Xu Zhuo didn't know if there was a dish of fish-flavored eel silk at this time, and he didn't know if he could make it, after all, the eel itself was a fish, and if it was added to the flavor of fish.

It always gives people the feeling of taking off their pants and farting.

He decided to patiently watch Feng Weiguo and Zhao Jinma cook, and then decided whether to make the dish of fish-flavored eel.

In addition, before doing it, I also asked the two of them if this dish is feasible, in case the skill of contact bypass is triggered, this is not another dish.

Touch bypass is a skill that can be triggered by discussing dishes with others, there is no time limit, the only requirement is that there are more chefs to be discussed, or the level must be high.

In order to prevent it from being triggered after a while, Xu Zhuo even decided to wait for a while to let Guan Junjie also participate in the discussion.

There is a lot of strength in people, and fish-flavored dishes are unique techniques of Sichuan cuisine, so Guan Junjie should have a lot of say in this regard.

Thinking of this, Xu Zhuo put away his thoughts and began to seriously watch Feng Weiguo's operation.

Anyway, the skills that are studious have already been used, and there is no need to worry about learning strange things, so Xu Zhuo can watch Feng Weiguo's operation with confidence.

After Feng Weiguo deboned the two eels, he put the deboned eels into clean water and began to wash them.

This is both to remove the blood and to wash away the mucus on the surface of the eel.

After the nail board was vacated at this time, Zhao Jinma also began to debone the eel, and the technique was almost the same as Feng Weiguo's.

However, after he took off the bones, he did not clean the eel, but wrapped the boneless eel with a clean towel, and then brushed the eel from head to tail.

The mucus and blood on the eel were all stained on the towel, while the boneless eel was clean and the surface was dry.

"Xiao Zhuo, I'll teach you a trick that Feng Weiguo doesn't know, the eel after deboning doesn't need to be cleaned, wrap it in a towel and wipe it off to wipe the blood and mucus.

In this way, the eel will not change color when cooked, the resulting eel meat will look better, and it will be much easier to cut when the surface is dry. ”

As soon as he finished speaking, Feng Weiguo on the side said mockingly: "Yes, it's just a bit of a towel." ”

Zhao Jinma ignored him and continued to tell Xu Zhuo about the benefits of drying the surface of the eel with a towel without cleaning it.

For example, the flavor of the eel can be preserved to the greatest extent without being lost when washing, for example, you can cut the eel into the slices, segments, and shreds you want.

But Xu Zhuo's focus has always been on the fact that the eel meat will not change color.

"Grandpa Zhao, just now you said that if you wipe the eel with a towel, the eel meat will not change color, what's going on?"

Feng Weiguo saw that Zhao Jinma was talking, grabbed the conversation and said: "After the eel meat is cleaned, the fish meat will quickly change color, so when we make eels, we generally don't clean the eels too clean."

Wrapping the eel meat in blood will prevent the eel from discoloring, and if the eel is washed for too long, the umami in the meat will also be washed out. ”

He and Zhao Jinma talked word by word, which made Xu Zhuo understand a lot of tips for making eels.

Feng Weiguo said as he used a kitchen knife to cut the deboned eel meat into small pieces.

The eel section he wants to make is a very common practice in eel dishes, the method is simple, the combination is reasonable, and the meat of the eel is fresh and tender, which is both wine and rice.

After cutting the eel segments, Feng Weiguo began to prepare side dishes.

Shred the carrots, shred the green peppers, and mince the green onions, ginger and garlic.

After these were ready, Feng Weiguo put the cut eel segments in a basin and began to marinate.

Put a spoonful of salt, a spoonful of pepper in the basin, then pour in a little light soy sauce and cooking wine, and finally put in an egg white, stir well, grab some dry starch and stir well, so that all the eel segments are hung with starch paste.

Finally, add some cooking oil to it, so that it is easy to slip the eel segment when the oil is over.

After doing this, he put the eel aside to marinate, and taking advantage of this effort, Feng Weiguo began to prepare the sauce needed to make the eel segment.

Put salt, sugar, cooking wine, light soy sauce, oyster sauce, and a little vinegar in a bowl, stir it, and pour in some starch water, and the sauce is ready.

The purpose of putting aged vinegar is to bring out the fishy smell of the eel, and at the same time, it can also make the meat of the eel more tender.

After pouring the juice, Feng Weiguo didn't stop and started making it directly.

He heats the pot, then pours in less than half a pot of cold oil, then turns the heat up and stands aside waiting for the oil in the pot to heat up.

After the oil was hot, Feng Weiguo did not rush to do it, but said to Xu Zhuo: "The main point of this dish is to highlight the freshness and tenderness of the eel meat, so when the oil is over, the oil temperature must be high, and the frying time must be short, so as to ensure the freshness and tenderness of the fish meat to the greatest extent." ”

These are all empirical talks, Xu Zhuo nodded, and listened carefully to Feng Weiguo's explanation.

At this time, Zhao Jinma didn't raise the bar anymore, and stood aside to watch Feng Weiguo cook.

When the oil temperature in the pot rose to eighty percent hot, Feng Weiguo poured the pickled eel meat into the pot.

After pouring it in, he grabbed the spoon and quickly slipped the eel segments in the pot.

The oil temperature is very high, and the originally flat eel segments quickly curl up when heated, and the starchy paste on the surface quickly turns golden brown.

"It's done!" Zhao Jinma's voice sounded at the right time.

As he spoke, Feng Weiguo picked up the oil pot with his left hand, and then poured it into the colander placed on top of the oil drum, the hot oil fell into the oil drum, and the golden eel segments were left in the colander.

From the eel section into the pot to the eel section out of the pot, a total of about ten seconds.

Zhao Jinma kept sighing that the afterlife was terrifying, so angry that Feng Weiguo almost splashed those freshly fried eel segments in his face.

The eel segment is very beautiful, hanging with a thin starch paste, and it looks like it is covered with a layer of gold armor.

Feng Weiguo didn't have time to introduce the eel segments he fried, so after putting the oil pan on the stove, he poured the freshly chopped green onions, ginger and garlic into the pot and stir-fried them with the bottom oil in the pot.

After waiting for the fragrance to waft out of the pot, Feng Weiguo poured the shredded carrots and green peppers into it, stir-fried for half a minute, and then poured the fried eel segments into the pot.

Stir-fry evenly and pour in the sauce that has just been prepared.

After the juice in the pot became viscous and all hung on the eel segments, Feng Weiguo turned off the heat and began to serve them.

"This is the eel segment, you taste it. ”

Feng Weiguo looked proud, but Zhao Jinma didn't buy it at all: "The eel meat is already fresh and tender, and the way you fry it is simply outrageous, this dish is still more suitable for stir-frying, if you don't believe it, I'll make it for you now......"

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That's all for today, I'm going to pick up the bear cub at the airport tomorrow, so I have to leave two chapters for tomorrow, so I don't have time to write tomorrow. Starting the day after tomorrow, the fifth watch will be renewed, don't worry.