Scratching his head, Xu Zhuo straightened out the relationship here.

If you didn't make noodles for Zhou Wen last night, or it didn't taste good.

Zhou Wen will definitely not repost that video, and will help him promote it in the group.

If she doesn't publicize it, there will be no fans to talk to, and she won't joke about asking for fish.

If there were no fish, there would be no way to learn the knife work of this fillet today.

Even if Wei Junming teaches, at most a slice of radish or potato slices.

The dog system is really God predicting and predicting all the steps.

However, Xu Zhuo is curious that if this task is not completed.

What's the deal with that knife skill locked for a month?

According to the urine of the system, it will definitely not be directly and rudely frozen.

Maybe you'll design an accident, like cutting your hand or something.

As a result, I couldn't use a kitchen knife for a month.

Thinking of this, Xu Zhuo shuddered all over.

This dog system is really not simple.

Shaking his head, Xu Zhuo began to kill the fish.

Such a big fish must not be the same as a small fish to kill.

Xu Zhuo lifted the fish out of the water and slammed the fish head with the back of his knife.

After the fish is stunned, start scraping the scales.

Fish shops generally use steel brushes or electric brushes, which are fast and efficient.

However, if you want to kill the fish yourself, it is best not to use a brush, because it will scratch the skin of the fish and affect the taste.

Xu Zhuo carefully scraped the fish scales with a kitchen knife.

There are a few areas that are often overlooked, such as the belly and the underside of the fins.

Xu Zhuo, who has a slight obsessive-compulsive disorder, is even cleaner.

Some people say that the practice of fish heads in the rivers and lakes does not need to scrape fish scales.

Boss Xu didn't agree with this at all.

This is not bad fish and pickled fish, and if you don't scrape off the scales, it will really affect the taste.

I don't understand the thoughts of those who say they don't scrape off the scales.

The old man once said that the dishes of the rivers and lakes are coarse and leafy, and the practice is bold, and when you eat, you can taste the grievances and hatreds of the chivalrous rivers and lakes.

But for the sake of the rivers and lakes, for the sake of the boldness.

That's too inferior.

is completely a Handan toddler, smiling and generous.

After scraping the scales, Xu Zhuo made a knife on each side of the fish's tail and began to bleed.

In the past few days, when Xu Zhuo brushed Station B, he found that no matter what fish was on it, the fishy line would be drawn, as if the fishy line and the fish meat would not be fishy as long as the fishy line was removed.

This is actually very ridiculous.

Because most of the fish is caused by blood and internal organs, the proportion of fishy lines is not large.

What's more, among all the fish, only carp has a fishy line, and other fish generally do not, and even if they do, they will not have any fishy smell.

But those UP masters don't know this, and they still have a lot of trouble to say that they want to draw the fishy line, and they don't smoke the fishy line while pumping it back.

In fact, even if it is a carp, it is nothing if you don't draw a fishy line.

As long as the blood is drained and the internal organs are emptied, there will not be too much earthy smell.

After the bloodletting, Xu Zhuo began to pick at the gills of the fish.

Not only does the gills smell fishy, but there are also a lot of parasites on them, so be sure to clean them up.

Wait until everything is done before the most important step begins.

Disembowelment.

People who can't kill fish tend to overturn at this step.

For example, if you cut the bitter gallbladder, the bile sticks to the fish, and even if it is rinsed repeatedly, the fish will still have a faint bitter taste.

Also, be careful when using a kitchen knife.

The fish maw of the tarpon is relatively smooth, and there will be mucus after the scales are removed, and you will hurt yourself if you are not careful when using the knife.

In order to avoid this from happening, Xu Zhuo chose to cut the fish maw with scissors.

Wei Junming's vision is good, this fish is indeed fat.

I took out the internal organs, and there were two large lumps of fish oil in them.

It's a good thing, and when you put it in the fish soup, it will taste even more delicious.

In addition to fish oil, fish bladder and fish liver were also left behind by Xu Zhuo.

These offal are not only delicious, but also nutritious, and he didn't eat them less when he was a child.

It's a pity that this fish doesn't have eggs, otherwise if you fry it, the more you chew it, the more fragrant it will be.

After cleaning the internal organs, the black membrane on the inside of the fish belly must also be cleaned.

This film is very fishy and can also affect the taste.

It's a lot fishier than those so-called fishy lines.

After cleaning up inside and out, Xu Zhuo cleaned it with clean water, and then hung it up to control the water, waiting for Wei Junming to come over and arrange the specific method of this fish.

Not long after, Wei Junming walked in with a glass jar soaked in red peppers and ginger.

It is said that Sichuan chefs have beautiful kimchi skills, which is probably done by Wei Junming.

Wei Junming put down the jar, washed his hands and began to work.

He inspected the processed tarpon and nodded at Xu Zhuo: "It's cleaned up, and then I'll start making fish heads, you look at it carefully." It's simple, but it's not simple. ”

This may sound contradictory, but anyone who has studied cooking knows it.

Simplicity here refers to the simplicity of the steps and the simplicity of the practice.

The latter is not simple, but refers to the number of ingredients, as well as the steaming time and so on.

In a nutshell, it's experience.

Cooking is a very experience-oriented craft.

Same ingredients, same ingredients, same steps.

But different people will have different tastes when they make it.

The difference here is the culinary experience.

Wei Junming didn't talk too much nonsense, grabbed the kitchen knife and chopped off a third of the fish's body.

Throw the fish body into the basin next to it and place the fish head upside down on the cutting board.

Swing the knife and split it from the middle.

The huge head of the fish was cut into a perfect folio.

Then, Wei Junming put the fish head in a basin, poured cooking wine, and wiped evenly.

Cut some green onion and ginger and wipe the surface of the fish skin.

"Normally, the fish head can be marinated for about ten minutes, but this fish head is too big, and it is estimated that it will take fifteen minutes. Next, I'll prepare the ingredients first, which is to cut pickled pepper and pickled ginger. ”

The ingredients for chopped pepper fish head are very simple, you only need to spread a layer of chopped pepper.

However, Wei Junming, who was born in Sichuan cuisine, naturally does not use chopped chili peppers sold in supermarkets, but uses Sichuan pickled peppers, supplemented by pickled ginger to remove the smell and increase the fragrance.

Xu Zhuo helped Wei Junming carry the glass jar over.

"Uncle Wei, you made it yourself, right? ”

It's really good, from the outside, the red peppers and yellow ginger almost look like they just put it in.

Wei Junming unscrewed the lid, took out almost a large bowl of pickled pepper and ginger with chopsticks, and tightened the lid again, only then did he explain to Xu Zhuo with some emotion.

"This is made by my wife, and the Sichuan kimchi she makes is very authentic, and we both met because I went to her house to learn how to make kimchi. ”

Xu Zhuo asked curiously, "This is given to you by your aunt?"

Wei Junming shook his head: "No, I asked my apprentice to buy it." She opened a kimchi restaurant in the city, specializing in a variety of Sichuan kimchi. She never saw me, and was usually in contact with a few of my apprentices. ”

Xu Zhuo wanted to laugh a little, these two people together are a hundred years old.

It's like a child.

But that's fine.

At least that random mission has a light at the end of the tunnel......