The big feast in the countryside starts with the pig slaughtering meal

Lin Dong climbed onto the truck and cut off a large piece of mutton, beef, pork belly, etc. Each piece of meat weighed at least two kilograms.

Including Lin Da Kui's wife, Aunt Caiyun, there were ten people in total.

Ten people, most of whom were young and strong, eating such a small amount of barbecue and grilled fish, it was not a big deal to finish it!

Lin Dong asked Lin Jiang to go to the town to buy two flat basins used for grilled fish, which would be convenient for grilling fish.

By the way, buy a box of charcoal, as well as celery, bean sprouts, soybeans, peanuts, peanut oil and other side dishes, which would be used for grilling fish.

Because it was unrealistic to stir-fry ingredients at the last minute, he also asked him to buy a bag of hot pot ingredients, which was not available in Lin Dong's house.

As for the expenses, Lin Dong said he would reimburse him afterwards.

Naturally, Lin Jiang went to do it happily.

Lin Dong began to get busy in the kitchen.

The knife flashed, and the chopping sound was extremely crisp.

In his hands, beef, mutton, pork belly, were quickly cut into long strips or suitable small pieces.

Different meats were marinated separately, and dark soy sauce, light soy sauce, oyster sauce, onion, ginger slices, cumin, and a small amount of cooking oil were added.

Stir well, and the three different meats have shown different colors, which makes people immediately have the urge to grill them.

Lin Dong put the three small pots of meat in the refrigerator for refrigeration. This process takes about one to two hours.

When the time is up, just take it out and thread it on the skewers.

As for salt, the marinade actually has a strong taste. If you add salt, the taste will be strong when grilling. Just sprinkle some salt when grilling, and the taste will definitely be very solid.

After doing all this, Lin Dong began to deal with the grass carp.

The kitchen knife rewarded by the system scraped the grass carp, and the scales of the two grass carps were cleanly removed from head to tail, and the fish line was removed at the same time, which can effectively remove the fishy smell.

The belly does not need to be opened wide, just make a small cut and remove the internal organs.

Then Lin Dong put the grass carp under the tap to clean the blood.

Then he used his small hands to grab a handful of salt and spread it evenly on the grass carp, giving it a full body massage.

This can effectively remove the mucus on the grass carp!

After this step, Lin Dong put the two grass carps under the tap to clean them.

Then he shook his palm and the two grass carps were placed neatly on the chopping board.

Use a kitchen knife to trim the fish tail and try to cut it as short as possible.

Lin Dong held the grass carp with his left hand and cut the back, and the blade gently cut along the spine. The grass carp's back stretched out naturally, which was enough to show the sharpness of the blade and the smoothness of the knife. The grass carp's back was broken, but the belly, tail and head of the fish were actually connected.

So this is still a whole connected fish.

Remove all the teeth in the fish head with your hands.

This thing is actually very fishy and must be removed. Rinse it with clean water again, and try not to leave blood on the fish meat!

Lin Dong picked up the two grass carps and let them lie flat on the chopping board.

Cut the fish body into two different shapes and cut a few times gently.

The cuts don't need to be too deep, so that it is easy to taste and not easy to rot!

Throw the two grass carps into two large basins and sprinkle a few spoonfuls of salt on their wounds.

You can use more salt, because you will need to put some base ingredients to prevent the salt from being diluted!

Sprinkle pepper, add green onions, ginger, garlic, and a little beer, and squeeze the juice with your hands to remove the fishy smell and increase the fragrance. Then use the juice to evenly apply it on the fish and give them a full body massage.

After that, marinate for about 20 minutes.

At this time, Lin Jiang just bought all the things that Lin Dong asked from the town and put them in the kitchen.

Taking advantage of this gap, Lin Dong began to process the ingredients.

Soak the soybeans and peanuts in hot water for a while, process them a little, and then fry them.

Cut the celery into small pieces and put them on the plate!

Then cut a lovely onion into thin strips and put them all on the plate as the base.

Tofu skin, enoki mushrooms, bean sprouts, cucumbers, etc. are also quickly processed. Then there are ginger, onion, garlic, dried chili peppers, hot pot base, bean paste, dry pot sauce, peppercorns and cumin seeds!

Rinse the dried chili peppers in water slightly, mainly to remove dust, so that they are not easy to burn when fried! (To read exciting novels, go to Faloo Novel Network!)

Rinse the enoki mushrooms and tofu skins with boiling water. It is best to squeeze them when serving to control the water, so as not to leave too much water and affect the taste of the dish!

After these are done, put them in two basins respectively as the base, and lay out the dishes.

"It looks like the fish is almost done now, so it's time to fry it!"

Lin Dong wiped the fish dry with a napkin so it wouldn't stick to the pan.

Turn on the fire, put a little oil in the pan, and heat it up.[]

At the same time, use oil to moisten the entire surface of the pan. When the temperature in the pan increases, add another tablespoon of oil, then add slices of ginger and sauté until fragrant!

Add the grass carp with both sides facing down.

Don't disturb it at this time!

Wait until it is fried until it is set, then pinch the handle of the pan and gently shake the pan to heat the fish evenly!

At this moment, a large processed grass carp is swaying in the pan, as if it is swimming happily in the oil pan!

Fry the back of the grass carp until golden brown, and suddenly flip the pan when it is not prepared.

The fish body jumps up in the air and turns over directly. Continue to shake it slowly and fry the inside of the fish body until it is 70% to 80% cooked!

Pour it directly into a plate to cover the previous ingredients!

Then continue to do this with another grass carp

"Well, that's about it. Now it's time to stir-fry the ingredients."

Lin Dong heated another pot, put in a large spoonful of oil, raised the oil temperature, and first put in the Sichuan peppercorns and Sichuan peppercorns to fry until they change color slightly, then put in the dried chilies, green onions

, ginger, and garlic to fry until fragrant! Add in cumin seeds, bean paste, hot pot base, and hot pot sauce, and fry again!

At this time, the strong aroma burst out instantly, and Lin Dong almost coughed from the choking.

This order must not be changed, otherwise the taste will be very different.

Add another spoonful of soy sauce and a can of beer, stir-fry for a few dozen seconds, pour in enough water, add salt and sugar, a little chicken essence to enhance the flavor, and a handful of pepper.

Bring to a boil over high heat to allow the flavor to spread thoroughly and be fragrant.

This soup is It's done!

Lin Dong smiled lightly, poured the soup into the fish plate, and finally sprinkled the previously fried peanuts, soybeans and other things on it!

Finally put on the green hat, it's almost done.

The spicy and fragrant grilled fish is about 80% done.

Put the two plates of fish aside first.

More than an hour has passed.

Lin Dong put the marinated meats, and Lin Jiang and others who were processing various meats outside were busy. It was a busy scene, it was really lively!

At this time, Zhang Wenjing came in to help skewer the meat.

It didn't take long for the two of them to skewer a large basin full of meats.

Lin Dong prepared pepper, chili powder and other things for barbecue, set up the barbecue grill, and shouted to the people in the living room outside

"It’s time to prepare for dinner!"

"Let's do it together."