This also gives a reward?

Xu Zhuo's brows were twisted into a Sichuan character, he just didn't have time to deal with this kind of thing, so let Yuan Kang be in charge.

In fact, the responsibility of the general manager is to be responsible for the normal operation of the entire store, and it would be better if it could increase profits and reduce expenses on this basis.

Now he just made it clear that the restaurant was dominated by Yuan Kang, but the reward was triggered.

I always feel that this dog system is trying to find a way to improve its own food.

Xu Zhuo sighed lightly in his heart, went out with the car keys, and prepared to go back to the company to continue filming videos.

As for the raw fat sausage that I just got......

Xu Zhuo has eaten this thing, but he always feels that it is not fried, because it comes out of the pot in dozens of seconds, although it is very tender in theory, but after all, it is raw pig fat intestines.

There are always some bad images that are reminiscent of people.

Of course, if others like to eat it, Xu Zhuo doesn't mind making it, and he can even make it new in the store, making this dish a staple in the store.

But I don't have time to cook at this time, but I have to hurry to the company to help Feng Weiguo make the big carp that splashes the Yellow River.

When he returned to the company, the fish had not yet been marinated, and Feng Weiguo was sitting on the sofa chatting with Li Hao.

Well, after hearing that Feng Weiguo was going to shoot this dish, Li Hao came over and prepared to come over and have a good time and taste this authentic Northwest dish.

Seeing Xu Zhuo come back, Li Hao asked curiously, "What's the matter? I heard that there was a quarrel over there?"

Xu Zhuo smiled and waved his hand: "It's not a big deal, it's just that some things don't make sense, it's not a big problem." ”

After speaking, he looked at Feng Weiguo and asked, "Grandpa Feng, it's not time yet?"

Feng Weiguo fulfilled his wish to shoot a video, and said with a smile: "No, it will take about ten minutes." Don't worry, sit down and rest for a while, and when you shoot later, try to be in the best shape. ”

Xu Zhuo sat down, smiled and did not speak.

If he wants to show his best state at this time, he will definitely be better than Feng Weiguo.

After all, he has a bunch of dish upgrade rewards that are useless, and if he takes out these rewards, he can easily upgrade the oily Yellow River carp he just got to A-level.

But Xu Zhuo naturally wouldn't do this.

First, he had to save the face of the elderly, after all, Feng Weiguo had helped him so many times, and he couldn't do anything to embarrass the old man.

Moreover, now that the skills of upgrading dishes are worthless, you have to pay a lot if you want to upgrade high-end dishes, so you have to save on it, and you can't abuse it at ordinary times, and you have to keep it for unpreparedness.

This will come in handy if one day you need to upgrade a low-tier dish to a high-tier dish.

After a few more rests, the two got up and started production, and the few videographers who were discussing the new camera not far away were also in their respective positions, ready to shoot.

At this time, the fish had been marinated, Feng Weiguo checked it, and began to make it.

He set up a wok, poured peanut oil into the pan, and then turned on a high heat to start burning the oil.

After doing this, Feng Weiguo took the pickled fish out of the basin, wiped off all the green onions, ginger and marinade on the fish, and then wiped the surface and the water in the fish's abdominal cavity with kitchen paper, and then began to pat powder on the fish.

To fry this kind of fish, you should highlight the crispy skin, but you can't let the skin cover the freshness of the fish, so the powder should be thinner, as long as it can slightly show the crispiness of the carp skin.

Feng Weiguo sprinkled some flour on the plate, put in half of the starch of the total amount of flour, stirred well, put the carp on it, and sprinkled the carp with flour inside and out, not even the knife flower.

After sprinkling, carry the fish up and down a few times to let the excess dry powder fall off the fish.

After that, it's almost time to fry it.

The oil temperature of the Yellow River carp should not be too high when frying, and the fish can be put into the oil pot when it is almost 50% hot.

The oil temperature at this temperature can quickly fry the outside of the fish and lock in the moisture inside.

However, because the oil temperature is not very high, the skin of the fish will not be fried, but the heat will gradually penetrate into the fish by dipping and frying, so that the fish will be slowly fried.

If you use hot oil, the outer layer of fish skin will be fried before the fish is cooked.

When frying the fish, be sure to carry the tail of the fish into the pot and put the fish head into the oil pot first, so that you can not only test the oil temperature, but also shape the fish head.

When fried head-down, the bones and flesh on both sides of the fish head will hang down, making the fried fish head appear large, look more pompous, and easy to shape.

After the fish head is immersed in the oil pot, hold the fish in one hand and hold a spoon in the other hand, scoop up the hot oil in the pot and slowly pour it on the fish, which can not only preheat the fish meat and adapt to the oil temperature in the pot, but also make the fish show the flower knives on the fish and avoid sticking.

Scoop the hot oil with a spoon and pour the carp on both sides twice, and when the skin of the fish is tight, Feng Weiguo carried the carp and immersed the whole fish body in the oil pot, leaving only the tail in his hand.

The main reason for this is that there is little meat in the fish tail, and if you put it in the pot with the fish, when the fish is fried, the fish tail will almost be fried.

Therefore, it should be put in a little later, so that the fried fish tail will not smell mushy.

About a minute later, Feng Weiguo threw the fishtail into the pot, turned up the heat slightly, let the hot oil in the pot rise, and continued to fry.

When the fish in the pot was being fried, Feng Weiguo was not idle, and began to prepare the chili pepper segments that would be used when pouring oil later.

These chili peppers are prepared beforehand, that is, the dried chili peppers are cut into smaller chili segments with scissors, so that when the oil is over, it is easier to stimulate the fragrance.

Feng Weiguo prepared the peppercorns and peppers to be used, cut almost as many green onions as the peppers, put them together with the peppers, and deliberately mixed them.

Adding chopped green onions will make the fish full of rich green onion flavor, and it will be very delicious.

In addition, adding chopped green onions can also prevent the hot oil temperature from frying the chili peppers, after all, the green onions are wet and can absorb most of the heat.

In addition, adding chopped green onions can also enrich the color of the dish, making the dish look more delicious and delicious.

When the fish in the pan is fried until it is golden brown, it is almost time to come out of the pan.

When frying fish, be sure to pay attention to the heat and frying time, and take the fish out of the pan when it is just fried, so that the fish will be more tender.

Feng Weiguo took a big colander and carefully fished the fish out of the pot.

Then he controlled the oil a little and put it on a plate that had been prepared in advance.

After putting it in, Feng Weiguo picked up a clean towel and covered the fish, then put the fish flat on the plate with both hands through the towel, and pressed it a little the fish with both hands to make the surface of the fish break and crack, and at the same time let the fish lie firmly on the plate.

Once this step is done, it's time to splash the oil.