Chapter 67: Cinnamon Pork Belly Soup

“Alright, let’s stop this digression and get back to our topic. Our first dish today will be boiled fish. The main ingredients are, three or four pounds of grass carp, ginger, garlic, and chilies, the rest of the vegetables you can choose according to your preference.”

While Su Yayan added a reminder. “Because the taste of the chilies is pungent, it could be overpowering for some of you if it’s your first time smelling it, so you can choose to switch off the scent simulator.”

Su Yayan was talking and cutting off the head and tail of the three to four pounds grass carp at the same time, then she filleted the fish.

The knife skill that was unlocked earlier was finally able to be put to use at this moment, she sliced the fish fillet evenly into slices at their ideal thickness. Then she added cooking wine to marinate the fish slices.

The off-cuts of the fish and fishtail were fried and set aside, then it was time to fry the chilies.

The moment when the chilies were poured into the wok, a pungent smell spread out and filled the livestream.

Although Su Yayan had reminded them about it, many were choked by the pungent smell, and some of them who were unable to adapt to the smell started to sneeze continuously.

[Oh my God, what is this? Why does it smell pungent, I can’t stop sneezing now.]

[Sneezing+1, but at first I can’t stand it, but it smells tasty after getting used to it, am I malfunctioning?]

[Pungent? I think it’s fine, it does smell good. I’m looking forward to the end product if only there’s a lucky draw at the end (¯﹃¯)]

Su Yayan took a glimpse of the screen when she was frying the chilies, although most of the viewers were choked, they did not reject the smell.

Living in an era where people took nutrient fluids as common food, even though there were many different flavors of nutrient fluids available, most of them tasted mild and gentle. There were rarely any nutrient fluids that tasted hardcore, if there were any, it would be a regional sub-cuisine.

Other than those who were curious, not many were willing to give it a try.

This was the main reason why Wen Jingping went viral in the livestream’s food section, according to the description in the original work, she owned a secret recipe book inherited from her family.

In this era, anyone who owned a recipe book would have opened a fancy restaurant or became a private chef and cook for those wealthy families.

Just like Aunt Li, it was merely because she inherited some cooking skills, she was able to become the Su’s family private chef.

Only a few of them would do livestreaming like Wen Jingping, and just because of this, Wen Jingping was able to gain so much popularity over a short period, becoming the number one hottest female host in the food section.

However, she might not be anymore after today.

She added seasonings such as chilies, onions, ginger, and garlic and stir-fried them. Then, she added in the fish head, tail, and off-cuts of the fish, and different kinds of seasonings. After stir-frying it, she added some water and the soybean sprouts that were coddled earlier, and some of Su Yayan’s favorite vegetables and sliced fish covered the lid and let it simmer.

In the meantime, Su Yayan prepared another stew quickly.

“Today, we’ll be preparing cinnamon pork belly soup, other than pork belly and lean pork, we’ll need ginger, barley, and cinnamon. I believe you’re familiar with the ingredients, but let me introduce barley and cinnamon to everyone here.”

“Barley is a type of Chinese herbal medicine, it strengthens the spleen and nourishes the lungs and it helps in getting rid of the body humidity. They’re soft and edible after being stewed. As for cinnamon, it removes coldness, relieves pain, replenishes and strengthens the yang energy. It’s suitable for men and women, men can take it to strengthen the yang energy, while it helps in relieving menstrual pain for women.”