Thinking about it seriously, it seems that not only the random task of reconciling Wei Junming and his wife has a dawn, but even Sun Lisong's task of finding a successor seems to have an eyebrow.

However, this task will not be possible until the two are reconciled.

Because after the two reconciled, Wei Junming's wife could come here.

The audience of Sichuan kimchi in the Central Plains region is very general, and everyone prefers to eat some pickles with the taste of the Central Plains.

So at that time, it was logical to propose to let her study with Sun Lisong.

Of course, these are Xu Zhuo's own ideas, and he really can't say how things will develop.

When he was wandering into foreign objects, Wei Junming had already chopped up a large bowl of pickled peppers.

The bright red pepper exudes an intoxicating spicy taste, and the smell is particularly appetizing.

After cutting the pickled pepper, Wei Junming cut the pickled ginger into shreds.

When it is steamed in the pot for a while, spread it under the fish head, and the flavor of the soaked ginger will be perfectly absorbed by the fish head.

The main reason why chopped pepper fish head is simple is that there is the existence of chopped pepper, and there is no need to put any other condiments at all, and the saltiness depends on chopped pepper to adjust.

Therefore, how much chopped pepper to put has become the key to the success or failure of this dish.

As a master of Sichuan cuisine, Wei Junming is determined, although chopped pepper fish head is a representative of Hunan cuisine, it does not mean that the master of Sichuan cuisine will not do it.

On the contrary, because of the homology of Sichuan and Hunan cuisine, most Sichuan chefs can make beautiful Hunan cuisine.

And the Hunan cuisine chef is also handy in making Sichuan cuisine.

After cutting the pickled pepper and pickled ginger, Wei Junming cut half a bowl of minced garlic carefully.

After everything was done, Wei Junming put the fish body that had just been thrown into the basin on the cutting board, and then handed the kitchen knife to Xu Zhuo.

"You operate, I'll teach you how to go under the knife, first remove the big bone in the middle, and then remove the ribs, so that you can slice the fish." ”

Although Xu Zhuo had never fished, he knew this step.

Cut the knife from the tail of the fish and head it along the backbone of the fish.

When he grabbed the kitchen knife and was about to make a move, Wei Junming took a clean towel and threw it over.

"Be careful not to cut your hands, and cut them with a towel pad. Remember, it's better to let more than to cut to the bone. The backbone of the fish is very hard, be careful not to jump the knife, do not slip. ”

Xu Zhuo nodded, pressed the body of the fish with a towel, held the kitchen knife in his right hand, cut it from the tail of the fish, and then the kitchen knife hit horizontally, and began to cut along the backbone, flat and forward.

Because the blade was close to the fish bone, Xu Zhuo could clearly feel the uneven joint lines on the fish backbone.

The back half of the body is easy to cut, as long as the fish does not slip on the cutting board and the kitchen knife is not too strong, even novices can easily cut the meat off the backbone.

It's the first half that's hard.

Because of the presence of ribs, when you first cut it, you can't feel whether it has cut into the ribs or the spine.

It's easy to cut the ribs, just cut them hard.

However, if you cut into the spine, you will use too much force to jump.

The so-called jumping knife is not a kitchen knife jumping up, but too much force, the knife edge will unconsciously change direction, under the action of inertia, it is easy to slice out of the fish obliquely, and even hurt the left hand.

Fortunately, Xu Zhuo's cut was quite smooth, and half of the first half of the fish body was connected to the fish head, so there was not a lot of fish meat really connected to the ribs.

Xu Zhuo cut it very easily.

After the two pieces of fish meat were cut out, Wei Junming pointed to the backbone of the fish and said, "Chop it into short pieces, and cook a fish bone soup later." ”

When Xu Zhuo heard this, he immediately raised the kitchen knife in his hand and was about to chop, but was stopped by Wei Junming.

"Xu Zhuo, as a chef, you must cherish the kitchen knife in your hand. The backbone of the fish is so hard, your chopping knife will hurt the edge of the blade if you chop this bone, and change it to a bone chopping knife. ”

The chopping knife in Xu Zhuo's hand is the most commonly used kitchen knife in the kitchen, also known as the Wenwu knife.

The front half of the blade is thinner, which is suitable for slicing and shredding, and the second half is thicker, which is suitable for cutting some bones with low hardness, such as chicken bones.

However, because the chopping knife is relatively balanced, it lacks professionalism.

Slicing and shredding is not as easy to use as a slicing knife, and when chopping bones, it is not as good as a more professional bone chopping knife.

For example, now, in the face of a hard fish backbone, the chopping knife is a little powerless.

If you chop it rashly, it is easy to cause the blade to roll or the edge to collapse, causing irreparable damage.

Xu Zhuo held a large bone chopping knife, and chopped the spine and tail into small pieces in three strokes.

Then he took the slicing knife and began to remove the rib fan from the fish.

This is simple, according to the trend of the rib fan, use a knife to cut off the rib fan in this direction.

It doesn't matter if it's thicker.

Then cut off the rib fan and put it together with the backbone of the fish.

There is no need for Wei Junming's guidance to make fish bone soup, because Xu Zhuo has the skills to make bone broth.

Boiling fish bone broth does not need to be blanched, nor does it need to be marinated, just add water and start boiling.

There is no need to put any spices, just some green onions, ginger and cooking wine.

Because the fish soup is an umami, adding spices will cover up the umami of the fish bones.

After he boiled the fish bone broth, the fish head was almost marinated.

Wei Junming brought a large plate, first poured the chopped pickled ginger shreds evenly on the plate, put the marinated fish head, and then evenly spread a layer of chopped pepper on the fish.

After the steamer boils, put it in the steamer and start steaming.

"The average fish head can be steamed for ten minutes, but this fish head is too big, and you don't have a special steamer here, so you have to steam for fifteen minutes. Remember, time is important, and I can't teach you that, you can only figure it out for yourself as you do it. ”

Steaming the fish head is very troublesome, and if you don't grasp the time well, you will either not be cooked or will get old.

Only with just the right amount of steaming time can you make a delicious and attractive chopped pepper fish head.

The fish head was in the pot, and Wei Junming turned his attention to the two pieces of fish.

"Xu Zhuo, let's start slicing fish fillets now, these two pieces of fish meat are several catties, I think it is relatively simple to make salt and pepper fish fillets, and the taste is not bad." ”

Xu Zhuo didn't have any opinion on eating, he was just curious about how to make this thing.

"Salt and pepper fish fillet is made by frying the slices of fish in oil until they are crispy on the outside, sprinkled with salt and pepper and served. The difficulty of this dish is that the fish fillet is too thin and easy to fry through, and you can't eat the tender taste inside. It is too thick and cannot be fried thoroughly, resulting in a fishy smell of the fish inside. ”

As he spoke, Wei Junming took the slicing knife and gently slipped a piece of fish meat on top of the fish, about three or four millimeters thick.

He handed the fillet to Xu Zhuo and asked Xu Zhuo to observe.

The fillet is thin and uniform, the knife edge is neat, and the knife is almost in one go from entering the knife to closing the knife, without any pause.

Xu Zhuo looked at it and sighed in his heart.

This knife work is really good, no wonder he is a master of Sichuan cuisine.

When will I be able to do this?

"Ding......

Just as I was thinking about it, the dog system came with a prompt sound......