Chapter 40: Fish Porridge

Zhang ChangHao hugged Hui MengYu in his arms and slept as the buns sleeping too.

Time passes as Hui ShuFen and Hui ShuHui woken up. They saw that they were on the floor as both of there Ge's are sleeping. They stayed quiet. Hui ShuHui and Hui ShuFen walk quietly and quickly to the bathroom to pee.

Lucky Zhang ChangHao clean up the place so it smell like soap instead of 'that' smell. Zhang ChangHao noticed that they woke up and got up. "Xiao Fen, Xiao Hui. MengYu has sleep late. Eat the food in the bag okay?"

""Yes"" both replied and Hui ShuFen nodded too. They know that theit MengYu ge is tried and didn't sleep so they kept quiet as said.

Munching on soft bread sandwichs.

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Hui MengYu woke up in noon. He was angry, so Zhang ChangHao hugged him and said. He was sorry. Hui MengYu's hand was very sore. Hui MengYu didn't plan this. He thought that Zhang ChangHao is a teenager now so his sex drive can't be that long but it was. the end result is his red hands.

Hui MengYu knows that there's nothing to be angry about when he agree to it but he felt he was cheap.

Zhang ChangHao span an hour pleading for Hui MengYu to stop being angry. Zhang ChangHao did know he processing this relationship to fast. Kisses rain down Hui MengYu's face. Trying to take Hui MengYu's angrier away.

The buns sat their playing there toy. Not noticing that their two gege is kissing around.

"Okay stop." said Hui MengYu as he took out food he made long ago because he knew that time stops in space. He called the buns over to eat some fish porridge.

Wash the rice 1-2 times, Submerge and soak the rice for 30 minutes. if he had a blender, this would be faster to cook since the rice would be in tiny pieces but there isn't any electricity anymore.

place the rice to sit to soak up the water.

Marinate the fish with salt, white pepper, oyster sauce, Shaoxing wine, and ginger. Use your hands to toss the fish to coat. Add the egg white, and gently mix until the marinade feels slippery and each fish chunk is well-coated.

Cover the bowl with an overturned plate and let it sit for 15 minutes to marinate while you start the congee.

In a large pot, cups of stock rice to a boil. Cover, leaving the lid slightly ajar to avoid the congee boiling over, and reduce the heat to medium low. Simmer for 10 minutes. Do not stir.

And cut some fresh julienne ginger.  After 10 minutes, increase the heat to medium high, and stir the congee continuously for a couple of minutes to thicken. Then add the thinly cut ginger in.

Finally, add the fish pieces, gently stirring to distribute them.

Bring to a boil to cook the fish through, and add additional salt and white pepper to taste. Then it's done. Hui MengYu really liked this porridge so he made many in case he need or want to eat it.