Fluorescent herb-stewed ginseng fish is, in a way, just a variation of ginseng fish soup.
Fluorescent herbs are hard to find, so Lu Qing did not include them in the recipe for the ginseng fish soup for the time being, using “wild green ying” as a substitute instead.
As regular viewers of the livestream know, wild green ying has a spicy, pungent, and withered texture; chewing it is like chewing tree bark. However, in Lu Qing’s hands, it has many uses and can serve as a seasoning in various dishes. The viewers had long since stopped being surprised by this.
[Don’t Be Angry]: Nothing new, it’s just average, making such a fuss, hmph. [Bug-Bug Eating Old Grass]: Who was the one hoarding a pile of wild green ying during the big sale? Who was it! [Eyes Crying in the Night]: Ginseng fish soup, I want to drink it.
“To make ginseng fish soup, the preparation method for the wild green ying will be slightly different from before.”
Lu Qing’s main goal was to promote the recipe, so his explanation was slow and detailed without being tedious. There is a reason for everything—what to cook and why ingredients are handled a certain way.
“Previously, the spiciness of the wild green ying could be neutralized by the HC elements in the beetle meat, creating a mild and non-irritating umami flavor. By analogy, all ingredients containing HC substances that you have discovered can be paired with wild green ying. However, the ginseng fish itself does not contain HC elements.”
With a calm expression, Lu Qing decapitated the struggling ginseng fish on the cutting board. Transparent blood, resembling a viscous, gelatinous substance, flowed out extremely slowly.
Although ginseng fish is a common ingredient, the ones in supermarkets are usually processed fillets or skeletons; it is very rare to see a living, wild ginseng fish. The one Lu Qing had was complete and about the size of three palms. Its scales were very thin, shallow, and milky white; at first glance, they seemed to blend into the fish meat.
The drone-like camera zoomed in as the male bug expertly sliced open the fish’s abdomen, unfolding the flesh on both sides to create a thick, flat surface of meat. The viewers watched in amazement as the internal structure of the ginseng fish was revealed: the inside was composed of translucent white chunks, with layers of wavy textures stacked like a wall of meat—it looked incredibly beautiful. It resembled the type of large deep-sea fish that can be eaten raw, appearing instantly appetizing.
[Lazy Bug]: Oh my god, the wild ginseng fish is actually this beautiful… [Hungry]: Asking the host, can it be eaten raw? [When Will I Find a Mate]: Is it really okay not to remove the scales? Won’t I get diarrhea? [Home-Cooked Meal Lover]: It’s so amazing. The ginseng fish meat I buy at the supermarket is usually reddish or blackish.
Lu Qing removed the excess organs, rinsed the fish in water, and took a moment to glance at the questions in the chat.
“It can be eaten raw. The scales are soft and do not need to be removed; it won’t cause diarrhea. Supermarket ginseng fish are preserved products after cold storage; even if they are ‘fresh,’ the blood inside will turn that color within two to three hours.”
He answered several typical questions one by one, then proceeded to stir-fry the sliced wild green ying in a hot pan. True to its name, wild green ying is a green, scallion-like wild plant. After being stir-fried in hot oil, the green hue faded, and the outer skin turned golden and crispy.
“Generally, ginseng fish acts as a flavor enhancer when cooked with any ingredient, but wild green ying is an exception.”
“We need to heat the oil and stir-fry the wild green ying until it is fragrant. You must see the golden, crispy oil dregs and smell the aroma before turning off the heat. By then, the cell walls of the wild green ying have been completely broken down, and we can prepare for the next step.”
Lu Qing’s knife skills were consistently excellent, something his fans had experienced many times. As he showed them how to process the ginseng fish, his blade flowed naturally along the grain of the meat to create decorative cuts. The white, cotton-like texture and the sticky “jelly” were scooped out until only the meat and skeleton remained. In the next moment, hot oil was poured over the scored fish meat.
“Sizzle.”
The oil caused the fish meat to curl up into neat, uniform rows of tiny golden loops. The golden wild green ying bits garnished the fish, looking appetizing and smelling divine.
Lu Qing set up another pot to boil water, watched the time, and explained to his fans: “At this point, you could actually just drizzle it with soy sauce and sesame oil and eat it. As long as it is cleaned properly, there is no risk of bacteria. It just depends on whether you like it tender or with a bit more chew. This is the ‘tender’ method.”
When the water boiled, Lu Qing poured the oil-drizzled fish into the pot. The fish sank to the bottom, and soon the water turned as milky white as the fish meat itself.
“Next, we need to scoop the fish out and double-fry it.”
At this point, the fans were confused. The fish had been boiled in water for so long that it should have disintegrated; wouldn’t double-frying it now just make it fall apart in the pan, making it impossible to scoop out?
However, to their shock, when the ginseng fish was lifted out, it was not only intact but also coated in a beautiful golden layer. After being fried again, the viewers noticed the soup had changed; the tightly curled flower-like cuts had slowly opened up and become fluffier. The cooked fish meat looked soft and tender, rather than bristling like a pufferfish.
