The flower knife used by the squirrel mandarin fish is called the squirrel flower knife.

The so-called squirrel flower knife is actually the simplest oblique cross flower knife, which is used in many dishes, such as hot waist flowers, such as hot squid and so on.

However, although they are all oblique cross knives, they are used for different ingredients, and the names are different.

For example, the wheat ear flower knife used for the hot waist flower is called the wheat ear flower knife, the reason is that the waist flower with the flower knife will be cut into sections, and this section will be rolled up when cooking in the pot, so that the flower knife on it presents the effect of wheat ears, so it has this name.

And the squirrel flower knife, as the name suggests, is a flower knife on the squirrel mandarin fish.

However, this kind of flower knife will not only be used on squirrel mandarin fish, but also on dishes such as squirrel sea bass and squirrel carp.

The difficulty of the squirrel knife is actually not that big, but it requires a lot of patience, and in terms of strength, you also have to have a strong control.

Zheng Guangyao put half of the mandarin fish skin down on the cutting board, and deliberately looked at it when he put it, so that the skin of the meat was flattened, so that the skin would not hurt the skin when cutting, if there were wrinkles underneath, either the knife was not in place, or the skin would be cut, in short, it would overturn.

Then, Zheng Guangyao picked up the slicing knife, wiped it with a wet towel, and then began to change the knife.

He pressed the fish meat with his left hand, and lowered the knife diagonally from the forty-five degree angle at the front of the fish's body, the slope was not too high, about sixty or seventy degrees, so as to ensure that the cut flower knife would be evenly stretched backward after frying, and would not curl forward or in other directions.

Cut down with a knife until you reach the skin, then move the knife back about half a centimeter and place it parallel to the first knife.

In this way, every half centimeter, the fish body is cut from head to tail, and each knife must be cut to the part of the fish skin, only in this way can the fish be beautiful, and it is easier to fry it thoroughly when it is fried.

After cutting it all, Zheng Guangyao took the kitchen knife and returned to the front of the fish again, and began to cut from the 90-degree part of the knife just now, and each knife was also spaced half a centimeter apart.

In this way, the two knife edges are staggered together to form a perfect cross-shaped knife.

Zheng Guangyao said while cutting: "The squirrel knife of the mandarin fish is actually easier to cut than expected, because the skin of the mandarin fish is very strong, and it will not break if it touches the knife, so there is no need to be nervous when cutting, as long as it is not cut too hard, it will be fine." ”

After saying this, he had already cut this piece of fish, and then carefully flipped the fish and began to cut another piece of fish.

"Boss Xu, it's okay for your knife to cut this, right?"

Li Hao came to Xu Zhuo's side and asked Xu Zhuo in a low voice what he thought of this knife work.

Xu Zhuo said with a smile: "Naturally, it's no problem, when I made oil explosion double crispy before, the difficulty of the knife flower was much greater than this." ”

He was telling the truth, when it comes to the difficulty of knife work, the difficulty of fried double crispy is greater than that of squirrel mandarin fish.

However, this dish, whether it is belly or duck gizzard, is relatively small, and you can rest for a while to cut another one after cutting.

And this squirrel mandarin fish has no chance to stay in the middle, and it has to be cut from head to tail.

One of the two dishes requires high knife skills and the other requires high patience, which is actually quite difficult compared to other dishes.

After the two slices of fish were all cut, Zheng Guangyao carried the tail of the fish and carefully put the fish meat into the clear water.

Soaking it in water will not only remove the blood from the fish, but also make the cut knives smooth and not twisted or entangled.

However, the soaking time should not be too long, otherwise the umami substances in the fish will be lost.

Cheng soaked the fish for a minute, then gently lifted the fish with its tail and placed it in a tray covered with kitchen paper to control the water.

Taking advantage of this time, he began to trim the fish head, which is the part of the squirrel head in this dish.

In fact, not only did Xu Zhuo think that the squirrel head in the squirrel mandarin fish was directly put on the fish head, but even Yu Coco, a person who grew up eating squirrel mandarin fish, didn't understand it at all.

"I said that every time I eat this dish, I think the fish head is delicious, not to mention that there are not so many miscellaneous bones, and there is a lot of meat, it turns out that it is not a fish head. ”

Yu Keke looked like he had never seen the world, which made Xu Zhuo can't help but bow a tear of sympathy for Yu Peiyong in his heart.

Zheng Guangyao turned the head of the fish over, then cut the head of the fish from the gill of the fish, and cut the head of the fish along the trend of the gills, and the head of the fish was thrown away, leaving only the piece of fish with pectoral fins.

Zheng Guangyao washed the meat, removed the bones inside, and placed it upside down on the cutting board, leaving the two pectoral fins on top.

The pectoral fins grow vertically backwards on the left and right, and they really look a little similar to the ears of a squirrel.

Especially the demon king squirrel with long ears, it's exactly the same.

"Wow, it really seems to be eh, it turns out that this is a squirrel mandarin fish, I have seen it for a long time. ”

Zheng Guangyao trimmed the squirrel head and washed it in clean water, and then he wrapped the squirrel head with kitchen paper and wiped the moisture on the surface thoroughly.

He lifted the cut fish from the tray, dried it with kitchen paper, and put it in a basin with the squirrel's head.

Next, it's time to marinate.

Zheng Guangyao took a kitchen knife, cut the washed green onions into sections, and then used a kitchen knife to scatter them, and then used a kitchen knife to scatter the washed ginger.

Put the green onion and ginger in a basin, then pour in some cooking wine, add a teaspoon of salt and a teaspoon of pepper, stir lightly, and let all the hoppers evenly stain the fish.

When marinating, you don't need to put too many ingredients, mainly to remove the smell of the fish.

And you don't need to put more salt, as long as it can add a base flavor to the fish, after all, it will be fried later, and the fish will be almost interesting if it has no bottom taste.

After marinating, Zheng Guangyao set up a wok and prepared to burn the oil.

The marinating time of the fish does not take too long, about ten minutes, and ten minutes or so is just enough to heat a pot of oil.

While waiting for the oil temperature to rise, Zheng Guangyao stepped aside, ready to drink saliva and rest, although ten minutes is not a long time, it is enough for everyone to stop and take a breath.

Zheng Guangyao drank tea, rested for a while, and chatted with Xu Zhuo about the content to be filmed in the next few days, and then began to prepare to oil the fish.

When the oil was just burned, Zheng Guangyao didn't start the fire, so the oil temperature was about 60% hot at this time.

But the temperature was enough, and after checking it, he lifted the fish from the spray, carefully shook off the chopped green onion and ginger on top, and then began the last work before frying -

Pat the powder.