Xu Zhuo was not interested in comparing himself with Feng Weiguo.

It's not that I'm worried that I'll lose, but I'm afraid that I'll accidentally win Feng Weiguo.

It's hard to explain where the dish comes from.

Now this group of old men are also mixing at station B, and they have almost watched all kinds of cooking videos.

If they don't surpass them in cooking, this group of old men will definitely track them down.

However, if you refuse directly, it is also a bit abrupt.

Xu Zhuo thought about it for a while, and said to Feng Weiguo: "Grandpa Feng, I'm just a layman, I definitely can't compare with you, tomorrow you do it first, let me see the method, and then I'll try it again, that's it." ”

Feng Weiguo wanted to be a master, and when he heard this proposal, he naturally agreed.

Early the next morning, Xu Zhuo came to the store and saw a box of frozen hairtail fish bought by Jianguo.

He opened the box and looked at it, and the glasses with the fish were clear and bright, the gills were bright red, and most of the scales on the fish had not fallen off.

"Yes, it is really rare to be able to buy such a good hairtail fish in Linping City. ”

The old man took two looks, and then went to cook by himself.

This morning I was going to eat scallion pancakes with hot and sour soup.

Xu Zhuo is responsible for making cakes, and the old man is responsible for cooking soup.

Xu Zhuo put the hairtail in the cold storage, eat breakfast first, and it is not too late to make hairtail after breakfast.

Today, when Xu Zhuo made scallion pancakes, he used lard, so the taste was very fragrant, and the pancakes were layered and fragrant, and several people ate a lot.

Even the little girl who came over for breakfast ate several pieces, until she couldn't eat a mouthful, so she reluctantly handed the remaining half of the piece in her hand to Xu Zhuo.

Boyfriend, it's just leftovers.

The little girl put Sun Panpan's theory into practice, and after drinking a few sips of hot and sour soup, she rode back to make up for sleep on an electric car.

After Xu Zhuo drank her leftover scallion pancakes and hot and sour soup, she washed her hands and prepared to get busy with today's business.

At nine o'clock, Feng Weiguo shook and said, "Little clumsy, let's start?"

Xu Zhuo finished the last piece of the meeting, nodded and said, "Let's start, no matter how late it is, I won't be able to make it to lunch." ”

To make boneless hairtail, it must be boiled for at least an hour and a half, so it is actually a little late to start at this time.

But the store is full of food, even if you can't catch lunch, it's fine, anyway, at three o'clock in the afternoon, everyone will have an extra meal, and then you can eat again.

Xu Zhuo moved the hairtail fish from the cold storage and began to clean it up with Feng Weiguo.

First, take out the internal organs in the belly of the hairtail fish and clean it, and then chop off the head of the hairtail fish and throw it away.

In some places, there has always been a saying that you can't eat fish heads, but in fact, you can eat fish heads, but there is not much meat, and it is more troublesome to clean up.

Moreover, the teeth of the hairtail fish are very sharp, and if you are not careful, you will hang on your hands.

So Xu Zhuo chose to throw it away directly.

In addition to the head, the fins and tail should also be cut off and thrown away.

Otherwise, it is easy to fry when fried, and the hairtail will have a bitter taste.

After making it, the two cleaned the hairtail inside and out, and began to move on to the next step, playing the flower knife.

"To make boneless hairtail fish, you must make a flower knife, so that you can boil the fish bones and fish bones, and the flower knife is also particular, not just just cut two knives. ”

When he was about to fight the flower knife, Feng Weiguo's characteristics of being a good teacher came out.

Holding the hairtail fish while playing a flower knife, he told Xu Zhuo about the importance of playing a flower knife.

The so-called word flower knife is to cut a knife vertically on the fish, and in the flower knife, the word flower knife is the easiest flower knife to hit.

But even the easiest flower knife is also exquisite.

The slotted knives on the hairtail should be spaced between one centimeter and one and a half centimeters, and each knife should be cut to the position of the backbone of the hairtail.

The purpose of this is to better absorb the flavor, and the other is to soften the bones during the frying and simmering process.

Feng Weiguo's technique of playing the flower knife was very fast, and he cut the fish bone with each blow, and cut off the hairtail fish at about ten centimeters.

However, because Xu Zhuo has the blessing of skills, he is not slow to cut.

After the two of them cut the hairtail, the next step is to marinate.

Xu Zhuo looked at Feng Weiguo with makeup and asked, "Grandpa Feng, what are the ingredients for pickling?"

Feng Weiguo smiled: "The marinade for hairtail is very simple, a spoonful of sugar, a spoonful of salt, a spoonful of pepper, and then cooking wine and ginger and shallots." ”

It's very similar to the skill's way of marinating meat, but in the marinade given by the system, peppercorns are also added.

Sichuan pepper has the effect of removing the smell and increasing the flavor, and when marinating the hairtail, put some peppercorns into it, which can make the hairtail have a faint fragrance of peppercorns.

However, when it is fried, you need to pick out the peppercorns, so as not to fry them and affect the taste.

The two of them marinated the hairtail one after the other, then sealed it with plastic wrap and put it in the refrigerator to refrigerate.

When marinating meat, it is best to refrigerate it, so that the meat can maintain its tender taste at low temperatures, and it is also easier for the seasoning to absorb the flavor.

Twenty minutes later, the two were frying in oil.

However, Xu Zhuo's operation was always one step behind Feng Weiguo, and it seemed that he was learning from Feng Weiguo everywhere.

Feng Weiguo was very happy, and explained every step very carefully.

Xu Zhuo also pretended to nod his head, and sometimes he suddenly came to the emotion of "So that's what happened", and the process of the two of them making hairtail fish was easy and pleasant.

Before frying, pick out ingredients such as green onion and ginger for marinating hairtail and avoid bringing them into the pan to fry the paste.

When the oil temperature rose to seventy percent hot, Feng Weiguo began to bring fish inside.

The hairtail fish should be poured one by one, not all at once.

In addition, the hairtail fish in the pot cannot be overlapped, because the hairtail that has been hit with a flower knife is now only connected by the middle backbone, and the fish meat will fall apart when shaken, so it cannot be stacked or turned.

After the fish is put in the pot, turn on the heat and fry it.

During this period, except for shaking the wok to prevent the bottom of the pot from sticking, there is no need to do anything else.

"Be sure to fry the hairtail thoroughly, so that the bones will melt in your mouth when you eat it. ”

Fried hairtail is actually very easy to judge, as long as the pan is no longer splitting when the horn sounds, that is, when there is no moisture, it means that the hairtail is fried thoroughly.

The deep-fried hairtail is somewhat dry and light, and it can be scooped out of the pan with a light scoop with a colander.

Put the fried hairtail in a tray to control the oil, and then continue to fry in the next pan.

After all the hairtail pieces are fried, it is time to enter the last step of making innocent hairtail fish - vinegar stuffing.

The vinegar boring step is not difficult, but if the operation is not good, it is easy to have problems.

However, at this time, the difference between the two practices also appeared.

Feng Weiguo uses a pressure cooker for the fish, which is relatively fast.

And Xu Zhuo used a big iron pot......

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I'm sorry, because I delayed the time by sorting out the plot, so I'll have three changes today.