"With a big iron pot, the time is a bit slow. ”

Feng Weiguo glanced at Xu Zhuo and reminded him.

Xu Zhuo smiled: "But the taste of the big iron pot is good, after all, we eat it ourselves, and we must pursue perfection." ”

Feng Weiguo nodded, ready to stuffy the fish.

Before stuffing the hairtail, you need to fry the head until fragrant, so that the hairtail will taste good.

The pressure cooker couldn't fry things, so Feng Weiguo could only use the wok that had just fried things to stir-fry.

And Xu Zhuo is different, just fry it in a big iron pot.

However, before he started, he planned to take a look at Feng Weiguo's speculation method to see if there was any difference with the skills he had obtained.

After Feng Weiguo put the wok on the shelf, he began to fry the ingredients.

Pour oil into the pan, you don't need too much, just the same amount as you usually stir-fry.

After pouring the oil, add a spoonful of sugar, a spoonful of salt, a spoonful of five-spice powder, and finally a few star anise to the pot without waiting for the oil to heat up.

When the oil is hot, the aroma of star anise comes out, pour a spoonful of white wine, two tablespoons of aged vinegar into the pot, and then pour a bowl of water.

This is the soup you need to cook boneless hairtail.

It is also the secret of making boneless ribbon fish.

After the soup in the pot boiled, Feng Weiguo turned off the heat and brought the pressure cooker over.

In order to prevent the hairtail from sticking to the bottom, he used two cabbage leaves to pad the bottom of the pot, cut a few slices of pork belly and put them on the cabbage leaves, and then stacked the fried hairtail neatly in the pressure cooker.

"Grandpa Feng, what are you doing with pork belly?"

Xu Zhuo knew that this was to add a meaty flavor to the hairtail.

But this is a trick to make boneless ribbon fish, and people who don't understand these don't know it at all, so Xu Zhuo asked knowingly, so that Feng Weiguo could get over his addiction to being a teacher.

Sure enough, as soon as he asked this question, Feng Weiguo said with a smug face: "Don't you understand, right? ”

Xu Zhuo nodded obediently: "Okay Grandpa Feng, if you hadn't said it, I really wouldn't have had this kind of trick." ”

As he spoke, Xu Zhuo had already heated the oil in the iron pot.

It's time for him to fry the head.

The materials used by Xu Zhuo were slightly different from Feng Weiguo's.

He waited for the oil to heat up, then put some fat slices of meat in the pan and began to stir-fry.

After the fragrance wafted out, Xu Zhuo threw a few star anise into the pot.

Then add salt, five-spice powder, cooking wine, and a tablespoon of aged vinegar, and finally add two bowls of water and a small handful of rock sugar.

The ingredients used by the two were similar, but the amount of vinegar Xu Zhuo put was almost half less than that of Feng Weiguo.

Because Feng Weiguo uses a pressure cooker, he wants to compress the simmering time, so he should put more aged vinegar to achieve the purpose of softening the fish bones.

But Xu Zhuo is simmering in a large iron pot, and the time is relatively long, so there is no need to put so much aged vinegar.

Simmer for an hour or two, even without vinegar, it can still soften the bones of the hairtail.

After the soup in the pot boils, Xu Zhuo puts the fried hairtail into the pot, covers the pot, turns it to low heat, and lets the hairtail slowly simmer on the stove.

The two of them did much the same, but because Feng Weiguo started first, it looked like Xu Zhuo imitating Feng Weiguo to cook, but it didn't attract everyone's attention.

When the little girl went back to sleep and came to the store again, Feng Weiguo's boneless hairtail cooked in a pressure cooker had already come out of the pot.

But you can't eat it at this time, you have to let it cool.

The freshly cooked hairtail is very soft and rotten after being boiled for a long time, and the taste is very average.

Only after cooling will the hairtail become chewy again, and the bones and bones will become completely soft and rotten when chewed.

When the lid was opened, the soup in the pressure cooker was almost dry, but the pieces of hairtail fish seemed to be full of juice.

Feng Weiguo proudly took out these hairtail pieces and put them in a tray, and they could be eaten after they cooled.

"Wow, this ribbon fish is so fragrant!"

The little girl leaned over, took a few photos with her mobile phone, and then asked Xu Zhuo unconvinced: "Is it really impossible to eat fish bones here?"

Without waiting for Xu Zhuo to speak, Feng Weiguo said with a smile: "Don't worry, there will be no fish bones, you can eat it after a little drying, how about you taste Grandpa Feng's craftsmanship." ”

The little girl naturally agreed.

She was indeed curious about this boneless ribbon fish.

But if she eats, she prefers to eat what Xu Zhuo made.

At this time, Xu Zhuo was holding a bowl of rice, pouring some yellow stewed chicken soup, and talking to Chen Guifang on the phone while eating.

The price has been negotiated somewhat, but not much.

Everyone is not stupid, and if you ask a little about the quotation given by the local company, those foreign companies will immediately keep up with the price.

Businessmen will never miss out on the benefits in vain.

So......

The matter was put on hold again.

Everyone is looking forward to opening for three years, which makes Xu Zhuo a little helpless.

But things are not without room for manoeuvre.

Xu Zhuo decided to take time to go to the provincial capital again in the next two days.

Do some research on the renovation.

It can't be left here forever.

We'll have to find a way to get this done.

At 3 p.m., the number of customers in the store was decreasing.

Xu Zhuo walked out of the kitchen with a tray full of prepared boneless hairtail.

"Okay, let's try it. ”

Just in the kitchen, he's already eaten.

This hairtail fish is very good to eat.

The deep-fried fish is full of soup and tastes sweet, with a slight hint of vinegar, and the slightly chewy texture of the fish.

The bones and bones in the fish have become so soft and glutinous that even those without teeth will not get stuck in their throats, so they can be tasted to their heart's content.

Boneless ribbon fish, it really lives up to its name!

Xu Zhuo ate several pieces in a row, and then put down the chopsticks.

The understanding of boneless ribbon fish is more thorough.

The next time you make it, you can also put some dried chili peppers to make it taste even more beautiful.

In fact, there are also skills, but because the little girl has been on fire recently, he didn't put it in the pot.

"Wow, there are really no bones and fish bones, it's so delicious. ”

While eating, the little girl also took a small video and sent it to the group.

Every time the four-sided pavilion is new, it will be promoted in the group to warm up.

"Boneless hairtail fish, the taste is super good, and it will be new in the store and takeaway at the same time in the near future, so if you want to eat it, remember to pay attention to the information of the takeaway store. ”

The old man tasted the boneless hairtail fish made by Xu Zhuo, and then tasted the fish made by Feng Weiguo, and said with a smile: "Not bad, not much difference, but the little clumsy one has less sourness, which is more suitable for the taste of the Central Plains." ”

After speaking, he looked at Xu Zhuo and said: "Actually, Lu cuisine also has related dishes, called bad fish, if you are interested, I can teach you later." ”