Ye Fei raised and fell with his hand, but he did not slap the crispy carp on the body, but on the cutting board.

Everyone in the live broadcast room was stunned, not understanding what Ye Fei meant.

Ye Fei raised his head and smiled, and said, "I'm sorry, I missed the shot." ”

Everyone: "........"

"Poof~~ Ye Shen, don't be so funny, okay?"

"Emma, it scared me, I thought that if Ye Shen went down, the head of the crispy grass carp would bloom. ”

"Haha, Ye Shen, can we be serious? ”

"Ye Shen is too cute, such a big fish, can you still slap it with a knife?"

"I didn't expect Ye Shen to be so naughty, so cute. ”

When everyone was talking, Ye Fei put the knife on the cutting board first, and then turned on the faucet on the side, and the tap water specially treated by the jade faucet flowed out.

At this time, Ye Fei began to kill the fish with a knife.

Take the fish under the tap and bleed in the moving water.

When the crispy grass carp did not move, Ye Fei began to remove the scales, gills and internal organs.

These are no different from killing ordinary grass carp, but what Ye Fei does next is the real point.

After Ye Fei cleaned up the fish, he said: "We want to make shredded fish in sauce, first of all, we need to make shredded fish from the meat of this fish, but it is a relatively troublesome thing to debone the crispy grass carp. ”

After Ye Fei finished speaking, he saw that he put the knife on his back on the tool rack, then took a sharp and narrow knife, and then turned the belly of the crispy grass carp upwards, and then used the knife to lightly cut the belly of the crispy grass carp twice, and then reached out to lift it, and saw a tender white fish being lifted.

Without putting down the fish, Ye Fei said: "Crispy grass carp, although the whole fish is soft and crispy, but to say that the best meat on its body is still this tender meat on the belly of the fish, this meat can be said to be the best meat on the crispy carp, much more tender than other parts of the meat, and at the same time a lot more crispy, today we make the shredded fish in sauce, mainly to make this fish meat, of course, we also have to use the backbone meat, it depends on the luck of the foodie brother and the little bee, and the most fish belly meat can be eaten in a while." ”

The camera shows me as a foodie and a hardworking little bee.

As a result, I was a foodie who happened to be wiping my saliva, and the eyes of the little bee were very bright.

Everyone in the live broadcast room laughed.

The camera turned to Ye Fei again, and he saw that Ye Fei was already starting to process the backbone meat.

Ye Fei explained while moving his hands: "It's a little troublesome to pick up the backbone meat, how to get the perfect backbone meat, you can look at my approach." ”

As he spoke, Ye Fei put the knife down, and then touched the tail of the fish with his hand, and when he touched a fish bone, he picked up the narrow knife and slashed along the bone from the tail to the head of the fish, and then reversed the body of the fish and slashed it in the opposite direction.

After doing this, I saw Ye Fei put the knife down, then grabbed the fish backbone with one hand, pressed the back of the fish with the other hand, and gently pulled it out, and saw the separation of the backbone and the back of the fish.

Ye Fei carefully removed the backbone meat with a knife and put the rest of the meat aside.

He has always been cautious when doing this, although he has the experience provided by the system in his mind, but after all, it is the first time he has done it, so he does not dare to be sloppy at all.

When the belly and backbone of the fish were all done, I saw Ye Fei put the knife back in place, and then took a pair of silver scissors.

Everyone still didn't understand what was going on, Ye Fei had already begun to pick up the belly meat of the fish and cut it up, cutting it one by one, each one of which was of uniform thickness, and using the same technique to cut the backbone meat into fish strips, and then put the scissors away.

Next up is the fried fish.

When Ye Fei fried this shredded fish, he didn't wrap it in starch like frying other meats, but fried it naked.

The wok was placed on the stove, and then the peanut oil was put into the pot, and when the temperature reached 80%, he carefully put the shredded fish directly into the pot.

When the fresh fish was put into the pot, he saw the golden oil flowers churning, and then Ye Fei saw a milky white halo with a faint golden color floating out of the pot, waiting until it rose into the air, and then exploded and dispersed.

Everyone in the live broadcast room immediately smelled a beautiful fragrance.

