker and fry until both sides are golden brown, then add chopped green onion and ginger and stir-fry until fragrant.

After adding an appropriate amount of water, Sang Tian poured in a lot of soaked dried mushrooms to enhance the flavor.

Bring to a boil over high heat, then reduce to low heat and simmer for about 15 minutes, until the fish soup turns white.

Add appropriate amount of salt and pepper to taste, sprinkle with chopped green onions and you are done!

Fish head soup is delicious and nutritious. It has the effects of nourishing the brain, beautifying the skin, and strengthening the body.

The yellow croaker soup is fresh, smooth, rich and fragrant, with the unique aroma of mushrooms.

Just two milky white soups were enough to completely win over Sang Tian.

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