Food: Senior year internship, you take over the university cafeteria

Chapter 51 It's so delicious!

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The massive flow of information was instantly imprinted in Wang Sheng's mind.

Selecting fish, scoring it, marinating, frying to shape, stir-frying diced meat and aromatics, stir-frying fermented bean paste and pickled peppers, seasoning and reducing the sauce —

The precise timing and unique techniques in every step are like instincts honed through countless trials, deeply ingrained in our very being.

"Thanks, senior! That's so kind of you! YYDS!"

The boy fishing was so excited that his face was flushed, and he rolled up his sleeves, ready to help out.

Brother Liu also came over, his eyes lingering on the large carp: "Wow! Braised carp? That's a real Sichuan dish! Brother Wang, your cooking skills are all-encompassing! I'll go keep an eye on things up front, just call if you need anything!"

He quickly slipped away, leaving Wang Sheng with the space.

Wang Sheng calmly instructed: "Rinse with clean water and scrape off the black membrane from the fish's belly. Prepare the scallions, ginger, and garlic; cut the scallions into sections and the ginger and garlic into slices after crushing them. Also, cut some pork belly into small cubes, about the size of a mahjong tile."

"Okay!"

The male angler transformed into a diligent apprentice, handling the fish with ease. Under Wang Sheng's guidance, he skillfully cleaned the carp thoroughly.

Wang Sheng took the kitchen knife.

With a slight flick of the wrist, a flash of light appeared, and with a few soft "swish swish swish" sounds, the peony-shaped knife, deep enough to reach the fish bone and evenly spaced, had precisely bloomed on both sides of the fish's body.

The movements are clean and efficient, with a unique rhythm. Salt and cooking wine are rubbed all over the fish, inside and out, and the fish is vigorously massaged with fingers to allow the flavors to penetrate deep into the flesh. Marinate for ten minutes.

Pour plenty of oil into the pan.

Wang Sheng paid close attention to the subtle rise in oil temperature.

The oil is at the perfect temperature when it's calm, with wisps of smoke rising, and small, dense bubbles appear when chopsticks are dipped into it.

He lifted the fish by the tail, dried it, and slid it steadily into the boiling oil along the edge of the pot!

"Sizzle—!"

The hot oil instantly coats the fish!

Wang Sheng held long chopsticks, steady as a rock, precisely controlling the fish.

The carp transforms rapidly in the golden oil, its skin tightening and turning from white to yellow, releasing a fragrant aroma. A few minutes later, the entire fish is golden brown, its skin slightly puffed up, its posture as proud as a golden-armored general. It is then scooped out, drained of oil, and placed on a large plate.

The fishing boy watched with bated breath. The timing was perfect – one second too long and it would burn; one second too short and it would become soggy! It was incredible skill!

"Change the wok!"

Wang Sheng issued the order.

Heat a clean wok until hot, then pour in an appropriate amount of fried fish oil (the essence of Sichuan cuisine, one oil with a hundred flavors).

Heat the oil to medium-high heat, then add diced pork belly with alternating layers of fat and lean meat and stir-fry over medium heat. As the fat renders and the oil seeps out, the lean meat curls up and becomes fragrant, releasing a rich, fatty aroma.

"Add the ingredients!" Wang Sheng reached out. Ginger slices, garlic slices, and scallion segments instantly flew into the pot and tumbled around.

The spicy aroma is released by the hot oil, blending seamlessly with the meaty fragrance and creamy texture. And then comes the main attraction—two large spoonfuls of glossy, oily Pixian chili bean paste!

The spatula flies, the aroma of the sauce explodes, crushes and stirs, forcing out the rich red oil, and the spicy fragrance hits you right in the head!

Add the chopped pickled red peppers to the pot. The unique, tangy, and fermented aroma bursts forth, colliding with the rich flavor of the fermented bean paste to create even more complex layers of flavor. The aroma of fat, the savory sauce, the spicy notes, the tangy and spicy fragrance—a symphony of flavors!

Pour the cooking wine along the edge of the pot.

"Sizzle!" The aroma of alcohol rose, followed by the pouring of boiling water, which barely submerged most of the fish. The broth instantly boiled, turning into an enticing red hue.

Salt, sugar, and most importantly, a spoonful of aged vinegar are added in sequence! The aroma of vinegar rises in the heat, mingling with the spiciness, outlining the soul of "fish-fragrant" flavor!

"Fire the fish!"

Wang Sheng gently lifted the spatula, and the golden-armored general slid into the boiling red soup. The soup simmered again. He turned the heat to medium, maintaining a gentle simmer.

Time flows by with patience and skill. Wang Sheng holds a spatula, occasionally swirling the pot to evenly pour the bright red broth over the fish.

