What’s happening? The buzz about Dundun had already passed, so how did it suddenly break into the fifteenth spot on the overall leaderboard? He rembered that even after the release of the second half of the behind-the-scenes footage, the topic of Lin Ji’s Food had still been hovering around seventeenth or eighteenth place, a considerable distance from fifteenth. Two days had passed; logically, it should have fallen beyond twentieth rank by now. Yet, unexpectedly, it had surged back into the top fifteen and, in doing so, completed a hidden task.
He took out his phone and glanced at the trending topics list. Sure enough, Lin Ji’s Food was at fifteenth place, and next to it, a "boom" icon indicated its rapidly rising popularity.
Clicking on it, he browsed through the topic’s activity and finally understood what had happened.
Last night, an extra who frequently took on bit parts in Hengdian had creatively reinterpreted Dundun’s video. He portrayed Zeng Xiaoqi and the others at the head of the conference table as film industry professionals like directors, screenwriters, producers, and executive producers.
In the video, these professionals sat in their high chairs, sighing and lanting the declining acting skills of contemporary actors, which, they argued, made filmmaking increasingly challenging.
However, they were completely oblivious to the dedicated performances of so lesser-known actors.
The lesser-known actors could perform all the actions and expressions the directors discussed, but because the directors failed to notice them, Dundun (representing these actors) could only perform a monologue.
In the end, Dundun lay down on the conference table. This symbolized these lesser-known actors resigning themselves to their fate, transitioning to other careers, or sadly withdrawing from the industry altogether.
anwhile, the directors continued to bemoan the lack of good actors.
The satirical undertones were potent.
The Voiceover and subtitles perfectly matched Dundun’s performance.
Consequently, it sparked a trendous response as soon as it was released.
Many video creators began to produce their own reinterpretations of Dundun’s video, expressing the sorrow of talent being overlooked.
And just like that, Dundun’s video went viral once again.
As a result, Lin Ji’s Food also experienced a resurgence in popularity, shooting up to fifteenth place on the overall topic leaderboard.
After seeing this, Lin Xu glanced at Zhu Yong, who was busy in the kitchen. He had initially planned to ask Zhu Yong to cook Lotus Root Stewed with Pork Ribs so everyone could try sothing new.
But now, it seed there was no need to wait for Zhu Yong.
He could easily make it himself.
Around four in the afternoon, Lin Xu went downstairs, caught several Carp from the aquarium, and began to prepare Dry Burning Fish.
The dish Dry Burning Fish, it is said, was either created by the famous painter Zhang Daqian or was the accidental invention of a chef. Legend has it this chef, engrossed in watching a card ga, forgot about the fish simring in the pot, allowing the broth to cook down completely.
Regardless, it’s a dish with an uncomplicated preparation thod, yet its flavor is extraordinarily delicious.
He tapped the Carp’s head with a kitchen knife, then made an incision near the tail to bleed it, followed by scraping off the Fish Scales.
For a fish weighing around two jin, the Fish Scales aren’t very large, so I won’t bother keeping them this ti.
Fish Scales are present not only on the body but also on the fish’s belly, where they are even harder. To avoid affecting the texture, I need to scrape and wash them thoroughly from head to tail.
After scraping, he gutted the Carp.
He removed all the internal organs, but kept the Fish Roe, Fish Bladder, and fish oil aside to make a dish of fish offal later.
Once the innards were cleared, he washed away the black mbrane lining the abdominal cavity, removed the gills and fish teeth. Finally, he trimd the Fish Tail into a standard "V" shape. This cut, known as a "swallowtail," symbolizes spreading one’s wings and soaring after enjoying the al.
With that step done, the cleaning of the Carp was finished.
He rinsed the Carp’s body again, then patted the surface and abdominal cavity completely dry with paper towels before starting to score it.
There are various ways to score a Carp.
There are many ways, such as the straight score, willow leaf score, peony score, and so on.
Today’s Dry Burning Fish requires a cross-score.
He laid the fish flat on the cutting board. Then, in the thickest part of its back, along the spine, he made incisions at a 45-degree angle, using the tip of the knife to cut down to the bone before stopping.
He repeated this every few centiters.
