The Yellow River carp is a classic Northwest famous dish, which is not only popular in Shanxi, but also has a market in the Yellow River basin such as Shaanxi and Gansu.

The biggest feature of this dish is that the meat is fresh and tender, dry and fragrant, and the last step of pouring oil is actually the same as steamed sea bass and steamed mandarin fish, sprinkled with auxiliary ingredients and hot oil to stimulate the fragrance, but because the Yellow River carp is splashed with oil, this dish uses a lot of dried chili peppers and peppercorns, so this dish is much heavier than the light steamed dishes.

However, this spicy and appetizing taste is also in line with the taste of the Northwest people, reflecting the heroism and enthusiasm of the Northwest people.

For this dish, Xu Zhuo is actually no stranger to it at all.

Because the fragrant fish in the Central Plains region is very similar to this method.

After the fish is marinated thoroughly, it is fried in oil and then drizzled with hot oil to let the aroma of the dry ingredients melt into the fish along with the hot oil, which will be very enjoyable to eat.

However, this practice is actually a bit outdated from the mainstream, and the concept of healthy eating is not only changing thousands of households, but also changing the catering industry.

In the past, all dishes that needed to be fried have reduced the number of oil steps, and even if they can't avoid it, they will reduce the amount of oil used to reduce the amount of oil in the dishes as much as possible.

Under this trend, a new method has emerged for the dish of oily Yellow River carp.

For example, change the frying to steaming, or soak the fish in boiling hot water, and then add ingredients such as dried chili peppers and Sichuan peppercorns, and splash them with hot oil.

In this way, the frying process is reduced, and the fish will be more tender.

However, if you do so, you will lose the crispy taste of the fish, and at the same time, it will lose the dry aroma.

As a staunch conservative, Feng Weiguo dismisses this practice of boiling or steaming, which, in his words, is not earthy and not foreign, and has lost the characteristics of local cuisine.

After the change, there is no such freshness as the steamed dishes in the south, and a good dish is made into four dislikes.

So what Feng Weiguo taught Xu Zhuo to do today is still a traditional practice.

Although this practice seems to be a bit inconsistent with the pursuit of a healthy diet by the majority of people, it has to be said that the carp made by this method is ......

It's really fragrant.

Xu Zhuo put away his thoughts, held a Yellow River carp weighing three or four taels in his hand, and began to follow Feng Weiguo seriously.

Immersed in learning and cooling down again, he didn't know what to learn.

Originally, I wanted to follow Zheng Guangyao or Dai Zhenting to make a new dish, such as the three-cup chicken in Cantonese cuisine or the plum cabbage and pork in Zhejiang cuisine.

But the Mid-Autumn Festival is approaching, and Dai Zhenting has to go back to prepare for the festival, after all, his relatives and friends over there have to prepare in advance.

And Zheng Guangyao was idle, so he also followed.

The two were old partners when they were in the kitchen at the state banquet, and after they got old at this time, they naturally had a lot of confidants to say, and Zheng Guangyao was very desolate every time he came to the festival, so Dai Zhenting took him back with him, let him go to his own restaurant to have a look, and then blow each other in business, and at the same time let Zheng Guangyao feel the atmosphere of the big family festival.

Of course, Dai Zhenting was mainly worried that his big brother would be too bored during the holidays, so he invited him to Hangzhou to relax, and waited to see the tide of the Qiantang River by the way.

After sending the two old men away, Feng Weiguo immediately became energetic.

When he went back from the high-speed rail station, he urged Xu Zhuo to hurry up and shoot a video, and he also called Guo Xingwang on his own initiative, asking him to prepare two better Yellow River carp for filming in the afternoon.

In this way, Xu Zhuo, who was still thinking about how to defend his rights, was dragged by Feng Weiguo and began to shoot the dish of oily Yellow River carp.

This dish is actually very similar to the sweet and sour Yellow River carp in Lu cuisine, because it needs to be fried, so you can't use too big fish.

It is best to choose carp that is two to one and a half pounds of carp.

The growth period of carp meat is basically within two or three years, and the fish meat is relatively tender.

The fish that exceeds this catty tael has a longer growth period, the meat is relatively old, and the fish that is too large is thicker, and it is difficult to fry it thoroughly when frying.

The fish below this category have no meat, they are all stingy, and they are not pleasant to eat.

Feng Weiguo was killing fish on the side.

The scales are scraped off first, and then the guts are dug out.

When doing this step, you should pay attention to the fact that there is a black membrane in the belly of the fish, and you must find a way to clean it up, otherwise the fish will have a strong fishy smell.

After cleaning the belly of the fish, then clean up the head of the fish, remove the gills, pick out the teeth, and then clean the fish thoroughly, so that all the bruises in the belly of the fish can be removed, and by the way, check to see if there is anything missing.

After cleaning, use a knife to draw a knife on the tail and behind the gills to remove the fishy line.

After doing this, start to change the knife and marinate.

It is very simple to change the carp knife, just cut it directly with a flower knife, so that the fish can be thoroughly fried when it is fried.

In addition, when the oil is poured at the end, the hot oil with the aroma of chili pepper and Sichuan pepper can quickly penetrate into the fish, which will be more enjoyable to eat.

At this time, Xu Zhuo had already obtained the skills of this dish, but in order to take care of Feng Weiguo's emotions, he still inquired step by step, asking first at every step before starting to make it.

This attitude made Feng Weiguo very happy, and when he was pickling, he specially told Xu Zhuo about the seasoning to be used.

"Cooking wine is indispensable, in this dish, cooking wine will not only play a role in removing the smell and increasing the flavor, but also the use of cooking wine can also make the taste of the dish more tender, so it is indispensable.

In addition, you should also use green onion and ginger, which is also to remove the smell and increase the flavor, and you should also put some in it when marinating, so that the fried fish will taste better. ”

He said with a lot of air, and almost every condiment was introduced.

When it was finally time, he took out the pepper like a treasure.

When marinating carp, add a little white pepper to it to increase the flavor and make the fish taste more unique and delicious.

After putting all the ingredients into the pot, rub the carp inside and out twice with your hands to let the flavor of the condiment penetrate into the meat.

It takes a long time to marinate the big carp of the Yellow River in oil, at least more than half an hour.

If the time is too short, the fish will not be marinated thoroughly, and by the time it is made, the fish will not taste good.

However, the time should not be too long, if the water and umami substances in the meat are killed by the salt in the marinade, and the tender taste will be lost.

After marinating the fish, because it took about half an hour, Xu Zhuo motioned for everyone to turn off the machine and rest for a while.

Sitting on the sofa next to him, Xu Zhuo was just about to have a sip of tea and chat with Feng Weiguo, but received a call from the front desk manager Huang Tingting.

"Boss, no, Mr. Yuan and Sister Jiajia quarreled......"