If I ask you to set up a stall, why do you always run to deserted places?

"This boundless sea evoked memories of the past."

Li Jianguo spoke expressionlessly.

"I remember running in the sunset; that was my lost youth."

Zhao Hu remained motionless.

"I understand now! I understand!"

Wang Hai spoke calmly.

"Dada dada!"

Su Yun finally couldn't help but laugh out loud.

"I'll do it!"

Wang Hai was about to retort, but before he could even utter a word...

Su Yun took a deep breath and then suddenly lunged forward.

He plunged headfirst into the sea.

Water splashed everywhere.

Wang Hai: ? ? ?

Zhao Hu: ? ? ?

What the heck? What did they see?

What disappeared in a flash?

"Master Su!"

Li Jianguo cried out in terror.

Su Yun parted the seawater with his arms, looking like a dolphin.

They vanished without a trace.

Three fishermen held their fishing rods, watching helplessly as the sea returned to calm.

"He...he went down?" Wang Hai asked blankly.

"Did you go down?" Zhao Hu answered blankly.

"Doesn't Master Su need to take a breath?"

Li Jianguo contemplates life.

Before the words were even finished, a white wave suddenly burst open on the water's surface.

Su Yun's figure emerged from the water.

His right hand held aloft a nearly two-foot-long silver-gray sea fish.

The fish's tail was still thrashing about desperately.

It has a slender body, fine and tight scales, and a slightly bulging belly.

It's obvious at a glance that the meat is quite thick and fatty.

Su Yun walked up and waved the fish in his hand at the three people.

"This one's big enough, perfect for grilling. What else would you like?"

???

All three people opened their mouths wide at the same time.

My jaw almost dropped into the sea.

They looked at the empty fishing rod, then at the lively, wriggling fish in Su Yun's hand.

I was completely stunned.

"Holy crap!"

"...I haven't even reeled in the hook yet," Wang Hai finally managed to say.

"No, Master Su, your speed is ridiculously fast!"

Zhao Hu's voice had changed.

"Was that all within a minute?"

"That's incredibly awesome!"

"Master Su, are you the reincarnation of the Sea King?"

Li Jianguo exclaimed in a daze.

He noticed that Su Yun's face was expressionless when she came out of the water.

It was just like taking a walk in the sea.

Li Jianguo couldn't help but gasp.

"Master Su, your stamina... is amazing!"

And he remembered...

"Didn't you say you weren't very good at swimming before?"

"Is this what you call not very good at it?"

Zhao Hu and Wang Hai both shouted out.

Su Yun threw the fish into the prepared bucket and casually splashed some water on it.

"I wasn't very good at it before, but I've learned it through practice."

Wang Hai and the other two exchanged glances and remained silent for half a second.

What does it mean to be trained?

Can a normal person train to swim to this level?

You call this practice?

They didn't understand, but they were deeply shocked.

Su Yun didn't give them much time to process what was happening before turning around and diving back into the sea.

This time he swam to the right for more than ten meters and stayed submerged for about 40 seconds.

When it appears.

She was already holding three plump scallops, each the size of her palm.

The shell's surface is covered with fine stripes, making it very beautiful and also very fresh.

Before Su Yun could even get ashore, he dove back down again.

As it floated to the surface, it held a handful of lively mantis shrimp in its left hand.

Wang Hai: "..."

He was stunned; they were completely dumbfounded.

I thought Master Su was just joking.

They were very serious!

With one dive, you can grab whatever you want.

This is absolutely outrageous.

Master Su tossed the mantis shrimp and scallops all up to the table.

The mantis shrimp was very energetic, its tail was still twitching violently.

Wang Hai and his two companions quickly rushed over and put it into the bucket.

"Wow, this shrimp is incredibly strong."

Wang Hai looked at them and saw that even the smallest one was about the length of a palm.

1 minute later.

Several large sea urchins were then tossed over.

The shell is covered with dense, sharp spikes.

Wang Hai and the others were drooling just looking at it.

"How...how did Master Su manage to get ashore?"

