The delicacies of the heavens begin with obtaining gem meat.

Chapter 94 Fried Sea Snake Meat Patties, Grilled Bladefish

Seeing the numerous bladed fish floating ashore, Jiang Yan immediately jumped into the water and began to scoop them up.

Just as Jiang Yan was busy, five fishmen suddenly surfaced, holding gleaming steel forks in their hands, staring fiercely at Jiang Yan.

Jiang Yan glanced at the five fish-men that had appeared. They had human bodies and fish tails, with bluish-gray skin and sharp teeth.

It's obvious that these five fishmen were attracted by the large number of bladefish floating on the surface of the water.

Bladefish are the main food source for fishmen, but they are fast and have sharp pectoral fins, so fishmen usually need to work in groups of three to five to catch a few.

With such large bladderfish floating on the surface, it's practically a free meal for them, so naturally they won't let it go easily.

Now they want to drive him away so they can seize these readily available bladefish!

Of course, this was probably because the five fishmen sensed the danger emanating from him, which is why they didn't attack him directly but only wanted to drive him away.

"You actually want to steal my prey?"

Jiang Yan's face instantly darkened, and his cold gaze swept over the five fishmen.

However, since they were in the water, catching five fishmen would be quite troublesome.

More importantly, Jiang Yan had no appetite for fishmen.

Jiang Yan suddenly unleashed his aura, and a terrifying pressure enveloped the five fishmen.

The five fishmen froze on the spot, a deep-seated fear instantly engulfing their entire bodies.

The ferocity in his eyes vanished, leaving only a deep sense of fear.

At this moment, the five fishmen felt that they were facing a monster far more powerful than Kraken, the overlord of this lake.

Once Jiang Yan's aura weakened slightly, the five fishmen fled frantically into the distance, fearing that if they were even a step too slow, they would lose their lives.

Seeing the fishman flee in a sorry state, Jiang Yan snorted coldly and withdrew his aura.

After driving away the fishmen who were eyeing his prey, Jiang Yan quickly collected all the remaining bladefish.

They then returned to the building where the giant sea serpent's body was kept.

Jiang Yan patted his stomach, knowing it was time to prepare dinner.

However, in addition to sea serpent, the ingredients also include bladefish.

Jiang Yan took out several fresh bladefish, scraped off the scales along the grain of the scales, then cut open the belly and removed the dark red parts—

The internal organs and black membrane.

After rinsing with clean water, mix together cooking wine, pepper, and the juice of carnivorous plant fruits, and apply the mixture evenly to the bladefish. Then let it marinate.

While the bladefish was marinating, Jiang Yan turned around to prepare another main ingredient—the sea snake meat.

Snake meat is reddish in color, plump and firm, with a rich texture.

Cut off a large piece of snake meat and mince it into a fine paste.

Peel the tentacles of the ivy tentacle monster, cut them into even small cubes, and add them to the minced meat.

Next, add the snake tail egg liquid and pour in the water that has been soaked with minced scallions, ginger, and peppercorns.

Then, insert chopsticks into the minced meat and stir vigorously clockwise with even and continuous force to fully blend the various ingredients.

After the filling is mixed evenly, slowly sift in an appropriate amount of flour and continue mixing until the filling can be formed into a ball but is still soft. Then take an appropriate amount of filling and place it in your palm, gently press and shape it, and you will soon make a meat patty with a thickness of exactly 1.5 centimeters.

Make meat patties from the remaining filling in the same way.

Pour clear olive oil into the pan and wait for it to heat up to 70% of its maximum temperature. Fine ripples appear on the surface of the oil. Jiang Yan holds the meat patty and gently places it into the pan. With a sizzling sound, the hot oil coats the meat patty, and the aroma suddenly bursts forth.

Once one side is golden brown and crispy, carefully flip it over with long chopsticks so that the other side is also heated evenly.

The aroma of the fat intertwines with the savory flavor of the snake meat, tantalizing the taste buds.

Once both sides have turned an enticing golden brown and the crust is crispy and firm, Jiang Yan scoops the meat pie out to drain the oil. The drained meat pie sits on the plate, steaming slightly.

Finally, drizzle with a spoonful of red sauce made from the fruit of a carnivorous plant.

The sauce slowly flows along the grain of the meat patty, soaking the surface and enhancing the flavor of the fried sea snake meat patty.

At this point, the marinating of the bladefish was also complete.

Pour a little olive oil into a frying pan. When the oil is about 70% hot, Jiang Yan holds the bladder fish with one hand and gently dips the tail into the oil. Once the tail is set and sticking up, slowly place the whole fish into the pan.

As the hot oil comes into contact with the fish, it sizzles and makes a pleasant sound. The fish skin gradually tightens and becomes shiny with oil.

Fry one side until golden brown and crispy, then gently flip it with a spatula to ensure the other side is also fully heated, ensuring the fish is cooked through while maintaining the crispness of the outer skin.

The pan-fried bream is served on a plate, its body intact, golden in color, and exuding a mouthwatering aroma.

Leave a little oil in the pan, add scallions, ginger, and garlic and sauté until fragrant. Add dried chili pepper pieces and a spoonful of fermented bean paste, and stir-fry over low heat.

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As the chili oil gradually seeps out, a fragrant and spicy aroma fills the air, penetrating the nasal cavity.

At this point, add a small amount of boiling water. The water and chili oil blend together, creating an enticing bright red color. Then, add an appropriate amount of white sugar to neutralize the spiciness, and drizzle in light soy sauce to enhance the flavor. The soup bubbles and simmers, and the aroma becomes increasingly rich.

Return the pan-fried flounder to the pot, ensuring the broth covers the fish, and simmer over low heat for three minutes.

At this moment, the spicy and sweet broth slowly seeps into the fish, echoing the flavor of the previous marinating, creating an even richer and more complex flavor profile.

Before taking it out of the pan, sprinkle on some fresh chopped green onions and minced garlic, then scoop up a spoonful of the piping hot oil used to fry the sea snake meat patties and pour it over the green onions, ginger, and garlic with a "whoosh," instantly releasing an intensely fresh and fragrant aroma that makes your mouth water.

Finally, garnish the bladder with a sprig of bright green cilantro for an even more vibrant color combination.

The oven-free version of grilled shad is now complete.

Place the fried sea serpent meat patties on a platform with the grilled shad.

Jiang Yan sat down, picked up his chopsticks, and first took out a fried sea snake meat patty.

With one bite, a crunching sound fills the mouth with the aroma of oil, followed by the rich and delicious flavor of the sea snake meat, which is delicate, juicy, and completely free of any fishy or gamey smell.

The crispy outer layer contrasts sharply with the tender inner layer.

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The addition of snake tail eggs gives the meat filling a smoother texture, with the aroma of eggs and meat intertwined.

The tentacles of the Ivy Tentacle Monster add a touch of sweetness, cleverly balancing the richness of the meat and egg, making the overall flavor refreshing, delicious, and layered with a lingering aftertaste.

After tasting the fried sea snake meat pie, Jiang Yan reached for the grilled shad with his chopsticks.

Pick up a piece of fish; the outer skin is still crispy, but the inside is soft and juicy, and it falls off the bone with a gentle touch.

The fresh sweetness of the fish spreads instantly in the mouth, pure and rich, perfectly blending with the spicy and sweet broth, spicy but not dry, fresh but not greasy.

The flavors of the spices during marinating and the taste of the sauce after stewing combine to create a multi-layered flavor in every bite, providing an ultimate taste experience from the tip of the tongue to the throat, making it irresistible.

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