Quick Transmigration: Underdog Turns out to be Untouchable

Chapter 473: Chapter 469: Best Actress 36 (6,000 words Chapter)_2

”Don’t talk nonsense upstairs, Brother Ning’s character setting may collapse but he’ll still be the reliable Brother Ning!”

”Seeing Brother Ning’s eyes light up at the mention of chili, it seems he’s one of us. Brother Ning, come visit us sometime, we can’t live without chili here. We have a variety of ways to eat chili, definitely a paradise for chili lovers!”

”Ah, you might have a variety of chilis, but they’re too numbing to really enjoy. Even a chili lover might not handle that much numbing. We have pure spicy chilis; Brother Ning, you should come to us if you want real spicy chilies!”

”Upstairs, are you trying to start a fight? Come, come, let’s have a proper discussion about the correct way to eat chili!”

The comments section went into chaos, with all the chili enthusiasts jumping in to elaborate on the correct way to enjoy chili.

The area where the wild chilis grew wasn’t far from where everyone set up camp, and Shuangshuang quickly found her way there with Yun Chuching leading.

Upon arrival, Shuangshuang excitedly discovered that Yun Chuching had found not just one or two wild chilis, but a small patch of them.

Though it wasn’t yet the time for wild chilis to be ripe, and the little green chilis weren’t well-matured, their heat wouldn’t be too intense, but it was better than having no spice at all; they could still be used in cooking.

Shuangshuang excitedly picked about ten wild chilis. She enjoyed spicy food and wasn’t afraid of heat, so she bit into one directly to test the spice level, finding it satisfactory. Shuangshuang planned to mince them back at the camp to smear on the fish, which would perfectly mask the fishiness.

When Shuangshuang and Yun Chuching returned with the wild chilis, Yu Yingjie and Qi Qing brought another big surprise for Shuangshuang, as they’d luckily found a pepper tree.

Although the peppercorns weren’t ripe yet and were also green, the aroma was just as pungent as matured ones, and they could be used as seasoning already. Luckier still, Yu Yingjie encountered a small patch of wild onions on his way back.

Chilis, salt, peppercorns, wild onions—though many seasonings were still missing, these were enough. After checking with Yu Yingjie and Qi Qing, and getting affirmations from three of them about their ability to eat spicy food, Shuangshuang boldly mashed all the spices together, rubbing it onto the fish which had been cleaned of scales and innards with an axe.

While by the river earlier, Shuangshuang had set her sights on a rectangular boulder, roughly as thick as a brick and fairly sizable. Sensing its high density, she figured it wouldn’t crack with heat and could be used to fry fish.

That boulder was heavy, and even though Shuangshuang was quite strong, cleaning it and bringing it to the campsite cost her significant effort.

The dead branches prepared for firewood were already set earlier, the fish marinated with seasoning, and there was oil; the remaining task was to start a fire by friction. Everyone knew how from seeing it demonstrated countlessly in previous episodes.

For a smooth process, the four agreed to let Yu Yingjie, the big brother, start the fire. He took a bow-like tool, placed a large log in front of him, carved a small hole in it with an axe, and filled it with flammable dry grass.

Then he inserted one end of a sharp stick into the dry grass and began frantically pulling on the bowstring wrapped around the stick.

As the stick whirled swiftly, wisps of smoke started rising from the small hole in the log. As more smoke appeared, a spark—long awaited by all—finally flickered into life within the dry grass.

Ning Shuangshuang quickly wrapped the spark in more dry grass, gently blowing at the smoking spot, and gradually more sparks formed. Constantly cupping the dry grass in her hands, finally, a tiny flame arose, and the fire was lit.

The four cheered as the fire blazed. Shuangshuang personally moved the stone over the flames to heat it, poured in oil, and placed the marinated fish on top. A sizzling sound accompanied the aroma of the spices frying in oil, and soon the fish was cooked, releasing an enticing fragrance.

The four of them used twigs as chopsticks, sat in a circle, and began eating and laughing. This meal brought everyone great joy—wild, pollution-free, non-farmed fish with natural seasonings, and Shuangshuang’s culinary skills. These few small fish were completely devoured by the four of them!