Codex of the Old Gods: I Have a World

Xu Hongyan was freed from the shackles in his heart by Zhao Chuanxin's words, and then he realized that family affection within the rules was not family affection.

He was captured and escaped repeatedly, and he thought a lot during this period.

He understood that his mother's so-called filial piety was a measured filial piety. The mother's love for her son was so heartfelt that she burst into tears, and it was so appropriate in front of relatives and friends.

No one discussed with him whether all this was legal. Before he was kidnapped, his mother kept explaining: "This is all for filial piety."

They must be filial to their elders, and Xu Hongyan must also be filial to their elders. They must be filial as a matter of course. Failure to sacrifice one's life is unfilial.

Let others see this filial piety and let others feel this greatness.

After thinking about this, Xu Hongyan became angry.

After being angry for a long time, he figured out that the problem might not lie with his parents or his grandfather.

Because when they left home, the neighbors looked at their home with a hint of admiration...

Are you crazy, or are all living beings crazy?

……

Zhao Chuanxin carried two fish and came back with Labha.

Before entering, Labha asked Zhao Chuanxin: "Mr. Zhao, my surname is Hu, please give me a Chinese name."

Zhao Chuanxin blurted out without thinking: "Why don't we call him Hu Hansan."

Rabha scratched his head, feeling a little strange.

What's the blame, I can't say.

After entering the door, Hu Da, Hu Er and Xiao Ling'e saw that Labha was still Labha, but Labha was no longer Labha.

Little Ling'e rolled her eyes: "Labuha, what's that bloody mark on your face?"

It was scratched by other children...

Labha did not answer, but said solemnly: "From now on, please call me Hu Hansan."

The whole family was stunned.

What do you mean?

Hu Da frowned: "Nonsense."

Rabha corrected: "Wrong, it's not nonsense, it's Hu Hansan."

Hu Da: "..."

Mudan knew her son best. When she saw that his son was openly refuting his father, how could he look timid and cowardly?

She was a little happy.

This should be the credit of Mr. Zhao.

Hu Er had already slaughtered the sheep and peeled off the skin. Zhao Chuanxin said, "Leave some sheep tail oil for cooking the bottom of the pot later, and let's rinse the fish fillets."

Then, he pressed the still jumping grass carp on the cutting board, took out the kitchen knife Cao Zhengxing bought in Hankou, and tapped the back of the knife on the fish's head, and the fish immediately stopped moving.

Cut a knife at the neck of the fish, chop off the tail, hang it up and bleed it.

Cook another fish.

Remove the first fish, hold the kitchen knife upside down along the fish bone side of the tail cut, and cut back to the head of the fish. He held Zhao Chuanxin down and hit the back of the knife hard, and the grass carp was divided into two parts.

Cutting the meat along the neck of the fish, but leaving the skin attached, Zhao Chuanxin held the fish meat with his thumbs and peeled it back until the skin and flesh were completely separated.

Separate the other half of the fish from the bones and skin in the same way.

Then remove the red meat from the sides, edges and middle of the fish.

He threw the fish skin and red meat to the sheepdog in the yard.

Hu Hansan asked: "Mr. Zhao, why don't you want this meat?"

Zhao Chuanxin said: "This is red meat, and the earthy smell is too strong."

Completely peeling off the fish bones on the inside, Cao Zhengxing's kitchen knife tilted left and right and used the butterfly blade to fly up the meat at a fast speed. The pieces of fish meat were white and delicate, as thin as cicada wings, and finally the upper part was left.

Hu Hansan was amazed, while Hu Da, Hu Er, Xiao Ling'e and Mu Dan couldn't take their eyes off it.

Zhao Chuanxin cut the upper part into strips vertically, making a crunching sound.

It is still very thin, the width is even and uniform, and the speed is very fast.

Hu Hansan was much more cheerful and talked more. He asked, "Mr. Zhao, where does this voice come from?"

