My fishing game syncs with reality

"Are you going to do the sashimi or should I do it?" Gu Nan asked An Jun while holding the fish.

"I'll make sashimi. I used to do it a lot in the shop, and I'm very familiar with it." An Jun took the small one without hesitation, "Nan, let me use your meteorite dagger."

He has been coveting this dagger for a long time, mainly because it is easy to use, especially for cutting sashimi.

"Wash it clean and dry it after use." Although Gu Nan treasured this dagger, it was not to the point where no one would use it.

An Jun happily handled the fish with the meteorite dagger, but it was even easier for Gu Nan.

The fish scales are scraped and the belly is opened with scissors. It is indeed a top-quality food. After the belly is cut open, the outer layer of the internal organs is still wrapped with a lot of white fat.

This is still a small Oriental perch. Wouldn’t a larger one be more exaggerated?

You basically don’t need the offal, but the maw of the Oriental seabass is the best, so you have to keep it.

After all, they are from the family Asteridae, and most of the fish in the family Asteridae have top-quality fish maws.

If you like to eat cod liver, you can leave the cod liver behind and it tastes very good when steamed.

Although it is not as good as "Foie Gras of the Sea", the gap is not big.

Boil water in a pot, put two slices of ginger on the fish, wrap it in plastic wrap, and steam it after the water boils.

I glanced at my watch and calculated the time.

For fish maw, boil hot water separately, wait for the water to boil, and then blanch it a little.

Gu Nan saw Anjun filling the fish, so he simply gave him the two already-scalded fish maws to cut, while he helped prepare a dipping sauce.

After the dipping sauce was prepared, he took a piece of sashimi.

Oriental seabass is not a white-fleshed fish. Its flesh is light pink, crystal clear and extremely appetizing.

Gu Nan first got a piece of it with original flavor, without any dipping sauce.

"How is it?" An Jun asked.

"It's very elastic, fresh and sweet, and has a oily aroma. It's amazing." Gu Nan directly praised it.

Basically, there is nothing better than this among the naked ones I eat now, not even the king salmon.

Of course, Blue Fin Gu Nan has never eaten fresh food, so that doesn’t count.

He had eaten it from a Japanese food store, but it had been frozen at low temperature for who knows how long. In terms of taste, he didn't think it was very delicious, and he didn't even know whether it was blue fin or not.

When it comes to fish, they are the most delicious when they are freshly caught. Not to mention this kind of top-quality fish, even aconite with relatively poor meat quality does not have much fishy smell, and the soup is still very fresh.

The focus of seafood lies in the word "fresh", and it is also the word "fresh" that makes it valuable.

Then he dipped it in some soy sauce and found that the taste was more fragrant, and the seasoning further stimulated the taste of the fish itself.

An Jun also tasted a few pieces himself, his eyebrows kept twitching: "Good guy, no wonder that customer had to eat this fish, it's really amazing."

“Originally, I thought what I caught tonight was enough, but now it seems it’s far from enough!”

"Stop beeping and call A Jing in quickly. I'll prepare other things."

After sending An Jun away, Gu Nan continued to make supper.

He ate carelessly at night, thinking that he would be hungry after fishing at night, so he cooked a lot more rice, and there was still half a pot left.

He took out a few eggs, a few sausages, and cabbage, and prepared to make fried rice.

After the ingredients were processed, the alarm clock sounded on his sports watch, telling him that the fish had been steamed.

The steaming time should not be too long, otherwise the fish will become overcooked.

But not too short, lest the fish will be undercooked.

The time depends on the fish, and how many minutes it takes depends purely on the experience of the cook.

Gu Nan's cooking skills are average, but he is good at steamed fish.

He carefully opened the lid of the pot and waited for the heat to dissipate for a while before he dared to take out the plate with a rag.

Anyone who steams things has probably had a painful lesson in this regard. As soon as the water vapor on the surface of the pot is opened and the water vapor on the pot lid is opened, he goes to pick up the plate, only to be burned by the heat.

When Gu Nan steamed the fish for the first time, it was so badly burned that it blistered.

At this time, the eyes of the Oriental Bass have completely turned white, which also indicates that the fish is cooked.

But Gu Nan still stabbed the fish with chopsticks, and was completely relieved when he found that there was no resistance and it penetrated directly.

I feel confident that the fish is cooked, but I still have to give it a try, in case the fish is half-cooked later, and the taste of the fish will change if I reheat it.

Because it was wrapped in plastic wrap, there wasn't much water in the plate. It was just some light yellow soup with oily flowers floating on it.

Before steaming the fish, I used kitchen paper to absorb the moisture from the fish. Therefore, the soup has the taste of the fish itself, and it is very rich. One bite is guaranteed to be so fresh that your soul will ascend to heaven.

There is no need to pour the soup. Put the chopped green onions and shredded carrots, then heat some hot oil and pour it over.

"Zila Zila~"

A rich aroma suddenly filled the kitchen, making the mouth water, and finally poured the steamed fish soy sauce.

"Wow, a fish can be so fragrant." Ye Jing happened to walk into the kitchen and immediately praised it after smelling it.

An Jun was right behind him. Hearing this, he smiled and said, "I don't even care how much a pound of fish is. Is it delicious?"

"Mainly, deep-sea fish have no seasonality. They are basically the same all year round. If you change to seasonal fish, you have to choose a time to eat them."

"Just this one plate will cost at least 1,888 plates in my newly opened store."

Gu Nan was slightly surprised: "You are so conscientious, why can't you even double the price?"

An Jun waved his hand modestly: "We can't make money without conscience."

Gu Nan Ye Jing: "Haha."

Although a few pieces of sashimi were moved, it did not affect the presentation.

The fish had just been steamed, so Gu Nan took a photo and sent it to Moments and two fishing groups to record the good life.

Today, he would never dare to think about it before there were plug-ins. Sometimes he would often think that he was dreaming, and when he woke up, he would go back to before liberation.

Therefore, good days like this must be recorded and shared. Leaving your own footprints in this world is definitely not Versailles.

The crowd was excited again, and many people were asking him what kind of fish it was.

Not much is known about Oriental seabass itself, let alone what it looks like after steaming.

Posting on Moments can be annoying, but it also has its disadvantages: classmates who haven't been in contact for eight hundred years seem to know that he is prosperous, and they all contact him.

Chat for a few words, and then ask to borrow money.

In this world, people who owe money are all uncles. In order not to find uncles for themselves, Gu Nan of course refused them all and blocked and deleted them all annoyingly.

There is no friendship to speak of, even if I have the nerve to ask for a loan.

Fried rice was cooked by Anjun in the end, and he was busy sending messages.

With his stomach full, Gu Nan leaned back on the chair comfortably: "Should I go to bed early tonight or continue fishing?"

An Jun was surprised: "Is this what a fisherman can say? How dare you say you are a fisherman if you don't fish all night?"

"." These two rhetorical questions were very soulful. Gu Nan was silent for a moment and then waved his hand: "Let's go and continue fishing."

The freshness from the Oriental Bass hadn't worn off yet, and neither An Jun nor Ye Jing had any intention of sleeping, so he had no choice but to stay with them until the end.

Back on the deck, the three of them came to their own fishing positions without affecting each other.

Although the fish situation was good before, in fact the proportion of Oriental perch was not very high.