Burning down my ex-husband's house! I won't raise these bastard children anymore

Chapter 330 Copper Pot

Lin Panpan frowned slightly, showing an understanding expression, and after a little thought, said:

"Let's gather everyone tonight and continue our winter fishing in the river.

During the day I just tested the waters to see if I could catch any fish, and the results were pretty good.

This time I'm officially going winter fishing, and I plan to find a bigger river and go to a place where there are no people.

Don't worry about how many fish you catch, as Zhang Xiang is here and they will definitely be sold."

Lin Panpan was busy in front of the earthen stove, preparing to make bighead carp soup hotpot.

She evenly spread coarse salt on the fish and then poured a circle of sorghum wine on it. This not only removed the fishy smell, but also added a mellow wine aroma to the fish.

While the food was being pickled, Lin Weihua added a few pieces of firewood into the earthen stove. The flames suddenly jumped up, illuminating his face.

She gently put the bighead carp into the pot. As soon as the fish touched the hot oil, it made a crackling sound. After a while, it was fried until both sides were golden brown, the skin was slightly bulging, and it emitted an attractive burnt aroma.

Then she added enough boiling water. As soon as the water entered the pot, the soup quickly became very thick, with milky white waves rolling.

Then, Lin Panpan threw the onion segments, ginger slices, star anise, peppercorns, and dried chilies into the pot.

These spices roll in the soup, releasing a unique aroma, the numbing taste of Sichuan peppercorns, the spiciness of chili peppers, the spicy fragrance of onions and ginger, mixed with the milky white fish soup, the fragrance instantly fills the entire kitchen.

She also did not forget to add a spoonful of Northeastern soybean paste. The mellow and salty flavor of the soybean paste injected soul into the fish soup, making the taste more intense. She covered the pot and simmered it over low heat.

Lin Panpan started preparing the side dishes, tearing the cabbage into large pieces, cutting the tofu into small pieces, and soaking the vermicelli until soft.

The three sisters-in-law also came back from the mountains. Liang Ruozhu was holding a basket full of things and shouted excitedly, "Panpan, look what we got in the mountains?"

Lin Panpan looked down, her eyes lit up instantly, and she said in surprise:

"Now there are actually wild vegetables! Oh, if these wild vegetables were put into the fish soup, it would be so delicious.

You guys are amazing! You can actually find so many wild vegetables in such a cold day."

Zhang Hong shared with great enthusiasm, with a proud smile on her face:

"Where else can you find wild vegetables? There certainly aren't any at this time of year.

I thought it was hot in the greenhouse, so I asked someone to spread some wild vegetable seeds. Who knew that I would harvest so many wild vegetables this year?

I didn’t expect that you could actually grow wild vegetables next to the greenhouse.”

Lin Panpan smiled and nodded, "Of course it's possible. The temperature next to the greenhouse is also higher."

Several sisters-in-law worked together to carefully wash various wild vegetables such as shepherd's purse and purslane.

Lin Panpan started roasting duck without stopping.

She first placed the processed duck parts - duck heads, duck necks, duck wings and duck feet - neatly on the chopping board.

Pour an appropriate amount of pure rapeseed oil into the iron pan. As the oil temperature rises, slight ripples appear on the oil surface.

Lin Panpan carefully put the duck into the pot, and instantly, the pot made a crackling sound.

She held the spatula and kept stir-frying the duck to ensure that each piece was evenly heated.

When the surface of the duck turns slightly yellow and emits a faint meaty aroma, Lin Panpan adds light soy sauce, dark soy sauce, and cooking wine in turn. These seasonings are all homemade.

Light soy sauce enhances the flavor, dark soy sauce adds color, and cooking wine removes the fishy smell. The three seasonings blend together in the pot and combine perfectly with the duck, making the color of the duck more attractive.

Lin Panpan put in the spice bag she had prepared in advance, which contained star anise, cinnamon, bay leaves, tsaoko, Sichuan peppercorns, and dried chilies...

As soon as the spices are put into the pot, a rich aroma will hit your nose. The spiciness of the chili pepper, the numbing fragrance of the Sichuan peppercorns, and the mellowness of the cinnamon are intertwined together, making you want to take a deep breath.

Lin Panpan also added a spoonful of rock sugar. As the rock sugar slowly melted in the pot, she poured in enough water to just cover the duck, covered the pot, and simmered it on low heat.

As time went by, the kitchen was filled with the rich and mellow aroma of duck, which made people's stomachs hungry.

Shunzi fidgeted uncomfortably in his chair, clutching his stomach with both hands, complaining, "Oh, my stomach is growling with hunger! I haven't had lunch yet, and I've been looking forward to this meal!"

Gu Mobai looked at him helplessly, not knowing whether to laugh or cry: "You are so cruel. Next time, don't eat breakfast and just come here for dinner."

Shunzi was not embarrassed, he nodded heavily and said confidently:

“Next time, next time I will definitely not even eat breakfast.

Everyone knows that my sister-in-law is a good cook! For this delicious meal, it’s worth skipping two meals!

As she was talking, Su Xiulan came in with a basket of strawberries and a bunch of grapes. "Pan Pan had these picked. Come and try some. Hey, who were you calling sister-in-law just now?"

When Shunzi heard this, he coughed suddenly, his eyes dodged, and he stammered:

"I...I just called it casually.

By the way, how come there are strawberries and grapes in this freezing weather?

Su Xiulan explained with a smile: "I grow it at home. You can try it and see how it tastes."

Shunzi couldn't wait to pick up a strawberry and put it in his mouth, praising it: "This strawberry tastes so fragrant and delicious!"

Su Xiulan nodded proudly:

"That's right, they said it was strawberry cream. I don't understand how strawberries can taste like cream?

Panpan took a lot more and said she wanted to make some strawberry milk tea.

Is this strawberry milk tea good? We don’t understand.”

Gu Mobai looked confident, nodded and said, "Panpan said it tastes good, so it must taste good."

At this time, Lin Panpan's voice came from the kitchen: "It's time to eat! Hurry up and tidy up the table."

Lin Weihua laboriously moved two specially made copper braziers from the inner room. As soon as the braziers appeared, they attracted everyone's attention.

Shunzi looked at the copper brazier and his eyes lit up. He excitedly exclaimed, "Isn't this the copper brazier used in our old Beijing hot pot restaurant?"

This copper basin has a very unique shape. The main body is cylindrical, about one foot high and nearly one foot in diameter.

In the center of the copper basin stands a tall chimney, which is hollow and leads directly to the bottom of the basin.

When cooking hot pot, put the charcoal fire from the mouth of the basin into the bottom of the chimney. As the charcoal fire burns, the heat will spread evenly around, continuously providing heat for the hot pot.

This chimney is not only the key to heat conduction, but also has a small lid on the top that can be opened and closed to adjust the size of the fire.

When the fire is too fierce, cover the lid slightly to reduce the amount of air entering, and the fire will be weakened.

If you feel the temperature is not high enough, open the lid to let more air in and the fire will instantly burn brighter again.

Lin Panpan smiled and said, "Yes, it's the copper pot in the capital."

This kind of hot pot is called "copper pot hot pot", and its official name is "Jingtai blue copper hot pot". The old Beijing people like to call it "copper pot" affectionately.