The three of them looked at each other, but none of them could say a word.

"I've been fishing for 20 years, and this is the first time I've ever seen such a vigorous fishing method!"

Zhao Hu spoke with deep emotion.

"With Master Su's skills, why would he need to run a snack stall? He'd definitely win the fishing competition."

Li Jianguo looked down at the lively fish, scallops, mantis shrimp, and sea urchins in the bucket.

He couldn't utter a single word for a long time.

"Alright, alright, have you had enough of bragging? Hurry up and order. While the food is still fresh, I'll show you what I can do."

Su Yun looked completely calm and collected.

"Yes, yes, I want that grilled fish!"

Wang Hai snapped out of his daze.

"It's the one you just caught; I can tell it'll be delicious grilled!"

"Scallops! Scallops!"

Zhao Hu followed closely behind, "I'll take all three! Steamed with garlic and vermicelli, lots of garlic!"

"Then I'll have a serving of salt and pepper mantis shrimp."

Li Jianguo thought about it.

"As for the sea urchin, make it sashimi for me!"

"Keep it simple, the original flavor is the freshest!"

"OK!"

Su Yun gave an OK sign.

He tied on an apron and carried all the spoils from the bucket onto the worktable.

Then place the fish on the cutting board.

Hold the fish head down with your left hand and hold the knife in your right hand.

Starting from the tail and working towards the head, cleanly scrape off all the scales.

The fish scales crackled and popped, revealing the smooth fish skin underneath.

"Wow, Master Su's knife skills are truly a feast for the eyes!"

The three people gathered around.

The more I look at it, the more amazed I become.

"Absolutely! This fish-killing skill is even better than Gao Qiqiang's!"

Su Yun made a neat incision along the belly of the sea fish.

Then remove the internal organs and rinse them clean.

Run your finger along the inner wall to confirm that there are no remaining inner membranes or black membranes.

After removing the internal organs.

Su Yun then used a knife to make three diagonal cuts on each side of the fish's body.

Each line has a consistent depth and even spacing.

The pinkish-white fish meat underneath was also revealed.

Next.

Su Yun took a small bowl of sea salt, pinched a handful, and evenly rubbed it inside and outside the fish.

Add some black pepper and sprinkle a thin layer on top.

"OK!"

Su Yun purchased another batch of fresh lemons from the mall.

Then I squeezed about half a cup into the glass.

Pour the liquid all over the fish and gently massage it in with your hands.

This allows the salt and lemon juice to seep deep into the fish meat along the cut lines.

It will also make the taste more complex.

The marinating process takes only two or three minutes.

But the fish skin had tightened slightly, and its surface had a glossy sheen.

It looks quite exquisite.

"Wow! Awesome!"

The three of them exclaimed in surprise.

Watching Chef Su cook is a real treat.

at the same time.

Su Yun had already set up the barbecue grill.

Take out the prepared fruitwood charcoal from the treasure chest.

Spread a layer at the bottom and ignite it.

The charcoal fire emitted a faint crackling sound.

Su Yun placed the marinated fish between the grilling racks.

Place it above the charcoal fire and begin to slowly turn it.

The high temperature of the flames quickly caused the fish skin to shrink and tighten, and the edges began to curl up slightly.

It showed a slight yellowish-brown tinge.

As he kept turning the grill.

The fish skin gradually turned a light gold color, eventually developing a glossy sheen.

"Slap! Slap!"

The fish skin began to ooze a clear oil.

Drop by drop, it fell onto the carbon block, making a sizzling sound.

Wisps of white smoke, carrying a burnt aroma, rose into the air.

It forcefully burrowed into the nasal cavities of the three fishermen.

"Good heavens, what's that smell?"

Wang Hai took a deep breath, his expression already beyond control.

"Why do I feel like I'm full just from the smell?"

Zhao Hu's stomach let out a deafening roar.

He quickly covered it.

But the craving on her face was impossible to hide.

"The aroma of this charcoal grill is absolutely amazing! My mouth is watering!"