For Dry Burning Fish, the scores must be deep, reaching the bone. This allows the flavors to penetrate the fish at more thoroughly, making it even more delicious.
He scored it from head to tail, then changed the angle and scored it again, creating a crisscross pattern.
After scoring both sides, he placed the fish in a basin and rubbed a layer of salt all over it. He then crushed so Scallion and Ginger and rubbed it thoroughly over the fish and inside its cavity. Finally, he stuffed the remaining Scallion and Ginger into the cavity to marinate.
This step is to give the fish a foundational flavor, enhancing the deliciousness of the Carp.
Next, he covered the basin and let the fish marinate for ten minutes.
While the fish was marinating, he prepared all the other necessary ingredients.
He cut so fattier pork belly into pieces the size of pogranate seeds, prepared Ginger and Garlic Mince, mashed Doubanjiang into a paste, washed and chopped the Bean Sprouts, and diced bamboo shoots, Pickled Peppers, and Scallion segnts, along with other seasonings.
Traditionally, salt is not added when making Dry Burning Fish; its saltiness cos primarily from the Doubanjiang and Bean Sprouts.
The so-called "Bean Sprouts" (Yacai) are a type of green vegetable pickled with salt, similar to items like preserved snow cabbage, icai, or radish tops. They are an indispensable pickled vegetable in the Sichuan and Chongqing regions, available year-round.
Classic Sichuan delicacies like Yibin "Burning Noodles," and Salted Roast Pork (a dish with a taste and texture rivaling Pickled Pork), all rely on the addition of these Bean Sprouts.
With all preparations complete, the fish was also perfectly marinated.
Ti to start cooking.
Lin Xu removed all the Scallion and Ginger from the fish. He then heated a generous amount of oil in the wok.
When the oil was about 70 to 80 percent hot, he carefully placed the Carp into it.
Once the Carp was in the wok, he didn’t move it. Frying it in high-temperature oil ensured the surface would quickly crisp up without the skin breaking.
Conversely, if he moved the fish too soon after placing it in the wok, it would definitely stick.
After frying for a while, he gently shook the wok. When the fish slid easily with the movent, it indicated that the bottom was fried crisp and it was ti to flip it.
Once both sides were nicely fried, he removed the fish and set it aside to drain excess oil.
He placed the wok back on the stove and added a ladleful of cooking oil. When the oil was hot, he added the diced pork belly and stir-fried it over low heat, rendering out its fat and releasing its aroma.
Next, he added the Doubanjiang, stir-frying until it was fragrant and its Red Oil was released.
When that was almost ready, he added the Ginger and Garlic Mince, diced Pickled Peppers, and chopped Bean Sprouts, continuing to stir-fry, creating a flavorful base for the fish.
Once all the aromas had mingled, he stirred in a small spoonful of ground pepper, then poured in Light Soy Sauce and Dark Soy Sauce to give the simring sauce a rich base color.
He increased the heat to bring the sauce to a vigorous boil, then carefully placed the fried fish into the wok. He poured in enough Pork Bone Broth to subrge about half the fish and began the braising process.
As it cooked, he continuously spooned the simring sauce from the wok over the exposed part of the fish, ensuring the flavors fully penetrated the at.
"Wow, it slls so good!"
"Exactly! I can’t believe we can sll the Dry Burning Fish all the way out here at the kitchen door. It’s making my mouth water!"
"I’m definitely having extra later. Whoever tries to fight for it, may their cup size shrink!"
"..."
At the doorway, Zeng Xiaoqi and the others, enticed by the aroma wafting from the kitchen, had completely forgotten about the dried fish snacks they were holding. They were worried they wouldn’t have enough room for the Dry Burning Fish later.
While browsing nearby real estate listings on their phones, they suddenly spotted a top-floor duplex apartnt listed for urgent sale.
"Hey, this place looks pretty good..."
Just after I published the bonus Chapter last night, I discovered that the group admin, ’ng Chi Hao,’ had generously gifted another 50,000 Book Coins, becoming the book’s top patron! Thank you so much for the reward; an additional bonus Chapter ( 1) is on its way. This Chapter is 5,300 words. Brothers, I’m calling for Monthly Tickets! If we surpass 1,000, I’ll continue with more bonus Chapters!
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