Chapter 101: Making Fish

This ancient dog, the breed is relatively simple, basically all are local dogs, that is, Chinese pastoral dogs.

Although the appearance of the native dog is not as cute as some foreign dogs in the 21st century, the native dog has basically a high IQ, is more human, and is loyal to its owner.

If you keep one, you can not only be a playmate for Doudou, but also a doorkeeper.

Zhao Yuner remembered that Aunt Liu said a few days ago that her old bitch had given birth to several cubs. The cub is also a month old and is worrying about giving it away.

After all, food in ancient times was relatively precious, and a family could only have one dog at most, and if they raised a few more, they would not be able to survive at all.

Zhao Yuner smiled and said to Doudou, "Doudou, mother, go to Grandma Liu to get a puppy for you, okay?"

When Doudou heard this, his originally lost face suddenly recovered.

"Mother, really?"

"If Doudou likes it, mother will get one back!"

"Doudou likes it!" Doudou said crisply.

"Okay, after we've eaten lunch, Mommy will go to Nanny Liu's place and grab one for you, okay?"

"Uh-huh!"

Looking at the smile on Doudou's little face, Zhao Yuner's mouth also showed a faint smile.

"Mother is going to cook!"

"it is good!"

Zhao Yuner put the prepared fish aside, and started to serve the dishes first. Braised and steamed are easier, but it takes some effort to make fish fillets.

Zhao Yuner came in pieces, fortunately, her knife skills have been practiced for so many years, and they are not bad. She basically cleaned the fishbone, so that Doudou doesn't have to be too careful when eating it.

As for the braised fish and steamed sea bass, Zhao Yuner had to pick out the fish maw when she was eating it later, and only after picking out the thorns from the fish would she dare to eat it for Doudou.

Otherwise, it will be stuck. In this era, I don't know if there is any way to get the fishbone out of the throat.

Several bullfrogs were also skinned by Zhao Yuner, cleaned up, and placed in pots.

Wait until the fish fillet is ready, put some flour and pinch it, and then start preparing to cook.

The bullfrog is simple to make, and it does not require too many raw materials to cook the delicious taste.

Then I made the braised fish, poured the oil into the oil pan, and after it was hot, it started to fry. When both sides were golden, I added water, put in the ginger and garlic, and simmered with soy sauce, cooking wine and salt. The strong fragrance wafted away.

Country people are basically reluctant to put oil in cooking, just add some salt and braise fish. This kind of practice is really rare in the countryside.

A braised fish only took ten minutes. While the rice was cooking in the other pot, a steaming rack was made and the sea bass was steamed on it.

The last thing Zhao Yuner made was the fish fillets. After adding some oil and half a pot of water to boil, she put the fish fillets into the pot. Add a few slices of ginger and cover the pot.

The fish fillets are very thin and easy to cook. They are cooked in a few minutes. When they are out of the pot, the fish soup has become milky white. It smells very fragrant and looks very appetizing.

Before the pot came out, Zhao Yuner grabbed a handful of chopped green onion and sprinkled it in. The aroma of the green onion blended together, making it smell better.

Looking at the dishes she made, Zhao Yuner felt a sense of accomplishment.

This is not to say in ancient times, even in the 21st century, it is definitely very rich.

"Doudou, Tianfu, ready to eat!"