"The smell of fried fish is so delicious. ”

"The fish is the finest fish and the meat is the finest meat, and the combination of the two creates an intoxicating aroma. ”

", this kind of fried fish doesn't need to put other seasonings at all, just out of the pot, I can eat three catties alone. ”

"Your sister, eat you to death!"

"I'd love to. ”

“………”

Everyone in the live broadcast room is not calm, the excitement of the lottery just now has just passed, and now they smell the smell of fried fish, these people are all excited again, in order to stop this tempting fragrance from continuing to tempt themselves, many people have begun to throw snacks into their mouths, and some people have already put the napkins out one by one, and then use them one by one.

Ye Fei's kitchen, I was a foodie trying to control my urge to rush up and grab the fish shreds, and I kept walking around there, and I could see that he was also in a lot of pain.

Compared with me as a foodie, the industrious little bee is better, she just stares at the oil pan with a pair of eyes, and then swallows saliva from time to time, and does not show impatience, which is unexpected by many people.

The meat of the crispy grass carp is relatively firm, and Ye Fei fried it for a little longer, about two minutes, before Ye Fei scooped out the shredded fish with a colander and put it on a white plate that had been prepared.

Look at the crispy grass carp shreds at this time, each one can have the thickness of wool, golden and incomparable, like golden wire.

Such fish shreds should look very crispy, but when Ye Fei put them on the plate, everyone found that these fish shreds were actually soft.

", it looks crispy on the outside, but it's actually soft, and the technique of frying things is too explosive, right?"

"Nima, Ye Shen's technique is no one, this kind of superb fish shreds can be made, I really want to eat it for him in one go." ”

"In the face of such a superb fish shredded, there is no need to eat it at all, just thinking about it will make your mouth water. ”

"Ahhh

"Upstairs, don't open a pot and mention a pot. ”

After the shredded fish was fried, Ye Fei moved the plate to the side, and then began to prepare the sauce.

The shredded fish in Sichuan sauce, the sauce prepared is, of course, Sichuan sauce.

Ye Fei's seasoning for making Sichuan sauce is dried red Sichuan pepper, and the other is lard, monosodium glutamate, refined salt, small grinding sesame oil, cooked sesame seeds and cooked peanuts.

Put the white lard in the pan and heat it until the lard melts, then put the chopped dried chili peppers in the pan and stir-fry.

Stir-fry the chili pepper to control the heat, too light to fry the aroma of the chili, too heavy chili is easy to fry paste.

Ye Fei fried until the peppers were slightly blackened and a little mushy, then turned off the fire, then put the peppers out, waited until it was a little cold, and directly put the fried peppers into a stone mortar and began to mash them.

Wash the wok, put it on the stove, wait until the pot is hot, add some pork to it to melt, then pour the melted lard directly into the stone mortar, and then quickly add monosodium glutamate, sesame oil, cooked sesame seeds and ground cooked peanuts to it, everything is ready, Ye Fei took out two chopsticks and stirred them all together.

Look at the chili sauce at this time, there is a little bit of dark color in the red, a little white sesame on it, and then the yellowish peanut particles are dotted inside, not to mention eating, just looking at the color makes people have a strong appetite.

When all this was done, Ye Fei waited for a while, the chili sauce settled, he gently scooped out the sauce on it with a small spoon, and then carefully poured it on the shredded fish on the plate.

It's just that he just poured the sauce on the shredded fish, and Ye Fei saw a pillar of light suddenly rush up from this plate of shredded fish, this pillar of light is mainly red and white, mixed with this faint gold in the middle.

The pillar of light could be more than a meter high, and then as if weathered, it shattered in an instant, and countless dazzling light particles rushed out in all directions.

Ye Fei couldn't help but sneeze.

I was a foodie, and at this moment I rushed at almost a speed of one hundred and eighty miles.

He's fast, the little bee is faster, she's almost flying!

Ye Fei has the experience of grabbing things in Eight Treasures Jade Food and Silver Three, so he has long been on guard, seeing these two people rushing over, Ye Fei picked up the plate with both hands, and dodged it as soon as he turned around.

I'm a foodie: "Ye Shen, don't force me. ”

The little bee didn't speak, just stared at the plate in Ye Fei's hand.

Ye Fei said: "Brother foodie, you are a gentleman in my mind, don't be so rude, okay?"

I'm a foodie: "That was before, now I'm a beast!!!"

Ye Fei: "............"