Covering the fish with a towel to make a shape is not only a common way to make oily Yellow River carp, but also other whole fish dishes, almost all of which are similar.

For example, the carp that needs to be poured in the northern banquet will basically use this way to fix the shape of the fish, and at the same time press out many small gaps in the fried fish skin, so that the sauce can penetrate into the fish.

The reason why you use a towel instead of using your hands directly is not only because the towel is insulated, but also because if you squeeze it with a towel, the skin will crack, but the overall image will not change.

In other words, the golden skin will still be on the fish.

However, if you use your hands, it is easy to take the skin off the fish, so even if it is delicious, it will look bad.

After the modeling was done, Feng Weiguo grabbed the mixture of green onions, chili peppers and peppercorns that he had prepared before, and evenly covered the fish.

In order to make the fish taste good, he covered the fish with a thick layer.

As he did this, the oil pan on the stove was heating all the time.

When the oil temperature was about eighty percent hot, Feng Weiguo scooped a large spoonful of hot oil with a spoon and poured it evenly on the fish.

To be exact, it was drizzled over the peppers and green onions.

Because the oil temperature is very high, the smell of green onions and the spicy smell of dried chili peppers spreads out in all directions, and it smells very pleasant.

This is the essence of the Yellow River carp and the source of the delicious taste of this dish.

This large spoonful of hot oil not only deep-fries the aroma of chopped green onions and chili peppers, but also makes the texture of the fish skin more crispy.

In addition, the hot oil will also penetrate into the fish, bringing in the spicy flavor, so that the taste is more abundant and the aroma is stronger.

After pouring oil, the dish is ready.

Feng Weiguo touched up the shape again, and then put the fish on the dining table next to him.

The old rule is to take a close-up first and then try it.

Several videographers came up without making any stops and started to shoot close-ups, while Li Hao looked eager to try, obviously very excited about this dish.

No way, the spicy smell and the smell of green onions are too gluttonous.

Not to mention Li Hao, even Xu Zhuo was fascinated by the taste, if he hadn't made a video again at this time, he would have been holding chopsticks and ready to eat just now.

After filming the close-up, Li Hao impatiently came up and prepared to shoot and taste.

And Feng Weiguo looked at Xu Zhuo with a smile on his face: "Xiao Zhuo, have you learned? There is still a fish here, why don't you try it?"

Xu Zhuo was not polite, picked up the fish and cleaned it up quickly.

Feng Weiguo didn't doubt these steps, and even felt that it was normal, after all, Xu Zhuo could even make sweet and sour carp, and making this dish was easy and pleasant.

Because these two dishes are similar in all respects, except for the difference in the final steps.

At this time, Xu Zhuo was cooking, not to get Feng Weiguo's praise, but he really wanted to taste the taste, Li Hao didn't have to think about it, it was estimated that it was not enough for him to eat.

So if you want to taste it, you can only make it yourself.

It's just a good time to show off your skills and prove that you can make this dish, and it's surprising to make it rashly later.

After Xu Zhuo slaughtered the fish and salted it, Li Hao's tasting had also been filmed.

If it's not finished, it won't work, because Li Hao has already eaten the whole fish, even the fish head.

"This fish is so delicious, Grandpa Feng, your craftsmanship is so good, I have never eaten such a delicious oily carp, it really opened my eyes. ”

Li Hao, who is full of food and drink, is still good in eloquence.

All kinds of high hats kept putting on Feng Weiguo's head, making Feng Weiguo smile so much that the folds on his face were stretched.

After praising Feng Weiguo, Li Hao said goodbye and went back, and after Yuan Kang went to Sifang Restaurant as the general manager, Li Hao became the vice president of the company, responsible for all online business.

For example, brushing data, such as the operation of Xu Xiaochu's brand, and other miscellaneous things, as long as it is online, Li Hao can be responsible.

Thinking about it, it is also emotional, at that time, Li Hao just took a sum of money from his family and prepared to start a business, taking the route of eating and broadcasting and big stomach.

As a result, it has now become the second-in-command of the company, and the company before that has also been completely absorbed and merged.

Now the company's major shareholder is Xu Zhuo, and the other shareholders include Lao Meng, Zhouwen, Sun Panpan, Yu Coco, and Li Hao himself, all of whom are people in their circle.

Because they are all their own people, they usually go to work more casually.

But you can't be lazy about what you should be busy with, after all, the company's income is also related to your own income, and you can't be careless.

So after Li Hao finished eating the fish, he praised Feng Weiguo and went to work.

And because Xu Zhuo did not work in the company, he was more leisurely, and he could cook here at will, without worrying about any work pressure.

Boss, you have to enjoy some preferential treatment.

Half an hour later, the fish was almost marinated, and Xu Zhuo put the pot of peanut oil that Feng Weiguo used before on the stove again and turned on the fire to heat it.

At the same time, take out the marinated fish, clean it up and prepare it for frying.

After the oil is hot, put in the carp, take it out when it is almost fried, put on the green onion chili segment and Sichuan pepper, scoop a spoonful of hot peanut oil and splash it, a spicy appetizing, crispy outside and tender oil poured on the Yellow River carp has been done.

Xu Zhuo put the plate next to the table and carefully smelled the smell of the fish.

Fragrant, so fragrant!

The aroma includes the aroma of fried carp, the smell of green onions, the spicy smell, and the scent of Sichuan peppercorns.

The multiple scents are mixed together, and the smell makes people's mouths water.

Use chopsticks to pull aside the top chili and green onion chop, and then carefully lift the fried golden skin, revealing the white and tender fish.

The fish look very tender, and there is a hint of red chili oil on the white and tender fish, which is the hot oil that has just been poured on it, and the aroma of chili peppers seeps into the meat.

This mixture of tenderness and spicy aroma is truly intoxicating.

Xu Zhuo picked up a piece of fish and was about to put it in his mouth to taste it, when the door of the studio was pushed open, and Yu Keke and Bear Cub walked in.

"Wow, you actually secretly ate it behind my back with the bear cub, and you didn't call us delicious food, did you dislike us? Originally, I wasn't interested in this delicacy, but the more you didn't let me eat it, the more I had to rush to eat it. ”

The bear cub also meowed cooperatively, it can't eat this kind of fish that is too greasy, but it doesn't prevent the little guy from joining in the fun.

Xu Zhuo sighed helplessly, this is the same reason as being expelled from the door with his left foot.

It's obviously a strong argument.

But acting, not only you, but also me.

Xu Zhuo put the piece of fish meat he had just picked up into his mouth, squinted his eyes and savored it and said: "The taste is very good, salty and suitable, the fish is fresh and tender, and you can eat a trace of spicy taste, Grandpa Feng's method is really great." ”

After speaking, he glanced at Yu Keke and said with a smile: "I was about to send it to you, since you are here, then I don't have to go to the office area for a trip."

Eat it while it's hot, I'll have to get back to the store, there's a lot of stuff waiting for me to deal with. ”

He looked like he was working tirelessly for his lover, which made Yu Keke feel a little guilty.

"You eat, you eat, I'm just joking, dear, you're so good to me, I'll never say that about you again......"