The delicacies of the heavens begin with obtaining gem meat.

Chapter 198 White Sauce Pufferfish Whale

Having used up all the Pokémon Cubes that restore stamina, Jiang Yan temporarily stopped what he was doing.

Picking up the white healing cube beside me, I started quickly searching my mind for suitable ingredients.

Recovering from injuries is different from recovering physical strength; what's needed are ingredients that gently nourish the body and promote the repair of damaged tissues.

The only suitable ingredient he had was pufferfish.

After thinking for a moment, Jiang Yan took out a pufferfish whale, placed it on the cutting board, and prepared to make a white sauce pufferfish whale dish.

With the Melk cleaver in his hand, he made an extremely fine cut along the fish's belly—and soon the poison sac hidden deep inside the fish was revealed.

After removing the venom sac, Jiang Yan carefully peeled off the skin of the pufferfish whale.

Golden pufferfish skin lay out on the counter, glistening with a lustrous sheen.

The processed pufferfish meat and pufferfish skin were placed separately. Jiang Yan then took a soup pot and poured spring water into it.

The fire was lit, and the spring water in the pot began to heat up.

Two scallions, grown by the duck, were brought out. The white parts of the scallions were thick and plump, with a unique sweet and spicy aroma.

I cut the white part of the scallion into sections, and then sliced ​​a few pieces of volcanic ginger that I found in the Wuzhi Volcano. This ginger grows in the crevices of volcanic rock and has a rich and mellow aroma, spicy yet mild.

Once the spring water in the pot had boiled completely, Jiang Yan added all the scallion segments and ginger slices into the boiling water, and the bubbling water quickly took on the aroma of scallions and ginger.

Next, the sliced ​​pufferfish skin is blanched in boiling water.

As the boiling water churned, the pufferfish skin curled up slightly, its color returning to its snow-white, and impurities and excess oil on the surface were gradually forced out.

Three minutes later, Jiang Yan quickly scooped out the pufferfish skin with a slotted spoon and placed it into the prepared ice water.

When the scalding hot skin of a pufferfish whale comes into contact with ice water, it instantly contracts.

The processed pufferfish skin is soaked in ice water and set aside for later use.

Jiang Yan switched to a different frying pan and began preparing to fry the fish.

First, two kinds of oil were poured into the pot. One was extra virgin olive oil from Oliva, which was golden and clear, with the unique fresh aroma of olives and a refreshing and non-greasy taste.

Another type is lard made by slowly rendering the fat from the lard of a boar with a large nose. It is milky white, smooth, and has a rich and mellow aroma.

The refreshing quality of olive oil can neutralize the heaviness of lard; while the richness of lard can compensate for the lack of aroma in olive oil.

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When the two are mixed together in the right proportions, the sweetness of the pufferfish whale is brought out to the maximum extent, and the aroma of the oil becomes rich and layered.

Add cold oil to the pan and heat it slowly over low heat. When the oil mixture in the pan starts to bubble and the oil temperature reaches 60% of its maximum heat, sprinkle in a little salt from Saltstone Treasure.

Sprinkling salt into the hot oil beforehand can prevent the fish from sticking to the pan when it's added, and it also allows the salt's umami flavor to infuse into the oil beforehand, so that it can evenly penetrate the fish during the frying process.

Salt grains fall into hot oil, making a soft popping sound, and the salty and savory aroma mixes with the fragrance of the oil.

Then Jiang Yan picked up the prepared pufferfish and whale meat and put it into the boiling hot frying pan.

"Sizzle—!!"

A clear, pleasant sizzle rang out as the moisture on the surface of the fish met the boiling oil, causing it to bubble and sizzle. Fine oil bubbles danced wildly in the pot.

At the same time, an intensely sweet and fresh seafood aroma, mixed with the rich aroma of oil, burst forth from the pan. Compared to the aroma of the sea creature meat that had been pan-fried before, it had a more delicate sweetness and a stronger penetrating power.

Jiang Yan gripped the pan handle, controlling the heat as he fried the pufferfish and whale meat, his eyes fixed intently on the pan.

Watching the side of the fish that was in contact with the bottom of the pan slowly turn from a glossy white to an enticing light golden yellow, I deftly turned my wrist and flipped the fish over to continue frying the other side.

Once both sides are golden brown and slightly charred, the aroma of the fish will be fully released. Push the fried fish to the side of the pan, and use the remaining oil in the pan to add the remaining scallion segments and ginger slices.