It was incredible.
[Hungry] was a fan who had been following Lu Qing since his first stream, a sophomore at Imperial University. He had suffered from mild anorexia for a long time, and most food made him feel uncomfortable. He chose the username “[Hungry]” precisely because he was constantly enduring hunger. But since watching Lu Qing’s streams, he felt his taste buds being awakened; smelling the aromas simulated by his device, he found his mouth watering automatically. He used to hate fish, yet now, fish was what attracted him the most.
“Father, I want to eat fish.” [Hungry] stared unblinkingly at the virtual screen and blurted out the words.
The sub-male, who had just learned a new recipe from the internet and wanted to cook for his child, paused, his hand trembling as he held the tray.
“W-what did you say? Baby, did you say you wanted to eat? Did you say you wanted to eat fish? Did I hear that correctly?”
The sub-male’s voice trembled. When he saw his child nod, tears streamed down his face. “Okay, okay, I will make it for you right now.”
“I want to eat ginseng fish soup, is that okay?” The thin child looked at his father with longing, his skeletal face showing a rare anticipation for food.
The sub-male naturally didn’t assume that his child’s appetite had returned because he was suddenly cured; there had to be a trigger. He glanced to the side and noticed something new beside his child—a blue screen hanging in the air.
On the virtual screen, a calm and gentle male bug was sprinkling scallions and other seasonings into a pot of soup. It looked quite similar to the livestream he had been watching.
“Baby, is it the fish soup on this?” The sub-male sniffed the air, catching the simulated aroma. In his focus on his child, he hadn’t noticed that the scent of the dish had filled the room. The rich, savory aroma, accompanied by a faint milky scent, made even the sub-male swallow hard.
“Yes.”
[Hungry] acted a bit shy, but his father was delighted. He patted the child’s head, turned around, and immediately went to the “Doudou Livestream” app to search for Lu Qing’s channel to learn how to make the soup.
The dish itself wasn’t difficult, but the process of preparing the fish was the most critical step. To deepen his understanding of the medicinal cookbook and master the recipes, Lu Qing prepared several other dishes. There are many ways to cook fish—whether deep-fried, vinegar-glazed, or in soup. He ended up making a feast of six dishes and one soup. Before he could call the villagers over, the first guest arrived, lured by the scent.
“What a great day today.” Alachi walked in with a smile. Looking at the colorful and fragrant meal on the table, the frustration of not having caught his enemy dissipated slightly.
He found himself liking Lu Qing more and more, and as he stared at the male bug’s face, he felt an itch in his heart. He used to hear those oily, arrogant males say that “homely” sub-males were gentle and considerate, and that they made excellent marriage or dating partners. Now, he finally understood.
“Wash your hands and sit down to eat.”
Lu Qing took off his gloves and placed a few sets of bowls and chopsticks on the table.
Alachi had other motives; he walked up, pretending to help, while actually trying to get closer to the male bug to manufacture some “intimate contact.” Several times, Alachi tried to touch the male bug’s hand, but after the first time, when he received a cold, fleeting glance from Lu Qing, he didn’t dare try again.
Alachi quieted down. Soon, the second guest arrived. Pipi looked at the dishes on the table and felt a wave of guilt toward his cousin. He knew exactly what the “boss” was like—he couldn’t cook to save his life. Among the bugs present, there was no question about who had cooked all this.
“Cousin Pipi, would you like a drink?”
Lu Qing had plenty of the flower nectar left from last time, and he had brought a few bottles for his grandfather and the others to try. He poured a few cups and left them by the window to cool. Seeing Pipi nod hesitantly, he handed a cup to each of the two sub-males present.
More and more bugs arrived. Some had been called by Pipi—his cousin had gone through the trouble of making such a spread, so how could they not show their support? The large round table was soon crowded with bugs, all sitting together in a lively, bustling atmosphere. The male bug remained busy, showing no signs of unwillingness or fatigue.
Lu Yunian couldn’t help but call out, “Dear child, stop fussing, come and eat.”
The livestream was still running. Lu Qing had consulted the villagers, and they had all agreed to appear on camera for the viewers to see.
“Hey, try this.” A member of the security team placed a fried fish cake into Pipi’s bowl.
Pipi took a bite. The crispy breadcrumbs encased soft, bouncy fish meat, and one bite caused a burst of savory, sweet juice to erupt.
“Delicious! Did you add shrimp?”
Lu Qing nodded. “Yes.”
Pipi polished off the fish cake in a few bites and licked his fingers. “So good.”
The villagers laughed. Pipi’s appearance was like a starving bug, so eager and frantic—it was quite a sight. The viewers watching the livestream were infected by the joyful atmosphere and began showering the channel with gifts of all sizes.
Lu Qing’s expression softened; those who knew him well understood this was his most relaxed state. However, not long after, his communicator buzzed. He apologized, turned, and walked out of the room.
He stood outside, glanced at the source of the communication request, and a few new furrows appeared between his relaxed brows.