Cultivation of Immortals Begins with Drilling Wood To Make Fire

  Chapter 367 [Fried big head fish]

   Just like the monsters who set off this catastrophe, it is not impossible for them to succeed.

   It's just that the situation in the world has changed more than half of this catastrophe. At present, it seems that the enemy's chances of winning are not great.

  According to the clues collected so far, the enemy's conspiracy should be to disturb the world, let human beings attack each other within themselves, deplete the luck of the human race, and use this to trade off the other, in an attempt to usurp the protagonist status of the human race in the world.

   Now that the rebel army has gained momentum, the human race has established itself in an invincible position.

  Besides, due to some mistakes, the enemy failed to attract enough friends. The Achilles heel of insufficient manpower has been highlighted and known to many people.

   This is their chance of defeat.

  In other words, the enemy tried their best to set off a catastrophe, but their momentum has become unsustainable.

  The result of the catastrophe has become somewhat clear, but the process involved still requires all participants to work hard to find a way to resolve this change as soon as possible and restore peace to the world. After all, things are man-made, and there is nothing in the world that is absolutely fixed, and we still cannot relax our vigilance.

Having said that, although Fang Chang was deeply involved in the catastrophe and played a very crucial role in the process of the enemy's decline, but because of his erratic whereabouts and fierce actions that did not leave any survivors, he has nothing to do with everyone in this catastrophe. The involvement of both parties is not deep, and because of the fair handling, there is not much cause and effect left.

   Moreover, even if he left some karma, he never owed others.

  It was because Fang Chang deeply believed in the words that he received when he and Sang Ziping met for the first time when they parted ways to talk about Taoism, "I would rather the world bear me than teach me to bear only one person". Moreover, this method is not difficult, and it is in line with the natural way he practiced, so he never forgets to practice this supreme method of reducing cause and effect.

  As for Fang Chang's cultivation base, he has already achieved quite a lot after deepening day and night.

   Even in the past few years, Fang Chang has given back a lot of aura and ideas to the world.

  Because it is difficult to accurately describe the realm of practice, in his own thinking, he has already sat down to "jump out of the human world and not enter the five elements".

  In addition, his Yangshou is not recorded by the city **** like Master Liang's book, because a practitioner has no longer belonged to the jurisdiction of the gods since he entered the practice. With the deepening of cultivation, Yangshou is also constantly changing, although there is still an end, but in the end this matter is only determined by the nature of heaven and earth.

  ………

   "Shopkeeper, what to eat here?"

  Fang Chang walked into a small restaurant by the roadside and asked.

  After he left the market where Li Chenghuang was, he took a boat and went south along the waterway. After leaving the dense water network area, I took another official road, and after a short walk, I arrived here.

  It was noon when the sun was shining brightly, Fang Chang looked around,

  The land here has turned red due to the high iron content. After pedestrians and vehicles pass by and run over, the raised dust is blown by the wind, which is exactly the scene of "red dust rolling". However, this kind of soil is very suitable for the growth of tea trees, and many hillsides here have been turned into tea gardens.

  The only problem is that when it rains here, there are many more lightning strikes than in Jiangnan Central Plains and other places.

  Hearing Fang Chang's question, the shopkeeper who was busy inside immediately realized that there was another customer coming, so he wiped his hands on the apron, and quickly greeted him:

"Guests, please! The store has freshly slaughtered mutton, excellent bacon and sausages, a few fresh fish, various seasonal vegetables, taro, winter bamboo shoots, yams, fungus, lotus root, garlic sprouts, and others brought from the north. If you want fried vegetables and stewed vegetables, you can eat whatever you want with rice; if you want pickled vegetables with rice, you can eat whatever you want for three pennies.”

  Fang Chang nodded, found a table and sat down, and said:

   "Cook one fish, just use the method you are good at, and steam the bacon and sausage on two plates, and add rice."

"Then how about making a deep-fried big head fish? This is very easy to catch, and the meat is tender and delicious, and the price is not expensive. There are two more than two catties in the net pocket in the store. Then steam four taels of bacon and sausages, half of each How about making a plate?"

  The shop owner saw that the business was coming, so he asked happily. The accent here is different from the place where he first entered Jiangnan.

   Fang Chang naturally has no objection, he has always been easy-going.

   "Okay!" The shopkeeper responded, then took the wet towel next to him, wiped his hands again, and started to work, ordering his son to kill fish and wash vegetables, and let his wife add firewood.

  The aroma soon wafted from the small shop.

  The store chose a faster cooking method, and it only took half an hour to cook the fish and steam the meat.

   This is a roadside village shop, and no one is hired. The shop owner asked his son to wash the pots and stoves, and brought the dishes to the long square table by himself, and filled them with rice.

   It’s just that the rice bowl here is very small. Fang Chang estimated that this rice bowl can only hold one-third of the rice bowls commonly used in the Central Plains.

  Fang Chang stretched out his chopsticks and tasted it. Sure enough, the fish was tender and delicious, and very fat.

   Moreover, the slightly browned fish meat is dotted with some finely chopped green garlic leaves, which not only tastes delicious, but also looks very eye-catching.

  Hearing Fang Chang's praise, the shopkeeper who was standing aside to wipe his hands said cheerfully:

   "It's good that the guests like this dish. This fried big head fish is a must in our place. The steps are simple and delicious, but without enough experience, the taste after cooking is also average."

"This dish is most authentic with tea oil. Heat up the wok with less oil, clean the freshest big-headed fish, smear it and wrap it with thin gravy, fry it with seasoning, add warm water and simmer for a while. When it comes out of the pot, half-inch-long green onion leaves are added inside, and the finishing touch is the chopped garlic sprouts sprinkled on it when it comes out of the pot, which enhances the flavor and looks nice.”

  Fang Chang ate a few more pieces of bacon and sausages. The flavors of these two were different from those he made on the cliff and those he ate in the Central Plains and Shu, and they had the characteristics of this place. It is estimated that in addition to the different techniques and production processes, it is also related to the climate here.

  I just heard the shopkeeper next to me sigh:

"But having said that, in fact, **** is essential for making fish." He told his own experience, not sure if it is correct: "Even if there is no oil or salt, **** is necessary for fish. Without oil There is no salt, no sauce, no various seasonings, it is just the difference between whether it is delicious or not, but whether there is **** is the key to whether it can be eaten after cooking."

  On the table not far away, a person with a local accent suddenly laughed and said:

   "That's right. I'll talk to my wife when I get back. Maybe he knows the secret of your Chef Zhao, so that cooking can be even more delicious."

  The owner turned around and said very familiarly:

   "This is not a secret, it's just so many years of experience. As long as you cook less and let your family practice more, it's not difficult. Who makes you always look like a mouse meeting a cat!"

  (end of this chapter)