The hot oil collides with the scallions and ginger, bursting forth with a rich and mellow aroma of scallions and ginger, which blends perfectly with the sweetness of the pufferfish and the aroma of the oil, making the aroma more complex and layered.

Once the scallion segments turn slightly golden brown, bring out the preheated premium broth and slowly pour it into the pot along the side.

The scalding broth collided with the hot oil and the fried fish, making a "whoosh" sound, and then it boiled violently, with bubbling bubbles constantly rolling around.

An even richer, more mellow aroma burst forth like a tidal wave.

Take out the white healing Pokémon cube and drop it into the boiling broth. The white cube melts quickly upon contact with the hot broth, dissolving completely in the broth within seconds.

First, turn the heat to high and keep the broth in the pot boiling vigorously for five minutes.

Under the heat of the high flame, the broth in the pot boiled more and more violently, its milky white color deepened, and its aroma became more and more overpowering.

After five minutes, immediately turn the heat to the lowest setting, cover the pot, and start simmering.

The war continued, but Jiang Yan paid no attention to what the people on the battlefield were thinking.

The roar of artillery and the deafening shouts of battle outside were nothing more than insignificant background noise to him.

Jiang Yan had focused all his attention on the broth and fish in the pot, listening to the bubbling sound of the stewing and smelling the increasingly rich aroma, while controlling the stewing time.

After simmering for fifteen minutes, Jiang Yan reached out and lifted the lid of the pot.

"call"

A burst of incredibly sweet, white steam billowed from the pot, carrying with it an intensely rich aroma.

The broth in the pot, after simmering, turned into a thick white color like milk, with a thin layer of oil floating on the surface.

The pufferfish and whale meat became plump and glistening, gently undulating in the milky white broth. Just looking at it made one's mouth water.

The pufferfish skin, which had been soaked in ice water, was taken out, drained, and placed into the boiling soup pot.

When the pufferfish skin comes into contact with the boiling, milky-white broth, it immediately curls up slightly. Gently press it with a spoon to completely submerge the pufferfish skin in the broth, and continue to simmer over low heat.

Pufferfish skin is rich in collagen. When simmered slowly, this collagen gradually infuses into the broth, making the already thick and white broth even thicker and smoother, and enhancing the taste.

Meanwhile, the pufferfish skin absorbs the delicious broth during slow cooking, becoming soft, chewy, and bouncy.

After simmering for another ten minutes, Jiang Yan lifted the lid.

Jiang Yan vaguely saw a flash of white light.

Moreover, this time, the aroma that burst forth was several times richer and more mellow than before.

The heat enveloped the entire countertop, and the broth in the pot had turned into a thick, smooth consistency, like melted agar. When the pot was gently shaken, the broth would slowly flow down the sides.

The pufferfish skin, soaked in the broth, becomes translucent with a lustrous sheen, appearing and disappearing in the milky white broth. With a gentle touch, you can feel its soft and tender texture.

Turn off the heat, take the green part of the scallion duck, chop it into scallions, and sprinkle it evenly over the milky white broth.

The vibrant green scallions falling onto the thick, white broth created a striking color contrast that was so beautiful it was hard to look away.

The white-juice pufferfish whale is officially complete.

The exquisite fragrance wafted through the smoke of battle, the roar of artillery, and the clashing crowds, reaching every corner of the battlefield and forcefully penetrating the nostrils of everyone present.

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The marines and pirates, who were fighting to the death, would occasionally pause in their movements because of this aroma.

You should know that they had been preparing for battle since morning, and both the Navy and the Whitebeard Pirates were preparing for the fight.

Now, after fighting for so long, their physical strength is greatly depleted.

As a result, the aroma of food kept wafting over during the battle, and at first, I could tolerate the smell when they were frying manta ray sea king meat.

However, the aroma of the white-sauce pufferfish whale was even more overpowering. Under this aroma, everyone's mouth watered uncontrollably, and their stomachs involuntarily made a "gurgling" protest.

The naval soldier holding the gun, who was aiming at the charging pirates, suddenly trembled because of the fragrance, and the bullet went wide.

The Whitebeard Pirates crew member, covered in blood, clutched his wounded arm, panting heavily. He had been sweating profusely from the pain, but the delicious aroma made him forget the agony.

The roar of artillery fire and the explosions of clashing weapons seemed to be drowned out by the aroma.

More and more people turned their attention to the figure who was cooking.

Jiang Yan was somewhat slow to realize the outcome, but he was still in a very good mood.

After all, this is enough to prove that the food he makes is very delicious.