In order to prevent the fragrance from drifting out, Su Wen closed the kitchen door and blocked the gap with the rags in the house. This was a little safer.
The rest of the carp was left to be braised.
As the weather turned hot, there were more and more vegetables that could be eaten in the private field. Su Wen was not a picky person, so she picked a lot of edamame, chilies, and cilantro. Su Qing moved a small stool to the yard and sat down to help peel the edamame.
Su Wen began to use the dough-kneading technique. She mixed the corn flour with the white flour that she had just bought this afternoon into a soft dough. Then, she took out the pan and boiled some oil. She added ginger and star-horn chilies and stir-fried them together until they were fragrant. Then, she put the prepared carp into the flour and rolled it around, then put it in the pot and fried it with hot oil until both sides were golden.
