Back at home, Xu Zhuo asked Li Hao to play in the living room, while he carried the fish to the kitchen and started to work.

Although he often cooks fish, today is the first time Xu Zhuo has used one fish to make three dishes.

Rinse and clean the fish first, and then Xu Zhuo took the kitchen knife and skillfully knocked twice on the back of the fish's head with the back of the knife.

The fish suddenly twitched, trembled a few times, and lay motionless on the board.

Then, Xu Zhuo turned the kitchen knife over and began to scrape the scales on the fish with the back of the knife.

"Would you like to help?"

Guo Xingwang was idle and slipped into the kitchen.

He worked as a cook in the back kitchen of Mochizuki Tower for several years, and this kind of work was not a problem for him at all.

But today he is a guest, Xu Zhuo naturally won't let him help: "No, no, I'll just come, just a few of us at home today, you don't have to be restrained." ”

Early in the morning, Yu Keke followed Chen Guifang to Shandong with Sun Panpan and Zhou Wen, seemingly to sign this year's green onion order.

Originally, she didn't have to go, but after staying in the provincial city for a long time, she wanted to go out and walk around for a while.

And Yu Keke and the others were tired of staying at home, and when they heard that the green onions in the place where Chen Guifang was going were more than one person tall, they wanted to see it.

So early in the morning, this group of women's soldiers drove to Shandong.

Xu Zhuo had nothing to do alone, so he pulled Li Hao and a few others to make watermelon bean sauce.

However, although there are only four people to eat, you also need to prepare more dishes.

Li Hao and Meng Liwei don't talk about it, the two of them are notoriously large.

Although Guo Xingwang's meal volume is relatively average, it is also much stronger than Xu Zhuo.

It's normal to eat two or three bowls of a delicious meal.

Only Xu Zhuo, the amount of food is a bit of a hindrance.

Li Hao has nothing to eat after dinner, and he has more fruits and snacks than he eats.

After scraping the scales and picking off the gills, Xu Zhuo rinsed the fish, then disemboweled, and dug out the internal organs of the fish.

After rinsing it again, he made a cut in the back of the gills and then on the tail, carefully pulling out the fishy thread of the carp.

Then Xu Zhuo cut down the tail of the fish, cut it flat to the head of the fish, and cut off half of the fish's body.

After turning the fish over, the other side of the fish is also cut off.

Open the head of the fish, remove the teeth, and then put the head and tail of the fish and the backbone of the fish aside, ready to boil the soup later.

Then he sliced the ribs from the two pieces of the fish and put them together with the head.

The remaining two pieces of fish are the ingredients for dry fried fish fillet and sweet and sour tile fish.

Neither of these dishes can have fish bones, and the fish bones must be removed before cooking.

When the bones are removed, the texture of the fish becomes smoother, but if the technique is not good, it will spread out easily when cooking.

So from this point of view, one fish and three meals in the Central Plains is a group of dishes that test the chef's skills.

If you don't have the cooking skills at home, it's easy to waste such good ingredients.

Xu Zhuo took the kitchen knife and dipped it in the water and began to fillet the fish.

Fillets for dry frying should be thicker than those for boiling, preferably more than five millimeters.

Fillets that are too thin will be fried in a pan of oil, making it difficult to taste the deliciousness of the fish.

Only a slightly thicker fillet can bring out the layered feeling of crispy on the surface and tender on the inside.

Xu Zhuo cut the fish slices and put them in a basin, and put in salt, cooking wine, green onions, ginger slices, and peppercorns for marinating.

Taking advantage of this time, he began to cut the other half of the fish.

This half of the fish body is made of sweet and sour tile fish, which is actually sweet and sour fish pieces.

Because the fish is placed with the skin facing down after the fish is cut, it looks like a tiled house in the countryside, so it has the nickname of tile fish.

Xu Zhuo cut the body of the fish every two centimeters, but the fish used today was relatively large, so he cut it from the middle again.

Don't fall apart because the pieces are too long when you're ready to cook.

Once cut, place it in a bowl and marinate with the ingredients you have just marinated the fillet.

Sweet and sour tile fish is actually very similar to sweet and sour carp, both are marinated and then fried, and finally mixed with sweet and sour sauce.

However, sweet and sour fish is a whole fish, and this one uses fish pieces.

In addition, sweet and sour fish is fried and then poured while the sauce is hot, while sweet and sour tile fish is boiled with sweet and sour sauce and then put the fish pieces into the pot for stirring.

Another point is that the sweet and sour carp has a small amount of sweet and sour sauce and a rich flavor.

The sweet and sour sauce of sweet and sour tile fish is relatively thin and the taste is relatively light, but not a little more.

Because in the past, I ate sweet and sour tile fish, and after the customer finished eating the fish, the store would serve another fried golden silk noodle nest.

The golden noodle nest is a thin noodle rolled into a roll and fried in oil.

Customers can use chopsticks to dip the golden thread noodle nest in the sweet and sour clay and the sweet and sour sauce left over from the fish.

This way of eating is actually a simplified version of carp baked noodles.

However, Xu Zhuo didn't plan to make a golden silk noodle nest today.

First, it's too troublesome, and secondly, it's ......

Turning around, I directly completed the task of Zhao Jinma's apprentice, and got the skill of carp baking, wouldn't it be more fragrant?

Although sweet and sour carp and carp baked noodles are very similar, on the surface, they have an extra layer of fried golden dragon beard noodles.

But when it comes to it, the difference between the two is still obvious.

For example, the deep-fried dragon beard noodles on the fish's body need to be used to make ramen noodles to pull the dough into thin noodles like hair.

And after pulling, you have to carefully put it into the oil pan to fry, and the fried dragon whisker noodles are required to be constantly unfolded and complete.

In this way, if you don't have the skills, Boss Xu ......

Don't think about it in this life.

After the fillet is marinated, he chops the head, bones, tail and ribs of the fish and begins to cook the fish soup.

It's still a bit early to eat, but the fish soup can be started in advance.

After all, the longer the fish soup is stewed, the better it tastes.

Slide the pan first, then pour oil into the pan, heat it and fry the ginger slices to make it fragrant, and then pour the fish head and bones into the pan to fry until fragrant.

Then Xu Zhuo poured boiling water into the pot and turned on low heat to simmer.

When stewing, you don't need to put any seasonings, it's relatively simple.

After the water in the pot boiled, Xu Zhuo covered the pot and brought a white radish.

This soup is also called fish head radish shredded soup, and shredded radish is an essential ingredient.

He peeled the turnips, cut them into tiny strips, and then served them in a basin and salted them with two spoonfuls of salt.

The purpose of putting salt is mainly to dehydrate the radish, and the radish should be washed and drained before putting it in the pot.

In this way, the shredded radish not only tastes strong, but also quickly absorbs the soup after entering the pot, making the shredded radish taste rich umami.

This step has the characteristics of peony swallow vegetables.

Tsk, the fish pieces are like carp baked noodles, and the fish soup imitates peony swallow vegetables.

figured out that the person who eats one fish and three meals is really a talent!