Li Jianguo didn't say anything, but he had already quietly taken half a step forward.

Su Yun grilled fish.

Meanwhile, heat the steamer.

Clean all the scallops thoroughly and cut the shells off with a knife.

Then remove the clam meat completely and wash away the fine sand with clean water.

"Perfect!"

Su Yun became more and more enthusiastic as he worked.

A layer of soaked vermicelli is placed on the bottom of the shell.

Then put all the clam meat back into the shells, arranging each one neatly.

The garlic sauce had already been prepared beforehand.

Golden minced garlic, coated with oyster sauce, light soy sauce, and various other seasonings.

It is viscous and shiny.

The aroma is so strong it could knock you over.

Su Yun used a small spoon to evenly spread the garlic sauce over each scallop.

Make sure every inch of the clam meat and vermicelli is coated with the sauce.

Next.

Naturally, you just put it in a steamer, cover it, and steam it over high heat.

"......"

As for sea urchins, the preparation method is the simplest.

However, it is also the best test of the freshness of the ingredients.

Su Yun used scissors to cut a round opening along the edge of the sea urchin shell.

They emptied out all the messy internal organs.

"Holy crap! This sea urchin is so fat!"

Wang Hai exclaimed in surprise.

The five plump roe segments of sea urchin are neatly arranged.

Plump and thick.

It trembled precariously, as if it would melt at the slightest touch.

Su Yun then placed the prepared sea urchin on crushed ice and steamed it, adding a few drops of soy sauce.

Squeeze in a little lemon juice, and you're all set.

Finally, there's salt and pepper mantis shrimp.

Once the oil in the pan is heated to about 70% of its maximum temperature, pour the mantis shrimp directly into the boiling oil.

With a sizzle!

The oil in the pan boiled instantly, frying out golden-brown water droplets.

Su Yun quickly stirred it with a slotted spoon.

This ensures that each mantis shrimp is heated evenly.

Continue until the outer shell turns light yellow and the surface becomes slightly bubbly.

Then take them out and drain the oil.

Su Yun's movements were very skilled and efficient.

"Awesome! Awesome!"

Wang Hai only regretted his lack of education.

Otherwise, I'd have to say a few words of praise, no matter how high or low.

Su Yun started a separate business.

Add a little oil to the pan and sauté minced garlic, dried chili flakes, and chopped green onions until fragrant.

Then pour the mantis shrimp back in.

Sprinkle a thick layer of salt and pepper powder on top, then quickly toss and stir-fry.

Let the salt, pepper, and garlic flavor evenly coat the shell of each mantis shrimp.

Finally, sprinkle in the chopped green onions.

The aroma reached its peak instantly.

The entire beach was transformed into a salt and pepper-flavored ocean.

The three dishes were served one after another.

The fish placed in the very center is charcoal-grilled, with its skin golden brown and crispy, and evenly spaced grill marks.

With a gentle poke of the chopsticks, you can hear a crisp cracking sound.

The snow-white and delicate fish flesh was then revealed.

Hot steam carrying juice seeped out from the cracks!

It smells so good it could make your mouth water.

Wang Hai and the other two were completely stunned.

I just can't believe it!

Chef Su's seafood feast is truly amazing!

The garlic scallops are neatly arranged, and the vermicelli, soaked in broth, has become translucent.

The clam meat was very white and tender. Golden garlic sauce was spread on top, garnished with chopped green onions.

Just looking at it makes one's appetite surge.

The salt and pepper mantis shrimp were piled up into a small mountain, with the bright red shrimp shells coated with fine salt and pepper and spicy crumbs.

The fragrance practically hits you right in the head.

The sea urchin sashimi was served separately on plates of crushed ice, its orange-yellow roe glistening and trembling.

Wang Hai couldn't resist any longer and picked up his chopsticks to grab a large piece of grilled fish.

The sound of the fish skin cracking is crisp and pleasant, and the fish meat is eaten the moment it enters the mouth.

Wang Hai felt as if he had been electrocuted.

“!!!!!!”

"This taste..."