Zheng Guangyao was blindfolded, and it didn't take much effort to shave the scales of the whole mandarin fish, even the dead corners around the belly and head of the fish and around the fins.

This technique really embarrassed Xu Zhuo, because in such a short period of time, even if Xu Zhuo was not blindfolded, he would not be able to do it to this extent.

What's more, although Zheng Guangyao was blindfolded, the whole set of actions was smooth, and Xu Zhuo admired him in various ways.

The basic skills of the older generation of chefs are really solid, and this person of his age can still kill the fish to this point blindfolded, except for convincing, you can't find any other words to describe it.

After Zheng Guangyao scraped the scales of the fish, he took a kitchen knife and prepared to disembowel the fish.

Xu Zhuo waved his hand at the cameraman, signaled for a pause, and then leaned in and whispered to Zheng Guangyao, "Grandpa Zheng, are you still blindfolded?"

Zheng Guangyao waved his hand: "Don't worry, you can't make a mistake!"

Since he was so sure, Xu Zhuo didn't say anything more, left the shooting position, and motioned to the cameraman to continue shooting.

Zheng Guangyao grabbed the scaled mandarin fish in his left hand and laid it flat on the cutting board, with the head facing him and the belly facing the right.

Press the mandarin fish with your left hand, then grab the kitchen knife with your right hand, cut through the pelvic fin of the mandarin fish, which is the end of the mandarin fish's belly, cut it and slowly stroke forward until it reaches the pectoral fin and stops.

"Hmm, why don't you keep cutting down?"

"Isn't it uncomfortable to be blindfolded? Forget it, Grandpa Zheng, don't hurt yourself. ”

"That's right, Grandpa Zheng, let's focus on safety, don't take risks, your fame is big enough, even if you are not blindfolded, no one will question you. ”

was cared for by a few young people, Zheng Guangyao was a little embarrassed.

Since he was forcibly seized of the management of Zheng Yuelou by several children, Zheng Guangyao's grandchildren have never paid attention to him, and his children have never contacted him, and even the money for dividends every month is also contacted by Zheng Yuelou's financial manager, and the people of the Zheng family are as if he does not exist.

This is also the reason why Zheng Guangyao has been living in Yangzhou.

He is very rich, Zheng Yuelou's shares are still there, and the dividends and everything have arrived in time.

But he couldn't enjoy the joy of family affection, which made Zheng Guangyao very distressed all the time, and he also regretted that he didn't give power to the children earlier, which made the relationship between his family more and more estranged.

But now, Xu Zhuo's concern made Zheng Guangyao almost cry.

It's been a few years, and no junior has ever cared so much about himself.

used to want to compare himself with Xu Jimin, but now it seems that he was really turned into scum by Xu Jimin in all aspects.

There is no way, there are three professors in one school, the family is harmonious, and the grandson is still so competitive.

Look at yourself, alas!

That's a big gap.

At this time, he was still shooting, not when he was emotional, Zheng Guangyao put away his thoughts, smiled at Xu Zhuo and said: "When you make squirrel mandarin fish disembowelment, you can only open it here, because the part where the pectoral fin is close to the head of the fish is used to make squirrels through, and if you cut it, the squirrel head will be very ugly." ”

Xu Zhuo subconsciously said "ah": "The shape of the squirrel head of the squirrel mandarin fish, isn't it the head of the fish?"

Zheng Guangyao shook his head: "The dish of squirrel mandarin fish does not eat heads, the fish head has no meat, and the shape is not beautiful, if you use a fish head, it has nothing to do with squirrels." ”

It turns out that there is such a saying.

Although Xu Zhuo has eaten squirrel mandarin fish, he always feels that the shape of the squirrel head is made of fish head, and he feels that there is not much meat, so he has never touched it at all, and every time he picks up the meat on the fish to eat.

But I didn't expect that there are so many doorways here.

Sure enough, there is a specialization in the art industry, and if you don't cook, you don't know the secrets in the dishes.

Zheng Guangyao put down the kitchen knife and took out the internal organs in the mandarin fish's stomach with his hands, this step should be paid attention to, you can't scratch the bitter gall of the mandarin fish, otherwise the whole fish will be wasted.

Although many people now know that the bitter gall of fish can be washed off with baking soda, when washing fish with baking soda, it will destroy the umami substances in the fish, making the fish greatly discounted regardless of taste or taste.

Zheng Guangyao didn't have to worry about this, after all, he was too experienced in killing fish, and he was very careful when cutting the fish belly, only using the blade to cut the fish belly, but the blade did not cut in.

This maximizes the integrity of the internal organs and reduces the chance of the internal organs breaking in the belly of the fish.

After removing the internal organs, Cheng Kuan Yew picked up the kitchen knife again, laid the fish flat on the cutting board again, first found the pectoral fin, and then cut the knife diagonally forward from the back of the pectoral fin, until the fish's skull and spine joined.

Then he turned the fish over and cut the other side in the same way, so that the two pectoral fins were joined to the head, but because the knife was cut forward, most of the meat was left.

After the cut, the killing of the fish is considered to be the end.

Xu Zhuo helped Zheng Guangyao untie the towel covering his eyes, and said sincerely: "Grandpa Zheng, your craftsmanship is awesome, you can do better blindfolded than me with my eyes open, and the treasure knife is not old." ”

Zheng Guangyao laughed heartily twice, and he said while washing his hands: "It's nothing, a few of us can do this, it's just that they don't bother to show off." ”

The praise of several juniors made Zheng Guangyao very happy, so he unknowingly told the truth.

This kind of knife work is not very skilled, as long as you have enough experience, anyone can do it, and it is not a unique skill, so there is nothing to show off.

But despite this, Zheng Guangyao has done this step at the age of nearly eighty, which is already very powerful.

He washed his hands, then cleaned the body and head of the fish as well, and began to change the knife.

The first is the fish body, which is the part of the squirrel body in the dish of squirrel mandarin fish, and the first thing to do to make a fish look like a squirrel's body is to remove the bones.

In the variety of fish dishes, the steps of deboning are very common, such as boiling fish and boiled fish, all of which are done by first deboning and then slicing and changing the knife.

The same is true for this squirrel mandarin fish, but the difference is that when the dish is deboned, the meat is required to be joined together.

Specifically, the knife is cut flat from the front of the fish, and the edge of the knife is attached to the backbone of the fish, until it reaches the tail of the fish, and then stops.

In this step, you can't cut the head, but make the tail part of the fish together.

When it came to the tail of the fish, Cheng stopped to turn the fish over, and then cut the other side to the tail as well.

He then cut off the fish's spine from the tail and threw it away, then turned the flesh over and threw away the ribs.

The result is two pieces of meat that are completely free of bones.

Once you have done this, you can change the body of the fish and make the body of the fish into the body of a squirrel.

This is the most difficult step in the squirrel mandarin fish dish, and it is also the most critical step, whether it is the most squirrel mandarin fish or squirrel kneeling fish, all on the next knife change.