Chapter 10: Loach and Taro (Part 2)

  "If the loach can be kept for one night, there's no need to add ginger and sesame oil. After one night, the loach will have spat out all the mud in its belly by itself. Just change the water a few times in between so that the loach doesn't eat back the mud it spits out." Wang Kuang saw that Wang Shifu understood, so he continued to say: "This dish is called Muddy Loach and Taro, mainly made with loach and taro as the two main ingredients. The other seasonings are simple, just garlic, ginger, wine, soy sauce, scallions, oil, and salt. You can also add some other seasonings according to your taste." While talking to Wang Shifu, Wang Kuang saw a jar of black bean paste in a corner by the stove, guessing it was fermented bean paste. Although he didn't see any soy sauce, he figured that having bean paste would do. He also happily spotted a package of peppercorns. Without chili peppers, these peppercorns could barely substitute for them. Muddy Loach and Taro is supposed to make you sweat all over, and the pungency of the peppercorns can also bring out a sweat.

  Feeling that the time had arrived, Wang Kuang scooped up the cooked taro from the pot and put it in a basin of cold water to peel off the skin, setting it aside for later use. At this point, the fire on the stove had started to burn, but it was not yet fierce, and the heat was just right.

  Took a clay pot, scooped up the loach and put it in, threw in the smashed garlic head and chopped ginger, also threw in over ten peppercorns, poured in half a bowl of wine, covered the lid, and simmered on the stove.

  Using a clay pot is because the clay pot heats up slowly after being put on the stove, so the loaches inside won't jump around wildly. Secondly, due to the slow heating, the loaches will absorb the wine and get rid of their fishy smell and become more flavorful. Wang Kuang explained this to Master Wang, who listened attentively and nodded repeatedly.

  After steaming for a while, the loaches were dead. Wang Kuang lifted the lid again and added a spoonful of bean paste, then poured in oil and scallions, stirring everything together before covering it up to steam some more. By this time, the aroma was starting to waft out. When he lifted the lid again, the soup made with wine, bean paste, and oil had almost reduced by half. He stirred it once more until all the loaches were curled into an arc shape, some of them even splitting open at the belly. Only then did he pour in a ladle of warm water and cover the lid again. This was something that didn't need to be said - if cold water had been added, the ceramic pot would have cracked, and Master Wang understood this as well.

  After the soup was opened, Wang Kuang held the peeled yam in one hand and a knife in the other, cutting it into four pieces on his palm and putting them into the ceramic pot. From then on, it was simple. After simmering for another half an hour, he took out a few bay leaves, ignited them over the fire, and threw them into the pot to simmer for a while. This dish was done. If there were cucumbers, that would be great. The fragrance of cucumbers mixed with yams, bay leaves, and loaches would be absolutely delicious. It seems that I should pay attention to collecting ingredients in the future. If possible, I will ask people to find out about some ingredients that have been passed down from Western Regions or overseas, especially chili peppers. Many dishes are much less flavorful without chili peppers.

  The loach soup was finally ready, and it was already time for dinner. In the Tang Dynasty, ordinary people usually had two meals a day, and since there were no entertainment activities at night, they went to bed early. Therefore, dinner was also earlier than in later generations. At this time, guests who were staying at the inn were eating in front of the hall, but because Wang Shifu was obsessed with cooking Wang Kuang's dish, he forgot to cook the dishes ordered by the guests. The guests in front of the hall were gradually becoming dissatisfied. Sun Er and Li Daban were accompanying them with smiles and apologizing while busy attending to new guests. Sun Zhanggui saw this situation and couldn't help but get angry. Although the chef's position was superior, even the master didn't dare to scold him easily. So Sun Er and Li Daban didn't dare to urge Wang Shifu either. But now Sun Zhanggui had to come and see what was going on.

  Not yet in the kitchen, just lift up the grass curtain in front of and behind the hall, a strange fragrance has already pierced into the nostrils. The curtain was lifted, and the fragrance also floated to the front of the hall. Those shouting food guests with sensitive noses couldn't help but stop their mouths, constantly sniffing: "What smell? So fragrant?" Those who reacted slowly heard him shout, and also smelled the fragrance. For a moment, the originally noisy front hall suddenly became eerily quiet. Taking advantage of this opportunity, Li Dabao also hurriedly ran to the kitchen to see if the dishes were cooked, and also "coincidentally" took a look at what Wang Dalang had just made, so fragrant.

  When he saw the shopkeeper coming in, Wang Shifu suddenly remembered that there were still several dishes waiting to be served at the front desk. He smiled and apologized to the shopkeeper for his mistake. After all, he was originally just a kitchen helper, and only took over as the head chef after the previous one left due to lack of manpower. His status was naturally not comparable, so he didn't dare to act like the previous head chef who would often flatter and fawn on the shopkeeper.

  Sun the shopkeeper had already forgotten his purpose for entering the kitchen and ignored Wang, striding forward with a rare agility of three steps and two strides to run to the source of the fragrance, a ceramic pot: "What's this? What's this?"

