Apart from those rare seafoods, how much of the remaining catches can everyone eat even if they eat as much as they want
Things like lobsters and hairy crabs are very expensive inland, but on the seaside, especially on fishing boats, they are not worth mentioning at all.
Soon, Xiang Yang took Xu Fang and boarded the icebreaker in a rubber boat.
Because there were more things on the icebreaker than on the fishing boat, the deck looked even more messy than Xiang Yang's deck, just like a battlefield.
"Brother Yang, you're here." Wu Shiwen and He Mingde had already arrived at the icebreaker before Xiang Yang. Seeing Xiang Yang on board, Wu Shiwen hurriedly came forward to greet Xiang Yang.
Xiang Yang smiled and called out, "Wu Shiwen, uncle."
"Old He, how much damage did your ship suffer?" Xu Fangze asked as soon as he got on board.
After hearing this, Wu Shiwen waved his hand and said, "Hey, Master Xu, please don't mention this. It makes me upset."
He Mingde also sighed, "A lot of things on the deck were damaged and blown away by the storm, plus the loss of some fish, at least hundreds of thousands of dollars were lost. If it weren't for the large number of Antarctic krill caught before, this trip to Antarctica would have been almost in vain."
"It's almost the same. No one is hurt. This is the best news." Xiang Yang said with a smile.
Wu Shiwen and He Mingde both nodded, "Yes, that's right, the person is fine, which is the best good news."
Strong winds of that magnitude are simply natural disasters.
In the face of natural disasters, human power is very small.
It is very lucky to survive a natural disaster and only lose some money.
At this time, Gao Chuang's voice came from the side, "Haha, Xiang Yang, you are here, come here quickly, I will cook for you today, you come and help me, I will make you a dish that can only be eaten at a state banquet."
Xiang Yang immediately broke out in a sweat when he heard this, "Mr. Gao, there's no need to be so polite."
"This is not a courtesy, it's a celebration." Gao Chuang said with a smile.
"Come here and help me kill these eels."
"Eel?" Xiang Yang originally thought that Gao Chuang was dealing with some extremely rare seafood.
As a result, when Xiang Yang walked over to take a look in confusion, he saw a large water tank more than one meter high next to Gao Chuang, and the water tank was full of eels.
"With so many eels, Mr. Gao, the dish you are going to make could be Zilong taking off his robe?" Xiang Yang asked.
Zilong Tuopao is a Hunan specialty dish with eel as the main ingredient, and belongs to the Hunan cuisine.
It is said that this dish requires extremely high cooking and knife skills to make. After it is cooked, the dish is bright in color, with white, green, brown and purple complementing each other. It is salty, fragrant and fresh, smooth and tasty. The eel shreds are tender, spicy and smooth.
"You actually knew that Zilong took off his robe?" Gao Chuang asked in surprise.
Xiang Yang nodded. "Eel is a very common ingredient. The famous Hunan eel dish Zilong Tuopao is very famous. Although I haven't eaten it, I have heard of it."
When it comes to eels, people in the north may not be very familiar with them.
But in the south, there are many places that are particularly good at cooking eels.
For example, the spicy eel paste in Suzhou cuisine, the eel noodles and crispy eel in Zhejiang cuisine are all famous eel dishes both at home and abroad.
In fact, in the south, not only the Jiangsu and Zhejiang areas are good at eating eels, but the people of Hunan are also very skilled in the skills of cooking eels.
According to the Hunan cuisine that Xiang Yang knew, there are dishes made with eels, such as fried eel shreds, braised eel in brown sauce, steamed eel, fried eel slices, braised eel segments, braised eel floss, and eel hotpot.
Of course, these are home cooked dishes.
What really made eels legendary in Hunan cuisine is the very famous “Zilong taking off his robe”.
In fact, when Xiang Yang heard the name of this dish for the first time, he thought the name was very strange after thinking about it.
Later, Xiang Yang found out through research that this dish actually has a history.
According to legend, Zhao Yun, a famous general in the Three Kingdoms period, whose courtesy name was Zilong, was a general under Liu Bei of the Shu Kingdom.
In a battle between Cao's army and Liu's army, due to the huge disparity in strength between the two sides, Liu's army could not withstand Cao's attack. In order to preserve his strength, Liu Bei had to fight and retreat under the cover of his generals.
At that time, Zhao Zilong was responsible for protecting Liu Bei's two wives and Crown Prince Adou during their retreat.
Because there were too many pursuers along the way, it was difficult for Zhao Yun to escape unscathed.
Therefore, Liu Bei's two wives could only ask Zhao Zilong to take A Dou away first, while they thought of other ways.
Zhao Yun had no choice but to lead Liu Chan to fight all the way in order to preserve the Liu family's bloodline, and finally met up with Liu Bei.
When Zhao Yun saw Liu Bei, he took off his blood-stained battle robe one by one.
Although Zhao Yun himself was seriously injured, Liu Chan, who was wrapped in Zhao Yun's arms, was sleeping soundly and safe.
It is said that among those present at the time was a cook who was born in Hunan Province.
The chef admired Zhao Yun so much that to express his admiration, he created a dish himself and named it "Zilong Taking Off His Robe".
Later, this dish became more and more popular, and has been passed down to this day, becoming a truly world-famous dish.
Let’s not talk about whether the story is true or false.
In short, because of such a touching story, this dish has been highly praised in all dynasties.
It is said that Li Zongren during the Republic of China period praised the dish "Zilong Takes Off His Robe" highly when he ate it.
Of course, the main reason why this dish is so famous is that many celebrities and poets like it.
As for the real appearance of this dish, it is actually to cut a knife on the cooked eel and remove the eel skin.
Then, blanch the eel meat in boiling water, remove the bones, and cut the eel meat into thin strips.
Finally, use a mixture of egg white, flour and salt to mix the batter evenly onto the eel shreds.
Fry the eel shreds in a pan, then stir-fry with green pepper, magnolia slices, and mushrooms. Add perilla leaves, cooking wine, MSG, yellow vinegar, etc. and serve.
"Yes, Zilong taking off his robe is indeed a famous dish, but the dish I want to make today is not Zilong taking off his robe, but Zilong." Gao Chuang said with a smile.
"What?" Xiang Yang was surprised. "Boss Gao, this is too wasteful. Even if sea eels are far less valuable than freshwater eels, to make a dragon, it would be a sky-high price, right?"
Zilong is an upgraded version of Zilong taking off his robe.
If Zilong Taking Off His Robe is a famous dish that has been highly praised in all dynasties, then Zilong is the synonym of extravagance and luxury.
Xiang Yang has never been a wasteful person, so he said in a deep voice: "Boss Gao, I heard that it takes a hundred eels to make a small plate of dragon."
The so-called Zilong is actually eel blood.
After killing the eel, simmer it over low heat to allow the eel's blood to coagulate inside its body and become a whole eel.
After the eel blood coagulates, use a small knife to cut the eel open. Then take out the whole eel blood from the eel body, pour special soup on it, and cook it like pig blood.