The pot simmered gently, releasing a rich, tangy, spicy, and savory aroma that rose with the steam. The broth visibly thickened and turned a glossy red as it simmered over a low flame, with oil bubbling up on the surface.

The fishing boy was already captivated by the aroma, eagerly waiting by the pot, swallowing his saliva again and again, every second a mix of torment and ecstasy.

He never imagined that cooking fish could be so captivating!

Wang Sheng focused his mind and sensed the subtle changes in the viscosity of the soup.

The bubbles grow larger and thicker, leaving only a glossy red oil coating the rich sauce around the edge of the pan—the perfect moment of "oil visible, soup not!" Turn the heat to the lowest setting. One hand on the spatula, the other on the fish plate, waist and hips in perfect harmony, a sudden, powerful flick of the wrist—a beautiful, sweeping flip!

Whoosh—!

The golden-red carp, as if reborn from the ashes, traced a perfect arc in the air before landing steadily on the plate! Head held high and tail raised, it was full of spirit! At the bottom of the pot, only a bright red, thick, and glistening sauce and oil remained.

With a flick of his wrist, Wang Sheng unleashed a torrent of rich sauce—a blend of diced meat, pickled peppers, scallions, ginger, and garlic—from the pot, cascading down like a magnificent robe over the golden fish! The glistening sauce flowed freely, the diced meat glistening with oil, the pickled peppers vibrant red, and the sheen of the sauce illuminated the entire room! The aroma exploded the moment the sauce was poured, engulfing everything in its path!

"It's done!" Wang Sheng breathed a sigh of relief.

The whole fish lies on the plate, tightly coated with a bright red sauce, glistening with oil and no excess broth.

The fish skin absorbs the essence of the sauce, becoming crispy yet slightly chewy; the inside is snow-white and tender, locking in the original flavor of the lake fish. The diced pork belly is fragrant and crispy, while the pickled peppers are bright red and eye-catching, their spiciness subtly embedded in the rich sauce. The air is filled with a powerful symphony of aromas: the savory and salty flavor of fermented broad bean paste dominates, the sour and spicy pickled peppers add a lively touch, the slightly sour aged vinegar holds a subtle secret, the sweetness of white sugar provides a delicate balance, and the aroma of pork fat and the sweetness of the fish form a robust foundation.

Sour, sweet, salty, savory, and spicy flavors blend together in a distinct yet harmonious way, making your mouth water and whetting your appetite!

"Gulp!" The fishing boy stared at the artwork on the plate, listening to the rumbling in his stomach. He could no longer contain himself and almost pounced on the counter: "Senior! Can I eat it yet?!" His eyes were a hundred times more eager than when he was waiting for a fish to bite.

"While it's hot," Wang Sheng said, handing over chopsticks and taking a pair for himself. He also wanted to sample the delicacies of Mirror Moon Lake enhanced by the system's divine skill.

The young man fishing couldn't wait, his chopsticks aimed straight for the plump belly of the fish. He parted the glistening red sauce and juicy chunks of meat, picking up a trembling, snow-white piece of fish. The sauce, like silk threads, swirled and drew enticing arcs.

He didn't care that it was hot and swallowed it in one gulp.

"Ugh—!"

A satisfied whimper burst from the bottom of his throat! His eyes widened like saucers!

Crispy! Tender! Fresh! Spicy! Fragrant! Delicious! The fried fish skin, soaked in the sauce, develops a unique chewy and crispy texture, perfectly blending with the rich sauce.

The fish belly meat melts in your mouth, as delicate as fat. The juices locked in by the high temperature burst between your teeth, carrying the unique sweetness and firmness of wild carp, without any fishy smell!

The natural freshness of the fish is amplified by the complex flavors, as if it were a concentrated essence of a lake!

The spiciness of the fermented bean paste and pickled peppers builds up layer by layer, starting with a mild spiciness from the savory sauce, culminating in a sour and spicy kick from the pickled peppers, and ending with a warm, lingering sensation in the throat. It's a thoroughly satisfying and exhilarating spiciness!

The aroma of diced meat, the spiciness of scallions and ginger, the fragrance of fermented broad bean paste, and the fermented aroma of pickled peppers—a hundred flavors explode and blend together, transforming into a powerful and mellow torrent that rushes straight to your head!

The salty and savory base highlights the original flavor of the fish; a subtle sweetness (thanks to the sugar and diced meat) cleverly balances the spiciness and saltiness; the slightly sour taste of aged vinegar is the finishing touch, instantly brightening everything up, making the overall flavor three-dimensional and fresh, refreshing and thirst-quenching!

He forgot what to say, and despite the scalding heat, devoutly devoured the fish on the plate, piece after piece.

The spiciness flushed her cheeks, and beads of sweat trickled down her forehead, yet she couldn't stop eating, her eyes filled with pure reverence for the ultimate deliciousness.