Chapter 311 My Tender Ancestor_3

He then brought out the charcoal stove and started burning the charcoal.

A big bottle of the secret garlic sauce—which made even flip-flops taste good—was placed by the side, and only after that did he reach for the scallops to process them.

First, he scrubbed them clean, and then used a small knife to pry them all open.

In theory, all parts of the scallop are edible, but since Chu Mingcheng's scallops had just been caught and had not been soaked in water to expel sand, he removed and cleaned all of their innards.

After they were cleaned, he placed the scallops on the charcoal stove. Unfortunately, the stove was a bit small and the scallops were very large, so he could only cook four at a time, meaning he'd need to grill in two batches.

He placed some soaked glass noodles on top, followed by a big spoonful of garlic sauce. In no time, the rich aroma spread throughout the entire deck.