  Wang Kuang didn't say a word, but he had noticed Sun Zhanggui's slight dissatisfaction earlier. He took a bowl and scooped some loach paste from the ceramic jar, handing it to Sun Zhanggui: "Master Sun, try some."

  At a glance, he saw the loach in the bowl, and Sun Zhanggui was still somewhat skeptical: "Is this a loach?"

  "Hmm, this is a catfish taro, unfortunately lacking the main seasoning ingredients, can't bring out a better flavor." Wang Kuang still had some regrets.

  Without heeding the scalding of his tongue, he gulped down three or two mouthfuls of soup and ate some loach and taro. Sun Zhanggui's eyes shone brightly: "Good, good, good! Li Dabao, hurry up and call the master to come over." In his eyes, strings of glittering copper coins were flying in from all directions into the Fuli Inn.

  Li Dabao ran out, and Sun Zhanggui took a deep breath. He couldn't help but feel that he had never tasted such delicious food in his decades as the boss. Especially since it was made with loach, which no one normally eats. He turned around and repeatedly praised Wang Kuang, "You truly have great skills, truly great skills!" After thinking for a moment, he called over Zhu Si Niangzi, took out another large bowl, poured in half of the loach paste, and had her serve it to the customers who were just complaining, giving each person a small bowl. This was partly to make amends and partly to spread the word about this dish. From now on, this dish would be the signature dish of the restaurant. Upon learning that Wang Shifu had witnessed the entire process, Sun Zhanggui immediately decided to raise his salary and told him to keep the recipe secret and not spread it around.

  Seeing Sun Zhuaigui handle things this way, Wang Kuang also secretly admired him. After all, he was a veteran shopkeeper of several decades and still handled matters decisively.

  When Sun Ming heard the news, he was overjoyed after tasting the loach taro and repeatedly praised it. He was proud of himself for discovering Wang Kuang's talent and decided that from then on, Wang Shifu would be in charge of cooking the loach taro. He instructed Sun Guan to tell the fish suppliers to bring more loaches at the same price as the fish, and also told them not to interfere with Wang Kuang's work in the store. With this dish, Fuli Inn was sure to thrive, and who knows, maybe one day they could even open a restaurant.

  Upon learning that with one more seasoning, the flavor of the loach would be even better, he carefully inquired about the appearance of Wang's chili pepper and heard that it might be found in the Lingnan region. He then instructed Li Daban, who was usually quick-witted: "After closing up shop, take some money from the account and set off early tomorrow to search for this thing in Lingnan. If you can't find it, don't come back. If you do find it, I'll give you a raise."

  Li Dabao was also delighted, thinking that if he had found this thing called chili pepper himself, the inn's business would flourish in the future, and he would have his own merits. With Dongjia's usual generous temperament, his future wife's dowry was now secured. He hastily responded with a "yes".

  After instructing everything, Sun Mingqian called Sun Zhanggui over again and asked him to move all the things out of the storage room in Wang Kuang's courtyard and turn it into a small kitchen. All the necessary utensils for the kitchen were prepared. Then he told Wang Kuang: "In the future, if you want to cook something to eat, just do it in that small kitchen. On the one hand, it won't spread rumors, and on the other hand, it will be convenient for you to cook whatever you want in the future. Don't worry, I'll come to bother you often."

  Seeing Sun Mingqian's arrangement, Wang Kuang also felt a little grateful. This was the best way to do it, as it could keep secrets and protect himself. Although he didn't have any thoughts of treasuring his own skills, at present, he was young and had no foundation, so he still needed to be low-key. Moreover, with the small kitchen, it would be convenient for him to do whatever he wanted in the future. So, taking this opportunity, he asked Sun Mingqian to help find a large flat stone, and from then on, they could eat in the courtyard, which was also convenient.

  Inside, they were still discussing, but outside the hall had already turned upside down. Those who had eaten the loach soup were shouting that it was not enough, and were begging Zhu Si Niang to give them more, one small bowl per person was not enough, at least a table should have come up with a basin. Zhu Si Niang couldn't resist, after dividing the basin, she quickly ran away, leaving Sun Zhanggui and Sun Er Li to deal with it.

  "Shopkeeper, don't be stingy, however many dishes we have is how much we'll pay, not a penny less!" A customer shouted loudly, sparking a chorus of agreement.

  "I apologize to everyone, it's really gone. I guarantee that there will be some the day after tomorrow." The fish can only be handed over to the farmers who brought the fish the next day, and at the earliest, it can only be available the next evening, so Sun Zhanggui also dare not say that there will be some the next day.

  Wang Juan didn't care about these things, and since she couldn't stir the pot herself, she stood beside Wang Shifu and directed him as he stir-fried a plate of bok choy. She took a tray, added two bowls of rice, and also brought over a bowl of loach with taro to eat dinner in her own courtyard with Wang Rong.