At noon the next day, Feng Jiao got busy early.

She took out a big fish head from the space and started to deal with it.

Clean the fish head, start the surgery from the back, slap the back of the knife, divide the fish head into two neatly, and then cut a few cuts on the fish bones. This is for the convenience of taste.

Next, marinate the fish heads with ginger slices, scallion slices and cooking wine for ten minutes.

While pickling the fish head, Fengjiao began to process the spices and ingredients.

She chopped fermented black beans, chopped pepper, garlic and soaked ginger into small pieces, put a pot over low heat, pour in a small amount of tea seed oil, stir-fry the garlic, ginger, chopped pepper and soaked black beans, and then add an appropriate amount of bean paste and oil-consuming to stir-fry to bring out the aroma.

Afterwards, she took out the small lamb chops she had marinated for an hour in advance from the freezer in the space, sprinkled some chopped onion and rosemary on it, and placed it aside and marinated for a while.

At this time, the fish heads were almost marinated.

She picked off the pickled fish heads and removed the onion and ginger, poured out the pickled juice, controlled the water, then heated the pot and poured oil into the pot.

The fish head is very big and it is not convenient to fry, so Feng Jiao used a special cooking method.

She held the fish head with very long chopsticks in one hand and a large fried spoon in the other hand. She heated the pot and poured the hot oil directly on the surface of the fish head. She used the method of frying to cook the fish head meat bit by bit.

The fish head meat processed in this way is burnt on the outside and tender on the inside, and at the same time it has the burnt aroma of fried and the tenderness of the fish meat itself.

The aroma of fried food soon wafted out of the kitchen, attracting the passing Longzu and the demon emperor Hanxing and others to look in the direction of the kitchen frequently.

Feng Jiao is still busy.

She put cooking oil in the wok, heated it over medium heat, heated it to about 180 degrees, put on onions and garlic slices, fry until the surface is golden and then pick it up, and only fry the oil of the golden garlic and onion.

Evenly coat the marinated lamb chops with corn flour, put them in an oil pan, fry until both sides are golden, remove them to control the oil, and place them on a plate for later use.

Seeing this scene, the demon emperor Han Xing couldn't help but say: "It turns out that the dishes prepared by Miss Fengjiao for us at noon today are not just mutton, but also fish heads? Then the dishes for lunch today are quite rich!"

Feng Jiao looked behind her, and while busy, she smiled slightly and replied: "No. What you said is wrong. The fish head and sheep steak are actually the same dish."

"What?! This fish head and sheep steak are actually the same dish?! You should stew the fried fish head and sheep steak together, right?!" The demon emperor Hanxing said in surprise: "Can this still taste delicious?"

"Whether it tastes delicious, you'll know if it's delicious." Feng Jiao smiled.

Feng Jiao said as she put the fried golden fish head, which was temptingly tempting on the outside, put the fried lamb small plate next to the fish head, and stewed them together.

When the sauce soup became thicker, Feng Jiao put the fish head on a plate, took out the small sheep steaks that were fully wrapped in the sauce one by one, placed neatly next to the fish head, and quickly poured the hot and bright red and sticky sauce on the fish head and the small sheep steak evenly. And sprinkled the finely cut green onions on the fish head as an embellishment.
Chapter completed!