Squirrel mandarin fish is actually almost the same as sweet and sour carp in terms of taste.

However, this dish is made of mandarin fish, which tastes much better than carp, and squirrel mandarin fish is to remove fish bones, which is more convenient to eat than sweet and sour carp, after all, you don't have to be patient to pick fish bones.

It can be said that the squirrel mandarin fish is an upgraded and evolved version of the sweet and sour carp.

However, there are a lot of squirrel mandarin fish in the restaurant now, in fact, they are replaced by carp, after all, the price of mandarin fish is high, and carp is relatively much more civilian.

In addition, carp is generally larger than mandarin fish, and the resulting dish looks more magnificent.

In terms of appearance, the effect is better than that made by mandarin fish.

However, there is a natural difference in taste and texture, and there is a consensus among freshwater fish, that is, carnivorous fish are generally better than herbivorous fish, and the meat that grows slowly is more delicate than that grows fast.

As a representative of carnivorous fish species, mandarin fish has a slow growth and is much stronger than carp in terms of texture and taste.

The dish of squirrel mandarin fish is a representative dish of Huaiyang cuisine, and it stands to reason that it has little to do with Cantonese cuisine.

However, in the process of Cantonese cuisine at the beginning of its development, it has absorbed the strengths of hundreds of schools, and the advantages of each cuisine have been evolved and used by Cantonese cuisine, such as the stir-fry in Shandong cuisine, which has been carried forward by Cantonese cuisine, and also emphasizes the role of pot gas.

In this case, it is not surprising that the Cantonese chef will make squirrel mandarin fish, after all, the famous soy sauce chicken in Cantonese cuisine also evolved from the soy sauce chicken of Su cuisine.

Zheng Guangyao wants to make squirrel mandarin fish, he must not just do it, he has to shoot it.

This is in line with the master's name and temperament, and in addition, the recent videos are all around Xie Hailong, and it is time for Zheng Guangyao to show his face and show his skills.

After deciding to shoot this dish, Xu Zhuo began to prepare the ingredients.

Although the skills that are studious at this time are not there, so it seems a little imperfect, but Xu Zhuo didn't care, after all, if he wants to learn this dish in the future, he can still steal from Yu Peiyong.

Compared with Zheng Guangyao, Yu Peiyong's knife work is more outstanding, and in the process of production, the explanation is more detailed.

After learning with the skills that are easy to learn, it will not arouse everyone's suspicion if you do it, after all, Yu Peiyong is good at leading apprentices.

In the afternoon, Xu Zhuo drove Zheng Guangyaode and others to the company to shoot this dish.

Yu Keke, who got the news, Sun Panpan had already been waiting at the company, and he didn't even eat much for lunch, which disappointed Li Hao, who came over and wanted a big piece of food.

Because his desire to eat squirrel mandarin fish was shattered.

"Girls like to eat sweet and sour things, what do you like to eat this kind of stuff for a big man, and you're not afraid of becoming a sissy?"

Sun Panpan criticized Li Hao mercilessly, making Xu Zhuo a little crying and laughing.

Can you also boxing with a squirrel mandarin fish now?

When I arrived at the studio, the cameraman was already in place, and the fill light had been warmed up, ready to shoot at any time.

This is the role of the famous dish, as soon as the group said that they wanted to shoot, they began to prepare non-stop, because everyone wanted to see the dish of squirrel mandarin fish.

For example, it is obviously a sweet and sour fish, why is it called the name squirrel mandarin fish.

After Zheng Guangyao changed into his chef's uniform embroidered with the national emblem, he washed his hands and began to get into the shooting mode.

There are not many ingredients to be used in this dish, except for mandarin fish, the rest is a variety of seasonings, such as green onions, ginger, cooking wine, salt, and tomato sauce, white vinegar and sugar used to make sweet and sour sauce, etc., which can be said to be very simple.

Because this dish is not a native dish of Cantonese cuisine, Zheng Guangyao did not boast too much, and after a brief introduction to the dish, he began to make it.

The mandarin fish used today is Li Hao holding a copy net, selecting them one by one in the tank, and finally selecting the largest one, which weighs almost three catties, is fat, and is very energetic.

Originally, Li Hao wanted to use this fish to enjoy himself, but now that Yu Keke and Sun Panpan are here, Li Hao feels a little lost, and he is also a little sorry for Zheng Guangyao.

After all, such a big fish is more troublesome to clean up.

Fortunately, Zheng Guangyao is no stranger to cleaning up fish, in his words, when he was a teenager, he started to help in his own fish stall, and now he has killed fish for more than 60 years, and the kung fu of killing fish has long been melted into his bones, no matter what kind of fish, it will be arranged clearly in his hands.

Even blindfolds can slaughter the fish.

In order to show that he was not bragging, Zheng Guangyao blindfolded himself with a towel, and then asked Xu Zhuo to take the mandarin fish and start slaughtering it.

Before cutting a mandarin fish, the scales must first be scraped off.

The scales of mandarin fish are very small and relatively strong, so when scraping the scales, it is best to use a special scale knife to scrape the scales on the surface of the mandarin fish.

When Zheng Guangyao first said that he had killed fish for more than 60 years, Xu Zhuo was still a little unconvinced, because it was normal to kill fish when he was an apprentice, and who would still do this kind of work after becoming a chef.

As a result, as soon as this person got started, Xu Zhuo found that he was wrong, because Zheng Guangyao's method of killing fish was too professional.

For many people, killing fish is not a difficult task at all, first scraping the scales, then disemboweling and finally cleaning it, and anyone with a little hands-on ability can do it.

But Zheng Guangyao's killing of fish refreshed Xu Zhuo's cognition of killing fish.

To be exact, this old man's work is too neat.

At the beginning, when Zheng Guangyao was holding the kitchen knife, his hands were still a little trembling, but when he touched the head of the fish, the spirit of the whole person changed.

Don't look at his eyes are blindfolded and can't see anything, but when he touches the fish, he directly catches the head of the fish, and then without any stopping, the thumb of his left hand accurately picks the gill of the mandarin fish.

With a slight force, this mandarin fish, which was originally jumping around on the board, was as honest as if it had clicked a hole.

Then Zheng Guangyao used the back of the kitchen knife to tap the back half of the fish's head accurately, and it didn't seem to be strong at all, and the fish twitched twice and stopped moving.

This is experience, and if Xu Zhuo does it, he can do it.

But I can't do it so calmly, and I don't dare to be so small in my hands.

It's as if you just stroked the head of a fish, and then the fish lies on the board, obediently waiting for the judgment of fate.

Then, Zheng Guangyao began to scrape the scales of the fish, grasping the fishtail with his left hand and the kitchen knife with his right hand, and slowly pushing forward from the fishtail with the blade of the blade against the fish's skin.

It didn't take much effort to bounce off the scales one by one.

It looks dreamy, as if it's not real.

This step made Xu Zhuo completely convinced, if he did this, he would definitely scratch the skin of the fish, and even cut it directly into the meat.

However, Zheng Guangyao's operation was very appropriate, and he could still do this step blindfolded, and where the blade passed, the fish scales were scraped clean, but the fish skin was not injured at all.

This is the skill of a culinary master, and it is also the harvest of a lifetime of ups and downs in this industry.

This kind of experience and skill is a symbol of the steadfast study of the older generation of chefs, which is not available to all impetuous young people.

Except, of course, for a certain hanging.