Zhao Chuanxin held a cigarette in his mouth and said with a smile: "This is a parasite calling for help."

"..."

In fact, it is the sound of the meat connected to the fish bones being cut. This part cannot be sliced, otherwise the fish bones will get stuck in the throat.

Trojan card, waist flower, double flight...

Everyone was dazzled.

After the two fishes were cut up, they were piled up and arranged on the plate. It happened to be a large plate. It was so beautiful that no one could tell that it was originally a whole fish.

Hu Da said: "When I was in the army, I heard my comrades who had studied say what it means to have fish with ease and ease with ease. This is called ease with fish, right? How can you say that you have fish with ease and ease with ease by killing a cow? Killing cattle is the answer. You're at ease."

Zhao Chuanxin almost blew out his cigarette butt.

Hu Hansan asked: "Mr. Zhao, where did you learn to cut fish?"

"Haha, I learned it from my old cousin from Guangxi. The difference is that they eat raw fish, while I eat cooked fish."

"Mr. Zhao, what is raw fish and what is cooked fish?"

"When fish is eaten raw, it is called fish. When it is cooked, it is called fish."

He looks so awesome, Hu Hansan thought to himself: Guangxi old man is really awesome.

After the fish was done, Zhao Chuanxin scooped up water and cleaned the vegetable mound. Cao Zhengxing pulled and scraped the vegetable knife a few times, and asked Hu Er to present the sheep tail oil.

This time, Zhao Chuanxin took out the elf carving knife. As his wrist rolled, the elf carving knife drew wires and made several wavy strokes.

But when you see the whole piece of sheep tail oil, a quarter of it has been cut into countless thin slices.

Zhao Chuanxin put away the elf carving knife, took out the kitchen knife again, held down the slice and cut it into shreds.

Onions, ginger, garlic, salt, pepper powder, wolfberry, red dates, angelica dahurica, galangal, licorice, bay leaves, star anise... I don't know how many things were mixed by Zhao Chuanxin and put into the pot to stew together.

When the water boils, add shredded sheep tail oil.

The shredded fat is rolled up and slowly melted into the soup base.

The sheep tail oil should have a strong smell, but it didn't have much flavor after being put into the pot.

This made Hu Er, who had been slaughtering and eating sheep all year round, very curious: "Mr. Zhao, what is this pot used for?"

"Shake-boiled mutton, boiled fish. It's getting cold, let's eat something hot." Zhao Chuanxin, who was cutting the mutton, said without raising his head.

Not only were they cut into fresh meat slices, but they were also cut into small pieces for Hu Hansan, Mudan and Xiao Ling'e to put on with iron skewers.

Someone else might not be able to keep up, so Zhao Chuanxin did all the early work of cutting blocks by himself.

After all the meat was cut, and Hu Da, Mudan and Hu Hansan were asked to thread the meat skewers, Zhao Chuanxin took out the charcoal grill and lit the charcoal fire.

We eat in the courtyard, with tables and benches in front and a barbecue grill in the back.

Zhao Chuanxin greeted: "Come, come, I'll teach you how to prepare the sauce..."

Onions, ginger, garlic, soy sauce and small chili peppers, all minced, soy sauce, mustard, vinegar, oil, sugar, white pepper. He likes to use soy oil when eating fish, but Zhao Chuanxin fried onions and sesame seeds and poured it on the soy oil, and the fragrance immediately spread. open.

He said: "This is a dipping sauce for eating fish. I will dip the mutton into another one later."

The members of the Hu family smacked their tongues. They never tire of fine food and meticulous food. This is too exaggerated.

In the past, when sheep were slaughtered, they either boiled and stewed them, or the legs of the lamb were roasted directly on the fire, sprinkled with salt, and sliced ​​into pieces while roasting with a knife. How can there be so much care?

The ordinary mutton that is common on the grassland was made by Zhao Chuanxin and made them drool after seeing it.